There’s something oddly nostalgic about biting into a Big Mac—maybe it’s the perfectly stacked layers, the tang of that iconic sauce, or just the way it never changes. Whether you grew up peeling back the sesame bun in the backseat of your parents’ car or you’re craving that fast-food comfort without the drive-thru, we’ve recreated the Copycat Big Mac Recipe with all the layers, textures, and secrets that made it famous.
This isn’t just a burger. It’s a burger blueprint. A salty, crispy, crunchy, saucy monument to American food engineering, and now it’s yours to make in your own kitchen.
Table of Contents
How to make a Copycat Big Mac
To capture that classic flavor, this recipe stays true to the original’s structure: three-part sesame bun, two thin beef patties, crisp shredded lettuce, melty American cheese, pickles, onions, and that creamy, tangy sauce.
It’s not just about ingredients, it’s about process. The frozen patties, the way the bun slightly steams in its wrapper, even the timing of the salt, it all matters. But don’t worry, we’ve broken it down step by step.
Ingredients, instructions and tips
For the sauce (makes ~1 cup):
- ½ cup mayonnaise
- 2 tbsp sweet pickle relish
- 1 tbsp yellow mustard
- 1 tsp white vinegar
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp paprika
Mix all ingredients and refrigerate for at least 2 hours (ideally overnight) to allow flavors to meld.
For the burger:
- 1 sesame seed bun (plus an extra bottom bun for the center slice)
- 2 x 1.6 oz beef patties (about 45 g each, very thin)
- Pinch of salt and pepper
- 1 slice American cheese
- ¼ cup shredded iceberg lettuce
- 1 tbsp finely minced onion (soaked in water for 5 min and drained)
- 2–3 dill pickle chips
Instructions:
- Shape the patties thin and wide—use wax paper and a flat press (or the bottom of a pan). Freeze for 15–20 minutes to mimic McDonald’s pre-frozen texture.
- Toast the buns lightly on a dry skillet until just golden. Slice the extra bun bottom into a “club” middle layer.
- Grill the patties on high heat (cast iron works best) for 1–2 minutes per side. Season with salt and pepper after the first sear, just like McD’s does it.
- Build it:
- Bottom bun: ½ tbsp sauce, lettuce, onion, cheese, patty
- Middle bun: sauce, lettuce, onion, pickles, second patty
- Crown bun to finish
- Wrap and rest: Wrap the assembled burger loosely in parchment or foil for 3–4 minutes. The trapped steam softens the bun, just like the real thing.
What to serve with the dish
Go full retro and serve your Copycat Big Mac with a side of crispy shoestring fries and a cold cola or vanilla milkshake. For a home-style twist, consider air fryer fries tossed in sea salt and vinegar, or sweet potato wedges with a dash of paprika.
Want to level up? Try pairing it with homemade “fast-food” style nuggets or a side salad with ranch to balance the richness. Either way, napkins are non-negotiable.
Ingredient substitutes
- Beef Patties
Original Ingredient: 100% beef, thin patties
Substitutes:
- Ground Turkey or Chicken: For a leaner alternative, use 90/10 ground poultry. It won’t taste quite the same but works well with the sauce.
- Plant-Based Patties: Brands like Beyond Meat or Impossible provide solid vegetarian versions.
- Mushroom-Walnut Blend: A homemade veggie patty with finely chopped mushrooms and walnuts adds earthiness and texture.
- American Cheese
Original Ingredient: Processed American cheese slice
Substitutes:
- Cheddar: Mild or medium cheddar gives a sharper edge.
- Swiss or Gouda: For a fancier twist with a similar melt factor.
- Vegan Cheese Slices: Opt for meltable varieties made with coconut oil or cashews.
- Special Sauce
Original Ingredient: Mayo-based Big Mac sauce
Substitutes:
- Thousand Island Dressing: A close cousin with a similar tang.
- Sriracha Mayo + Pickle Relish: Adds heat and crunch.
- Yogurt-Based Sauce: Use Greek yogurt, mustard, and relish for a lighter version.
- Sesame Bun
Original Ingredient: Three-part sesame bun
Substitutes:
- Brioche Bun: Adds a buttery softness. Slice an extra bottom to make the center layer.
- Gluten-Free Bun: For dietary restrictions.
- Plain Burger Buns: If sesame isn’t your thing, skip the seeds.
- Pickles
Original Ingredient: Dill pickle chips
Substitutes:
- Bread and Butter Pickles: Sweeter but still tangy.
- Fermented Cucumbers: Adds probiotic benefits and stronger flavor.
- Zucchini Pickles: Crunchy and unusual—great for variety.
- Lettuce and Onion
Original Ingredients: Shredded iceberg, rehydrated diced white onion
Substitutes:
- Romaine or Green Leaf: Slightly less crisp but more nutritious.
- Red Onion or Shallots: A bit sharper, use sparingly.
- Spring Onion Greens: Milder, add color and a fresh twist.
Ingredients
For the sauce (makes ~1 cup):
-
½ cup mayonnaise
-
2 tbsp sweet pickle relish
-
1 tbsp yellow mustard
-
1 tsp white vinegar
-
1 tsp onion powder
-
1 tsp garlic powder
-
1 tsp paprika
Mix all ingredients and refrigerate for at least 2 hours (ideally overnight) to allow flavors to meld.
For the burger:
-
1 sesame seed bun (plus an extra bottom bun for the center slice)
-
2 x 1.6 oz beef patties (about 45 g each, very thin)
-
Pinch of salt and pepper
-
1 slice American cheese
-
¼ cup shredded iceberg lettuce
-
1 tbsp finely minced onion (soaked in water for 5 min and drained)
-
2–3 dill pickle chips
Instructions
-
Shape the patties thin and wide—use wax paper and a flat press (or the bottom of a pan). Freeze for 15–20 minutes to mimic McDonald’s pre-frozen texture.
-
Toast the buns lightly on a dry skillet until just golden. Slice the extra bun bottom into a “club” middle layer.
-
Grill the patties on high heat (cast iron works best) for 1–2 minutes per side. Season with salt and pepper after the first sear, just like McD’s does it.
-
Build it:
-
Bottom bun: ½ tbsp sauce, lettuce, onion, cheese, patty
-
Middle bun: sauce, lettuce, onion, pickles, second patty
-
Crown bun to finish
-
-
Wrap and rest: Wrap the assembled burger loosely in parchment or foil for 3–4 minutes. The trapped steam softens the bun, just like the real thing.
