The Big (Red) Mac

A lot of people call me Big Red, hence the name of this burger.

It’s pretty easy to make a bloody good version/copy/something of “that” burger at home. Here’s the steps involved;

1. Head to your local Micky D’s family drive thru restaurant.
2. Keep driving past said restaurant until you reach a local butcher of good repute, where you will purchase some freshly ground beef mince. None of that heart-smart lean shit though – not that I have anything against the whole reduce cholesterol and heart disease thing mind you. It’s just that today you would like some beef mince with a little fat in it. The slightly diabetic, pimply faced kid who serves you at Micky D’s would approve. Trust me.
3. Now you shall drive a little further and find yourself at a bakery, or bread shop, where you shall buy your buns. Brioche, milk buns or potato buns all work well for this monster. One and a half buns per person please.
4. One last stop for your vegetables and assorted other bits and pieces including your cheese. It will be some kind of burger cheese for this one PS. It’s really not the time for halloumi or goat curd, sorry.
5. Now get yo’ arse home and let’s get this fucking show on the road.

It really is a pretty simple list of ingredients
Just bloody delicious


THE BIG (RED) MAC

(per burger)

250 g fresh beef mince
1 ½ buns
2 slices burger cheese
4 slices pickle
Shredded iceberg lettuce
Finely diced white onion
Special sauce (recipe can be found here)
Salt and pepper or your favourite BBQ beef seasoning

Divide the mince into 2 balls of roughly equal size, flatten them out between 2 pieces of baking paper until just under 1 cm thick and then set aside.
Get your special sauce made and your salady bits sliced and diced.
Heat your BBQ flat grill (or heavy based skillet) until hot and lubricate that sucker with a splash of canola or another neutral flavoured oil. Season your beef patties with a little salt and pepper (or BBQ seasoning) and then press down seasoned surface onto the grill.
After 2 minutes flip patties and press down a little to keep that good thickness.
After another 2 minutes remove patties from grill and set aside in a 90 C oven or cover with foil to keep warm.
Cut your buns and get them toasting. I like to grill my buns cut side down on a flat grill (or in a heavy based skillet). That way they get a little toasty on the inside but are still soft on the outside and they steam themselves a little in the middle.
The piece of bun that goes in the middle can go in the toaster.
And now we shall put it all together.
In this order from bottom up; bottom bun, 1-2 tablespoon special sauce, lettuce, 1 slice of cheese, 1 pattie, a sprinkle of diced onion, middle bun, 1-2 tablespoon special sauce, lettuce, 4 slices pickle, 1 beef pattie, a sprinkle of diced onion, the top of the bun.
Frigging get into that.

Special sauce

This is my recipe for special sauce. We use it at our restaurant, the Stockpot Kitchen, and lots of people ask me for the recipe.

Here is the recipe.

My debt to you is paid in full.
It is especially good in a burger or three

SPK SPECIAL SAUCE

This is enough for a round of burgers and then some to put in the fridge to add to everything else you eat (especially hot chips) until your honeymoon obsession is over.

2 cups mayonaise – make it or buy some good stuff
¼ cup tomato sauce (ketchup)
¼ cup roughly chopped dill pickles
¼ medium onion, roughly chopped
1 tablespoon each yellow mustard, hot sauce and worcestershire sauce
Salt and pepper to season

Blitz all ingredients except mayonaise in a food prossessor or blend or with a stick wizz.
Fold into mayonaise and mix until thouroughly combined.
Eat it with whatever you find fit.


Bayger Gourmet Burgers, Byron Bay… still delivering the goods

bayger burgers byron bay
It had been quite a while since we had visited our ol’ fave, Bayger Gourmet Burgers in Byron Bay. Bayger is a bit of an old dog in a world of young pups when it comes to the local gourmet burger scene and we were keen to suss out if they were still delivering the goods and cocking their leg all over the place, or if they had become incontinent and spent all day in bed licking their own gear…

The storm clouds rolled in from the south as we headed into “the Bay” to rekindle this old friendship. Storm clouds in the middle of spring! That did not deter us though.

The sky bellowed like the stomach of Thor himself was rumbling after he had eaten one too many shrimp surprise from the all you can eat buffet. It was sounding ominous that’s for sure, but still we did not falter.

It rained (and I am always a little suspicious when the bright blue skies of spring are smothered by the fluffy grey harbinger of wetness. Yes, the fluffy grey “pocket rocket” battery powered woman’s accessory if you will…) as if Thor was indeed displeased with me. Displeased with me. And I have no idea why. I mean, in the last two weeks I have sacrificed three perfectly good goats… three goats… I don’t know… it’s between me and Thor I guess. Needless to say, we soldiered on.

We made it to Bayger and promptly ordered our meal as we were quite hungry, but we are always pretty quite hungry it is true.

Rolling with the big dogs and getting the hell into my face
Rolling with the big dogs and getting the hell into my face

Not a single one of our number could go past the Bacon & Cheese ($12.90);
Prime beef, crispy bacon, melted cheddar cheese, salad & BayGer sauce with your choice of wholemeal, light sourdough or Turkish bun. We all added the chips and home made lemonade meal deal option for an extra $2.50, and we also had the beer battered onion rings with garlic aioli* ($5).

The burgers here are both delicious and tasty. The patties are well seasoned, juicy and just cooked past medium, I had the Turkish bun which was indeed Turkish bun like and the salad makes the burger appear to be healthy, which it probably almost is until we had the bacon and cheese option. I’m not sure what is in their Bayger sauce but it kinda tasted like it was mayonnaise with chopped pickle… maybe not, but it still worked well on their burger anyhow.

Come here
Come here you sexy effer

The shoestring fries were a nice change. I don’t see them around a lot anymore and they are quite possibly my second favourites after the crinkle cut chip. Crisp and damn tasty, covered with some kinda special seasoning and perfect for carrying condiments to my mouth just like a good chip should be. Good chip. Good chip.

The home made lemonade (which has a drop of rose water I think) is cracking. I seriously crave that stuff as much as I crave the burgers. I crave it like I crave just one day free of stupid people. It is deliciously refreshing and once again gives your brain the impression that you are being healthy! They even gave us free refills, which mad me feel extra special and like this place even more. I am a seriously fickle mother fucker and that is the sort of shit that is going to have me coming back for more.

Very, very tasty
Very, very tasty

Now this is the part of the really good report card that I never like. I know I am not a teacher and Bayger is by no means my student, but that is the best analogy I can come up with so that shall be how we roll today. The onion rings. No good. The batter was almost rubbery. I don’t know why, but that’s how it was. Onion rings are some of my favourite things (along with unicorns, fluffy bunny rabbits and waterfalls made of that kick-ass home made lemonade) and I really think they aren’t done well often enough. That is what I reckon people.

And I will tell you this for free; these guys are still rocking their OG styles. Great burgers with a bit of a healthy aspect to them, loaded with local produce and washed down with awesome home made lemonade. Bayger are indeed still rolling with the big dogs and delivering what your burger eating face needs… possibly as long as your face doesn’t really need onion rings, that’s all. This place is still well worth the visit for the rest of its offerings!

Click here to save yourself the time it will take you to type Bayger Gourmet Burgers Byron Bay.

*I love it when people call aioli “garlic aioli”. Aioli literally translates to garlic oil. Garlic garlic oil is funny. It’s like that whole ATM machine or PIN number thing. I know, I should just leave people alone.