Copycat Our take on the McDonald's Big Mac
Copycat Big Mac burgers
Our take on the Big Mac: two thin smashed patties, melty cheese, pickles and a tangy pink burger sauce on a sesame bun. Ready in under 20 minutes.
- Prep
- 8 min
- Cook
- 8 min
- Serves
- 2
- Per serve
- 980 kcal
Ingredients
Method
Stir together the mayonnaise, chopped pickles and brine, mustard, tomato sauce, onion powder and paprika. That's your burger sauce.
Roll the mince into 4 loose balls of about 75 g. Dice the onion, shred the lettuce and halve the buns. If you're doing the middle layers, split the extra bun and trim the crust off both halves so you have two thin, flat rounds.
Heat a large heavy frying pan over medium-high heat and toast the buns cut side down until golden. Set aside.
Add the oil and turn the heat to high. Add the balls, well spaced (cook in 2 batches if your pan is small), and smash each one flat and thin with a sturdy spatula. Season with salt and pepper and cook without moving until deeply browned at the edges.
Flip, put a slice of cheese on 2 of the patties and cook until the cheese melts and the patties are cooked through with no pink left.
Build each burger: bottom bun, sauce, onion, lettuce, cheesy patty, pickles, then the middle bun (or straight on), more sauce, onion and lettuce, the second patty and the top bun.
Tips
- The sauce is what makes it taste like the original. It's even better made a day ahead, so double it and keep the rest in the fridge for up to 5 days.
- Press hard and fast when smashing, in the first 30 seconds, so the patties get those crisp lacy edges. A square of baking paper under the spatula stops sticking.
- Skip the middle bun and it's still a proper double cheeseburger, with about 100 fewer calories per burger.
Flash Recipe is not affiliated with, endorsed by or sponsored by any of the restaurants or brands mentioned. Their names are used only to describe the dishes that inspired our home versions, which are our own recipes.
