Crispy Big Mac-Style Onion Roll
Translated from Spanish, the language of the reel.
Fitplate cooked this in an Instagram reel, in Spanish. SeeMeCook wrote it up from the reel as a full recipe, translated it into English, and added ingredient weights and nutrition.
Watch the original reelImported by Nazareth Simons on SeeMeCook
A baked onion and mozzarella roll that serves as a crispy base for seasoned ground beef, cheddar, lettuce, pickles, and a creamy Big Mac-style sauce.
- Time
- 40 minutes
- Equipment
- Stovetop and oven
- Good for
- Lunch, dinner, or snacks
- Cuisine
- American
- Contains
- Dairy and eggs
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Base y relleno
- 220 g
- 9 g
- 14 g
Salsa
- 15 g
Weights are estimates. Together, the ingredients weigh about 995 g before cooking, which is about 250 g per serving.
Steps
Preheat the oven to 200 °C (400 °F). Line a baking sheet with wax paper or parchment paper.
Spread the shredded mozzarella over the paper, forming an even layer that will serve as the roll base.
Cut the onions into thin rings and arrange them over the mozzarella, distributing them evenly.
Drizzle the onion rings with 10 ml of vegetable oil. Sprinkle with the salt and sweet paprika intended for the onions.
Bake for approximately 15 minutes, until the mozzarella has melted and the edges of the onions begin to brown and become crispy.
While the base is baking, heat the remaining 15 ml of vegetable oil in a large skillet over medium-high heat.
Add the ground beef to the hot skillet and cook it, breaking it up with a spatula, until browned and completely cooked, with no pink parts remaining; it should reach 71 °C (160 °F) in the center.
Season the beef with 2 g of salt, 1 g of black pepper, and 1 g of sweet paprika. Mix well and remove from the heat.
Prepare the sauce by mixing the light mayonnaise, ketchup, mustard, and pickle juice in a bowl.
Add the black pepper, salt, and sweet paprika to the sauce. Mix until smooth and homogeneous.
Remove the base from the oven and let it rest for 1 or 2 minutes, until firm enough to handle but still flexible.
Place the shredded or sliced cheddar, cooked ground beef, iceberg lettuce, and pickles on the base in that order.
Pour the sauce over the filling. Carefully and firmly roll up the base, using the parchment paper to help, until it forms a compact roll.
Cut the roll into portions and serve immediately, while the mozzarella and onion base retains its crispy texture.
Notes
The publication indicates baking the base for 15 minutes and assembling the roll with the filling in the specified order. For easier rolling, do not let the base cool completely before filling it. The beef must be cooked thoroughly.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 480
- Protein
- 37 g
- Carbs
- 10 g
- Fat
- 33 g
- Fiber
- 2 g
Where the calories come from
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