Given that I live in a town where the closest burger to be had after six o’clock is two miles away and I’m not that dedicated to McDonalds I have been on a quest to create my own big, tasty burger.
The first one arrived after a day’s struggle. Do you know how difficult it is to find bacon, in Newark, on New Year’s Day? Not easy, but I found some after a long walk to the nearest Spar shop, and combined with a plain burger it was heavenly. But not quite good enough. Months later the next breakthrough was the quarter pounder with chilli, available in most good supermarkets. I felt it needed onion, but I had none, sadface. Then, in a moment of inspiration I found a jar of caramelised onion relish and voila.
Not done yet though. Later in the year I read that McDonalds’ Big Mac dressing was similar to Thousand Island Dressing so off to the shops I went and that evening I slapped some on the other side of the chilli quarter pounder to the onion relish. Do you hear the sound of angelic singing? As Adam Richman (Man v Food) might say “Oh my goodness, oh, my, goodness”.
I’ve tried adding lettuce, tried substituting the Thousand Island for beef chilli (need a smock to eat that one), and tried adding salami to the mix, along with occasional experiments with various cheeses.
The result of all this?
My personal favourite – lightly toasted soft large sesame bap (Morrisons) + caramelised onion relish (Asda) + chilli quarter pounder (Morrisons) + Wensleydale cheese with or without cranberries (Anywhere) + Thousand Island Dressing (Morrisons) + two crispy onion rings on top of the dressing
You bite in, and experience not an explosion of flavours and textures so much as a sequence as you hit crispy onion, tangy sauce, frisky spicy beef then sweet onion. Eat with thin fries dusted in salt.
I love it, but that’s just me.