Thin beef patties on a triple-decker bun topped with cheese, onion, and of course the secret Big Mac Sauce. This copycat Big Mac recipe is cheaper and healthier than the real thing.
Make is a meal with homemade french fries and a Shamrock shake.
We never ate much fast food when I was growing up. However, this all changed when we went on vacation. From the Ohio Animal Park to the beach in Delaware, we stopped at every McDonald’s along the way.
I am a fries girl , but my Mom’s favorite was always the Big Mac (usually while driving with her knees and dropping pickles everywhere). These days I’d rather cook at home than fight traffic so I’ve made this copycat Big Mac recipe.
This version tastes exactly the same and is even a little healthier! Plus you can make it in the comfort of your own home in less than 15 minutes. I’ve waited in the drive-through line longer than that!
I hope you’ll try my secret recipe that tastes just like the real thing. It’s quick and easy to make in your very own kitchen!
Why This Recipe Is The Best
- Easy: This recipe is ready in less than 20 minutes and doesn’t require any fancy equipment.
- Affordable: You can make a whole batch of these for less than your drive-through tab would cost.
- Mac Sauce: I’ve seen versions that use dill and sweet relish. Neither tasted quite right to me, but together with French dressing, it tastes spot on.
What Is a Big Mac?
The Big Mac is an iconic fast food sandwich served at McDonald’s. Just like its commercial jingle says: The sandwich consists of two 100% beef patties, special sauce, lettuce, cheese, pickles, and onions on a sesame seed bun.
History/Origin
The Big Mac was created in 1967 by francise owner Jim Delligatti. It was first sold at Uniontown, PA, McDonald’s located at Mervis Plaza on July 7 of that year. The “Big Mac” name came about because it was larger than the hamburger that McDonald’s had been selling.
At first, they were sold for 45 cents, but eventually, their price would be raised to 49 cents on May 4, 1972, in the US due to the addition of bread and ketchup as a topping. Towards the mid-1970s, “diet” versions of the sandwich gradually became available at some locations around the world.
Ingredient Notes
- Ground Beef: I like making my burgers with 80/20 ground beef for optimal flavor and juiciness. However, you can use a leaner variety if desired. 1 pound of ground beef will give you about 4 regular or 8 thin patties.
- Buns: I like using Sesame seed buns for an authentic taste.
- Lettuce: Grab pre-shredded lettuce to save time. Keep bagged lettuce from browning by storing it in a Ziploc bag with a damp paper towel.
- Onion: Chop your own onion if possible as I find prechopped to be too thick and too strong. If you don’t like raw onion feel free to leave it off. You can also cut the bite of onions by soaking them in baking soda water or microwaving for 60 seconds.
- Cheese: I used Land O Lakes Yellow American from the deli.
How To Make a Big Mac
- Make the secret sauce: Combine all ingredients. Microwave for 30 seconds.
- Toast buns
- Make Patties: Cook for 1-3 minutes per side.
- Assemble Add sauce, lettuce, onion, burger, and cheese to the bottom bun. Top with middle bun and repeat. Top with the final bun and enjoy.
Leftovers
- Storage: Store in the fridge for up to 3 days.
- Reheat: Reheat at 400 degrees for 5-7 minutes. Top with cheese if desired.
- Freeze for up to 3 months.
- The sauce can be kept in the fridge as well for up to a week.
Tips
- Cook burgers until they are 160 degrees F on a meat thermometer. It can be tricky to use one on thinner patties though. One way to tell when hamburger patties are done is to use the “i” pinch test. Pinch the top of the patty with your index finger and thumb. If the burger easily gives, it is still raw in the center. If you have to use a lot of pressure or if your fingers sink into the patty, then it is done.
- Perfect Patties: In order to get the perfect uniform shape for your patties, try using a cookie cutter or biscuit mold with holes in different sizes.
- Don’t Press: Don’t press your patties down in the pan or all their wonderful juices will run out.
- Flip Once: To help your burger hold its shape, and to prevent overcooking flip only once.
- Feel free to add your favorite toppings. I also like tomato, onion rings, and bacon.
- Mac sauce is also wonderful on fries, onion rings, or even our cheeseburger pizza or tater tot casserole.
More Copycat Recipes
Applebee’s Fiesta Lime Chicken
Big Mac
Ingredients
Big Mac Recipe
- 2 Thin Hamburger Patties
- 1 ½ Sesame Seed Buns
- 1 Slice American Cheese
- 1 Tablespoon Special Sauce Recipe Below
- 1 Teaspoon Onion Finely Diced
- ¼ Cup Shredded Lettuce
- 2 Dill Pickle Slices
- Salt and Pepper to taste
Big Mac Secret Sauce Ingredients
- ¼ Cup Miracle Whip
- ¼ Cup Mayonnaise
- 2 Tablespoons French Dressing
- ½ Tablespoon Sweet Relish
- 2 Teaspoons Dill Pickle Relish
- 1 Teaspoon Sugar
- 1 Teaspoon Minced Onion Dried
- 1 Teaspoon White Vinegar
- 1 Teaspoon Ketchup
- ⅛ Teaspoon Salt
Instructions
sauce Instructions
- In a medium microwave safe bowl, mix all special sauce ingredients until well blended. Microwave 25 seconds.
- Cover and refrigerate at least 1 hour before using.
Burger Instructions
- Lightly toast one and a half buns (2 bottoms).
- Season hamburger patties with salt and pepper to taste. Cook 1-3 minutes on each side or until cooked through.
- On the first bun bottom add ½ Tablespoons of the Special Sauce, ½ Teaspoon Diced Onion, ⅛ Cup Shredded Lettuce, Cheese, and one Hamburger Patty.
- Top the middle bun with the same items mentioned above (excluding cheese). Top with bun top.
Notes
- Ground Beef: I like making my burgers with 80/20 ground beef for optimal flavor and juiciness. However, you can use a leaner variety if desired. 1 pound of ground beef will give you about 4 regular or 8 thin patties.
- Buns: I like using Sesame seed buns for an authentic taste.
- Lettuce: Grab pre-shredded lettuce to save time. Keep bagged lettuce from browning by storing it in a Ziploc bag with a damp paper towel.
- Onion: Chop your own onion if possible as I find prechopped to be too thick and too strong. If you don't like raw onion feel free to leave it off. You can also cut the bite of onions by soaking them in baking soda water or microwaving for 60 seconds.
- Cheese: I used Land O Lakes Yellow American from the deli.
- Cook burgers until they are 160 degrees F on a meat thermometer. It can be tricky to use one on thinner patties though. One way to tell when hamburger patties are done is to use the “i” pinch test. Pinch the top of the patty with your index finger and thumb. If the burger easily gives, it is still raw in the center. If you have to use a lot of pressure or if your fingers sink into the patty, then it is done.
- Perfect Patties: In order to get the perfect uniform shape for your patties, try using a cookie cutter or biscuit mold with holes in different sizes.
- Don't Press: Don't press your patties down in the pan or all their wonderful juices will run out.
- Flip Once: To help your burger hold its shape, and to prevent overcooking flip only once.
- Feel free to add your favorite toppings. I also like tomato, onion rings, and bacon.
- Mac sauce is also wonderful on fries, onion rings, or even our cheeseburger pizza or casserole.
This is undeniably good! My family loved it.
This looks amazing and we should organize a finger food night this weekend!
I am loving this Big Mac! It looks AMAZING!!
Oh wow! This looks incredibly delicious! I can’t wait to try it!
Holy. Moly. Now that’s what I call a copycat! It looks and sounds better than the original!
this recipe was dead on. we loved it. i said i will never have to go to mcdonalds again.
Yay thanks so much for your review Susan!
This is the best so far does need to sit in the fridge for a few hours for the taste to get where it taste really close to big mac sauce
Glad to hear it, thanks so much Karen!
In Fond du Lac, Wisconsin, this is known as the Tucker’s Topper.
Really? You learn something new everyday!
Stop it. This look so good. I don’t even know what to say. I need this. Immediately.
Your comments always make me smile, thanks Amanda!
OMG I thought that really WAS a Big Mac! Looks just like one!
Haha gotcha! That’s exactly what I was going for. 🙂
Thanks Lisa.
McDonald’s is my weakness and I love how you made their signature burger at home!
Mine too! Thanks Melanie!