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A double cheeseburger with lettuce and sauce on a wooden board, served with a side of French fries and a small container of ketchup.
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Homemade Big Macs

Two thin smash patties, the real triple-bun stack, and Big Mac sauce made from scratch. This is the copycat that gets the details right — patty weight, bun build, and all.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American
Servings: 4 servings (one burger each)
Calories: 525kcal
Author: Brittany Lauren

Equipment

  • Cast iron skillet or flat-top griddle
  • Sturdy metal spatula

Ingredients

For the Patties

  • 1 lb ground beef 80/20
  • 1 tsp kosher salt
  • ½ tsp black pepper

For the Buns

  • 4 regular-sized sesame seed burger buns
  • 4 additional sesame seed bottom bun halves for the middle layer
  • 1 tbsp unsalted butter

For Assembly

  • ½ cup Big Mac sauce
  • 1 cup shredded iceberg lettuce
  • ¼ cup white onion finely diced
  • 20 dill pickle slices (5 per burger)
  • 4 slices American cheese

Instructions

Press the Middle Buns

  • Press each extra bottom bun half firmly with your palm to roughly half its original thickness. Set aside.

Toast All the Buns

  • Melt butter in skillet over medium heat. Toast the cut sides of all top and bottom buns until golden, 1 to 2 minutes. Toast the flattened middle buns on both sides until firm and golden, 1 to 2 minutes per side. Set aside.
    Three burger buns, one with sesame seeds, are toasting in a white-handled black skillet on a wooden surface.

Divide the Beef

  • Divide ground beef into 8 loose balls, about 2 oz each. Do not pack tightly.

Heat the Pan

  • Heat cast iron skillet over medium-high heat until a drop of water evaporates immediately on contact.

Smash and Season

  • Place 4 beef balls in the pan and immediately smash flat with a metal spatula, pressing firmly and holding 3 to 4 seconds until about ¼ inch thick. Season tops with kosher salt and black pepper.
    Three raw hamburger patties seasoned with pepper are arranged in a black skillet on a wooden surface.

Build the Crust

  • Cook without touching 2 to 3 minutes until a deep brown crust forms on the underside and edges are no longer pink.

Flip and Cheese

  • Flip each patty and cook 1 more minute. Place one slice of American cheese on 4 of the patties. Let melt fully, about 30 seconds. Cook remaining 4 patties through without cheese.
    A white skillet on a wooden surface contains three burger patties, one topped with a slice of cheese.

Build the Stack

  • On the toasted bottom bun: spread Big Mac sauce, add lettuce and onion. Place the cheese-topped patty.
    Twelve round pancakes spread with a thick, brownish sauce are arranged on a black slate platter; a wooden spoon rests on one pancake.
  • Top with the pressed middle bun. Add more sauce, lettuce, onion, and 5 pickle slices. Place the uncheesed patty. Crown with the top bun.
    Overhead view of three open-faced cheeseburgers on a black slate board, each topped with different ingredients; the top bun halves are spread with sauce.

Serve

  • Serve immediately.

Notes

  • Make Big Mac sauce at least 30 minutes ahead; overnight is better
  • Season patties only after they hit the pan
  • Middle buns must be double-toasted or they collapse when the sauce hits them
  • Store cooked patties separately — do not store assembled burgers
  • Freeze uncooked patty balls up to 3 months; cook from frozen, adding 1 minute per side

Nutrition

Serving: 1serving | Calories: 525kcal | Carbohydrates: 25g | Protein: 28g | Fat: 34g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 2g | Cholesterol: 109mg | Sodium: 1511mg | Potassium: 471mg | Fiber: 2g | Sugar: 5g | Vitamin A: 442IU | Vitamin C: 3mg | Calcium: 330mg | Iron: 4mg