Copycat McDonalds Big Mac

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

Craving that iconic Big Mac flavor without the drive-thru?

These Copycat McDonalds Big Macs are a homemade version of the fast food classic, and honestly, they might be even better.

Featuring juicy seared burger patties, gooey melted cheese, crunchy shredded lettuce, and those signature pickles all stacked between three layers of toasted sesame seed buns, and let’s not forget the star of the show: a tangy, creamy Big Mac sauce that will have you skipping the drive-thru to make these right at home!

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 mayonnaise, relish, mustard, paprika, sugar, onion powder, beef bouillon, garlic powder, salt and pepper.

3. Refrigerate until ready to use.

4. For the burgers mix the minced dried onion with the water and set aside to rehydrate.

5. Divide the meat into 8 portions and make 8 thin patties.

6. Season with salt and pepper.

7. 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 paper towel lined tray while you repeat with the other 4 burgers.

9. Scoop the minced onions out of the water and onto a paper towel lined plate to drain.

10. In another large skillet melt the butter over medium high heat and toast each of the buns lightly in the pan and set aside.

11. Next assemble the burgers.

12. Start with the bottom bun and spread with a little of the big mac sauce, then the cheese, some lettuce, pickles, a patty, onions, another bottom bun, sauce, lettuce, pickles, patty, onions, top bun.

13. Repeat with the rest of the burgers and serve!

Storage Tips

• Refrigerator: Store cooked patties and extra Big Mac sauce in separate airtight containers for up to 3 days.
• Freezer: Freeze the cooked patties (not assembled burgers) for up to 3 months. Thaw in the fridge and reheat in a skillet or air fryer.
• Make Ahead: You can prep the Big Mac sauce up to 5 days in advance , the flavor actually improves as it sits!

 Variations

• Mini Mac Sliders: Use slider buns and half-sized patties for party-friendly finger food.
• Double Mac Melt: Use only two buns and layer both patties and cheese for a simpler melt-style version.
• Spicy Mac: Add sriracha, hot sauce, or chipotle powder to the Big Mac sauce for a heat boost.
• Turkey or Chicken Patties: Swap the ground beef for ground turkey or ground chicken for a lighter option.

Substitutions

• Sweet Pickle Relish: Use dill relish or chopped bread-and-butter pickles if that’s what you have.
• Minced Dried Onion: Fresh finely chopped onion works in a pinch, just sauté it lightly before using.
• American Cheese: Swap with cheddar, Colby, or any melty cheese you love.

 Tips & Tricks

• 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.
• Toasting Makes a Difference: Buttered and toasted buns add flavor and structure, don’t skip this step!
• Drain the Onions Well: Soaking the dried onions brings out their flavor, but be sure to drain well so they don’t make the burger soggy.
• Sauce Generously: Don’t be shy with that Big Mac sauce, it’s what brings the whole thing together.