Big Mac Burger Bowl

1/4 onion, grated

1 garlic clove, grated

3 tablespoons apple cider vinegar

1 cup mayonnaise

1/4 cup ketchup

1 tablespoon yellow mustard

1 dill pickle, grated

1 lb ground beef (80/20 or 85/15)

3/4 onion, diced

2 garlic cloves, minced

Salt and pepper

Lettuce, washed, dried well, and chopped

Shredded cheddar cheese

Diced tomatoes

Diced pickles

Toasted sesame seeds

Dice about 3/4 of the onion and set it aside. Grate the remaining 1/4 of the onion into a mixing bowl.

Grate 1 garlic clove into the same bowl. Mince the remaining 2 garlic cloves and set them aside with the diced onion.

Add the apple cider vinegar to the grated onion and garlic. Stir and let it sit 1 minute to mellow.

Stir in the mayonnaise, ketchup, and yellow mustard. Grate the dill pickle into the sauce and mix well. (Keeps refrigerated 1–2 weeks.)

Heat a pan over medium-high heat. Add the ground beef — no oil needed. Once it starts to render fat, add the diced onion and season with salt and pepper.

Brown the meat, 5–6 minutes.

Clear a small hole in the center of the pan, making sure there's a little fat in it. Add the minced garlic and sauté 1 minute. Cut the heat.

Build the bowls: lettuce, shredded cheddar, diced tomatoes, diced pickles, and the beef. Top with the sauce and toasted sesame seeds.