Big Arch Burger Review

Pro tips

• Don't press the quarter-pound patties while cooking — let them develop a crust naturally for better flavor and juiciness.
• Layer crispy and slivered onions separately to balance texture: crispy for crunch, slivered for moisture and sweetness.
• Toast the sesame seed bun lightly to prevent sogginess from sauce and cheese.
• Add pickles and lettuce immediately before assembling to maintain crispness and prevent wilting.

Substitutions

• White cheddar cheese → American cheese or Swiss cheese (adjusts sharpness)
• Crispy onions → fried shallots (lighter flavor and texture)
• Big Arch sauce → mayo mixed with ketchup, mustard, and garlic powder (approximates the original)
• Sesame seed bun → brioche or potato bun (changes texture but maintains structure)

Storage & make-ahead

Store cooked patties in an airtight container for up to 3 days; reheat gently on a griddle. Assemble only when ready to serve to avoid soggy buns.

What is the difference between the Big Arch and Big Mac?

The Big Arch uses thicker quarter-pound patties and a new Big Arch sauce, while the Big Mac features smaller patties and traditional Special Sauce with a three-part bun structure.

Can I make the Big Arch sauce at home?

Yes, Big Arch sauce is typically a mayo-based condiment with ketchup, mustard, and spices. Mix these ingredients to taste for a homemade version.

What type of cheese is on the Big Arch burger?

The Big Arch uses white cheddar cheese slices, which provide a sharper flavor compared to the American cheese on the Big Mac.

How should I cook the quarter-pound patties?

Cook on a griddle or skillet over medium-high heat for 3-4 minutes per side to reach medium doneness without pressing the patties.

What bun type works best for this burger?

A sesame seed bun is recommended to match the original Big Arch burger and provide structural support for the thicker patties.