Tuesday-night Big Mac, stacked at home

Why this one

I wanted the double-decker ritual without the drive-thru. The trick is not the beef — it is the sweet-tangy sauce and the middle bun.

Ingredients

• 1 pound 80/20 ground beef, formed into four thin 4-inch patties
• 2 sesame buns, plus 2 extra bottom buns for the club layer
• Shredded iceberg, dill pickle chips, minced white onion
• American cheese
• Sauce: mayo, ketchup, yellow mustard, sweet pickle relish, splash of vinegar, pinch of paprika and onion powder

Method

1. Salt the patties hard and smash them in a ripping-hot skillet. Flip once. Cheese the top pair.
2. Toast every bun face in the beef fat.
3. Sauce both sides of the club bun. Stack: bun, sauce, onion, pickles, lettuce, patty, club bun, repeat, lid.

It will not be identical. It will be close enough that someone at the table says the name out loud.