This Copycat Big Mac recipe is mouthwatering perfection, but more importantly, has all the authentic flavor of a Big Mac.
In my opinion, this Copycat Big Mac recipe is a better version of the McDonald’s Big Mac. It has all of the flavors of the McDonald’s classic, but you get to control your ingredients. Plus, you choose what beef you use. I’ve always had big questions about McDonald’s meat ingredients ever since that Super Size Me movie. Was I the only one that was scarred by that movie?
In all fairness, I think they have adjusted their products since the movie was released. For nutrition facts about McDonald’s Big Mac, click here.
What is the Big Mac?
It’s two all-beef patties, special sauce, lettuce, cheese, pickles, onions on a sesame seed bun. Were you able to read that without singing the jingle? I can’t mention the term “Big Mac” without my mother bursting into song. The Big Mac is a burger that was introduced by McDonald’s in 1968 and it has been a staple at the fast-food chain ever since.
This Copycat Big Mac is one of my most requested recipes. My husband’s favorite menu item at Mcdonald’s is the Big Mac. I knew I needed to come up with a version that I felt better about eating and could make at home.
Let’s start with the main thing that makes the Big Mac…the special sauce:
Copycat Big Mac Special Sauce Recipe
- 1/2 cup mayonnaise
- 1/2 tbsp yellow mustard
- 1 tbsp sweet relish
- 1/4 tsp paprika
- 1/2 tsp white vinegar
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
Mix all of these together in a medium bowl. Allow your sauce to sit in the fridge for two hours before serving so the flavors really come together. The sauce continues to stay fresh, covered in the refrigerator, for up to two weeks.
Copycat Big Mac Recipe
- sesame seed hamburger buns
- 1 tsp vegetable oil (or olive oil)
- 1 pound ground chuck*
- 8 American cheese slices
- chopped iceberg lettuce
- dill pickle slices
- minced raw onions
The next step is to cook your burgers.
Shape your ground chuck into 8 thin patties*. Salt and pepper the patties. Heat 1 tsp of vegetable oil in a large skillet over medium heat. Add the patties, and cook for about 4 minutes on one side, flip, and cook for another four minutes on the other side.
*Always thoroughly wash your hands after handling raw meat. It can carry germs and make you quite sick if you ingest it.
There should be no pink in the meat and the juices should be clear in your pan. If this is not the case, continue to cook for a few more minutes. Remove from heat and allow to sit on paper towels to remove excess grease.
Meanwhile, toast the buns under your oven’s broiler for about two minutes until golden. Now you’re ready to stack it!
Big Mac Assemble!
Take the bottom bun, layer the sauce, minced onions, pickles, and lettuce on top of it. Add one beef patty and top with an American cheese slice. Add the middle bun, and repeat the layers. Finish it with the top bun. At this point, you can serve it, or I like to pop it back in the warm oven for about two minutes to get the cheese a bit melty.
This recipe makes about four Big Macs depending on how big you shape your burger patties.