Today we’re making Big Mac Stuffed Bread, which is a riff on the classic Big Mac that is so freakin’ delicious!
Instead of beef patties, we’ll lay down layers of seasoned ground chuck. This is followed by some gooey melted shredded cheese, crisp lettuce, tangy pickles, and a special sauce that’ll make your taste buds do a happy dance.
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Why You’ll Love Big Mac Stuffed Bread
There’s not much you won’t love about this recipe, which is perfect for game day or casual weekend dinners. This Big Mac Stuffed Bread is a bold, savory adventure combining the best burgers and comfort food in one glorious bite.
When it comes to comfort food, this easy grilling recipe is the ultimate way to win friends over at your lunch or dinner table. And, after one bite, you’ll never want to make that trip to the drive-thru again!
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Flavorful Burger Filling – The heart and soul of this masterpiece, the ground chuck, provides that juicy, flavorful meaty base. We’ll season it with my favorite trio of kosher salt, black pepper, and garlic powder to elevate the beef’s natural flavor.
Crusty Bread – We’ll transform one Italian bread loaf (or French bread) into a Big Mac attack with some cheddar cheese, diced white onion, dill pickles, chopped iceberg lettuce, and then some sesame seeds as the finishing touch for that authentic sesame seed bun vibe.
Special Big Mac Sauce – This tangy sauce is what makes this twist on the fast-food burger so freakin’ delicious. It’s a savory combo of mayonnaise, white vinegar, yellow mustard, sweet pickle relish, paprika, onion powder, kosher salt, and garlic powder.
So, let’s gather these ingredients, fire up that grill, and prepare to make fast-food history in your backyard. Your taste buds will thank you, and your satisfied friends will be begging for the recipe.
How to Make Big Mac Stuffed Bread
First, start by preheating your grill for two-zone cooking at 325 degrees F. Next, slice your Italian-style bread in half, creating a divot for the stuffing. Load it up with cheese, onions, pickles, and then the seasoned ground beef. Firm it up in the fridge for 15-20 minutes.
While it chills, whip up the Special Big Mac Sauce, just by mixing all the ingredients in one bowl. Set aside until you’re ready to drizzle it over your sandwich.
Grill the bread with the beef face down for 8-10 minutes, then flip and finish on the cooler side until it hits 165 degrees F. Amp up the heat to a toasty 450 degrees F, top with more shredded cheese, and then go ahead and let it bubble away for 5-7 minutes.
After cooling for 2-3 minutes, garnish with the chopped lettuce, onions, pickles, and then a generous drizzle of the sauce. Slice, serve, and brace yourself for flavor fireworks!
What’s the story behind the Big Mac Sauce anyway?
The Big Mac Sauce, aka the “Special Sauce,” was developed by McDonalds in the 1960s. The exact recipe has been a closely guarded secret, but the basic ingredients are similar to mine. Feel free to experiment with the sauce ingredients to make it one of your original recipes!
What to Serve with Big Mac Stuffed Bread
Pair this carnivore’s delight with some golden crispy fries or a side of onion rings to complete your Big Mac-inspired experience. A refreshing coleslaw or a simple garden salad also makes for a fantastic side dish.
Leftovers & Reheating Big Mac Stuffed Bread
If, miraculously, you have any leftovers, store them in an airtight container in the fridge. Wrap them in plastic wrap or aluminum foil. To reheat, use an oven or toaster oven for that crispy exterior. Just avoid the microwave – we want that bread to stay delightfully crunchy!
Ground Chuck, sourced from the beef shoulder and neck, boasts a higher fat content (15-20%), resulting in a rich and robust flavor—perfect for those craving a juicy bite. On the other hand, Ground Sirloin, originating from the leaner sirloin part, contains less fat (7-10%), offering a leaner option with a good beefy, but less intense taste.
Of course! Feel free to get creative with toppings. Add bacon, jalapeños, or any favorite burger toppings. The special sauce is also versatile. Add some bbq sauce or some of my tasty FYR sauces.
If you’d rather make some cheeseburger bombs that are individually portioned instead of sliced, grab some large dinner rolls to hollow out, stuff, and grill. Enjoy!
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Big Mac Stuffed Bread
- 1.5 lbs Ground Chuck 80/20
- 1 tbsp Kosher Salt
- 1 tbsp Black Pepper
- 1 tbsp Garlic Powder
- 1 Italian Bread Loaf
- 2 cups Shredded Cheddar Cheese
- 1 cup Finely Diced White Onions garnish
- 1 cup Sliced Dill Pickles garnish
- 1 cup Shredded Lettuce garnish
- 1.5 tbsp Sesame Seeds garnish
- 1 cup Mayonnaise
- ⅛ cup White Vinegar
- 2.5 tbsp Yellow Mustard
- 1.5 tbsp Sweet Pickle Relish
- ¾ tbsp Paprika
- ½ tbsp Onion Powder
- ½ tbsp Kosher Salt
- ½ tbsp Garlic Powder
- Preheat your grill for two zone cooking at 325F.
- Slice your Italian Style Bread in half and separate the top from the bottom (set the top to the side to be used later).
- Next, carefully pull out the excess bread on both halves so that you create a divot in the bun.
- Stuff the divot with shredded cheddar cheese, handful of diced onions, and some of your sliced pickles.
- Then take a handful of your ground beef and cover the stuffing with it. Make sure to spread out the ground beef all over the bread so it completely covers the cheese.
- Once the bread is done, place them in the fridge for 15-20 minutes to firm up.
- In a bowl mix all the ingredients for the Special Sauce, then set to the side until ready to use.
- Take out the bread and place it over the coals with the ground beef face down.
- Cook over the heat for about 8-10 minutes. If you have flare ups, make sure to move the bread around in order to prevent them.
- After 10 minutes, flip the bread over and pull it over to the cooler side of the grill and cook until it is 165F internal (about 15 minutes).
- When the bread is done, kick up the heat in the grill to 450F while keeping the bread on the indirect side.
- Top the bread with more shredded cheddar cheese. Let cook until the cheese has melted and the top is bubbly (about 5-7 minutes).
- When it is done, pull off and let cool for 2-3 minutes.
- Garnish with sliced lettuce, diced onions, pickles and a drizzle of the special sauce. Slice, serve and enjoy!