Let’s be honest…Big Macs are good. Really good. Good for the soul.
But (unfortunately) they’re not really good for the body, at least not at the frequency I’d like to eat them.
The thing with burgers is they don’t have to be a big, sloppy, greasy mess to be enjoyable, and if you do them right, there’s no reason they should be relegated to the treat day aisle.
When you think about it, a lean meat or veggie patty served with a low-sugar bun, salad and a good sauce can even be… wait for it… healthy.
For me, sauce can make or break a good burger, and there’s no sauce as synonymous with good burgers as the one, the only, Big Mac sauce.
Before you get to the ingredients, I know it sounds weird to use yogurt in a burger sauce, but trust me, you can’t taste it and the end result is lick-the-bowl-and-heap-more-on-your-burger good.
This is getting weird now. I’ll stop talking about sauce and get into it.
4 tbs Greek yogurt
1 heaped tsp dijon mustard
2 tsp minced gherkins
2 tsp apple cider vinegar
1/4 tsp smoked paprika
1/4 tsp garlic powder
1/4 tsp salt
1/4 tsp pepper
Combine all ingredients well and serve as desired.
If you can’t find minced gherkins, finely chop and mash whole gherkins into a paste.