Name: Big Mac Cravings
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 1 lb ground beef (80/20 recommended); Salt and pepper, to taste; 4 sesame seed hamburger buns (plus 2 bottoms to make middle bun layers); 4 slices American cheese; 1/2 cup shredded iceberg lettuce; 1/4 cup diced onions; 1/4 cup sliced dill pickles; 1/2 cup mayonnaise; 2 tablespoons sweet pickle relish; 1 tablespoon yellow mustard; 1 teaspoon white vinegar; 1/2 teaspoon paprika; 1/2 teaspoon onion powder; 1/2 teaspoon garlic powder

Why You’ll Love This Recipe

I love how this recipe delivers that fast-food flavor I crave in a homemade version that’s fresher, juicier, and totally customizable. I get to enjoy the iconic taste with real ingredients, and I can easily double the batch when I’m feeding a crowd or just extra hungry. Whether I build it as a classic burger or turn it into a Big Mac-inspired casserole or wrap, it always hits the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For The Burger Patties

Ground beef (80/20 for juiciness)
Salt and pepper
Garlic powder (optional)

For The Special Sauce

Mayonnaise
Sweet pickle relish
Yellow mustard
White vinegar
Paprika
Garlic powder
Onion powder

For Assembly

Sesame seed buns (including an extra bottom bun for the middle layer)
American cheese slices
Shredded iceberg lettuce
Dill pickle slices
Finely chopped onion

Directions

I mix up the special sauce first—just combine mayo, relish, mustard, vinegar, and spices in a bowl and chill it while I prep everything else.
I shape the ground beef into thin, wide patties—slightly larger than the buns since they’ll shrink while cooking. I season them with salt, pepper, and garlic powder.
I sear the patties in a hot skillet or griddle for about 2–3 minutes per side, pressing them flat to get that signature fast-food texture.
I toast the buns lightly so they don’t get soggy.
I build the Big Mac: bottom bun, special sauce, chopped onions, lettuce, pickles, cheese, and a patty—then a middle bun, more sauce, onions, lettuce, another patty, and top bun.
I press it slightly, slice in half, and enjoy.

Servings And Timing

This recipe makes 2 to 4 Big Mac-style burgers depending on size. Prep takes about 10 minutes, cooking takes another 10–15 minutes, so I usually have them ready in under 30 minutes.

Variations

When I want to switch things up, I turn this into a Big Mac wrap using tortillas, or make a Big Mac salad bowl with all the toppings over lettuce and drizzled with sauce. I’ve also tried it as a baked Big Mac casserole with layers of ground beef, pickles, cheese, and sauce on a biscuit or bun base.

Storage/Reheating

I store leftover cooked patties and sauce separately in the fridge for up to 3 days. I reheat the patties in a skillet or microwave, then assemble a fresh burger when ready to eat. The sauce keeps well for up to a week.

FAQs

Can I Use Store-Bought Sauce?

Yes, but I find homemade tastes closer to the real thing. It’s simple to mix up and worth the effort.

What’s The Best Beef Fat Ratio?

I use 80/20 ground beef—it gives the juiciest patties without being too greasy.

Can I Make It Healthier?

Definitely. I’ve made it with lean beef, turkey patties, or even plant-based alternatives. Low-fat mayo and whole-wheat buns help too.

What’s The Middle Bun For?

It’s part of what makes a Big Mac unique—it adds that triple-decker feel. I usually use the bottom half of an extra bun for this layer.

How Can I Make It Faster?

I prep the sauce ahead of time and use pre-shaped burger patties when I’m in a rush. Toasting the buns while the patties cook also saves time.

Conclusion

When Big Mac cravings strike, this homemade version is my favorite fix. It’s loaded with all the classic flavors, easy to make, and totally customizable. Whether I stack it into a towering burger or turn it into a creative twist like a salad or wrap, it always brings the bold, nostalgic flavor I’m after—no drive-thru needed.