How to Make Big Mac Sauce (Recipe + Burgers!)

4.72 stars (7 reviews)

Skip the drive-thru and make the iconic creamy, tangy, and delicious sauce you know and love right at home with this easy McDonald's copycat recipe!

Prep Time5

Total Time5

Course: Condiment, Side Dish

Cuisine: American

Servings: tablespoons

Calories: 64kcal

2 pounds ground beef
4 sesame seed hamburger +4 bottom buns if you want to add the quintessential McDonald's center bun. I left it out.
Big Mac sauce
8 slices of American cheese
1 cup shredded iceberg lettuce
4 tablespoons minced white onion
12+ dill pickles slices
2 tablespoons butter
Salt pepper, and onion powder

Set out a medium mixing bowl or measuring picture. Combine the mayonnaise, ketchup, pickle relish, minced onion, yellow mustard, sugar, smoked paprika, garlic powder, and onion powder. Make sure to add in a couple extra teaspoons of pickle relish juice for extra tang. Stir until smooth. Then cover and refrigerate until ready to use.

Form the ground meat in to 8 very thin patties that are wider than the buns. Sprinkle both sides of each patty with salt, pepper, and onion powder.
Set a large skillet (or two large skillets, if you want to finish the burgers all at once) over medium-high heat. Once the skillet is hot, place one tablespoon of butter in the skillet and place four patties in the pan. Press the patties extra flat with a wide spatula. Cook for 2 to 3 minutes, per side. During the last minute in the skillet add a slice of American cheese over the top of each patty so it has time to melt.
Meanwhile, open the buns. Slather Big Mac sauce on both sides of the bun. Layer shredded lettuce on the bottom bun, and minced onion on the top bun.
Stack two all-beef patties and pickles over the lettuce. If adding the center bun, place it in between the two hamburger patties.
If using one skillet repeat with the remaining butter and burger patties. Serve immediately.

The information above pertains to the Big Mac Sauce only.

Keep the burger sauce in an airtight container and store in the fridge for up to a week or so.