Big Mac-Style Burger (Copycat Recipe)

This is a homemade version inspired by the McDonald's Big Mac, not the official recipe, and PlanetBurger is not affiliated with McDonald's. The famous build is easy to recreate: two thin beef patties, a creamy pickle-studded special sauce, shredded lettuce, American cheese, pickles and minced onion, all stacked on a sesame bun with an extra slice of bun in the middle.

For the middle layer, slice the top off a spare bottom bun. Rehydrated dried onion gives that mild, sweet onion flavor. Learn more about fast-food styles in American burger styles explained, or try our easy burger sauce as an alternative.

1. Make the sauce. Stir together the mayonnaise, relish, mustard, vinegar, onion powder, garlic powder and paprika. Refrigerate for at least 30 minutes if you can so the flavors blend.
2. Rehydrate the onion. Soak the dried minced onion in the water for about 10 minutes, then drain well.
3. Prepare the buns. Set aside 4 complete buns. From the 4 extra bottom buns, slice a thin layer off the top to make the middle "club" slices, about ½ inch thick, browned on neither side. Toast all the cut surfaces in a dry skillet until lightly golden.
4. Form thin patties. Press each beef portion between parchment into a very thin patty about 4 inches across. Chill the patties until ready to cook.
5. Cook the patties. Heat a griddle or large skillet over high heat. Cook the patties in batches, seasoning with salt and pepper, about 2 minutes on the first side and 1 minute on the second, until browned and cooked to 160°F (71°C).
6. Build the bottom layer. On each bottom bun spread 1 tablespoon of sauce, then add a sprinkle of onion, lettuce, a slice of cheese and a patty.
7. Add the middle layer. Top with the middle bun slice, then another tablespoon of sauce, onion, lettuce, pickles and the second patty.
8. Finish and serve. Close with the sesame top bun. Press gently to settle the layers and serve right away.

• Shred the lettuce finely. Thin shreds stay put between layers; big leaves slide out.
• Chill the patties. Very thin patties are easier to move to the griddle when cold.
• Make sauce ahead. The sauce tastes better after a few hours and keeps about a week in the fridge.
• No spare buns? Use a thin slice of a third bun or skip the middle layer for a simpler double.

Approximately 600 calories per serving. This is an estimate.