Juicy double patties, melty cheese, crisp lettuce, tangy pickles, and the legendary Big Mac sauce – all stacked high inside soft homemade brioche buns. This recipe makes 3 burgers, each built exactly like the fast-food classic, but with fresher, better ingredients.
Why This Big Mac is Special
Double Patty Perfection – Each burger comes with two thin, juicy beef patties.
Signature Sauce – Creamy, tangy, and slightly sweet, this homemade version nails the McDonald’s Big Mac flavor.
Homemade Brioche Buns – Buttery, fluffy, and soft – they take these burgers to the next level.
Better Than Takeout – Fresh, customizable, and made with quality ingredients.
Serving Suggestion
Serve immediately with fries and extra pickles on the side. Don’t forget a cold soda to complete the classic Big Mac experience!
Pro Tips for the Perfect Big Mac
Shred the Lettuce Very Fine: Thin strips of iceberg create the authentic crunch and keep the burger light instead of soggy.
Pickle Ratio: Use at least 10 slices per burger – the tangy bite balances the richness of the cheese and sauce.
Perfect Cheese Melt: Cover the pan with a lid for 20 seconds after adding cheese – the steam makes it melt like in the restaurant.
Stack with Care: Always build the burger directly on the serving plate. The Big Mac is tall – moving it after stacking usually leads to disast
Ingredients (for 3 burgers)
Burgers & Assembly
540 g ground beef (180 g per burger → 2 patties of 90 g each)
6 slices processed cheese (2 per burger)
90 g iceberg lettuce, finely shredded (30 g per burger)
30 pickle slices (10 per burger)
3 homemade brioche burger buns (see separate recipe)
3 extra bottom brioche buns (to serve as the “middle bun” in each Big Mac)
Big Mac Sauce (for 3 burgers)
130 g mayonnaise
1 tbsp mustard
1 tbsp pickle brine (from the jar)
1 pickle, very finely diced
Salt & pepper, to taste
Instructions
Prepare the Sauce
Mix mayonnaise, mustard, pickle brine, diced pickle, salt, and pepper in a bowl.
Chill in the fridge for at least 30 minutes to intensify the flavor.
Shape & Cook the Patties
Divide the beef into 6 equal portions (90 g each).
Flatten into thin patties, slightly larger than the buns.
Cook in a hot skillet or grill pan for 2–3 minutes per side.
Place a cheese slice on top of each patty right before removing from the heat, so it melts perfectly.
Assemble the Big Mac
Slice and lightly toast the buns (including the extra bottoms).
On the bottom bun, spread Big Mac sauce, add shredded lettuce, pickles, and the first patty with cheese.
Place the extra bottom bun (as the middle layer) on top.
Again spread sauce, add lettuce, pickles, and the second patty with cheese.
Finish with sauce and the top bun.