I can still remember as a kid, going to McDonald’s and seeing all the burgers being fried in the kitchen on the hot grills. Those were the days when McDonald’s actually smelt like a burger restaurant.
This homemade Big Mac recipe was my attempt at recreating the Big Macs of yesteryear.
I’m happy to say I succeeded. This homemade Big Mac is so much better than you will get nowadays when you go to the restaurant.
The importance of the Big Mac Sauce…
The special sauce is one of the things that makes a Big Mac a Big Mac. I swear they used to give us more on our burgers back then.
When I make my homemade Big Macs, I always make them really saucy.
Here’s my copycat sauce recipe… Mix 3 tablespoons mayonnaise, 1 tablespoon Ketchup, 1 teaspoon finely chopped dill pickle (gherkin), 1 tablespoon finely chopped onion, 1/2 teaspoon French’s yellow mustard, 1 teaspoon white wine vinegar and salt and pepper to taste. You will have enough for four homemade Big Macs.
How To Make A Superior Homemade Big Mac…
It goes without saying that freshness and quality are key to making your homemade Big Mac the best it can be.
I use only the highest quality beef from my local butcher which is usually a mix of chuck and skirt with an 80/20 meat to fat ratio.
Also ensure that you use the freshest salad veg you can get your hands on. I take my crisp lettuce and onions out of the fridge just before stacking the burger.
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