Sometimes, You Just Need a Big Mac

I took a pound of ground beef out of my freezer the other day. I had no plans in mind on how to use it; I was just more or less planning ahead a bit.  The very next day, I was super busy in the morning and once it got to lunch time, I was so hungry, it was all I could do to not grab my phone and Door Dash some McDonald's over to my house. But, no... my saner side prevailed and I decided to make lunch. But it got me thinking about if I had the ingredients in my house to get me the Mickey D's indulgence I'd been craving, even if packaged in a different way. Turns out, I totally did.

I LOVE a dish that I can make out of pantry items and condiments! I knew I had the beef and some toppings that I'd like on hand (pickles, tomatoes, leftover cabbage mix), and that I could cobble together a special sauce with what I had in my fridge. But what would I do for the bun? Folks, you could actually see the light bulb go on over my head. I decided to turn my burger craving into a stuffed baked potato. A "burger" AND "fries," people!!!

This whole dish was a creation based on what I had in my kitchen, but I feel really great about how it turned out. The special sauce was especially delicious -- the vinegar is what sends it over the top!  

Enjoy!

View fullsize

View fullsize

View fullsize

Hindsight: I should have taken a picture of the broiled cheese on top before I loaded it up. Sorry, folks. Trust me when I say... it was very delicious and cheesy and I wasn't thinking straight. Just waiting to stuff it in my face.

BIG MAC STUFFED POTATOES

INGREDIENTS

For the Potatoes:

• 4 large russet potatoes, washed and dried
• 2 Tbsp olive oil
• Salt & pepper

For the Filling:

• 1 Tbsp olive oil
• 1 small yellow onion, finely diced
• 1 clove garlic, minced
• 1 pound ground beef (substitutes: chicken, turkey, lentils or vegetarian crumbles)
• Salt & pepper
• ¼ cup ketchup
• 1 Tbsp yellow mustard
• 2 tsp Worcestershire sauce 
• Shredded cheese of your choice (I used Co-jack)

For the Special Sauce

• ½ cup mayonnaise (or veganaise)
• 1 heaping Tbsp ketchup
• 2 tsp pickle relish (either sweet or dill relish will work!)
• 1 tsp white vinegar
• ½ tsp garlic powder
• ½ tsp onion powder
• 1 tsp paprika
• Salt & pepper to taste 

Toppings (optional, based on your tastes)

• Cooked bacon, chopped tomatoes, dill pickles, iceberg lettuce or shredded cabbage

INSTRUCTIONS

1. Bake the potatoes: Scrub the potatoes clean. Pierce a few times with the tines of a fork, rub with olive oil, salt and pepper, and bake in a 425°F oven for about an hour until the potatoes are cooked through.
2. Make the special sauce: Combine all sauce ingredients in a small mixing bowl. Whisk to combine. Taste and adjust seasoning. Keep in the refrigerator until ready to use.
3. Cook the filling: Heat olive oil in a large skillet over medium heat. Add onions and sauté until soft and translucent, about 4 minutes. Add the garlic and sauté until fragrant, about 1 minute. Add the ground beef and season with salt and pepper. Cook until browned and cooked through, about 5-7 minutes. Reduce heat to low and use a slotted spoon to remove beef & onion mixture to a clean bowl. Drain the fat from skillet, then return the beef mixture to the skillet. Add the ketchup, mustard and Worcestershire sauce. Stir to combine.
4. Stuff the potatoes: Set oven temperature to Broil. Split open each cooked potato by making a deep slit lengthwise along the top, without cutting all the way through. Use your hands to gently push the ends of the potatoes inwards to open the potato. Scoop out about 2 tablespoons of the flesh and reserve for another use (I usually save for my lunch the next day!). Stuff each potato with the meat mixture and top with grated cheese. Transfer the potato back to the now empty baking dish. Broil for 2-4 minutes, or until cheese is melted.
5. Top the potatoes: Top evenly with bacon, tomatoes, pickles, lettuce, or whatever toppings you like. Top with special sauce. Serve immediately.