Homemade Big Mac-Style Burger with Special Sauce

Why You’ll Love This Recipe

• All the nostalgic flavor of the drive-thru classic, made fresh at home.
• Ultra-thin, crispy-edged smashed patties that stay juicy in the center.
• A tangy, creamy special sauce that takes 5 minutes to whisk together.
• Thoughtful bun prep and assembly for that unmistakable layered bite.

Grocery List

• Produce: 1 head iceberg lettuce, 1 small white onion
• Dairy: American cheese slices, unsalted butter, mayonnaise
• Pantry: Sesame-seed hamburger buns, sweet pickle relish, dill pickle chips, yellow mustard, paprika, onion powder, garlic powder, white vinegar, sugar, kosher salt, black pepper, neutral oil

Full Ingredients

Special Sauce

• 1/3 cup mayonnaise
• 2 tablespoons sweet pickle relish
• 1 teaspoon yellow mustard
• 3/4 teaspoon paprika
• 1/2 teaspoon onion powder
• 1/2 teaspoon white vinegar
• 1/4 teaspoon garlic powder
• 1/4 teaspoon granulated sugar
• Pinch kosher salt and black pepper, to taste

Patties

• 8 oz (225 g) 80/20 ground beef, divided into four 2-oz (57 g) loose balls
• Kosher salt and freshly ground black pepper
• 1 teaspoon neutral oil (for the pan)
• 2 slices American cheese

Buns & Toppings

• 3 sesame-seed hamburger buns (2 for tops/bottoms, 1 sliced horizontally into two 1/2-inch “club” slices)
• 1 tablespoon unsalted butter (for toasting)
• 1 cup loosely packed shredded iceberg lettuce
• 1/4 cup finely diced white onion
• 8–10 dill pickle chips

Step-by-Step Instructions

Step 1: Make the special sauce

In a small bowl, whisk together the mayonnaise, relish, mustard, paprika, onion powder, vinegar, garlic powder, sugar, and a pinch each of salt and pepper until smooth. Cover and refrigerate for at least 15 minutes to meld flavors (up to 1 week ahead).

Step 2: Prep toppings and the “club” bun

Finely dice the onion and shred the iceberg lettuce. For the middle “club” layer, slice one extra sesame bun horizontally to create two 1/2-inch-thick slices. Keep the other two buns for the burger tops and bottoms.

Step 3: Toast the buns

Warm a skillet over medium heat. Spread butter on the cut sides of all bun pieces. Toast, cut-side down, until golden and slightly crisp, 1–2 minutes. The “club” slices should be lightly toasted on both sides to stay sturdy. Set aside.

Step 4: Preheat the pan or griddle

Heat a cast-iron skillet or flat-top griddle over medium-high until very hot (surface ~425°F/220°C), about 3–5 minutes. Add 1 teaspoon neutral oil and spread to coat.

Step 5: Smash and cook the patties

Place two 2-oz beef balls on the hot surface, leaving space between them. Cover each with a small square of parchment and press firmly with a flat metal spatula or burger press to about 1/4-inch thickness. Season with kosher salt and black pepper. Cook 60–75 seconds until deeply browned and the edges are frilly and crisp. Flip, top one patty with a slice of American cheese, and cook 30–45 seconds more until the cheese melts and the second side is browned. Repeat with the remaining two patties.

Step 6: Stack like the classic

Layer each burger in this order: bottom bun + 1 tablespoon sauce + 1 tablespoon diced onion + 1/4 cup shredded lettuce + 3–4 pickle chips + cheesy patty + “club” bun + 1 tablespoon sauce + 1 tablespoon diced onion + 1/4 cup shredded lettuce + plain patty + top bun. Serve immediately while hot and crisp.

Pro Tips

• Weigh the meat: Two 2-oz patties per burger give the thin, lacy edges and fast cook time.
• Smash early: Press within the first 10 seconds for the best crust and juiciness.
• Toast the center: Lightly toasting both sides of the “club” slice keeps the stack from getting soggy.
• Dice onions very fine: Smaller pieces distribute evenly without overpowering.
• Keep pickles dry: Pat them with a paper towel so the bun stays crisp.

Variations

• Spicy version: Add 1 teaspoon hot sauce or 1/4 teaspoon cayenne to the special sauce and use spicy dill pickles.
• Double cheese: Add a second slice to the top patty for extra melt.
• Lighter swap: Use 90/10 ground beef, turkey, or a plant-based patty; adjust cook times as needed.

Storage & Make-Ahead

Special sauce can be made up to 7 days ahead and refrigerated in an airtight container. Shred lettuce and dice onions up to 1 day ahead (store separately, covered, and well chilled). Shape beef into 2-oz balls up to 8 hours ahead; keep covered and cold—do not smash until cooking. Toast buns just before serving for best texture. Assembled burgers are best eaten immediately; leftovers can be wrapped and refrigerated up to 1 day, then reheated gently on a covered skillet, though the lettuce will wilt.

Nutrition (per serving)

Approximate per burger: 670 calories; 43 g fat; 42 g carbohydrates; 29 g protein; 3 g fiber; ~1,200 mg sodium. Values will vary with bun size, cheese brand, and sauce amount.