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Big Mac Crispy Rice

This recipe transforms the classic Big Mac flavors into a unique dish featuring crispy white rice as its base. Ground chuck is seasoned and browned, then layered with melty American cheese, a homemade special sauce, fresh lettuce, and onion over perfectly pan-fried crispy rice, offering a deconstructed, satisfying take on the iconic burger.
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Total Time 35 minutes
Servings: 4 people
Course: lunch/dinner
Cuisine: American
Calories: 4510.2
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1/2 cup mayonnaise divided
  • 5 tablespoon sweet pickle relish divided
  • 1/4 cup ketchup divided
  • 2 1/2 teaspoon garlic powder divided
  • 1 1/2 teaspoon smoked paprika divided
  • 2 teaspoon kosher salt divided
  • 1 teaspoon ground black pepper divided
  • 4 cups cooked and cooled white rice
  • 1 tablespoon olive oil
  • 6 ounces ground chuck
  • 5 3/4 ounce slices American cheese
  • 1/3 cup shredded iceberg lettuce
  • 2 tablespoon diced white onion
  • Pickle slices for garnish

Equipment

  • 1 Large Skillet Preferably non-stick or cast iron for crisping rice and browning beef.
  • 2 Small mixing bowls For preparing the sauce and seasoning the beef.
  • 1 Whisk For blending the Big Mac sauce ingredients smoothly.
  • 1 Spatula For breaking up beef, pressing down rice, and serving.
  • 1 Chef's Knife & Cutting Board For dicing onion and slicing pickles efficiently.

Method
 

  1. In a small bowl, whisk together 1/4 cup mayonnaise, 2 tablespoons sweet pickle relish, 2 tablespoons ketchup, 1 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon kosher salt, and 1/4 teaspoon black pepper to create the Big Mac sauce; set aside.
  2. In another small bowl, combine the ground chuck with 1 1/2 teaspoons garlic powder, 1 teaspoon smoked paprika, 1 1/2 teaspoons kosher salt, and 3/4 teaspoon black pepper.
  3. Heat olive oil in a large skillet over medium-high heat. Add the seasoned ground chuck and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat and set the beef aside.
  4. Wipe the skillet clean. Add the cooked and cooled white rice to the skillet, pressing it into an even layer. Cook over medium-high heat for 8-10 minutes, without stirring, until the bottom is golden brown and crispy.
  5. Reduce heat to medium-low. Arrange the American cheese slices evenly over the crispy rice. Cover the skillet and cook for 2-3 minutes, or until the cheese is melted and gooey.
  6. Remove the skillet from the heat. Carefully transfer the crispy rice 'patties' to serving plates.
  7. Top each crispy rice patty with the browned ground chuck.
  8. Drizzle generously with the prepared Big Mac sauce.
  9. Garnish with shredded iceberg lettuce, diced white onion, and pickle slices.
  10. Serve immediately for the best texture and flavor.

Notes

For optimal crispiness, ensure your white rice is thoroughly cooked and then cooled completely; cold rice yields the best crust. When crisping the rice, resist the urge to stir it too frequently—allow it to form a solid, golden-brown crust on the bottom before disturbing. The Big Mac sauce benefits from a short resting period, allowing the flavors to meld. For a more authentic Big Mac texture, dice the white onion very finely and shred the iceberg lettuce thinly. A cover on the skillet during the cheese melting phase will help create a perfectly gooey, evenly melted layer. Serve immediately to enjoy the contrast of crispy rice and warm toppings.