Big Mac Copycat Burgers

Name: Big Mac Copycat Burgers
Prep time: 30 min
Cook time: 15 min
Yield: 6
Cuisine: American

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roubashahin.com.au

Mains Burgers & Sandwiches

The Big Mac I grew up loving, made properly at home — better beef, real cheese, and a sauce that nails it every time.

PREP TIME

30 minutes

COOK TIME

15 minutes

SERVES

About this recipe

Growing up, a Big Mac was a proper treat. I still remember the excitement of getting handed that box — the smell of it, the way my siblings and I would fight over who got the extra pickle. It wasn’t an everyday thing, and that’s exactly what made it special. Every kid I knew felt the same way about it.

Here’s the thing though — the older I’ve gotten, the more I’ve noticed how far the quality has slipped. The patties feel thinner, the bun tastes different, and once you actually start looking into how a fast food burger like that gets made, it’s hard to enjoy it the same way again. So I did what I always do — I went home and made my own version. And I’ll say it plainly: my Big Mac copycat burger is better. Real beef mince, a sauce made from scratch, and none of the shortcuts.

This one sits alongside a couple of other burger recipes I’ve built a real soft spot for. If you want something with more of a Lebanese lean, my musakhan chicken burgers bring sumac and caramelised onion into the mix. And if you’re after the burger that started it all for me, my ultimate DIY beef burger was my very first attempt at proving home cooked beats takeaway, hands down.

Ingredients

For the Big Mac Sauce

3⁄4 cup mayonnaise
2 tablespoons tomato sauce (ketchup)
1 tablespoon American mustard
1 teaspoon white vinegar
2 teaspoons pickle relish
1⁄2 teaspoon garlic powder
1⁄2 teaspoon onion powder
1⁄4 teaspoon paprika

For the Burgers

1 kilogram beef mince
Salt and pepper, to season
6 American cheese slices
9 brioche buns (6 for the burgers, 3 extra for the middle layers)
1 white onion, finely diced
3 cups finely shredded iceberg lettuce
sliced pickles

Notes from Rouba

Make the sauce ahead of time — it keeps well in the fridge and the flavour only gets better after an hour or two
Let the beef mince come to room temperature before shaping the patties, it helps them cook evenly
Press the patties really thin — thinner than you think — they’ll bounce back a little as they cook
Don’t skip shredding the lettuce finely, it makes a real difference to how the burger holds together

Method

Step 1. Make the Sauce

Mix the mayonnaise, tomato sauce, American mustard, white vinegar, pickle relish, garlic powder, onion powder and paprika together in a small bowl until smooth. Set aside while you prepare the rest of the burger.

Step 2. Shape the Patties

Divide the beef mince into twelve portions of approximately 80 grams each and roll into balls. Place each ball between two sheets of baking paper and press down firmly using a plate to flatten.

Step 3. Cook the Patties

Heat a lightly oiled griddle pan or heavy-based frying pan over high heat. Peel back one sheet of baking paper from each patty and place it peeled-side down onto the hot pan, leaving the second sheet of paper on top. Press down firmly with a burger press or spatula, then peel off the remaining paper. Flip the patties and season both sides with salt and pepper as they cook. In the last minute of cooking, melt a slice of American cheese onto six of the twelve patties — these will be the cheese patties, one per burger.

Step 4. Prepare the Buns

Using a serrated knife, shave the dome off the top half of each of the extra brioche buns and discard, then cut the base in half to create two thin middle-layer pieces per bun, giving you six pieces in total, one for each burger. Toast all the bun pieces slightly before assembling.

Step 5. Assemble the Burgers

Spread sauce over the base of each main bun, then add diced onion and shredded lettuce. Place the cheese-topped patty cheese-side down onto the lettuce, so the patty itself faces up. Add the middle bun layer, more sauce, extra lettuce, pickles, and the second plain patty, then finish with the top bun.

A FEW THINGS YOU'LL WANT TO KNOW

Can I make the patties ahead of time?
Yes, you can shape them and keep them stacked between baking paper in the fridge for up to a day. Just bring them to room temperature before cooking so they sear properly.

What can I use instead of American cheese?
A mild cheddar or a processed cheese slice will melt in a similar way if you can't find American cheese,

How do I get the patties that thin, seared edge?
Pressing them really thin before cooking and pressing down again with a spatula while they're in the pan is the trick — it gives you that lacy, crisp edge rather than a thick, chunky patty.

Can I make the sauce without the relish?
You can finely dice a pickle instead if you don't have relish on hand — it'll give you a similar texture and tang.

Why won't my patty press down flat?
If the mince is cold from the fridge, it'll resist and spring back when you try to flatten it. Let it come to room temperature first and it'll press down nicely.