Big Mac Recipe

This homemade Big Mac Recipe replicates the world’s most famous double-decker burger right in your own kitchen. Featuring two thin all-beef patties, special sauce, lettuce, cheese, pickles, and onions on a sesame seed bun, it delivers that unmistakable fast-food flavor profile with fresh, high-quality ingredients.

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Big Mac Recipe Ingredients

The Beef:

• 1½ lbs Ground Chuck: (80/20 fat ratio). The fat is essential for a juicy patty that crisps up on the griddle.
• Seasoning: 1/2 tsp salt and 1/4 tsp black pepper mixed directly into the meat.

The Architecture:

• 5 Hamburger Buns: You need 5 buns to make 2 Big Macs because of the “club” layer. Slice the bottom off one extra bun to create the middle bread slice for each burger.
• 1 tbsp Butter: For toasting the bread.

The Toppings:

• 1/4 cup Big Mac-style Sauce: Homemade or store-bought “Secret Sauce” (Thousand Island dressing with extra relish and vinegar works in a pinch).
• 5 tbsp Minced White Onion: Rehydrated dried onions work best for authenticity, but fresh minced onion adds a sharper bite.
• Shredded Iceberg Lettuce: Provides the essential crunch and water content.
• 5 slices American Cheese: It must be American cheese for the melt factor.
• 15 Dill Pickle Slices: Crinkle cut is classic.

How To Make Big Mac

1. Patty Prep: In a bowl, gently mix the ground chuck with the salt and pepper. Divide the meat into 10 thin rounds. Each patty should be about 2.5 ounces. Press them flat so they are slightly wider than your buns (they will shrink when cooked).
2. Toast the Buns: Butter the cut sides of the bottom bun, the top bun, and both sides of the middle bun. Toast them in a hot skillet until golden brown and slightly crisp. This structural integrity prevents the sauce from making the bread soggy.
3. Sear the Beef: Heat a skillet or griddle over medium-high heat. Place the thin patties on the hot surface. Cook for 3 to 4 minutes per side. You want a dark, flavorful sear on the outside and for the meat to be fully cooked through (fast-food style isn’t usually pink).
4. The Build (Bottom Tier): Take the bottom bun heel. Spread a tablespoon of special sauce. Sprinkle with minced onion and shredded lettuce. Lay down a slice of American cheese. Top with one beef patty.
5. The Build (Middle Tier): Place the toasted middle bun on top of the first patty. Spread with more sauce. Add onion, lettuce, two pickle slices, and the second beef patty.
6. The Crown: Top with the sesame seed bun crown. Press down gently to compact the burger. Serve immediately while warm and messy.

Recipe Tips

• The Middle Bun (Club Layer): Don’t skip the middle bun! If you don’t want to waste a top bun, you can carefully slice one whole bun horizontally into three thin layers to get a bottom, middle, and top from a single roll.
• Shredding Lettuce: Slice the iceberg lettuce into very thin, angel-hair ribbons. This texture holds the sauce better than large leaves.
• Onion Hack: For the true drive-thru taste, rehydrate 1 tablespoon of dried minced onion in hot water for 5 minutes, then drain. This creates that specific, mild “fast food onion” flavor.
• Melting Cheese: Unlike many burgers, the cheese goes under the patty on the bottom layer, melting from the residual heat of the meat rather than being melted in the pan.

What To Serve With A Big Mac

• Shoestring Fries: Salty, thin fries are the mandatory side.
• Cola: An ice-cold soda cuts through the fat and salt.
• Apple Pie: Finish with a fried apple hand pie for the full menu experience.
• Milkshake: Vanilla or strawberry shakes are classic pairings.

How To Store Big Mac

• Eat Fresh: A stacked burger does not store well. The lettuce wilts and the bread gets soggy within 20 minutes.
• Prep Ahead: You can cook the patties and store them in the fridge for 3 days. Reheat and assemble fresh with toasted buns.

Big Mac Nutrition Facts

• Calories: 560 kcal
• Fat: 30g
• Carbohydrates: 45g
• Protein: 25g
• Sodium: 980mg

Nutrition information is estimated per assembled burger.

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