Origin Big Mac Crispy Rice

This recipe fuses Japanese crispy rice with American fast-food flair. It’s a TikTok-favorite mashup that transforms iconic burger ingredients into a stylish, party-ready finger food.

What I Love About This Recipe

It’s the perfect combination of textures — crispy, creamy, juicy, and cheesy. Each bite feels indulgent, but also easy to prep and serve for guests or a fun night in.

Also Read : Bacon Pancakes

Big Mac Crispy Rice

Recipe by RecipeWikki

Servings

4

servings

Prep time

30

minutes

Cooking time

40

minutes

Calories

120

kcal

Ingredients

• 2 cups cooked sushi rice (or short-grain rice), cooled

• 1 tablespoon rice vinegar

• Salt, to taste

• ½ tablespoon oil (for shaping)

• Oil for frying

• ½ lb ground beef

• Salt and pepper, to taste

• Sliced American cheese or cheddar

• Dill pickles, finely chopped

• Shredded lettuce (optional)

• Sesame seeds (optional garnish)

• ¼ cup mayo

• 1 tablespoon ketchup

• 1 tablespoon yellow mustard

• 1 tablespoon finely chopped pickles or relish

• ½ teaspoon garlic powder

• ½ teaspoon onion powder

• Dash of paprika

Directions

• Mix rice with rice vinegar and a pinch of salt. Lightly oil your hands and press the rice into a flat, even rectangle (about ½-inch thick) on a parchment-lined tray. Chill for 30 minutes.
• Once firm, cut into small rectangles or squares.
• Heat oil in a pan over medium heat. Fry rice pieces until golden and crispy on both sides. Drain on paper towels.
• In a skillet, season and cook the ground beef, breaking it into small crumbles.
• Mix all Big Mac Sauce ingredients in a small bowl.
• Assemble: Place a spoonful of beef on each crispy rice square. Add a small piece of cheese (let it melt slightly), drizzle with Big Mac sauce, and top with pickles. Optionally garnish with sesame seeds and shredded lettuce.

Notes

• Use a non-stick skillet for frying the rice if not deep frying.
• The sauce can be made ahead and refrigerated for up to 3 days.
• Try with plant-based meat for a vegetarian twist.

Origin Copycat Onion Wrapped Flying Dutchman

Inspired by the famous In-N-Out Flying Dutchman, this viral version takes it a step further by wrapping everything in sweet, caramelized onions instead of using a bun — a hit among keto and low-carb fans.

What I Love About This Recipe

It’s juicy, cheesy, and loaded with umami from the caramelized onion wrap. Perfect for satisfying your fast food cravings without the carbs, and it’s way more fun to eat than your average burger!

Also Read : Pavlova Christmas Trees

Copycat Onion Wrapped Flying Dutchman

Recipe by RecipeWikkiCourse: Random

Servings

4

servings

Prep time

20

minutes

Cooking time

20

minutes

Calories

450

kcal

Ingredients

• 1 large sweet onion (like Vidalia), cut into thick rings

• 2 beef patties (about ¼ lb each)

• 2 slices American or cheddar cheese

• Salt and black pepper, to taste

• 1 tbsp butter or oil (for cooking onions)

Directions

• Carefully separate the onion into whole rings and choose 4–6 of the largest ones for wrapping.
• Heat a skillet over medium heat and add butter or oil. Sear onion rings on both sides until soft, golden, and caramelized (about 5–7 minutes). Set aside.
• Season the beef patties with salt and pepper. Cook in the same skillet or on a grill until browned and cooked through (3–4 minutes per side).
• Place a slice of cheese on each patty and let it melt slightly.
• Assemble by sandwiching the patties between layers of caramelized onion rings to form a wrapped “bun.”
• Serve hot with desired toppings or dipping sauces.

Notes

• Use two large onion rings per side to fully wrap the patties.
• For extra crispiness, air fry or broil the assembled Flying Dutchman for 1–2 minutes.
• Great for meal prep — just store the components separately and assemble before eating.

Origin Homemade Corn Dogs

Corn dogs originated in the United States and became popular in the 1940s. The idea of coating sausages in a cornmeal batter and deep-frying them was a game-changer at state fairs and amusement parks. Over time, different variations have emerged, but the classic version remains a favorite.

What I Love About This Recipe

I love how easy and fun these corn dogs are to make at home. The crispy, slightly sweet batter perfectly complements the juicy hot dog inside. Plus, they’re customizable—you can use different sausages, add cheese, or even bake them for a healthier twist.

Also Read : Cottage Cheese Bread

Homemade Corn Dogs

Recipe by RecipeWikkiCourse: Recipes

Servings

6

servings

Prep time

15

minutes

Cooking time

10

minutes

Calories

320

kcal

Ingredients

• 8 hot dogs

• 8 wooden skewers

• 1 cup cornmeal

• 1 cup all-purpose flour

• ¼ cup granulated sugar

• 1 tablespoon baking powder

• ½ teaspoon salt

• ¼ teaspoon black pepper

• 1 cup buttermilk (or regular milk)

• 2 eggs

• 1 tablespoon vegetable oil

• 1 teaspoon honey (optional, for slight sweetness)

• 2 cups vegetable oil (for frying)

Directions

• Heat the oil in a deep frying pan or Dutch oven to 350°F (175°C).
• Insert a wooden skewer into each hot dog, leaving enough room to hold the stick. Pat the hot dogs dry with a paper towel to help the batter stick.
• In a large mixing bowl, whisk together cornmeal, flour, sugar, baking powder, salt, and black pepper.
• In a separate bowl, whisk the buttermilk, eggs, vegetable oil, and honey. Gradually mix the wet ingredients into the dry ingredients until a thick, smooth batter forms.
• Pour the batter into a tall glass or jar for easy dipping.
• Dip each hot dog into the batter, rotating to coat evenly. Let excess batter drip off.
• Carefully place the battered hot dogs into the hot oil, frying 2-3 at a time for 3-5 minutes, turning occasionally until golden brown.
• Remove with a slotted spoon and drain on paper towels.
• Serve hot with ketchup, mustard, or your favorite dipping sauce.

Notes

• If the batter is too thick, add a little more buttermilk for a smoother consistency.
• For extra crunch, roll the hot dogs in a little flour before dipping them into the batter.