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big mac recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: General
Description
This high-protein big mac recipe captures the classic flavor while elevating it with a homemade smoky umami sauce and tangy quick-pickled onions, featuring juicy smash patties and all the delicious layers for an unforgettable home-cooked meal.
Ingredients
- 450 g (1 lb) ground beef, 80/20 lean-to-fat ratio
- 4 sesame seed burger buns
- 8 slices American cheese
- 1 head iceberg lettuce, finely shredded (approx. 240 g / 8.5 oz)
- 12 dill pickle slices (approx. 60 g / 2 oz)
- 20 ml (4 tsp) vegetable oil
- fine sea salt, to taste
- freshly ground black pepper, to taste
- For the Smoky Umami Special Sauce:
- 120 ml (0.5 cup) mayonnaise
- 30 ml (2 tbsp) ketchup
- 15 ml (1 tbsp) yellow mustard
- 15 ml (1 tbsp) sweet relish
- 5 ml (1 tsp) white vinegar
- 2.5 g (0.5 tsp) granulated sugar
- 2.5 g (0.5 tsp) garlic powder
- 2.5 g (0.5 tsp) onion powder
- 2.5 g (0.5 tsp) smoked paprika
- 5 g (1 tsp) white miso paste
- For the Sumac Quick-Pickled Red Onions:
- 1 medium red onion, thinly sliced (approx. 200 g / 7 oz)
- 120 ml (0.5 cup) white vinegar
- 120 ml (0.5 cup) water
- 15 g (1 tbsp) granulated sugar
- 2.5 g (0.5 tsp) fine sea salt
- 5 g (1 tbsp) ground sumac
Instructions
- Prepare the Sumac Quick-Pickled Red Onions: Combine white vinegar, water, sugar, and salt in a small saucepan. Heat over medium heat, stirring until the sugar and salt have dissolved (about 2 minutes). Remove from heat, stir in the ground sumac, pour the hot liquid over the thinly sliced red onions in a heatproof jar, and refrigerate for at least 30 minutes to cool.
- Make the Smoky Umami Special Sauce: In a medium bowl, whisk together the mayonnaise, ketchup, yellow mustard, sweet relish, white vinegar, granulated sugar, garlic powder, onion powder, smoked paprika, and white miso paste until smooth. Cover and refrigerate until ready for use.
- Prepare the Burger Patties and Toast Buns: Divide the ground beef into 8 equal portions and form each into a very thin, flat patty. Heat a large non-stick skillet over medium heat and toast the cut sides of all bun pieces until golden brown (about 1-2 minutes per side); set aside. Season both sides of the patties generously with salt and pepper right before cooking.
- Cook the Patties: Add 10 ml (2 tsp) vegetable oil to the large skillet and increase the heat to medium-high. Place 4 patties onto the hot skillet, pressing down firmly with a spatula to create a good sear. Cook for 1-2 minutes per side until browned and cooked through; during the last 30 seconds, place a cheese slice on top of each patty to melt. Remove and repeat with the remaining patties, adding more oil if needed.
- Assemble the Burgers: Lay out all toasted bun pieces and begin assembly for each burger. Spread a generous amount of Smoky Umami Special Sauce on the bottom bun, layer with shredded lettuce, dill pickle slices, and Sumac Quick-Pickled Red Onions, then top with a cheesy patty. Add the middle bun layer, spread with more special sauce, add more lettuce, pickles, and pickled onions, then top with the second cheesy patty before placing the top bun on top.
- Serve Immediately: Serve immediately while hot to enjoy the full flavor profile.
Notes
To achieve the classic texture and prevent sogginess, toast the cut sides of the buns until golden brown. Ensure the skillet is preheated completely before cooking the patties; a proper sear prevents sticking. Avoid using leafy greens like romaine or spring mix; the classic crunch of iceberg lettuce is essential for this recipe.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 burger
- Calories: 600 calories
- Sugar: 10 g
- Sodium: 800 mg
- Fat: 35 g
- Saturated Fat: 15 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 90 mg