{"id":110422,"title":"MarcDonald’s Big Marc (Homemade Big Mac)","modified":"2025-10-29T17:02:35+01:00","plain":"Launched in Pittsburgh in 1967 and across the United States in 1968, the Big Mac is one of McDonald\u2019s 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.\n\n\n\nThe Big Mac, a symbol of American capitalism, has long captivated chefs\u2014even those who admit it\u2019s delicious. That era ends today. I\u2019m 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\u2019ll also love my kebab recipe.\n\n\n\nPotato buns are a classic of American cuisine; they\u2019re also used for hot dogs, and they\u2019re insanely good.\n\n\n\nOn the menu: the famous sauce, homemade potato buns, and finally, assembly!\n\n\n\nBig Mac Sauce\n\n\n\nIngredients\n\n\n\n\n172 g mayonnaise\n\n\n\n2 teaspoons mustard\n\n\n\n2 tablespoons diced pickles\n\n\n\n1 tablespoon white vinegar\n\n\n\n2 tablespoons minced onion\n\n\n\n1\/2 teaspoon paprika\n\n\n\n1\/2 teaspoon onion powder\n\n\n\n1\/2 teaspoon garlic powder\n\n\n\n2 teaspoons granulated sugar\n\n\n\n\n1. Dissolve the sugar in the vinegar2. Mix all the ingredients together3. Refrigerate for at least 1 hour\n\n\n\nFor an alternative sauce, try my caramelized onion burger sauce.\n\n\n\nAuthentic American Potato Buns\n\n\n\nIngredients\n\n\n\n\n225 g wheat flour\n\n\n\n17 g potato starch\n\n\n\n6 g sugar\n\n\n\n4 g salt\n\n\n\n150 g water\n\n\n\n5 g butter\n\n\n\n3 g instant yeast\n\n\n\n(optional) sesame seeds and 1 egg beaten with 1 tablespoon water\n\n\n\n\n1. Combine all the ingredients and let rest for 10 minutes2. Knead on a floured surface for 5 to 8 minutes, until very smooth3. Stretch the dough into a rectangle and fold from bottom to top (lengthwise), then fold widthwise4. Place in a greased rectangular container and cover with plastic wrap5. 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 each7. Roll into perfectly smooth balls8. Place on a parchment-lined baking pan, flatten, cover with oiled plastic wrap, and let rise for 30 minutes. Preheat the oven to 190 degrees9. Brush with the egg mixture and sprinkle with sesame seeds. Bake for 7 minutes10. Rotate the pan and bake for another 7 minutes11. Let cool slightly\n\n\n\nHamburger buns like you\u2019ve never tasted before\n\n\n\nAssembly\n\n\n\n\n2 buns\n\n\n\n400 g ground beef (20% fat)\n\n\n\nLettuce\n\n\n\nBig Mac sauce\n\n\n\nA few sliced pickles\n\n\n\n1 diced onion\n\n\n\n2 slices of Cheddar\n\n\n\n\n1. Cut 2 buns in half and discard the top of one. The bottom of that bun will become the \"center\" of the Big Marc2. Cook two 200 g patties over high heat, 4 minutes per side3. On the bottom bun, layer in this order: Big Mac sauce, onion, lettuce, 2 slices of Cheddar, one patty, pickles4. Add the middle bun and repeat in the same order (without cheese), then finish with a little more sauce on top\n\n\n\nJust look at this beauty\n\n\n\n \n\n\n\n\n\n\tHomemade Big Mac (with Sauce!)\n\t\t\n\t\t\t\n\t\n\t\t\t\n\t\n\t\t2 burger buns400 g ground beef (20% fat)3 leaves lettuceToppings4 sliced pickles1 diced onion2 Cheddar cheese slicesBig Mac Sauce172 g whole-egg mayonnaise2 teaspoons mustard2 tablespoons diced pickles1 tablespoon white vinegar2 tablespoons finely minced onion0.5 teaspoon paprika0.5 teaspoon onion powder0.5 teaspoon garlic powder2 teaspoons granulated sugarPotato Buns225 g wheat flour17 g potato starch6 g sugar4 g salt150 g water5 g butter3 g instant yeastSesame seeds (optional)1 egg beaten with 1 tbsp water\t\n\t\n\t\tBig Mac SauceDissolve the sugar in the vinegar.Whisk in the remaining ingredients until well combined.Refrigerate for at least 1 hour.Potato BunsCombine all ingredients and let rest for 10 minutes.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\u00b0C.Brush with the egg mixture and sprinkle with sesame seeds. Bake for 7 minutes.Rotate the pan and bake for another 7 minutes.Let cool slightly.AssemblyYou will need 2 buns, split. Discard the top of one bun; its bottom will become the middle layer of the Big Mac.Cook two 200 g beef patties over high heat for 4 minutes per side.On the bottom bun, layer in this order: Big Mac Sauce, onion, lettuce, 2 slices Cheddar, one patty, pickles.Add the middle bun and repeat in the same order (without cheese), then finish with a little more sauce on top.\t\n\t\n\t\tCook the meat in bacon fat or beef tallow for phenomenal flavor.\n\t\n\t\n\t\tPlat principalAm\u00e9ricainebig mac, sauce big mac","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/110422","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=110422"}],"version-history":[{"count":1,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/110422\/revisions"}],"predecessor-version":[{"id":110528,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/110422\/revisions\/110528"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/471"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=110422"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=110422"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=110422"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}