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–+ servings

Copycat McDonalds Big Mac

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A double cheeseburger with lettuce, pickles, and sauce served on a metal tray with a small cup of dipping sauce in the background.
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Prep Time:10 minutes
Cook Time:12 minutes
Total Time:22 minutes

Ingredients

Big Mac Sauce

  • ¾ cup mayonnaise
  • ¼ cup sweet pickle relish
  • 2 teaspoons yellow mustard
  • 1 teaspoon paprika
  • 1 teaspoon granulated sugar
  • 1 teaspoon onion powder
  • ½ teaspoon worchestershire sauce
  • ¼ teaspoon garlic powder
  • ¼ teaspoon salt
  • ¼ teaspoon pepper

Burgers

  • 2 tablespoon minced dried onion
  • ¼ cup water
  • 1 ½ 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 ½ cups shredded iceberg lettuce
  • Thin dill pickle slices

Instructions

  • Prepare the Big Mac Sauce. In a medium bowl, whisk together mayonnaise, relish, mustard, paprika, sugar, onion powder, Worcestershire sauce, garlic powder, salt, and pepper. Refrigerate until ready to use.
  • Rehydrate the onions. Mix the minced dried onion with the water and set aside.
  • Form the patties. Divide the ground beef into 8 portions and shape into thin patties. Season with salt and pepper.
  • 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). Set aside on a paper towel-lined tray and repeat with the remaining patties.
  • Drain the onions. Scoop the rehydrated onions out of the water and place them on a paper towel-lined plate.
  • Toast the buns. Melt butter in a large skillet over medium-high heat. Lightly toast all the buns and set aside.
  • Assemble the burgers. 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. Repeat with remaining burgers and serve!

Notes

Tips, Tricks & 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.

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Servings: 4 servings
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