This copycat recipe features beef patties with melted cheddar cheese, sliced onions and tomatoes, lettuce, pickles on a brioche bun and a tangy secret sauce revealed to make these burgers taste just like the fast food version you love. It is the perfect homemade version that will remind you of the real thing especially when you taste that famous sauce that is the perfect balance of sweet tanginess.
This iconic Big mac burger recipe is a delicious one to add to your summer grilling menu. It is a delicious recipe to make for Memorial Day, 4th of July or Labor Day barbecues. It can also be a delicious recipe to make inside during the winter months if you find yourself craving those signature summer flavors.
This was inspired by my Smashburgers with Smoky Sauce on this site, and pairs well with this Grilled Mexican Street Corn.
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Ingredients
- ground beef
- garlic powder
- salt and pepper
- sliced sharp cheddar
- mayonnaise
- ketchup
- mustard
- dill pickle relish
- ice burg lettuce
- tomato
- red onion
- pickles
- brioche bun
See recipe card for quantities.
Instructions
Pack the ground beef into equal sized burger patties using your hands. Season both sides of the patty with salt, black pepper and garlic. Heat up the grill.
Cook your burgers on medium heat on the grill for about 3 minutes. After three minutes quarter turn the burgers. After another three minutes, flip the burger and repeat. After quarter turning the burgers once flipped, add sliced cheddar to the top of each patty.
Coat both sides of the brioche bun with mayonnaise. Place either on the top rack of the grill to toast about 3-5 minutes. Mix together mayonnaise, ketchup, mustard and dill relish.
Spread big mac sauce on bottom bun. Place a layer of lettuce on the bottom bun. Add the burger and top with tomato, red onion and pickles. Top with the top bun. Serve immediately.
Hint: for a medium rare burger, cook the burgers until they reach about 135 degrees internal temperature. Use an instant read meat thermometer to take the temperature.
Copycat Big Mac Sauce Recipe
This iconic special sauce is made from yellow mustard, ketchup, mayonnaise and dill pickle relish. It is a delicious and versatile burger sauce that helps complete the perfect burger.
Substitutions
- Lettuce - instead of ice berg lettuce, you can use romaine lettuce or arugula
- Bun - use gluten free buns instead of white bread buns to make this recipe gluten free. Traditionally, a Big Mac uses a sesame seed bun. This is an option as well
- Vegetarian - the beef hamburger can be replaced with a plant-based burger to make this recipe vegetarian
- Onion - instead of red onion, you can also use white onion or sweet onion
Variations
- Spicy - add jalapeños on the burger or hot sauce to the big mac sauce for an extra kick of heat or add a honey sriracha sauce to the bun for extra flavor
- Deluxe - add fried onions or onion rings to the burger or stack the burgers in two layers with a middle bun to separate the two layers
- Kid friendly - remove the toppings and serve the burger with a toasted bun and sauce to make it easier for kids to eat
- Tacos - use the taco shell to smash the burger meat into thin patties on a griddle and assemble as a taco with the same ingredients used in this burger
See this Honey Sriracha version on my website!
Equipment
To make this recipe, use a gas grill or a charcoal grill. If access to a grill is not possible, use a cast iron skillet or a grill pan and cook the burgers inside. You will also need a small bowl to mix the big mac sauce. It is also helpful to place the ground beef in a large bowl while forming the burgers.
Storage
Store the wet ingredients (lettuce, tomato, onion) separately from the dry ingredients (buns) in the fridge, and recombine when ready. The burgers can also be stored in the fridge in an airtight container or in a sealed storage bag. Good for 2-3 days.
These ingredients do stand up well to freezing prior to cooking for up to 2 months.
Top tip
Share something here that you think is key to making this recipe well, such as: Don't overcook the burgers! Sear the outside and cook to a minimum internal temperature, but they should still be juicy for best results.
FAQ
You cannot buy Big Mac sauce. If you do not want to make your own homemade Big Mac sauce then you can use thousand island dressing as a close substitute but the flavor will not be the same as McDonald's Big Mac sauce.
This burger is excellent when served with sweet potato fries or crispy french fries. They can also be served with onions rings or chicken nuggets.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with homemade Big Mac recipe:
📖 Recipe
Homemade Big Mac
Equipment
- 1 Small Mixing Bowl
Ingredients
For the Burgers
- 2 lb ground beef
- 1 egg
- ½ cup bread crumb
- 1 teaspoon garlic powder
- ¼ teaspoon salt and pepper
For the sauce
- ½ cup mayonnaise
- ¼ cup ketchup
- 2 tablespoon yellow mustard
- 2 tablespoon dill relish
- ¼ teaspoon salt and pepper
- 8 slices provolone cheese
The Fixings
- 1 tomato sliced
- ¼ lettuce head shredded
- 1 lb bacon
- ½ red onion sliced
For the Bun
- 8 brioche buns
Instructions
- Pack the ground beef into equal sized burger patties using your hands. Season both sides of the patty with salt, black pepper and garlic. Heat up the grill.
- Cook your burgers on medium heat on the grill for about 3 minutes. After three minutes quarter turn the burgers. After another three minutes, flip the burger and repeat. After quarter turning the burgers once flipped, add sliced cheddar to the top of each patty.
- Coat both sides of the brioche bun with mayonnaise. Place either on the top rack of the grill to toast about 3-5 minutes. Mix together mayonnaise, ketchup, mustard and dill relish.
- Spread big mac sauce on bottom bun. Place a layer of lettuce on the bottom bun. Add the burger and top with tomato, red onion and pickles. Top with the top bun. Serve immediately.
Notes
- cook burgers to an internal temperature of 135 degrees for a medium rare temperature.
- to cook inside, use a cast iron skillet
Nutrition
Food safety
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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