Secret Homemade Big Mac Recipe

Many have attempted to recreate McDonald’s famous Big Mac at home. There are countless copycat recipes out there, but the one I think really nails it comes from an extensive PDF titled McMenu: Do-It-Yourself McDonald’s Restaurant Recipes. This thirty-three-page document details how to make various McDonald’s menu items. Given the level of detail, i.e. the “secrets,” many have speculated that the author was a McDonald’s manager or supervisor.

While researching the original McDonald’s French fry recipe, I discovered the document through this Atlas Obscura article. The guide covers everything from toasting the buns to the type of ketchup to use—right down to the dehydrated onion, which is definitely essential for a McDonald’s-worthy burger. Naturally, I had to try it, and the result was impressive.

DIY Big Mac Burger

Here's how to make the famous double decker burger at home.

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Prep Time 20 minutes mins

Cook Time 10 minutes mins

Chill Time 1 hour hr 45 minutes mins

Total Time 2 hours hrs 15 minutes mins

Course Dinner, Lunch

Cuisine American

Servings 8

Calories 320 kcal

Equipment

• 1 Griddle
• 1 Burger flipper
• waxed paper 12" x 18" per burger

Ingredients

  

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Patties

• 1 lb ground beef 80% lean

Sauce

• ¼ cup Kraft Miracle Whip
• ¼ cup mayonnaise
• 2 tbsp Wishbone Deluxe French salad dressing heaping
• ½ tbsp Heinz sweet relish
• 2 tsp Vlasic dill pickle relish or Heinz dill relish
• 1 tsp granulated sugar
• 1 tsp onion dried, minced
• 1 tsp white vinegar
• 1 tsp ketchup
• ⅛ tsp salt

Burger Seasoning

• ¼ cup salt
• 2 tbsp MSG
• 1 tsp black pepper
• ¼ tsp onion powder

Sandwich  (per sandwich)

• 2 previously frozen beef patties
• 1 regular-sized plain hamburger bun
• 1 regular-sized sesame seed hamburger bun
• 2 tbsp Big Mac sauce
• ¼ cup shredded iceberg lettuce
• 1 slice American cheese
• 2 tsp onions reconstituted
• 2 pickle slices

Instructions

 

Preparing the Patties

• Divide the ground beef into 10 portions (1.5 ounces or 45 grams each).
• Take one portion, sandwich it between two pieces of parchment or wax paper, and firmly press down until the beef is flattened into a patty about 4 inches in diameter.
• Repeat with the remaining portions.
• Freeze the beef patties for about 1 hour and 45 minutes, or until solid.

Making the Sauce

• Mix the sauce ingredients in a small microwave-safe container.
• Microwave for 25 seconds, stir again, and refrigerate for at least 1 hour before use to allow the flavors to meld.

Seasoning

• Mix the burger seasoning ingredients and transfer them to a shaker for easy application.

Cooking the Big Mac

• Heat a cast iron griddle over medium-high heat.
• Place two frozen beef patties on the hot griddle and season liberally with the burger seasoning.
• Press down on the patties with a spatula until the juices flow.
• Swiftly scrape underneath the patties with the spatula, then lift and flip them.
• Cook on the other side, then remove from the griddle.

Assembly

• Discard the top (crown) half of the regular hamburger bun, keeping only the bottom (heel).
• Toast the reserved heel from the regular bun and the bottom half of the sesame seed bun in the residual grease on the griddle over medium-high heat until golden brown. Toast the top half of the sesame bun as well.
• Once toasted, add 1 tablespoon of sauce to each heel, followed by half of the measured lettuce (1/8 cup).
• Place a slice of American cheese on the bottom half of the sesame seed bun (atop the lettuce).
• Add two pickle slices to the extra heel (the middle bun).
• Transfer a beef patty to each heel.
• Place the middle bun on top of the bottom half of the sesame seed bun and patty.
• Add the onions, top your Big Mac with the crown half of the sesame seed bun, and enjoy.

To "Age" the Burger

• Grab a 12×18-inch piece of waxed paper.
• Center the burger, right side up, on the waxed paper.
• Fold the long ends of the paper over the top (it will resemble a tube with the burger in the center).
• Fold the two remaining ends underneath. Wrap snugly, but don’t squash the Big Mac.
• Let it sit for 5-8 minutes to allow the flavors to meld.
• Microwave, still wrapped, for 15 seconds on high.

Nutrition

Calories: 320kcalCarbohydrates: 9gProtein: 16gFat: 24gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 62mgSodium: 3916mgPotassium: 280mgFiber: 1gSugar: 4gVitamin A: 112IUVitamin C: 1mgCalcium: 65mgIron: 2mg

Keyword DIY, fast food, hamburger, Homemade, McDonald’s, McDonald’s original

Tried this recipe?Let us know how it was!

How Do They Taste?

This secret homemade Big Mac recipe does yield a tasty burger for sure, but will require some effort. When I did a side-by-side comparison, the homemade version was much taller than the original, primarily due to the thickness of the patties (McDonald’s beef patties are very thin). Thicker patties not only increase the meat-to-bread ratio, but the meat itself is more succulent. Other differences are that the homemade version has a bit more sauce, and the cheese is meltier, both pluses for Team Homemade! So if you want a juicier, more flavorful version of the Big Mac then try this recipe out yourself.

That said, if I didn’t have an original Big Mac right in front of me to compare, I would say the homemade Big Mac tastes just like the real thing. Overall, the homemade version is beefier and has more distinctive flavors. You get tangy, salty notes and sweetness from the onions and the sauce. It’s close to what you’d get at McDonald’s — but better!