Copycat McDonalds Big Mac

Two beef patties, melted cheese, crisp lettuce, pickles, diced onion, and the special sauce all sandwiched between three layers of sesame seed buns.

Is your mouth watering yet? This Copycat McDonald’s Big Mac recipe is a homemade version of the fast-food classic, and it might be even better.

Rather than waiting in line or dealing with an unpredictable drive-thru, this recipe gives you complete control. You decide how to build it, how toasted the buns are, and how melty the cheese gets.

It’s perfect when you’re craving that familiar flavor but want to use ingredients you trust. 

If you’ve ever wished you could recreate that unmistakable Big Mac taste at home, this recipe delivers the full experience: stacked layers, signature sauce, and all the nostalgic flavor right in your own kitchen.

Looking for the printable recipe? It’s below with all the ingredients and measurements. But don’t skip the tips and tricks section, as it’s full of simple ways to make your Big Mac even better.

Serves: 4
Prep time: 10 minutes
Cook Time: 12 minutes

Why You’ll Love This Recipe

While it stays true to the original, you can easily tweak the sauce, patties, or toppings to match your preferences or dietary needs.

It’s also surprisingly fun to assemble! The three-bun structure and stacked patties make every bite more exciting than a regular burger. That’s what makes the Big Mac such a favorite, right? That gooey sauce mixed with the crunch of lettuce and the warmth of the bun makes the perfect balance.

Whether it’s family burger night, a cookout with friends, or simply something you’re craving, this Copycat McDonald’s Big Mac delivers big flavor with simple ingredients and no drive-thru needed.

If you love burgers that feel a little extra without being complicated, this one’s for you.

How To Make Copycat McDonalds Big Mac

Ingredients

Big Mac Sauce

• 3/4 cup mayonnaise
• 1/4 cup sweet pickle relish
• 2 teaspoons yellow mustard
• 1 teaspoon paprika
• 1 teaspoon granulated sugar
• 1 teaspoon onion powder
• 1/2 teaspoon worchestershire sauce
• 1/4 teaspoon garlic powder
• ¼ teaspoon salt
• ¼ teaspoon pepper

Burgers

• 2 tablespoon minced dried onion
• ¼ cup water
• 1 1/2 pounds 80/20 ground beef
• Salt
• Black pepper
• 4 sesame seed hamburger buns, plus 4 bottom buns
• 1 tablespoon softened butter
• 4 slices American cheese
• 1 1/2 cups shredded iceberg lettuce
• Thin dill pickle slices

Step-by-Step Guide

1. Prepare the Big Mac Sauce.

2. In a medium bowl, whisk together mayonnaise, relish, mustard, paprika, sugar, onion powder, Worcestershire sauce, garlic powder, salt, and pepper.

3. Refrigerate until ready to use.

4. Rehydrate the onions. Mix the minced dried onion with the water and set aside.

5. Form the patties. Divide the ground beef into 8 portions and shape into thin patties.

6. Season with salt and pepper.

7. Cook the patties. In a large skillet over medium-high heat, cook 4 patties at a time, flipping once, until cooked through (about 2 minutes per side).

8. Set aside on a paper towel-lined tray and repeat with the remaining patties.

9. Drain the onions. Scoop the rehydrated onions out of the water and place them on a paper towel-lined plate.

10. Toast the buns. Melt butter in a large skillet over medium-high heat. Lightly toast all the buns and set aside.

11. Next assemble the burgers.

12. Start with the bottom bun and spread on Big Mac sauce. Add cheese, lettuce, pickles, a patty, and onions. Top with another bottom bun, more sauce, lettuce, pickles, a patty, onions, and finally the top bun.

13. Repeat with remaining burgers and serve!

Tips, Tricks and Storage

• Use Bottom Buns for the Middle Layer: Authentic Big Macs use an extra bottom bun in the middle to soak up the sauce without falling apart.
• Thin Patties Are Key: Keep the burgers thin so they cook quickly and stack nicely without overwhelming the sandwich. Since patties shrink as they cook, make them slightly larger than the buns to start. For perfectly round patties, roll the meat into a ball and press it with a jar lid before cooking.
• Toasting Makes a Difference: Buttering and toasting both the bottom and top bun pieces adds great texture and keeps the sandwich from getting soggy.
• Drain the Onions Well: Soaking dried onions brings out their flavor, but drain them well before adding to avoid excess moisture.
• Let the Sauce Chill: The sauce tastes best after resting in the fridge for a few hours or overnight. This helps the flavors blend and deepen. And when assembling the burgers—don’t be shy! That Big Mac sauce ties the whole thing together.
• Storage: Keep cooked patties and extra sauce in separate airtight containers in the fridge for up to 3 days. Patties can also be frozen (unassembled) for up to 3 months. Thaw in the fridge, then reheat in a skillet or air fryer before serving. The Big Mac sauce can be made up to 5 days in advance—its flavor actually improves as it sits. If it separates, just stir it back together. If you prep parts of the meal ahead, assemble the burgers just before serving to keep the buns crisp. *Pro tip* Extra sauce is amazing on fries, tacos, wraps, or even as salad dressing.

Variations

One of the best things about this recipe is how flexible it is.

Not into pickles? Prefer lettuce wraps instead of buns? Go for it. You can skip or swap ingredients as you like.

If you’re extra hungry, add another patty and a slice of cheese for a Double Mac Melt.

If you’re looking for something lighter, you can also use ground turkey or chicken for a leaner version.

Mix sriracha, hot sauce, or chipotle powder into the sauce for a bold flavor boost.

Expecting a crowd? Make Mini Mac Sliders using slider buns and smaller patties for a party-friendly twist.

Substitutions

Missing something or trying to work with what’s in your fridge? Here are some easy swaps that still deliver great results.

Sweet Pickle Relish → Dill Relish or Bread-and-Butter Pickles
Dill relish gives a tangier, saltier flavor, while bread-and-butter pickles add mild sweetness. Either keeps the sauce tasting balanced and classic.

Minced Dried Onion → Fresh Finely Chopped Onion
Fresh white or yellow onion works perfectly if lightly sautéed to mellow its bite. You can also soak raw onion slices in water for 30 minutes to soften their flavor before adding them in.

American Cheese → Cheddar, Colby, or Monterey Jack
Any good melting cheese will work. Cheddar adds a sharp bite, while Colby and Monterey Jack stay smooth and creamy.

80/20 Ground Beef → Any Ground Beef Blend
A higher fat blend gives juicier burgers, while leaner beef creates a lighter, firmer patty. Choose based on your preference.

Sesame Buns → Plain Hamburger Buns or Brioche Rolls
No sesame buns? No problem. Plain or brioche rolls work well—just toast them to keep structure and add a bit of crunch.

Frequently Asked Questions

Q: I don’t have time to soak the onions. What should I do?

You can use fresh onions instead. Try soaking them for at least 30 minutes in cold water to mellow the flavor and help them blend into the sandwich better.

Q: How do I reheat leftovers?

Warm the patties in a skillet or air fryer until heated through. Avoid reheating assembled burgers—the buns and lettuce won’t hold up well.

Q: I made too much sauce! What can I do with it?

Lucky you! Use the extra sauce as a dip for fries, drizzle it over tacos, or make Big Mac-style wraps. It’s versatile and delicious on almost anything.

Q: Can I make this ahead for a party?

Yes! Cook the patties, prep the sauce, and slice the toppings ahead of time. Store everything separately and assemble right before serving for the best texture.

Q: Can I make it vegetarian?

Absolutely. Use plant-based patties or grilled portobello mushrooms and follow the same layering. You’ll still get that signature Big Mac flavor with a veggie twist.

Looking for other fast-food favorites? Try our Copycat Burger King Whopper or our Copycat Burger King Chicken Fries.