Homemade Big Mac with smash patties and burger sauce

Prep the toppings: lettuce, two slices of cheese, and onion sliced then diced very thin.

Big Mac sauce: weigh 30 g mayo, 20 g ketchup and 10 g mustard; add a couple of sliced pickles, smoked paprika, a little onion powder, black pepper, a sprinkle of salt and a pinch of the diced onion, and mix.

Bake par-fried frozen waffle fries in a preheated 475 degree oven.

Weigh two 100 g portions of 80/20 beef and form each lightly into a loose ball.

Heat a cast iron or carbon steel pan over fairly high heat for a good sear. Salt the beef balls.

Cut sesame seed rolls into one and a half buns to give the middle piece.

When the pan is up to temperature, put in the beef and press it flat to about the size of the bun; salt the other side and add black pepper.

Leave the patties alone until a brown, crispy crust develops; lift them with a wide spatula.

Assemble the burger with the sauce, lettuce, onion, cheese and pickles on the three bun pieces; serve with the fries.