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Home XXL Big Mac van de BBQ

BBQ Summer Burger American Kamado Meat Impressive

Forget the drive-through. You make this XXL Big Mac yourself on the barbecue and it will blow everything you know away. Two hefty smashed patties, an extra middle bun, stacks of iceberg, pickles and onion, and a special sauce that will have you licking your fingers. Cooked on a keij kamado you get that extra smoky depth a regular frying pan can never match. This is the burger for people who mean business.

x_ckl_recipe_markerXXL Big Mac from the BBQ Everything you love about a Big Mac, but scaled up and cooked on the barbecue. Double smashed patties, homemade special sauce and toasted sesame buns. This is the burger that makes an impression. How to make an XXL Big Mac from the BBQ? Main course American 3 people 20 min 15 min 50 min

Make the special sauce: mix mayonnaise, pickle relish, mustard, white wine vinegar, garlic powder, onion powder, paprika and a pinch of salt. Stir well and chill.
Divide the minced beef into 6 equal balls of about 120 grams each. Press them slightly flat but don't fully shape them yet.
Heat your kamado to a high temperature of 220 to 250 °C. Place a cast-iron griddle or baking plate on the grate and let it get very hot.
Place the burger balls on the hot plate and immediately press them hard flat with a spatula into thin smashed patties. Season generously with salt and pepper. Let cook for 2 to 3 minutes without moving until the edges become crispy.
Flip the patties. Place a slice of cheddar on three of the six patties. Let cook for another minute and then remove them from the plate.
Toast the sesame buns and the extra middle bun halves briefly on the kamado grate, cut side down, until lightly golden.
Assemble the burger: spread the bottom bun with special sauce. Add shredded iceberg, chopped onion and pickle slices. Place a cheddar-topped patty on top.
Place the middle bun layer on top. Spread that with special sauce as well. Add more lettuce, onion, pickle and a patty without cheddar.
Finish the burger with the top bun. Insert a long skewer or bamboo stick through the center so the tower stays stable. Serve immediately and enjoy.

BBQ Summer Burger American Kamado Meat Impressive 720 g minced beef (80/20 fat ratio) 3 large sesame buns (XL size) 3 extra bun halves for the middle layer (cut regular sesame buns in half) 6 slices cheddar 1 small head iceberg lettuce, finely shredded 1 small white onion, finely chopped 8 pickles, thinly sliced Salt and black pepper For the special sauce: 6 tbsp mayonnaise 2 tbsp pickle relish (or finely chopped pickle) 1 tsp American mustard 1 tsp white wine vinegar 0.5 tsp garlic powder 0.5 tsp onion powder 0.5 tsp paprika Pinch of salt Kamado or barbecue Cast-iron griddle or grill plate Wide spatula Mixing bowl Knife Cutting board Brush Bamboo skewers or a skewer Keij Kamado keij-kamado BBQ Accessories bbq-accessories BBQ Supplies bbqen-1 BBQ Knifes bbq-knives Keij Kamado BBQ Tongs Easy Lock - Stainless Steel - 35 cm Keij Kamado Tang Thüringer braadworst on the Kamado foodies-thuringer-braadworst-van-de-kamado Sticky spareribs van de BBQ foodies-sticky-spareribs-van-de-bbq Brioche Black Angus Burger foodies-brioche-black-angus-burger Schaschlik on the kamado foodies-schaschlik-op-de-kamado

Recipe

XXL Big Mac from the BBQ

Everything you love about a Big Mac, but scaled up and cooked on the barbecue. Double smashed patties, homemade special sauce and toasted sesame buns. This is the burger that makes an impression.

Course	Main course
Kitchen	American
Servings	3 people

Preparation time

Preparation time	20 min
Cooling time	15 min
Total	50 min

Equipment

Kamado or barbecue
Cast-iron griddle or grill plate
Wide spatula
Mixing bowl
Knife
Cutting board
Brush
Bamboo skewers or a skewer

Ingredients

720 g minced beef (80/20 fat ratio)
3 large sesame buns (XL size)
3 extra bun halves for the middle layer (cut regular sesame buns in half)
6 slices cheddar
1 small head iceberg lettuce, finely shredded
1 small white onion, finely chopped
8 pickles, thinly sliced
Salt and black pepper
For the special sauce:
6 tbsp mayonnaise
2 tbsp pickle relish (or finely chopped pickle)
1 tsp American mustard
1 tsp white wine vinegar
0.5 tsp garlic powder
0.5 tsp onion powder
0.5 tsp paprika
Pinch of salt

How to make an XXL Big Mac from the BBQ?

Make the special sauce: mix mayonnaise, pickle relish, mustard, white wine vinegar, garlic powder, onion powder, paprika and a pinch of salt. Stir well and chill.
Divide the minced beef into 6 equal balls of about 120 grams each. Press them slightly flat but don't fully shape them yet.
Heat your kamado to a high temperature of 220 to 250 °C. Place a cast-iron griddle or baking plate on the grate and let it get very hot.
Place the burger balls on the hot plate and immediately press them hard flat with a spatula into thin smashed patties. Season generously with salt and pepper. Let cook for 2 to 3 minutes without moving until the edges become crispy.
Flip the patties. Place a slice of cheddar on three of the six patties. Let cook for another minute and then remove them from the plate.
Toast the sesame buns and the extra middle bun halves briefly on the kamado grate, cut side down, until lightly golden.
Assemble the burger: spread the bottom bun with special sauce. Add shredded iceberg, chopped onion and pickle slices. Place a cheddar-topped patty on top.
Place the middle bun layer on top. Spread that with special sauce as well. Add more lettuce, onion, pickle and a patty without cheddar.
Finish the burger with the top bun. Insert a long skewer or bamboo stick through the center so the tower stays stable. Serve immediately and enjoy.

Cooking mode Prevents your screen from going to sleep

The key to a perfect smashed burger is heat and pressure. The hotter your griddle, the crispier the crust. A ceramic kamado holds that temperature steady so every patty turns out the same. No fuss with fluctuating heat, just even and powerful. That's how it works, and that's how it tastes.

Feel free to vary the filling: jalapeños for heat, crispy bacon for extra depth, or an extra slice of cheese if you want to go all out. The special sauce can also be made a day ahead — it only gets better. Make it a BBQ night and serve with kamado fries or a fresh coleslaw. Because this deserves a real moment.

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