A homemade Big Mac — char-grilled beef patties, melting cheese, crisp lettuce and pickles in a triple-layered sesame bun, slathered with copycat special sauce.
Recreate the legendary stacked burger at home — two beef patties, melting cheese, crisp lettuce, pickles and that unmistakable special sauce on a triple-layered sesame bun. It's a fun build, and the homemade sauce tastes uncannily like the real thing.
Prep 20 min
Cook 10 min
Total 30 min
Easy
- 400g Minced Beef
- 2 tbs Olive Oil
- 2 Sesame Seed Burger Buns
- Chopped Onion
- 1/4 Iceberg Lettuce
- 2 sliced Cheese
- 2 large Dill Pickles
- 1 cup Mayonnaise
- 2 tsp White Wine Vinegar
- Pinch Pepper
- 2 tsp Mustard
- 1 1/2 tsp Onion Salt
- 1 1/2 tsp Garlic Powder
- 1/2 tsp Paprika
Video
Preparation
- For the Big Mac sauce, combine all the sauce ingredients in a bowl, season with salt, and chill until needed.
- For the patties, season the mince with salt and pepper and form into 4 balls using about ⅓ cup each. Place each on a square of baking paper and flatten into 15cm circles.
- Heat the oil in a large frying pan over high heat and cook the patties in 2 batches for 1–2 minutes each side, until lightly charred and cooked through, then keep warm.
- Carefully slice each bun into three across, then lightly toast.
- To assemble, spread a little sauce over the bottom bun, then layer on chopped onion, shredded lettuce, a slice of cheese, a beef patty and some pickles. Add the middle bun layer, spread with more sauce, and repeat the onion, lettuce, pickles and patty, finishing with more sauce. Top with the bun lid and serve.
Tips from the ZestyPlate Kitchen
- Make the patties thin and wide; they shrink as they cook and you want them to fill the bun.
- Don't overwork the mince — a light touch keeps the patties tender.
- Make the special sauce ahead and chill it; the flavours meld and improve as it sits.
- Toast the bun layers so they hold up to the sauce and stacking.
Frequently Asked Questions
A creamy mix of mayonnaise, mustard, a little vinegar, and seasonings like onion salt, garlic powder and paprika — pickle relish is a popular addition.
The classic double-decker needs a 'club' middle bun to support the second patty and stop it collapsing.
Shape them ahead and chill, but cook fresh — these thin patties take only a minute or two per side.
