That looks like a solid homemade Big Mac sauce! Here’s how to put together your homemade Big Macs, plus some variations and tips to make them even better.
Homemade Big Mac Construction:
Ingredients:
- 1 lb ground beef (divided into 8 thin patties)
- Salt & pepper
- 4 sesame seed buns (plus extra bun bottoms for the middle layer)
- 1/2 cup shredded lettuce
- 1/2 cup diced onions
- 8 pickle slices
- 4 slices American cheese
- Prepared sauce
Assembly:
- Toast the buns – Lightly toast all buns (including extra bottom buns for the middle layer).
- Cook the patties – Season with salt & pepper and cook them on a skillet or griddle over medium-high heat for 2-3 minutes per side. They should be thin and slightly crispy on the edges.
- Assemble:
- Bottom bun → sauce → lettuce → cheese → patty
- Middle bun → sauce → lettuce → pickles → patty
- Top bun
- Press slightly, wrap in parchment (optional), and let sit for a minute to meld flavors.
Variations:
- Spicy Big Mac: Add sriracha or hot sauce to the Big Mac sauce.
- Bacon Mac: Add crispy bacon between the layers.
- Double Cheese: Use cheese on both patties instead of just the bottom one.
- Lettuce Wrap Mac: Use large iceberg lettuce leaves instead of buns for a low-carb version.
Tips:
- Smash Patties: If you want that McDonald’s texture, smash the beef super thin while cooking.
- Griddle > Pan: A flat griddle gives the best crust on the patties.
- Let Sauce Sit: You already mentioned this, but it really does get better after a few hours in the fridge!
- Use Good Buns: Brioche can be a nice upgrade if you don’t care about authenticity.
Let me know if you want any tweaks!