Launched in Pittsburgh in 1967 and across the United States in 1968, the Big Mac is one of McDonald’s flagship menu items. This sandwich is made of two 45.4 g ground beef patties, American cheese, “Special Sauce,” lettuce, pickles, and onions, all stacked on a three-part sesame-seed bun. To learn more about its rich history, click here.
The Big Mac, a symbol of American capitalism, has long captivated chefs—even those who admit it’s delicious. That era ends today. I’m proud to present my remake of the Big Mac, sauce included! Enjoying a healthier homemade Big Mac is now possible. If you love fast-food flavors, you’ll also love my kebab recipe.
Potato buns are a classic of American cuisine; they’re also used for hot dogs, and they’re insanely good.
On the menu: the famous sauce, homemade potato buns, and finally, assembly!
Big Mac Sauce
Ingredients
- 172 g mayonnaise
- 2 teaspoons mustard
- 2 tablespoons diced pickles
- 1 tablespoon white vinegar
- 2 tablespoons minced onion
- 1/2 teaspoon paprika
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2 teaspoons granulated sugar
1. Dissolve the sugar in the vinegar
2. Mix all the ingredients together
3. Refrigerate for at least 1 hour
For an alternative sauce, try my caramelized onion burger sauce.
Authentic American Potato Buns
Ingredients
- 225 g wheat flour
- 17 g potato starch
- 6 g sugar
- 4 g salt
- 150 g water
- 5 g butter
- 3 g instant yeast
- (optional) sesame seeds and 1 egg beaten with 1 tablespoon water
1. Combine all the ingredients and let rest for 10 minutes
2. Knead on a floured surface for 5 to 8 minutes, until very smooth
3. Stretch the dough into a rectangle and fold from bottom to top (lengthwise), then fold widthwise
4. Place in a greased rectangular container and cover with plastic wrap
5. After 15 minutes, reshape into a rectangle and fold the same way. Return to the container and let rise until doubled in size (about 35 minutes)
6. On a floured surface, divide into 5 pieces, about 85 g each
7. Roll into perfectly smooth balls
8. Place on a parchment-lined baking pan, flatten, cover with oiled plastic wrap, and let rise for 30 minutes. Preheat the oven to 190 degrees
9. Brush with the egg mixture and sprinkle with sesame seeds. Bake for 7 minutes
10. Rotate the pan and bake for another 7 minutes
11. Let cool slightly
Assembly
- 2 buns
- 400 g ground beef (20% fat)
- Lettuce
- Big Mac sauce
- A few sliced pickles
- 1 diced onion
- 2 slices of Cheddar
1. Cut 2 buns in half and discard the top of one. The bottom of that bun will become the “center” of the Big Marc
2. Cook two 200 g patties over high heat, 4 minutes per side
3. On the bottom bun, layer in this order: Big Mac sauce, onion, lettuce, 2 slices of Cheddar, one patty, pickles
4. Add the middle bun and repeat in the same order (without cheese), then finish with a little more sauce on top
Ingredients
- 2 burger buns
- 400 g ground beef (20% fat)
- 3 leaves lettuce
Toppings
- 4 sliced pickles
- 1 diced onion
- 2 Cheddar cheese slices
Big Mac Sauce
- 172 g whole-egg mayonnaise
- 2 teaspoons mustard
- 2 tablespoons diced pickles
- 1 tablespoon white vinegar
- 2 tablespoons finely minced onion
- 0.5 teaspoon paprika
- 0.5 teaspoon onion powder
- 0.5 teaspoon garlic powder
- 2 teaspoons granulated sugar
Potato Buns
- 225 g wheat flour
- 17 g potato starch
- 6 g sugar
- 4 g salt
- 150 g water
- 5 g butter
- 3 g instant yeast
- Sesame seeds optional
- 1 egg beaten with 1 tbsp water
Instructions
Big Mac Sauce
- Dissolve the sugar in the vinegar.2 teaspoons granulated sugar, 1 tablespoon white vinegar
- Whisk in the remaining ingredients until well combined.172 g whole-egg mayonnaise, 2 teaspoons mustard, 2 tablespoons diced pickles, 2 tablespoons finely minced onion, 0.5 teaspoon paprika, 0.5 teaspoon onion powder, 0.5 teaspoon garlic powder
- Refrigerate for at least 1 hour.
Potato Buns
- Combine all ingredients and let rest for 10 minutes.225 g wheat flour, 17 g potato starch, 6 g sugar, 4 g salt, 150 g water, 5 g butter, 3 g instant yeast
- Knead for 5 to 8 minutes on a floured surface until smooth and elastic.
- Stretch the dough into a rectangle; fold bottom to top (lengthwise), then fold side to side (widthwise).
- Transfer to a greased rectangular container and cover with plastic wrap.
- After 15 minutes, reshape into a rectangle and fold the same way. Return to the container and let rise until doubled in size (35 minutes).
- On a floured surface, divide into 5 portions, about 85 g each.
- Roll into perfectly smooth balls.
- Arrange on a parchment-lined baking sheet, gently flatten, cover with oiled plastic wrap, and let rise for 30 minutes. Preheat the oven to 190°C.
- Brush with the egg mixture and sprinkle with sesame seeds. Bake for 7 minutes.1 egg beaten with 1 tbsp water, Sesame seeds
- Rotate the pan and bake for another 7 minutes.
- Let cool slightly.
Assembly
- You will need 2 buns, split. Discard the top of one bun; its bottom will become the middle layer of the Big Mac.2 burger buns
- Cook two 200 g beef patties over high heat for 4 minutes per side.400 g ground beef (20% fat)
- On the bottom bun, layer in this order: Big Mac Sauce, onion, lettuce, 2 slices Cheddar, one patty, pickles.1 diced onion, 3 leaves lettuce, 2 Cheddar cheese slices, 4 sliced pickles
- Add the middle bun and repeat in the same order (without cheese), then finish with a little more sauce on top.
