✔ Updated · fixed the 3-piece bun, cheese and build order, added safe patty temps
This copycat Big Mac stacks two thin, griddled beef patties with special sauce, lettuce, cheese, pickles and onions on a toasted three-piece sesame bun. The sauce is the star, so make it the night before.
At a glance
The one tip that matters: Press the patties thinner and wider than the bun. They shrink as they cook, and thin patties give you those crispy, griddled edges.
Why You'll Love This Copycat
- That special sauce, creamy, tangy and sweet, with a jar left over for fries.
- The real stack, with the middle club bun and the right build order.
- Fresh and hot, straight off your own griddle and built just how you like it.
What Makes a Big Mac a Big Mac?
It's the build. Two thin patties, one slice of cheese, crunchy shredded lettuce and that pink special sauce, split by a middle bun so every bite gets a bit of everything. McDonald's first sold it back in 1967 in Pennsylvania.
My test for a copycat is whether it tastes like the memory and whether you can pull it off on a weeknight. This one does both, as long as the sauce gets its night in the fridge.
How to Make a Big Mac Bun at Home
You don't need a special bakery bun. Buy a 12-pack of regular sesame buns: the 6 tops become the crowns, 6 bottoms become the heels, and the other 6 bottoms turn into the middle club layer.
To make a club, slice a thin round about 1/2 inch thick off the top of a bottom bun, so it's flat on both sides. Toast both sides in butter. Use the 6 spare tops for croutons or garlic bread.
Step-by-Step Photos
Here's how it comes together. Exact amounts, times and temperatures are in the recipe card below.
Tips for Success
- Make the sauce the night before. Fresh, it tastes like plain mayo. Overnight, the dried onion softens and it turns into that tangy, sweet sauce you know.
- Chill the patties before cooking. Thin patties tear easily. I press them between parchment and stack them in the fridge for 15 minutes so they flip without falling apart.
- Season in the pan. Salt the patties right as they hit the griddle, not ahead of time, so they stay tender.
- Shred the lettuce very fine. Thin ribbons of iceberg tuck into the sauce instead of sliding out the side. A sharp knife works better than a grater.
- Cook to 160°F. Thin patties get there fast, usually 2 to 3 minutes a side. Check one with an instant-read thermometer turned sideways into the patty.
The 3 Secrets From Our Video
Our step-by-step video shows exactly how to make this Big Mac sauce. Watch it in the recipe card below; these are the three tips that make the biggest difference.
- Make the sauce the night before. The dried onion flakes need about 8 hours to soften, and that's when it starts to taste like the real thing.
- Use French dressing. One spoonful brings the tang and color that would otherwise take half a dozen ingredients.
- Press the patties thin. Twelve patties of about 2.5 oz each, so every bite has that thin, griddled Big Mac texture.
Copycat McDonald’s Big Mac with Special Sauce
6
burgers20
minutes20
minutes820
kcal40
minutesA copycat-style take on the McDonald’s Big Mac: two thin griddled beef patties, special sauce, shredded lettuce, onions, pickles and American cheese on a toasted three-piece sesame bun. Makes 6 burgers.
Ingredients
- For the Special Sauce (make the night before)
1/2 cup mayonnaise
2 tablespoons French dressing
2 tablespoons sweet pickle relish
1 tablespoon dill pickle juice or white vinegar
1 teaspoon dried minced onion
1 teaspoon sugar
1 teaspoon ketchup
1 pinch salt
- For the Burgers
2 pounds ground beef (80/20)
to taste salt and pepper
12 sesame seed hamburger buns
3 tablespoons unsalted butter, softened
6 American cheese slices
2 cups iceberg lettuce, finely shredded
1/2 small white onion, very finely chopped (or 2 tbsp dried minced onion soaked in water)
12 to 18 dill pickle slices
Directions
- Sauce
- Whisk all the sauce ingredients together, cover and refrigerate for at least 8 hours, or overnight, so the dried onion softens and the flavors blend.
- Buns and Patties
- Make the 3-piece buns: use 6 tops as crowns and 6 bottoms as heels. For the middle (club) layer, slice a thin round off the top of each of the remaining 6 bottoms so it’s flat on both sides. Save the leftover tops for another use.
- Divide the beef into 12 balls (about 2.5 oz each). Press each between parchment into a very thin 4 1/2-inch patty, a little wider than the bun. Season both sides with salt and pepper.
- Butter the cut sides of the bun pieces (both sides of the clubs) and toast in a skillet over medium heat for 1 to 2 minutes, until lightly golden but still soft.
- Heat a large skillet or griddle over medium-high heat. Cook the patties in batches for 2 to 3 minutes per side, until browned and cooked through to 160°F. Lay a slice of cheese on 6 of the patties during the last 30 seconds.
- Build Each Big Mac
- On the heel: spread 1 tablespoon sauce, then add a pinch of onion, some lettuce and a cheese-topped patty.
- Add the club bun, then 1 tablespoon sauce, onion, lettuce, 2 or 3 pickle slices and a plain patty. Finish with the crown and serve right away.
Recipe Video
Notes
- Remember that the patties shrink a lot during cooking so make them bigger than your hamburger buns.
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Make It a Meal
Serve it with copycat McDonald's French fries, or add a smaller McDonald's cheeseburger for the little appetites. Want more dips? Here are my McDonald's dipping sauces. Browse all my McDonald's recipes.
Frequently Asked Questions
What is the Big Mac assembly order?
From the bottom: heel bun, sauce, onions, lettuce, American cheese, beef patty, then the middle club bun, sauce, onions, lettuce, pickles, second beef patty, and the sesame crown on top. The cheese only goes on the bottom patty and the pickles on the top layer.
What is the middle Big Mac bun called?
The middle layer is usually called the club bun. It's a thin slice of bun, flat on both sides, that separates the two patties. At home, slice a thin round off the top of an extra bottom bun so it sits flat.
What's in Big Mac sauce?
Copycat Big Mac sauce is mayonnaise with sweet pickle relish, a little French dressing, vinegar or pickle juice, dried onion, sugar and a touch of ketchup for color. It tastes best after resting in the fridge overnight.
Can I use Thousand Island instead of Big Mac sauce?
Yes, it's close. Thousand Island has the same mayo, ketchup and relish base. Stir in a pinch of sugar, a splash of pickle juice and a little dried minced onion to bring it closer to the copycat sauce.
How long does homemade Big Mac sauce last?
Keep it in a covered jar in the fridge for up to 1 week. Stir before using. It's great on fries, wraps, salads and as a dip for chicken nuggets.
