Instructions

• Preheat a griddle to medium-high (or heat a large skillet over medium-high).
• Spread the 2 tablespoons unsalted butter on the cut sides of all bun pieces (the buns are cut into thirds). Toast the cut sides on the griddle or skillet until lightly browned; remove and set the toasted pieces aside.
• Put the ½ lb top sirloin and ½ lb brisket through a meat grinder using the large-hole disc. After all the meat has been ground, run it through the grinder a second time.
• Divide the ground meat into four equal portions (each 4 ounces) and roll each portion into a ball.
• Pour the 1 tablespoon vegetable oil onto the hot griddle or in the skillet and spread it to coat the surface. Make sure the bottom of your spatula is oiled to help prevent sticking.
• Working one ball at a time, place a 4-oz meat ball on the hot surface and immediately flatten it completely with a spatula and meat press (or a heavy spatula) into a thin patty. Season the exposed side lightly with salt and pepper. Repeat for the remaining balls so you have four patties on the griddle.
• Cook the patties 3–4 minutes, pressing occasionally with the spatula to maintain contact with the griddle.
• Use the spatula to loosen each patty, flip them, and top each flipped patty with one slice of American cheese. Cook about 1 minute more, until the cheese is melted. Remove the patties from the griddle and keep warm.
• Prepare to assemble: divide the 1/4 cup Russian dressing, the 1/2 cup shredded iceberg lettuce, and the 1/4 cup hamburger pickles evenly between the two sandwiches.
• Assemble each Big Mac as follows: place a toasted bottom bun piece; spread some of the Russian dressing on it; add a portion of the shredded lettuce and pickles; place one cheese-topped patty on top; place the toasted middle bun piece over the patty; spread more dressing on the middle bun; add more shredded lettuce and pickles; place the second cheese-topped patty on top; finish with the toasted top bun piece.
• Serve the assembled Big Macs immediately.