McDonald's Big Mac (Copycat)

The original: Big Mac · McDonald's →A take on the Big Boy · Big Boy →A take on the Legendary Cheeseburger · Nowon →Watch me make it →Watch me make it →Watch me make it →Smokin’ & Grillin’ with AB’s take →Albert Cancook’s take →Ballistic BBQ’s take →

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About

This is a home version of the Big Mac from McDonald's, rebuilt from scratch rather than reheated out of a box. It is a beef burger in the plainest sense: the patty carries it, and everything else is there to stay out of the way. There is a separate big mac sauce to mix before anything hits the pan, and it keeps in the fridge for a few days if you make it ahead.

Ingredients

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Ground beef1 pound (450g) ground beef (80/20 lean-to-fat ratio)
Salt1/2 teaspoon salt
Black pepper1/2 teaspoon black pepper
Sesame seed bun4 sesame seed burger buns (plus 2 extra bottom buns to act as the middle "club" layer)
American cheese4 slices American cheese
Iceberg lettuce1 cup (30g) shredded iceberg lettuce
White onion1/2 white onion, finely diced
Dill pickle8-12 dill pickle slices

big mac sauce

Mayonnaise1/2 cup (120ml) mayonnaise
French dressing2 Tablespoons (30ml) French dressing (or Thousand Island)
Sweet pickle relish1 Tablespoon (15g) sweet pickle relish
White vinegar1 teaspoon (5ml) white vinegar
Garlic powder1/2 teaspoon garlic powder
Onion powder1/2 teaspoon onion powder
Paprika1/2 teaspoon paprika (for that classic pinkish hue)

Recipe

1
Start by making the legendary Big Mac sauce. In a small bowl, whisk together the mayo, French dressing, sweet relish, white vinegar, garlic powder, onion powder, and paprika. Mix it until smooth. Cover the bowl and let it chill in the fridge for at least 30 minutes. This is crucial—the flavors need time to marry and get that authentic tangy kick.
2
Prep your toppings while the sauce chills. Shred the iceberg lettuce into thin ribbons and finely dice your white onion. For the buns, you'll need a top, a bottom, and a middle layer (the 'club'). If you don't have special Big Mac buns, just take a second bottom bun and trim the crust slightly so it fits perfectly in the middle.
3
Divide the ground beef into 8 small balls (about 2 ounces or 55g each). Place them between sheets of parchment paper and press them down very thin with a heavy pan or plate. They should be slightly wider than your buns because they'll shrink during cooking. Season both sides with salt and pepper.
4
Get a large skillet or griddle screaming hot over medium-high heat. Toast all three bun layers (top, middle, bottom) until they are golden brown and slightly crispy. Set them aside—a toasted bun is the only thing standing between a great burger and a soggy mess.
5
Cook the patties for about 2 minutes per side. Since they are so thin, they'll cook fast and develop a nice brown crust. In the last 30 seconds of cooking, place a slice of American cheese on 4 of the patties (one for each burger base).
6
Time to build the tower! On the bottom bun, spread a good amount of sauce, then add diced onions, shredded lettuce, a slice of cheese, and the first beef patty. Place the middle bun layer on top of the patty. Repeat the process: more sauce, onions, lettuce, pickles, and the second patty. Finish it off with the sesame seed crown.
7
Pro tip: Wrap the finished burger in wax paper or parchment for 2 minutes before eating. This gently steams the bun and melts everything together, giving you that 'just-out-of-the-wrapper' fast food experience.