Homemade Big Mac – Easy Mac Michel Style Burger Recipe
Hi friends! Craving a Big Mac, but with fresh, high-quality ingredients? You’re in the right place. Today, we’re making an upgraded version, I call the Mac Michel. Forget industrial secrets—here, it’s all about flavor and freshness. Get ready, this is going to be delicious!
Where Does the Big Mac Come From?
The iconic Big Mac was created in 1967 by Jim Delligatti, a McDonald’s franchisee in Pennsylvania. He wanted a heartier burger to satisfy the hunger of his working-class customers. It was an instant hit and soon took over the world, becoming a symbol of fast food culture. Today, we’re putting a homemade twist on this classic with fresh ingredients and a personal touch.
Quality Ingredients: The Foundation of a Homemade Big Mac Recipe
To make a successful Mac Michel, don’t skimp on quality—every ingredient counts!
The Beef: I use 3A Angus beef for its tenderness and flavor. A tasty patty that melts in your mouth is essential.
The Bun: A good bun makes a world of difference. I get mine fresh from the bakery—soft, fluffy, and perfect in texture.
Cheese: Go for quality cheese for that irresistible melt.
Pickles: Crunchy, tangy pickles are key.
Onions: Fresh and finely chopped for that Big Mac bite.
Detailed Ingredient List:
For the sauce:
- 1 egg
- 15 ml Dijon mustard
- 1 pinch of fine salt
- 1 pinch of garlic powder (or 1 garlic clove)
- 1 pinch of onion powder
- 1/8 of an onion, finely chopped
- 150 ml neutral oil
- 30 ml sweet and tangy cucumber relish
- 30 ml ketchup
For the meat:
- 600g ground beef
- 30g breadcrumbs
- 1 egg
For assembly:
- 3 hamburger buns
- ½ white onion, diced
- 2–3 sweet and sour pickles
- Iceberg lettuce
- 6 slices of your favorite cheese
- Duck fat for cooking the meat
The Secret Sauce: A Homemade Mayonnaise Base
Forget store-bought sauces! The heart of the Mac Michel is a mayonnaise-based sauce you make yourself. Trust me—it’s fresher, tastier, and you know exactly what’s in it. It’s not a classic mayo, but a version tailored for this Big Mac-style sauce.
Making the Mayo:
In a bowl, mix 1 egg with 15 ml Dijon mustard and a pinch of salt.
Add a pinch each of garlic and onion powder.
Using an immersion blender (my “miracle machine”), slowly drizzle in 150 ml of oil while blending.
Keep blending until you get a thick, creamy mayonnaise.
The Big Mac Touch: Relish and Ketchup
Now that you’ve got your mayo base, it’s time to give it that Big Mac flavor.
Add 30 ml of sweet and tangy cucumber relish.
Mix in 30 ml of ketchup and the finely chopped onion.
Whisk until smooth and spreadable. Taste and adjust seasoning as needed.
Prepping the Meat: Grind It Yourself for Maximum Flavor
I prefer grinding my own meat—it gives me control over quality and keeps out unwanted bits.
Choosing the Right Cut:
Go for marbled meat with a bit of fat for richness.
Grinding the Meat:
Cut the meat into chunks for the grinder.
Pass through the grinder.
Binding the Meat: For Perfect Homemade Patties
Because I use lean beef, I add a binder so the patties hold together when cooked.
For the Binder:
- 30g breadcrumbs
- 1 whole egg
Mixing:
In a bowl, combine the ground meat, breadcrumbs, and egg.
Mix thoroughly by hand until you get a firm, consistent texture.
Portioning: Even-Sized Patties
Uniform patties = balanced burgers.
Use an ice cream scoop to portion out the meat.
Lightly pack it into the scoop for consistency.
Final Touches: Onions and Pickles
Onions:
Finely chop the white onion into small cubes.
Pickles:
Slice into thin strips. Keep them in their vinegar until ready to use.
Prepping the Bun: A Key Detail
A Big Mac bun has three slices.
Cut horizontally: base, middle, and top.
Make the middle slice thinner than the others.
Cooking the Patties: Searing for Flavor
I cook my patties in duck fat for added richness.
Heat a pan over high heat to 180°C.
Add duck fat, then the patties.
Cook to your preferred doneness (I like mine medium-rare).
Flip for even cooking. If you’re using store-bought ground beef, cook it thoroughly.
Melting the Cheese: That Gooey Goodness
Once the patties are done, lower the heat.
Add cheese slices to the patties.
Cover the pan so the cheese melts perfectly.
Toasting the Bun: The Finishing Touch
Toast the bun slices under the broiler until slightly golden.
Assembling the Mac Michel: A Homemade Big Mac Experience
Time to build your masterpiece!
Base Bun:
Spread a spoonful of sauce, add diced onions, lettuce, and the first cheese-covered patty.
Middle Slice:
Spread sauce, onions, lettuce, second patty, and pickle slices.
Top Bun:
Spread more sauce, then close your burger.
Secure with toothpicks and slice in half to reveal the layers. Remove the toothpicks before serving.
The Mac Michel: Homemade Big Mac Recipe Recap
There you have it—your homemade Mac Michel! Bigger, juicier, and more flavorful than the original Big Mac.
Serve with: Crispy Waffle Fries
Pair your Mac Michel with hot waffle fries or classic French fries. Don’t forget a homemade dipping sauce!
The Star Ingredient: The Beef
Best Cuts for Grinding at Home:
1. Hanger Steak – My top pick for flavor
Tender, marbled, and bold in taste. It’s pricier but unbeatable in burgers.
2. Flank Steak – Flavorful and budget-friendly
Tender with a wide grain and rich aroma.
3. Chuck – For a balanced grind
Perfect mix of lean and fat, for a juicy patty that’s not overly rich.
4. Neck or Shoulder – Great value
Slightly firmer, but ideal for grinding on a budget.
Pro Tip: Mix Your Cuts!
Try these combos for the best results:
- 70% chuck + 30% hanger → Flavor + texture
- 50% flank + 50% neck → Juicy and affordable
Why Grind Your Own Beef?
Grinding your own meat means:
- You control quality—no gristle or mystery bits.
- You choose the perfect lean/fat ratio.
- Freshness is unmatched.
- No preservatives or additives.
Ideal Fat Content for Burgers
For juicy homemade Big Mac-style patties, aim for 15–20% fat content. This keeps your burger moist and flavorful during cooking.
Related Recipes You Might Enjoy
To complement your homemade Big Mac experience, explore these delicious alternatives:
- Crispy Spicy Fried Chicken Tenders: A Homemade Recipe
Enjoy these crispy and spicy chicken tenders, perfect as a side or standalone dish. - Homemade Big Mac Sauce: The Secret Revealed
Recreate the iconic Big Mac sauce to add that authentic flavor to your burgers. - Homemade Chicken Nuggets – Easy Recipe Better Than McDonald’s
Make these crispy and flavorful chicken nuggets that surpass the fast-food version.
Ingredient Substitutions
Missing an item? No worries—try these swaps:
- Big Mac buns: Regular hamburger buns work.
- Cucumber relish: Mix chopped pickles with a little sugar.
- Breadcrumbs: Use classic breadcrumbs or stale bread.
- Duck fat: Swap with vegetable oil or butter.
Tips & Tricks
- Ingredient quality is key: Fresh, tasty components make the best burgers.
- Don’t skip the sauce: It’s what gives the Mac Michel its signature taste.
- Make it your own: Customize with your favorite toppings or sauces.
- Prep ahead: Have all components ready before assembling.
FAQ
Can I make the sauce in advance?
Yes! You can make the sauce up to 24 hours ahead and store it in the fridge.
Can I freeze the patties?
Yes, freeze them raw. Thaw completely before cooking.How do I reheat the Mac Michel?
It’s best fresh, but you can gently reheat it in the oven at low temperature to avoid soggy bread.
Homemade Big Mac Recipe: The Reinvented Mac Michel
Ingredients
For the sauce:
- 1 egg
- 15 ml Dijon mustard
- 1 pinch of fine salt
- 1 pinch garlic powder or 1 clove garlic
- 1 pinch onion powder
- 1/8 onion finely chopped
- 150 ml neutral oil
- 30 ml sweet pickle relish
- 30 ml ketchup
For the meat:
- 600 g beef ground (preferably onglet or a blend)
- 30 g breadcrumbs
- 1 egg
For assembling:
- 3 hamburger buns
- ½ white onion diced
- 2 –3 sweet and sour pickles sliced
- Iceberg lettuce
- 6 slices of cheese your choice
- Duck fat or oil/butter for cooking
Instructions
Prepare the sauce:
- In a bowl, mix egg yolk, mustard, salt, garlic, and onion powder. Slowly add oil while blending to emulsify. Add relish, ketchup, and chopped onion. Mix well.
Grind the meat:
- Cut beef into chunks and grind. Mix with breadcrumbs and egg until uniform.
Shape the patties:
- Use an ice cream scoop to portion the meat. Flatten into equal-sized patties.
Prep garnishes:
- Dice the onion, slice the pickles, and shred the lettuce.
Prepare the buns:
- Slice buns into 3 layers (bottom, middle, top). Toast lightly.
Cook the patties:
- Heat duck fat in a skillet. Sear patties to desired doneness. Top with cheese and cover to melt.
Assemble the Mac Michel:
- Bottom bun: Sauce, onions, lettuce, cheesy patty.
- Middle bun: Sauce, onions, lettuce, second patty, pickles.
- Top bun: Spread with sauce, place on top.
- Secure with toothpicks, cut in half, and serve.
Video
Notes
Ingredient Substitutions
Missing an item? No worries—try these swaps:- Big Mac buns: Regular hamburger buns work.
- Cucumber relish: Mix chopped pickles with a little sugar.
- Breadcrumbs: Use classic breadcrumbs or stale bread.
- Duck fat: Swap with vegetable oil or butter.
Tips & Tricks
- Ingredient quality is key: Fresh, tasty components make the best burgers.
- Don’t skip the sauce: It’s what gives the Mac Michel its signature taste.
- Make it your own: Customize with your favorite toppings or sauces.
- Prep ahead: Have all components ready before assembling.
FAQ
Can I make the sauce in advance?Yes! You can make the sauce up to 24 hours ahead and store it in the fridge. Can I freeze the patties?
Yes, freeze them raw. Thaw completely before cooking. How do I reheat the Mac Michel?
It’s best fresh, but you can gently reheat it in the oven at low temperature to avoid soggy bread.
Suggested Recipes
Looking for more delicious dishes? Here are some suggestions:
- Korean Fried Chicken: A Fast-Food Favorite, Elevated
Experience a twist on fast food with this bold and flavorful Korean fried chicken. - Mustard Chicken – Easy, Quick, and Budget-Friendly Recipe
A simple yet flavorful mustard chicken dish that’s perfect for any meal. - Chicken Fettuccine Alfredo – Creamy Recipe Better than Carbonara
Indulge in this creamy chicken fettuccine Alfredo that’s sure to impress.
Now tht’s a big mac!
Sorry i mean MAC MICHEL!