About KEWPIE Big Mac Style Sauce
The flavor everyone recognizes, built on a better base. When you swap in KEWPIE for this Big Mac Style Sauce recipe, the difference is immediate. Richer. Rounder. More layered. The sweetness balances cleaner, the tang hits sharper, and the texture is unmistakably smoother. This is the burger sauce you grew up on, upgraded.
Creator: @the_hunger_diaries
Recipe: The Big March Smash with Kewpie Special Sauce
Serves: 4
Prep Time: 20 Minutes
Cook Time: 20 Minutes
Total Time: 40 Minutes
1/2 cup KEWPIE Mayonnaise
2 tbsp dill pickle relish
2 tsp yellow mustard
1 tbsp finely minced white onion
1 tsp minced or grated garlic
1/2 tsp white vinegar
1 tsp granulated sugar
1/2 tsp paprika
1/4 tsp black pepper
Fine sea salt, to taste
2 lbs ground beef (85/15 blend)
2 slices White American cheese
4 sesame seed brioche buns
1 cup finely shredded iceberg lettuce
1/4 cup minced white onion
1/4 cup store-bought fried onions
12 dill pickle slices
Avocado oil spray
Kosher salt
Make the sauce. In a medium bowl, combine all ingredients under “KEWPIE Special Sauce” and whisk to combine. Taste and adjust seasonings if you’d like, adding more sea salt, sugar, or even a tiny bit more white vinegar to your liking.
Prep the meat. Separate the ground beef into 8, 1/4 lb sections and roll each into a meatball. Prepare a few squares of parchment or wax paper – you’ll want the diameter to be larger than your buns since the meat will spread further than the bun and you want all of the meat covered.
Cook the burger patties. Preheat your oven to 200°F and get a large sheet pan ready. This is to keep your burger patties warm while you cook the rest. If you have a large griddle, you may not need to take this step. Heat a large cast iron skillet or griddle over medium high heat. Once the pan is slightly smoking, spray with avocado oil, then add one burger patty to the center of the skillet. Immediately top the patty with a piece of parchment and use a burger press or another flat, heavy item like a large flat spatula or small saucepan to press the patty down into the pan. You want the size of the patty to be slightly larger than your bun. Twist the burger press slightly to prevent suctioning the patty off, then remove the burger press, peel off the parchment paper and season the top of the patty with salt. Once the patty looks about 3/4 of the way cooked (with just a little red showing on the top), scrape the patty off the pan using a flat metal spatula (leave no meat/brown bits behind) and flip. Immediately top with a slice of cheese, then cook for about 30 seconds more and transfer to the sheet pan to stay warm in the oven. Repeat with the remaining patties.
Toast the buns. Use same pan or griddle over medium heat, spray more avocado oil and add your buns, cut side down. Toast until golden brown then remove. Add a slice of cheese to the flat side of each bottom bun. You can stick these in the oven with the patties as well to keep warm and help melt the cheese a bit.
Assemble. Add sauce to the top and bottom bun, then add a loop of fried onions to the bottom bun, followed by two cheese-topped 1/4 lb smashed beef patties, 3 pickle slices, and 1/4 cup of shredded lettuce. Add 1 tbsp of minced onion on the special sauce’d top bun, then crown your burger with it. Repeat with remaining burgers. Enjoy!
• Cook time assumes you’re able to cook two patties at the same time.
