User:Xamralco/Big Mac

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A Big Mac (pictured) is best paired with Merlot, Pinto Noir, or Coca-Cola.

The Big Mac is a delicacy and a staple of American cuisine consisting of two all-beef patties, special sauce, lettuce, cheese, pickles, onions on a sesame seed bun. It is often referred to as an American take on Beef Wellington as both dishes contain an exquisitely prepared cut of beef paired with a light, tasty baked good. However, while Beef Wellington combines filet steak and puff pastry, the Big Mac is far more subtle, harvesting the flavors of ground sirloin and a freshly baked hamburger bun. Perhaps the most defining characteristic of the Big Mac is its "special sauce," a mixture of pureed Roma tomatoes, truffle oil, mustard seed, and creme fraiche.

Preparation[edit | edit source]

Serving[edit | edit source]

A Big Mac served with a poached quail egg, kaluga caviar, and champagne-infused tomato catsup.

Variations[edit | edit source]

Fusion cuisine[edit | edit source]

Although the Big Mac is traditionally an American dish, variations are becoming increasingly popular in other countries. For example, many Italian restaurants have begun to serve a Big Mac carpaccio composed of two thinly sliced all-beef sirloins marinated in lemon, olive oil, and Parmesan cheese, and often topped with rocket. The French have also adapted the dish, topping each patty with pan-seared foie gras and serving the beef in a sesame seed crepe. Perhaps the most innovative are the Japanese, who lay sliced Big Mac on top of a bed of vinegared rice alongside eel, sea urchin roe, and bamboo shoots.

Monetary restrictions[edit | edit source]

See also[edit | edit source]