![Lion's head big mac held with two hands.](https://cdn.statically.io/img/assets.epicurious.com/photos/63b71c24dcb1764d386dc92f/1:1/w_2560%2Cc_limit/LION%25E2%2580%2599S%2520HEAD%2520BIG%2520MACS-RECIPE.jpg)
This dish will probably make my ancestors pass out, but I just couldn’t help myself. Lion’s head meatballs are an iconic dish originating in eastern China that has since spread to all parts of China and Taiwan. Large pork meatballs traditionally stewed or steamed in a casserole dish; they absorb the flavors of their own juices and the surrounding napa cabbage like a sponge. I grew up eating lion’s head meatballs with rice, but as a kid with a vast imagination and a craving for McDonald’s, I always noted the meatballs’ similarity to the burger patties in my beloved Big Macs. This recipe is a dream-turned-reality for kid Frankie, a dish that probably shouldn’t exist outside of my own brain but has become a love note to the suburban Midwest seen through the lens of my heritage—a dish that embraces the two parts of my identity that I hid from each other. Divided no more, here they are brought together on one plate in the form of Lion’s Head Big Macs.
This recipe was excerpted from 'First Generation' by Frankie Gaw. Buy the full book on Amazon. This book was selected as one of the best cookbooks of 2022.
Recipe information
Yield
Makes 6 sandwiches
Ingredients
For the scallion ginger water
For the meat patties
For the sauce
For assembly
Preparation
Make the scallion ginger water
Step 1
In a blender, blend together the water, scallions, and ginger. Strain through a fine-mesh metal sieve and set the liquid aside.
Make the meat patties
Step 2
Chop the ground pork until the texture becomes finer and fluffier. In a large mixing bowl, combine the pork, 4 tablespoons of the scallion ginger water, the Shaoxing wine, soy sauce, sugar, and salt. Mix with your hands until the mixture is well incorporated and sticky. Mix in the egg whites. In a small mixing bowl, whisk 2 tablespoons of the cornstarch and the chicken stock together, and add it to the meat mixture. Mix with your hands to incorporate everything (you can even pick up the mixture and throw it back down into the bowl to create the optimal texture). Cover the bowl and let it sit in the fridge for 30 minutes.
Make the sauce
Step 3
In a small mixing bowl, whisk together the mayonnaise, ketchup, mustard, relish, honey, vinegar, and chili pepper sauce to combine.
Prepare the patties
Step 4
In a medium mixing bowl, dissolve the remaining 3 tablespoons cornstarch in 5 tablespoons of water. In a large skillet over medium-high heat, warm 1 tablespoon oil. Dip your hands into the cornstarch water and with wet hands form the meat mixture into 6 patties, tossing the meat between your hands to coat evenly with the cornstarch. Flatten the patties and place them directly on the hot skillet. Cook the patties in batches as needed, pan-frying each side for 4 to 5 minutes until the internal temperature reaches 160°F.
Assemble the sandwiches
Step 5
Place one meat patty onto the bottom half of a bun. Top the patty with a slice of cheese and then pickles, onions, and cabbage. Spread some sauce onto the top half of the bun and place over the meat patty and toppings. Repeat for the remaining patties and buns, and serve immediately.
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Reviews (1)
Back to TopOversized burger. Huge portion.
Anonymous
10/19/2023
Tasty
Anonymous
9/21/2023