Big Mac Chaffles
Equipment
Ingredients
CHAFFLES:
- 1/2 cup shredded cheddar cheese
- 1 large egg
- Primal Kitchen Avocado Oil Spray for greasing chaffle maker
BIG MAC FIXINGS:
- 1/3 pound ground beef 85% lean I used the Butcherbox patties
- 1/4 teaspoon Redmond Real salt
- 1 slice cheddar cheese
GARNISH:
- 2 leaves shredded lettuce
- 1/4 cup yellow onion diced
- 1 teaspoon Toasted sesame seeds for garnish
- 4 Slices Dill Pickles for garnish
SPECIAL SAUCE:
- ½ cup mayonnaise I used Primal Kitchen Mayo
- ¼ cup Dill Pickles chopped
- 3 tablespoons tomato sauce I used Primal Kitchen ketchup
- 1 teaspoon stevia glycerite or monk fruit extract or a few drops liquid stevia
- 1/8 teaspoon Redmond Real salt
- 1/8 teaspoon fish sauce optional, for umami flavor
Instructions
- Preheat a mini chaffle maker.
- Place the cheese and egg into a small bowl and use a fork to combine well.
- Grease the chaffle maker with duck fat spray (or other spray) and place 1/2 of the mixture into the chaffle maker and press the maker down. Cook the chaffle for 2 to 3 minutes or until golden brown and cooked through.
- Repeat with remaining chaffle batter.
- Set chaffles aside.
- Divide the beef into 2 balls and form into a flattened hockey puck shape. Season the outsides with salt.
- Place one ball into the chaffle maker and press down. Cook for 1 1/2 to 2 minutes or until cooked to your liking. Remove from chaffle maker and repeat with the rest of the beef.
- Place one chaffle onto a plate, top with the beef patties, top with sliced cheddar cheese, slices of dill pickle, shredded lettuce and drizzle with a tablespoon of Special Sauce. Garnish with sesame seeds if desired.
- Best served fresh.
Nutrition
Calories: 883 | Fat: 70g | Protein: 56g | Carbohydrates: 8g | Fiber: 1g | P:E Ratio: 0.7