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Life Hacks: 

Make a McDonald’s Big Mac

Big Mac

Sorry, we don’t know how to make the boxes

The McDonald’s Big Mac probably isn’t the best burger you’ve ever tasted, but it might just be the most satisfying.

Perhaps it was the unveiling of Maccy D’s freaky new mascot that has got Big Macs on our brains, but it led us to discover the Do-It-Yourself Guide to McDonald’s Restaurant Recipes. Thank you Happy – you still terrify us, but you do have your uses.

So, next time you find yourself craving a burger and only a Big Mac will hit the spot – here’s how you make one;


– 1 regular sized sesame seed bun
– 1 regular sized plain bun
– 2 previously frozen regular beef patties
– 2 tablespoons Big Mac sauce
– 2 teaspoons reconstituted onions
– 1 slice real American cheese
– 2 hamburger pickle slices
– 1/4 cup shredded iceberg lettuce
– 1/4 teaspoon onion powder
– 2 tablespoons Accent® (MSG)

The patty

Let’s begin with the Big Mac patty, as without that you’re left with just a bun full of saucy salad items. McDonald’s uses Ground Chuck beef – which is available in larger supermarkets, but if you can’t find it select an alternative which is 80% lean. 1lb of beef should make 9 or 10 patties depending on how big you make them. To achieve the right ‘McFlavor’, you’ll also need to season it generously with salt and pepper as well as the onion powder and MSG.

The newly shaped patties should then be frozen for at least an hour so that they hold their shape, and then thrown on the grill. A few minutes on each side should do, ‘searing’ them as you go by applying pressure with a metal spatula.

Big Mac

Making one of these at home is a lot harder than it seems

The bun

To construct the three-tiered Big Mac bun you should have both sesame seed and plain buns at the ready – using the bottom half of the latter to make the middle layer. All parts of the bun should be lightly toasted in the oven while your burger is grilling, so make sure you pre-heat in advance.

The garnish

One slice of American cheese and shredded iceberg lettuce goes on the bottom half of the burger, with pickles and more lettuce on the top layer. The Big Mac also comes with reconstituted onion on both halves, which can be found in the spice aisle of your local supermarket.

The Big Mac ‘special sauce’

Now for the secret ingredient, which, it turns out, isn’t really a secret at all. The Big Mac’s special sauce can be made by mixing up the below ingredients in a small container. Once combined, microwave for 25 seconds, stir well and refrigerate for an hour so that the flavors meld together.

– 1/4 cup KRAFT Miracle Whip
– 1/4 cup mayonnaise
– 2 tablespoons, heaping, WISHBONE deluxe French salad dressing (the orange stuff)
– 1/2 tablespoon HEINZ sweet relish
– 2 teaspoons, heaping, VLASIC dill pickle relish (Heinz dill relish also works)
– 1 teaspoon sugar
– 1 teaspoon dried, minced onion
– 1 teaspoon white vinegar
– 1 teaspoon ketchup
– 1/8 teaspoon salt

The finishing touch

Finally, once your Big Mac has been constructed, all McDonald’s burgers go through a ‘Q-ing’ process; a term the company invented for combining the flavours via ‘mechanical means’. Mmmm, mechanical means – there’s a mouth-watering phrase if ever we heard one. To replicate this at home you should wrap your burger in a sheet of waxed paper and microwave on high for 15 seconds. Once that’s done, your McDonald’s Big Mac is at last ready to serve – bon appétit!

Of course, if all that fails, then it might be better left to the professionals. Here’s McDonald’s executive chef Dan Coudreaut whipping up a Big Mac at home;

Photo: Action Press/

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This is a lot of effort to go to for fast food
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