Homemade Big Mac

Pro tips

• Toast the three-part sesame bun lightly on a griddle with butter to match the McDonald's texture and prevent a soggy sandwich.
• Season the 4 oz patty with salt just before cooking; avoid overworking the beef to keep it tender.
• Layer ingredients in order: bottom bun, special sauce, lettuce, cheese, patty, pickles, onion, special sauce, top bun for proper structural integrity.
• Cook the patty over medium-high heat for 2–3 minutes per side to achieve a lightly crusted exterior while staying juicy inside.

Substitutions

• American cheese → Cheddar or Swiss (less authentic but still melts well)
• Iceberg lettuce → Butter lettuce (slightly softer texture but retains crispness)
• Sweet pickle relish → Dill pickle relish (more sour, less sweet flavor)

Storage & make-ahead

Assemble and eat immediately for best results; store cooked patties in an airtight container for up to 3 days and reheat gently in a skillet.

What is the Big Mac special sauce made of?

The special sauce combines 1/4 cup mayonnaise, 1 tbsp ketchup, and 1 tbsp sweet pickle relish mixed together.

What type of beef is best for a homemade Big Mac?

Use 80/20 ground beef (4 oz) for the proper fat content and flavor that mimics McDonald's patties.

Can I make the patties ahead of time?

Yes, form and refrigerate patties for up to 24 hours before cooking, or freeze for up to 3 months.

How do I get the bun toasted like McDonald's?

Lightly butter and toast the cut sides of the sesame seed bun on a skillet or griddle until golden.

What cheese should I use?

American cheese is essential—it melts quickly and provides the authentic creamy texture of the original.