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Copycat McDonalds Big Mac

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

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

Instructions

  • Prepare the Big Mac Sauce.
  • In a medium bowl whisk mayonnaise, relish, mustard, paprika, sugar, onion powder, beef bouillon, garlic powder, salt and pepper.
  • Refrigerate until ready to use.
  • For the burgers mix the minced dried onion with the water and set aside to rehydrate.
  • Divide the meat into 8 portions and make 8 thin patties.
  • Season with salt and pepper.
  • 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 paper towel lined tray while you repeat with the other 4 burgers.
  • Scoop the minced onions out of the water and onto a paper towel lined plate to drain.
  • In another large skillet melt the butter over medium high heat and toast each of the buns lightly in the pan and set aside.
  • Next assemble the burgers.
  • 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.
  • Repeat with the rest of the burgers and serve!

Notes

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.
Servings: 4 servings