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January 4, 2009


bigmac photography by grilling24x7
Homemade Bigmac

One of my favorite sandwiches is McDonald's BigMac. The sandwich has such a unique taste - the special sauce along with the pickles and onions ... it's just fantastic!

Luckily for us the sandwich is easy to make and when you make it at home it tastes 10 times better than the ones you get at your local McDonalds.

Here's what you'll need:

Sesame Seed Buns
White Onion
Iceberg lettuce
Sliced Cheddar Cheese
Ground Beef (80% lean)

Ingredients for the special big mac sauce:
1 cup miracle whip
1/3 cup sweet relish
1/4 cup French dressing
1 T sugar
1 tsp pepper
1 tsp dried minced onion (in the spice aisle)

First you'll want to make your bigmac sauce so you can let it rest in the fridge for an hour or so. The bigmac sauce is very easy to make. Simply mix together all of the ingredients into a bowl and place in the fridge. It is quite an odd combination of ingredients but it's pretty darn close to the McDonald's special sauce. Most people think that bigmac sauce is just thousand island dressing. Nope, not even close.

ingredients in big mac special sauce

big mac special sauce with french dressing not thousand island

Next you'll need to cut up some sesame seed buns. As you know, McDonald's BigMac contains three parts: the top, the middle, and the bottom. When I look for sesame seed buns in the grocery store I try to find the tallest buns I can find, because from two sesame seed buns, you'll create your three parts.

a sesame seed bun cut into three parts for a big mac

If you look closely at the above picture, you'll see that my trick is to trim the very bottom of one of the buns off. This portion will become the middle of your big mac. The top remains the top, the trimmed bottom becomes the middle and the bottom of another bun becomes the bottom of your bigmac. Basically do whatever it takes to get your bun to look like the one below!

a big mac bun from mcdonalds ready for the special sauce

Dice your white onion into very small little cubes.

white onions on a bigmac

Chop up the iceberg lettuce very fine.

iceburg lettuce on a bigmac

For the burger patties, I use 80% ground beef. I make a little ball in my hand and then use a patty former to make the big mac patties. After the patties are formed, simply grilling them over medium heat will do the job. Check out my page on how to make a McDonalds 1/8 lb burger patty for more information on making your favorite fast food style burger. For burgers, you'll want to place the meat over direct heat so the burgers are directly over top of your charcoal. Just a few minutes on each side will do. And don't forget to season your patties with a little salt and pepper while they are on the grill.

making big mac burger patties

Now for the assembly. From the bottom up your big mac should be assembled as follows:

the bottom bun
a tablespoon or so of special sauce
a few diced onions
sliced lettuce
a slice of cheddar cheese
one burger patty
the middle bun
a tablespoon or so of special sauce
a few diced onions
2 or 3 pickles
sliced lettuce
one burger patty
the top bun

The finished product should look like this....

homemade big macs

homemade big macs

... and of course during all of the above steps you should be deep frying some shoestring fries!

homemade big macs

Homemade BigMacs and BigMac Sauce

Published 01/04/2012

Homemade BigMacs and BigMac Sauce

Homemade Bigmacs with a homemade Bigmac sauce made with miracle whip and french dressing. This is so much better than the restaurant version!


  • 1 Cup Miracle Whip
  • 1/3 Cup Sweet Relish
  • 1/4 Cup French Dressing
  • 1 T Sugar
  • 1 tsp Pepper
  • 1 tsp Dried Minced Onion (in the spice aisle)


  1. Mix together ingredients.
  2. Assemble BigMac in the following order: Bottom roll, Mac Sauce, Diced onions, Slice of Cheese, Meat, Middle bun, Mac Sauce, Diced onions, Two pickles, Meat, Top Bun

Yield: Enough Sauce for 5-10 Macs

Prep Time: 00:10

Cook time: 00:05

Tags: homemade, bigmac, original, sauce, french dressing

Like the recipe? Want to talk about it? Go for it!

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By John Thomas
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