Two thin beef patties stack with lettuce, pickles, cheese and a tangy burger sauce, with a toasted middle bun keeping the layers distinct.
Thin patties and finely shredded lettuce give a homemade Big Mac its familiar layered bite. The sauce brings mayonnaise, mustard and pickle relish together, so there is no need for a heavy coating of ketchup.
Have the buns and toppings ready before the beef goes into the pan. Thin patties cook quickly, and assembling while they are hot helps soften the cheese without wilting all the lettuce.
Method
Mix mayonnaise, sweet pickle relish, yellow mustard, white wine vinegar, garlic powder and paprika. Set aside. Keep two sesame burger buns as bases and tops; use both halves of the third bun as middle layers, shaving the domed half flatter if needed.
Divide ground beef into four balls and press into thin patties slightly wider than the buns. Season with salt and black pepper. Toast the six bun pieces cut-side down in a dry skillet over medium heat for until golden.
Heat vegetable oil in the skillet over medium-high heat. Cook patties in two batches for per side until browned and 160°F. Place American cheese on two patties during their final minute.
Spread sauce over the two bases and two middle bun layers. Divide lettuce, onion and dill pickles between them. Stack a cheese-topped patty on each base, add a dressed middle bun, then a second patty and the top bun. Serve immediately.
Forkue tips
- Press the patties before cooking and avoid squeezing them repeatedly in the pan, which pushes out their juices.
Storing and reheating
Refrigerate cooked patties for 3 days and sauce for 3 days, keeping vegetables and buns separate. Reheat patties in a covered skillet and assemble fresh; a stacked burger becomes soggy.
Kitchen gear
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Big Mac: FAQ
How do I get the middle bun layer?
Use an extra split bun to supply two middle pieces, trimming the rounded side flatter if needed. This avoids cutting a soft bun into fragile thirds.
Can I prepare the sauce ahead?
Yes. Refrigerate it in a covered jar for up to 3 days; stirring it before assembly restores an even texture.
How do I store and reheat Big Mac?
Refrigerate cooked patties for 3 days and sauce for 3 days, keeping vegetables and buns separate. Reheat patties in a covered skillet and assemble fresh; a stacked burger becomes soggy.
How long does Big Mac take?
About 25 min in total: 15 min prep and 10 min cooking.
What do I need to make Big Mac?
The key ingredients are ground beef, sesame burger buns, american cheese, iceberg lettuce, onion and dill pickles, plus pantry basics.
Any tips for Big Mac?
Press the patties before cooking and avoid squeezing them repeatedly in the pan, which pushes out their juices.
