BIG MAC & FRIES (CLONE)

For the sandwich, you will need some 80% lean ground beef, some thinly sliced dill pickles, some super thinly shredded iceberg lettuce, some slices of American cheese and some very small, inexpensive hamburger buns (see note).

Make 2 very small, very thin pattys for each sandwich; salt and pepper them and fry them on a hot griddle. Starting with the bottom bun, construct the sandwich according to the following diagram:

Drain potatoes well, and blot dry. Pre-fry in 375 degree oil for 1 minute then drain and chill for 10 minutes. Do a "final fry" in 375 degree oil for about 5 minutes or until golden brown. Drain and salt.

NOTE: I couldn't find Wishbone French dressing, so I used Kraft bright orange colored French Dressing.

NOTE: The recipe specifically calls for re-hydrated onion flakes. I was skeptical at first, but soaked some dehydrated onion flakes in a cup of hot water (for about 10 minutes) and they are EXACTLY like the onions that McDonald's uses. You can use fresh onions, but it won't taste the same. **MEASURE THE ONIONS AFTER THEY HAVE RE-HYDRATED!!

NOTE: The recipe says that your only supposed to use three very thinly sliced dill pickles, preferably Vlasic.

NOTE: Use the small cheap hamburger buns (here they cost about 89 cents for 8). It takes 1½ buns per sandwich. I cut the crust off of one of the buns to use it for the "center bun" in the sandwich. I preheated the buns for just a couple of minutes in the oven, but that isn't necessary.

NOTE: I hope you try this, it is a lot of fun and no more waiting in line at McDonald's for an inferior sandwich.