McDonald's Big Tasty (Copycat)

9.1community · 5 votes9.5BM score

9.1

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About

This is a home version of the Big Tasty 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. Stripped back, it is ground beef, arge sesame seed burger bun, emmental cheese and arge slices beefsteak tomato. Worth reading twice before you start: start by making the soul of the burger: the big tasty sauce. There is a separate big tasty sauce to mix before anything hits the pan, and it keeps in the fridge for a few days if you make it ahead. It scored 9.5 out of 10 here, and readers have voted on it 5 times since. The full method runs to 7 steps below, with the ingredient list above it. Everything is measured for a normal home kitchen rather than a restaurant line.

Ingredients

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Ground beef1/3 pound (150g) ground beef (80/20 blend)
Sesame seed bun1 large sesame seed burger bun (Big Tasty style)
Swiss cheese3 slices Emmental cheese
Tomato2 large slices beefsteak tomato
Iceberg lettuce1/2 cup (25g) shredded iceberg lettuce
White onion1/4 white onion, thinly sliced into rings
Bacon3 slices crispy bacon (optional, for the Big Tasty Bacon version)
Salt1/2 teaspoon salt
Black pepper1/4 teaspoon black pepper

big tasty sauce

Mayonnaise1/2 cup (120ml) mayonnaise
Sour cream1 Tablespoon (15ml) sour cream
Ketchup2 teaspoons (10ml) ketchup
Yellow mustard1 teaspoon (5ml) yellow mustard
Liquid smoke1/2 teaspoon liquid smoke (essential for the signature flavor)
Garlic powder1/2 teaspoon garlic powder
Onion powder1/2 teaspoon onion powder
Paprika1/2 teaspoon paprika
Sugar1/4 teaspoon sugar

Recipe

1
Start by making the soul of the burger: the Big Tasty sauce. In a small bowl, whisk together the mayonnaise, sour cream, ketchup, mustard, liquid smoke, garlic powder, onion powder, paprika, and sugar. The liquid smoke is non-negotiable—it's what gives this burger its legendary campfire taste. Let it chill in the fridge for at least 30 minutes to develop.
2
Prep your fresh ingredients. Shred the iceberg lettuce into long ribbons, slice your white onion into thin rings, and cut two thick rounds from a large beefsteak tomato. If you're adding bacon, fry it now until it's perfectly crisp and set it aside on a paper towel.
3
Shape your ground beef into a large, flat patty. The Big Tasty uses a wider patty than a standard cheeseburger, so aim for about 5 inches in diameter. Season one side generously with salt and pepper right before it hits the heat.
4
Toast your large sesame seed bun in a dry skillet over medium-high heat until the edges are golden and slightly crisp. This toasted 'seal' will hold up against the heavy sauce and juicy tomato.
5
Cook the patty in a hot skillet for 3-4 minutes per side. Since it's a thicker 1/3 lb patty, you want a deep, dark sear. In the final minute of cooking, place two slices of Emmental cheese on the patty and add the third slice to the bottom bun to start it melting.
6
Time for assembly, bottom to top: Spread a generous dollop of the smoky sauce on the bottom bun (over that first slice of cheese). Lay down the lettuce, the tomato slices, and the onion rings. Place the cheesy beef patty on top of the veggies.
7
Add the bacon strips (if using) on top of the patty, then slather more sauce onto the top bun. Close the burger and give it a gentle press. Pro tip: wrapping it in foil for just one minute will help that Emmental cheese get perfectly gooey.