Big Mac is probably the most famous burger on earth. Wherever you go, whatever country you are in, you can always get a Big Mac. But wouldn't it be neat to just make one at home? Well, now you can! Here's a step by step recipe for a perfect Big Mac. It even contains freshly made buns!

Free advice: serve with delicious parsnip fries to impress your guests!

Step 1: Ingredients

This makes two Big Macs

Buns (makes about 4)
1 cup Water
1 cup Milk
2 tbs Sugar
7g/0,25oz Yeast
300g/10,6oz Flour
1 tsp Salt

1 tbs Milk
1 tbs Water
Sesame seeds

Between the buns
500 grams/1 pound Minced beef
1 Onion

1 tbs Mayonnaise
1 tbs Ketchup
1 tbs Sandwich spread with herbs
Chili powder

<p>We tried this earlier, tasted goooooood! The meat is juicier, the sauce is tastier and all in all it's a lot less greasy :-) <br>Thank you for the upload </p>
Big Mac sauce is with dills not gherkins
Big Mac 2.0? It has 'honest' meat in it for a start. Good job :)
Sorry to tell you that your &quot;Burger Buns&quot; Flour/liquid ratio is not correct. 300g of Flour are not enough for 2 cups of liquid, you'll need nearly double the flour amount.
I don't know what kind of flour you used, but I didn't need more than 300g. :) You might need a few grams extra, but double the amount? I can't imagine.
Here you go guys :) <br>big mac sauce ingredients
It doesn't look like an official Big Mac. It looks a hellava lot better! I love your recipe so much more, and that you showed how to make homemade buns. Keep up the great work!
Yum! That looks good! Definitely going to add it to my list to try.
&nbsp; &nbsp; &nbsp;Many years ago, I served as General Manager for a medium volume McDonald's in Mississippi. I was a graduate of the corporate training facility &quot;Hamburger U&quot;.<br> &nbsp; &nbsp; &nbsp;Your recipe is very close, but there are several items I'd like to point out, if I may. Yes, the buns are toasted on all sides. This was done in a special 3-platen timed toaster. The meat patties were shipped frozen to us in 35 lb boxes. The standard size pattie for ALL McD's products (except quarter pounders, of course) is the 10:1 pattie, that is, 10 patties per pound before cooking. The patties were cooked (this was a long time ago...) for 30 seconds on each side on a stainless steel grill at 350 degrees. The meat was sprinkled with a salt &amp; pepper mix when turned, and the rehydrated onions were applied. Most people were unaware that this is what gave the McDonald's, and indeed the area around it, that wonderful smell.<br> &nbsp; &nbsp; &nbsp;While the meat was cooking, the toasted buns were dressed with a &quot;Squirt&quot; of Big Mac sauce on the heel and club section, 1 -2 ounces of shredded lettuce on each, a slice of yellow American cheese on the heel and two pickle slices on the club. The meat was added fresh from the grill, the crowns applied, and the tray passed forward where the two parts were put together and packaged. The holding time for the completed product was 10 minutes in the heated bin, which was scrupulously enforced.<br> &nbsp; &nbsp; &nbsp;As for the Big Mac sauce, the corporation will ALWAYS try to put a little spin on the complexity of the recipe, hence the videos of their executive Head Chef, saying that it contains mayonnaise, sweet pickle relish, yellow mustard, white wine vinegar, garlic powder, onion powder, and paprika. This is all true, though he fails to mention the slight horseradish content, or the fact that the base is essentially the same as thousand island dressing or sandwich spread with horseradish.<br> &nbsp; &nbsp; &nbsp;I must say I am terribly impressed with the efforts you have gone to, particularly the fact that you created your own buns. The sugar content of McD's buns was slightly higher than what was commercially available, so that when toasted they would &quot;caramelize&quot; nicely, which would keep the moisture from the liquid ingredients from soaking into the bun and making a soggy mess.<br> &nbsp; &nbsp; &nbsp;On the whole, yours was an outstanding effort.
That is quite clever; adding more sugar to the bun so it would caramelize. Fortunately, my buns didn't get soggy at all. Maybe I ate it fast enough because I wanted to eat the burger so badly.
I don't have all the ingredients as I type and will have to wait and get them to try this recipe. I am soooo frustrated right now! Makes me super hungry! <br> <br>It looks awesome, I will definitely try that one. Thank you :)
Haha, thank you very much!
what is sandwich spread?
I really don't know how to explain this any other than sandwich spread is sandwich spread. I know you can buy it everywhere in the Netherlands or the UK. I don't know about other countries. If you can't find it, then try thousand islands dressing with an onion chopped through.
Thanks for the post. It looks very good. Here is some information that might interest you. I wored a summer job in the late 1970s at McDonald's in the USA. The original method for making a Big Mac was like your recipe except it differed in this way. <br> <br>- The buns were toasted. It was done by placing the buns on a hot flat grill and applying a little pressure until they had turned brown. You can achieve the same result with a flat pan on a stove. Don't use a toaster. <br> <br>- McDonalds at that time cooked the beef on a flat grill with re-hydrated onions. You can create re-hydrated onions by using minced dried onions soaked in water for a few hours. They taste uniquely different from fresh onions. When cooking the meat, the technique was to put about a 1/2 teaspoon (more or less) on top of each patty once one side was cooked. The cooked patty &amp; onions where then used on the big mac. I don't think they do this now but adds a nice flavor to the Big Mac. <br> <br>The rest of your recipe looks the same as we did it then.
Awesome! I will try this next time I make it. Grilling with onions sounds good. They don't do this anymore. Well, they don't do this in the Netherlands. I worked a summer job McDonalds for a week or two yeaaaars ago (found out it wasn't for me) and the patties were just patties. I Had to grill them under some sort of press. Never grilled onions.
I make bigmac sauce with 3T of mayo and 1 T ketchup I then add 1 T. of pickle relish. I then add diced onion to taste.
That sounds good, and looks delicious, but the sauce is not exactly right. According to McDonald's Canada's Head Chef, it contains: mayonnaise, sweet pickle relish, yellow mustard, white wine vinegar, garlic powder, onion powder, and paprika. He didn't say the proportions, and the US variant also has some preservatives, but now people know where to start.
I know my sauce is not an exact copy. It's my own take on the sauce and the taste is really close. :)
I would love to go to McDonald&quot;s and get your version,it looks sooo good.
I add onion powder and garlic powder to the thousand island. Pretty close enough for me!
In Australia the late '70's if you could recite/sing the ingredients within 5 seconds you got a free Big Mac.
Two all beef patties,special sauce,lettuce,cheese,pickles,onions on a sesame seed bun. Yep dude,we had the same promo.here in the states,I was thinking of that about a week ago.
In my home town (in the US) one of the local radio stations did something similar as a call-in contest; don't recall if it was timed though, you just had to know it. If you did, you got concert tickets, an album, whatever. Ah! Nostalgia!
&quot;secret sauce&quot; = Thousand island salad dressing...
Now try a crabby patty!
Great 'ible. The recipe for a big mac has never been a secret though. If I remember correctly they (McDonalds) used to broadcast it in their advertisements. It went something like this: <br> <br>Two all beef patties <br>Special sauce <br>Lettuce <br>Cheese <br>Pickles <br>Onion <br>(on a) Sesame Seed Bun <br> <br>Hahahaha, just kidding. I just couldn't resist singin' the old jingle. Thanks for sharing your (re)creation.
Haha, wow. Gee! They never broadcasted that commercial in The Netherlands. Here I was thinking I practically invented the darn thing! ^^
Really? Well, you haven't lived until you've seen it. So, here you go. <br>http://www.youtube.com/watch?v=9UWq26V01po
Very clever. It's cool to see someone interacting in a sometimes derided brand and product and giving it a fresh new spin. I will be trying this one out for sure. Thank you!
Cool compliment, thank you! :))
The final result is way better than the Big Mac.
Eons ago when I spent a very short part of my teenage years working for the McD company we ran out of special sauce. The owner went out and came back with cases of Kraft Thousand Island Dressing, which was used until the next shipment arrived. No one noticed the difference. An option to try if you want to do a taste comparison.
That's crazy haha! I keep getting requests from people around me to make this for them. Maybe I should try a different sauce every time.
Great recipe. A McDonalds executive chef has released the recipe for the sauce. (Mobile won't let me paste URL) it was published on YouTube. I found it on Gawker. <br><br>It's awesome.
Yeah I found that too! :) Pity he doesn't talk about measurements. But my sauce is pretty close! I always thought that sandwich spread with herbs tastes a lot like Big Mac sauce, that's why I chose it.
Tried it, very good. Just a few remarks. <br>Not sure if you used a true measuring cup or just a 'cup' but i needed substantially nore flower on that amount of liquid. <br>Also, the burgers have a tendency to break. Next time I may kneed an egg through th emeat. <br>All in all very good
I used a kitchenscale to measure the amount of flour(300g) and it was enough for my dough. :) I used measuring cups for the liquids. Strange that you needed more flour. <br>I also didn't miss an egg through my patties. They were firm enough. But I can imagine that it would never go wrong if you would knead an egg through it. Thanks for the feedback and very cool that you actually tried the recipe!
it tasted very good and i will make it again. As i understand from breadmaking he type of flour can influence the amount of liquid needed, but it is no problem, i just kept adding flour till i had a workable dough. <br> <br>With regard to the patties, they were fine, especially after i baked them for a while. I get the impression i had exactly the same beef you used, judging from the wrapper. <br>No problem though coz in the end everything tasted great
Awesome!!!!! :)
back home we call sandwich spread snots n boogers.
I need a BIGGER mouth!!!!
Me too, please make an Instructable of that.
I don't even want to think about how high the cholesterol, fat, and any other nutrition information. <br>P.S. And also you'll be full for awhile
it looks quite healthy compared to the original one
It's not healthier in terms of calories, but it's way better if we're talking about salt, preservatives and saturated fats. The only exception is the sauce and the cheddar(I actually prefer the Dutch cheeses in terms of health, but they are not that nice on burgers imo) which al together is not that bad. :)
This looks better than a real big mac any day!
I like that you made the bun from scratch. One thing that appears different is that you used ground beef instead of Jackalope meat! (Just kidding). Thanks for posting
Nomenclature is important here. The three parts are: The Crown (top), Heal (bottom) and Club (middle). Also they should be toasted. I forget the exact timings and temps though. Great guide by the way. Looks like an awesome burger.

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Bio: Hi! I'm a twenty-something journalism student from the Netherlands. This is how I roll. I love cooking, technology, beauty, fashion and I have a ... More »
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