How To Clone a McDonald's Big Mac Hamburger

Who does not love McDonald's Big Mac hamburger? The unique tastes of the two all beef hamburger patties, special sauce, lettuce, pickles, onions, and cheese on a sesame bun, just thinking about it can make you hungry. But you do not have to run out to the nearest McDonald's when you hear that jingle on their commercial, and have that craving for a McDonald's Big Mac. Why not clone a McDonald's Big Mac hamburger at home? The key item to cloning the McDonald's Big Mac is the sauce.

Cloning McDonald's special sauce: No one knows for exact recipe, but, this combination seems to be very close in taste, and texture.

  • 1/4 cup Mayo ( you can substitute like Miracle Whip if concerned about cholesterol and calories)
  • 4 Tablespoons of Thousand Island Dressing
  • 1 1/2 teaspoon sugar
  • 2 Tablespoons of pickle relish
  • (adjust the above to your liking)

Onto the cloning of the McDonald's Big Mac Hamburger. The ingredients you will need are: 2 thoroughly cooked hamburger patties, 1 top sesame seed bun, 2 bottom buns, 2 slices American cheese, 1/2-3/4 cup shredded lettuce, 1/4-1/2 cup minced onion, 3-4 pickles. Keep patties in warm oven until you are ready to use them if making multiple Big Macs.

Assembling the McDonald's Big Mac Hamburger:

  1. Toast the bun pieces slightly.
  2. Place a bottom bun on a plate, spreading the sauce over the entire bun.
  3. Sprinkle generously the shredded lettuce over the sauce.
  4. Place on top of the shredded lettuce, 1 slice of American cheese.
  5. Place 1 cooked hamburger onto the cheese and sprinkle onions over hamburger, top with the other toasted bottom bun.
  6. Spread sauce evenly over the bun.
  7. Sprinkle shredded lettuce over the sauce.
  8. Top with the remaining American cheese slice.
  9. Top with cooked hamburger patty.
  10. Sprinkle onions over hamburger patty.
  11. Space out the pickles, and top with the hamburger bun topper.

You can use any type of beef when making your patties. Using ground sirloin, or any lean ground beef may result in a dryer hamburger patty. The 70/30 ground beef works best, resulting in a juicier hamburger patty, but the 80/20 will be fine if you prefer a leaner meat. If you are making your own hamburger patties, use a hamburger press, or press by hand flat as you can, and slightly larger than bun. The homemade burgers do shrink while cooking, this will ensure a proper burger to bun ratio.  Now get cooking and enjoy your own cloned McDonald's Big Mac.


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