Who in the world would put the idea of stuffing and big macs together? ME! That’s who. This stuffing came out absolutely amazing. When you eat it there is no question that you are eating a stuffing, and also no question that it is big mac flavored. It’s so savory and fatty and creamy and pickley and everything you want in a big mac stuffing. But how in the world did this recipe come about?
The story of this recipe
Big Macs are delicious. We can all be food snobs and pretend like they aren’t, but the fact is, big macs were developed by scientists for optimal deliciousness. If you don’t believe me, I bet you haven’t had one in a while, and I really bet that you haven’t had one drunk in a while.
This recipe came to me a few days after thanksgiving last year when I was (surprise!) eating a big mac (and probably drunk?) I was thinking about what makes the burger good. Its of course not the burger itself. It has more to do with the interplay of the cheap bread, special sauce, cheese, pickles, and crunchy lettuce. For some reason it came to me that the ratios of meat to bread to flavorings are similar to that of stuffing. Probably because I had just eaten a ton of stuffing!
My first thought was that it would be fun to literally buy 8 big macs, chop them up, stir in some chicken stock, and bake it off as a stuffing. Well I sobered up, realized I didn’t want to spend 40 bucks at McDonalds, and had almost a whole year to develop this recipe before Thanksgiving came around next.
Prep the buns
I bought extra buns because I wasn’t sure how many I would need. Turns out 8 is the answer. 1 pack. Chop them up and toast them lightly in the oven.
Making the special sauce
The photo on the left here is the special sauce coming together, then on the right I added some egg and chicken stock to it. The special sauce is basically a homemade thousand island and every time I make it I wonder why I don’t make it all the time! If you want a basic traditional thousand island recipe, check out this one.
Ingredients in the sauce
- pickle juice
- dill pickle
Make the Big Mac Stuffing
Put the bread into a big bowl with the beef, then add in the dressing.
The buns have been toasted and the meat has been browned in a little butter.
Pickle and onion. Then the cheese! You don’t need much, it still tastes really cheesy. In other news, why don’t we put cheese in stuffing more often?
Baking the Big Mac Stuffing
Pour it into a baking dish. This goes into a 325 oven for a half hour.
Ready for the oven! At this stage you could cover this and store it in the fridge for a few days or bring it to your friends house to bake.
When it comes out its crisp, creamy, cheesy, bready, and just completely amazing. If someone actually stuffs a bird with this, it will totally make my holiday season!
In case you didn’t notice, it’s also over the top fatty, so eat with caution! If you have this as a side with your dinner it will be fine, just don’t eat it as your whole meal like I did! OOPS!
Had to show you the scooped out shot!
Wait aren’t we forgetting something? Oh yea, that lettuce! The lettuce is very important to make it really taste like a big mac. Serve some lettuce on the side to add to the top. I sometimes just add it to the top of the casserole because if you keep it on the side people will forget.
Twists on big mac stuffing
I love this just how it is honestly. But if you wanted to make other burger stuffings I think that would be fun! How about a cowboy burger stuffing? Maybe with some bbq sauce and onion straws on top? Or a bacon blue burger stuffing?
Big Mac Stuffing
- 1/2 cup mayo
- 1 tablespoon ketchup
- 1 tablespoon sriracha
- 1/2 tablespoon mustard
- 1 tablespoon pickle juice
- 5 large dill pickle chips finely diced
- 1 teaspoon paprika
- 1/2 teaspoon grated garlic
- 1 teaspoon grated onion
- 1/2 cup chicken stock
- 1 egg
- 8 sesame seed buns The real cheap kind
- 4 ounces cheddar cheese cut into cubes
- 1/2 cup diced pickles
- 1/2 cup diced onion
- 1/2 stick butter
- 3/4 pound lean ground beef
- 1/2 head iceburg lettuce Finely Shredded
- Mix all of the sauce ingredients and whisk vigorously with a fork. Be sure to take note of how amazing it tastes (possibly before adding the egg).
- Chop up the bread into small cubes and lay on large sheet pan. Bake at 325 for about 30 minutes stirring occasionally, to lightly brown and dry out.
- Melt the butter in a frying pan and add in the beef with ample salt and pepper. Stir the beef to brown and fully cook. Remove from heat.
- In a large bowl, mix the bread with the beef/butter mixture. Stir in the onion and pickle, followed by the secret sauce. Stir well. Pour into a baking dish. Bake at 325 for 30 minutes. While its in the oven, shred the lettuce very finely. Top with the lettuce before serving.