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cook:
40 min
507,803 views Inspired by the BCU's trip to Japan, this is Alvin's take on Japan's Big Mac and Samurai Mac!
8 burgers and 12 sliders
US
original
metric
INGREDIENTS
DIRECTIONS
Japanese-Style Big Mac
INGREDIENTS
For the Bun
sesame seeds
For the Tangzhong
3 tbsp water
3 tbsp milk
1 tbsp bread flour
For the Dough
300 g bread flour
14 g non fat dry milk powder
50 g sugar
6 g table salt
1 tsp instant yeast
½ cup whole milk
1 large egg
4 tbsp melted butter
For the Beef Patties
1 to 2 lb chuck roast
handful beef suet
neutral oil
salt and pepper, to taste
For the Sauce
½ cup Kewpie mayo
2 tbsp sweet relish
1 tbsp sugar
½ tsp rice vinegar
½ tsp paprika
½ tsp garlic powder
½ tsp onion powder
1 pinch white pepper
For the Teriyaki Sauce
soy sauce
mirin
sugar
sake
For the Assembly
50 g rehydrated minced onions or
1 small white onion, minced
1 head iceberg lettuce, thinly sliced
American cheese slices
pickles slices
TOOLS
Babish measuring cups and spoons set
Babish mixing bowl
Babish Chef’s knife
Babish cutting board
Babish mini prep bowls
Babish glass bowls
Babish sauté pan
Babish Tiny Whisk Set
Babish sauce pan
rubber spatula
stand mixer with dough hook
sealed container
nonstick spray
parchment paper
Babish sauce pot
food processor
rimmed baking sheets
pastry rings or small springform pan
brush
oven
freezer
fridge
Babish cast iron skillet
wax paper
flat spatula
Babish bread knife
Babish everyday pan
DIRECTIONS
1.
For the Bun
1.
For the Tangzhong
1.
Combine water, milk, and bread flour in a small sauce pan on medium heat. Stir fry until it forms a ball. Set aside.
3 tbsp water
3 tbsp milk
1 tbsp bread flour
Babish measuring cups and spoons set
Babish sauce pan
rubber spatula
2.
For the Dough
1.
Add bread flour, nonfat dry milk, sugar, table salt, instant yeast, whole milk, egg, and melted butter in the bowl of a stand mixer. Using the dough hook attachment, mix on low speed.
300 g bread flour
14 g non fat dry milk powder
50 g sugar
6 g table salt
1 tsp instant yeast
½ cup whole milk
1 large egg
4 tbsp melted butter
Babish measuring cups and spoons set
Babish mixing bowl
stand mixer with dough hook
2.
When the dough begins to form a ball, slowly work pieces of your Tangzhong into the dough by ripping small pieces from the gelatin starter.
For the Tangzhong
For the Dough
stand mixer with dough hook
3.
When the Tangzhong is fully incorporated forming a gelatinous, sticky dough, allow the dough to rest in a sealed oiled container for 2 hrs at room temperature.
For the Dough
sealed container
nonstick spray
4.
Once the dough has finished proofing or doubled in size, divide it into 8 balls about 10 cm in diameter.
For the Dough
5.
Transfer to individual dough balls to individual pastry rings or small spring form pans on a parchment-lined baking sheet, brush with water, and sprinkle with sesame seeds.
3 tbsp water
sesame seeds
For the Dough
pastry rings or small springform pan
rimmed baking sheets
parchment paper
brush
6.
Bake in a 350° F oven for 20 to 25 minutes or until golden brown on top.
For the Dough
oven
pastry rings or small springform pan
rimmed baking sheets
parchment paper
7.
For the Beef
1.
Cut the chuck roast into 1 inch cubes and transfer to a parchment-lined baking sheet.
1 to 2 lb chuck roast
Babish Chef’s knife
Babish cutting board
parchment paper
rimmed baking sheets
2.
Place in the freezer until about 50% frozen (still able to indent when poked, but firm to the touch)
1 to 2 lb chuck roast
freezer
rimmed baking sheets
parchment paper
3.
For the Sauce
1.
While the beef is in the freezer, combine all ingredients and whisk until homogenous
½ cup Kewpie mayo
2 tbsp sweet relish
1 tbsp sugar
½ tsp rice vinegar
½ tsp paprika
½ tsp garlic powder
½ tsp onion powder
1 pinch white pepper
Babish Tiny Whisk Set
Babish mini prep bowls
Babish glass bowls
Babish measuring cups and spoons set
2.
For the Teriyaki Sauce
1.
Combine a 1:1 ratio of soy sauce and mirin in a large sauce pot over medium low heat. Then, add half of that amount of sugar and half of that amount of sake to the mixture. (2:2:1:1, soy sauce, mirin, sugar, sake)
soy sauce
mirin
sugar
sake
Babish measuring cups and spoons set
Babish sauce pot
Babish Tiny Whisk Set
2.
Whisk and adjust to taste. Cook until reduced by half.
Babish sauce pot
Babish Tiny Whisk Set
3.
For the Beef Patties
1.
Transfer the frozen beef chunks to a food processor and blend until just ground.
1 to 2 lb chuck roast
food processor
2.
Add a handful of beef suet (fat) and pulse until paste-like.
handful beef suet
food processor
3.
Form the patty mix into balls about 5 cm in diameter, and place on a parchment-lined rimmed baking sheet. Refrigerate until ready to cook.
For the Beef Patties
parchment paper
rimmed baking sheets
fridge
4.
In a cast iron skillet over medium-high heat, add neutral oil and place a patty ball in the skillet.
neutral oil
For the Beef Patties
Babish cast iron skillet
5.
Top with wax paper and press the meat into a thin patty using a flat spatula. Cook until the crust forms along the edges, then flip.
For the Beef Patties
wax paper
flat spatula
Babish cast iron skillet
6.
Season with salt & pepper then transfer to a rimmed baking sheet line with parchment paper. Repeat with at least 4 patties for 1 Big Mac.
For the Beef Patties
salt and pepper, to taste
Babish cast iron skillet
wax paper
flat spatula
7.
For the Assembly
1.
Slice baked buns into 3 parts- Crown (top), Club (middle), Heel (bottom)
For the Bun
Babish bread knife
Babish cutting board
2.
Toast all parts in a dry pan until just golden.
For the Bun
Babish everyday pan
3.
Spread sauce on the Heel.
For the Bun
For the Sauce
4.
Thinly slice a head of lettuce, then sprinkle a layer of lettuce on the first layer of sauce.
1 head iceberg lettuce, thinly sliced
Babish Chef’s knife
Babish cutting board
5.
Layer 1 slice of American cheese on top of the lettuce.
American cheese slices
6.
Place 2 cooked patties on the cheese.
For the Beef Patties
7.
Sprinkle onions on top of the patty.
50 g rehydrated minced onions or
1 small white onion, minced
8.
Layer with the Club.
For the Bun
9.
Spread sauce on the Club. Sprinkle a layer of lettuce on the second layer of sauce, add pickle slices, then layer the cooked patties, onions, then top with the Crown.
1 head iceberg lettuce, thinly sliced
pickles slices
For the Sauce
For the Beef Patties
For the Bun
10.
For the Samurai Mac
1.
Assemble the burger in the same way except reduce the sizes of the buns and the patties, add an optional second slice of cheese, and dip the patties in the Teriyaki Sauce before placing them on the buns.
American cheese slices
soy sauce
mirin
sugar
sake
Babish sauce pot
Babish measuring cups and spoons set
Babish Tiny Whisk Set
2.
Enjoy by dipping into the Teriyaki Sauce!
For the Teriyaki Sauce
Leftovers
INGREDIENTS
For the Buns
medium or large Hawaiian bread rolls, enact.
For the Patties
leftover beef patty mix
For the Sauce
leftover sauce
For the Assembly
American cheese slices
minced or rehydrated onions
melted butter
kosher salt and freshly ground pepper, to taste
sesame seeds
sliced pickles
thinly sliced lettuce
TOOLS
Babish bread knife
rectangular rimmed baking trays
food prep gloves
oven
wire cooling rack
pastry brush
Babish Chef’s knife
DIRECTIONS
1.
For the Buns
1.
Keeping the Hawaiian rolls fully connected, bisect the entire sheet into 2 separate sheets (Crown and Heel)
medium or large Hawaiian bread rolls, enact.
Babish bread knife
2.
Transfer the Heels to a rimmed baking sheet and the Crowns to a wire cooling rack set inside a rimmed baking sheet.
medium or large Hawaiian bread rolls, enact.
wire cooling rack
rectangular rimmed baking trays
3.
For the Patties
1.
Press and shape the leftover patty mixture to the edges of the tray into a rectangular shape about the size of the Hawaiian rolls sheet.
leftover beef patty mix
rectangular rimmed baking trays
2.
Liberally salt and pepper the prepared beef, then transfer to an oven at 425°F for 10-15 minutes. Use a meat thermometer to ensure doneness, about 155°F.
leftover beef patty mix
kosher salt and freshly ground pepper, to taste
oven
rectangular rimmed baking trays
3.
For the Assembly
1.
Place the cooked beef on the Heels of the Hawaiian rolls, then layer on American Cheese followed by onions. Transfer to an oven set at a low temperature until the cheese is melted.
leftover beef patty mix
American cheese slices
minced or rehydrated onions
medium or large Hawaiian bread rolls, enact.
rectangular rimmed baking trays
oven
2.
Brush the tops of the Crowns if the Hawaiian rolls with melted butter and sprinkle with sesame seeds. Transfer to an oven set at a low temperature until lightly golden.
melted butter
sesame seeds
medium or large Hawaiian bread rolls, enact.
pastry brush
oven
wire cooling rack
3.
Flip the Crowns over and spread a layer of sauce before sprinkling lettuce, then add a layer of pickles to the Heels.
leftover sauce
thinly sliced lettuce
sliced pickles
For the Sauce
4.
Transfer the Crowns to the Heels, completing the burger assembly, then slice into individual sliders.
medium or large Hawaiian bread rolls, enact.
Babish Chef’s knife
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