Big Mac Crispy Rice

In a small bowl, whisk together 1/4 cup mayonnaise, 2 tablespoons ketchup, 2 tablespoons relish, 1 teaspoon garlic powder, 1/2 teaspoon smoked paprika, 1/2 teaspoon salt, and 1/2 teaspoon pepper until well combined. This is your Big Mac sauce base. (Prep time: 5 minutes)

In a large bowl, combine the cooked and cooled rice with 1/4 cup of the prepared Big Mac sauce base, 2 tablespoons relish, 1 teaspoon garlic powder, 1 teaspoon salt, the remaining 2 tablespoons ketchup, and 1 teaspoon smoked paprika. Mix thoroughly to ensure the rice is evenly coated. In a separate small bowl, blend the remaining 1/4 cup mayonnaise with the reserved Big Mac sauce base for the final drizzle. Set aside. (Prep time: 10 minutes)

Heat the olive oil in a 10-inch nonstick skillet over medium-high heat. Add the ground chuck, remaining 1/2 teaspoon salt, 1/2 teaspoon garlic powder, and 1/2 teaspoon pepper. Let the beef sit undisturbed to brown (about 1 1/2 minutes). Then, break it up with a wooden spoon and cook, stirring often, until fully cooked and no longer pink (about 1 more minute). Remove from heat and stir in the remaining 1 tablespoon relish. Transfer the cooked beef to a paper towel-lined plate using a slotted spoon and cover with foil to keep warm. Drain all but 1 tablespoon of drippings from the skillet. (Cook time: 10 minutes)

Add the seasoned rice mixture to the skillet and use the back of a spoon to press it into an even, compact layer covering the bottom of the pan. Ensure there are no gaps for even cooking. (Prep time: 2 minutes)

Cook the rice over medium heat, uncovered, pressing down occasionally and rotating the pan 90 degrees every 2 minutes. Continue until the edges begin to sizzle, brown, and crisp (about 10 minutes). Remove from heat. (Cook time: 10 minutes)

Lightly spray a large plate with cooking spray. Invert the plate over the skillet and carefully flip the rice onto the plate. Add the reserved beef drippings back into the skillet, then gently slide the rice cake back into the skillet. Cook over medium heat until a golden crust forms and the edges are crisp (about 8 more minutes). Remove from heat. Place one slice of American cheese in the center of the rice cake and arrange the remaining four slices around it with the pointed sides along the edges. Cover the skillet for 1 minute, or until the cheese is melted and gooey. (Cook time: 10 minutes)

Carefully slide the Big Mac Crispy Rice onto a serving platter. Top with the reserved cooked beef, shredded lettuce, diced onion, and pickle slices. Drizzle generously with the remaining mayonnaise mixture. Serve immediately with any extra sauce on the side. (Prep time: 5 minutes)