First, let me just say — thank you. Thank you for being here, for sharing your love of nostalgic eats, and for trusting me with your craving for a homemade twist on one of the most iconic fast food creations of all time. If you’ve ever found yourself halfway through a Big Mac, thinking “What is in this sauce and why is it SO GOOD?” — you’re in for a treat. Because today, I’m sharing exactly how to make Big Mac sauce at home, and friends, it is creamy, tangy, and everything.
This copycat Big Mac sauce recipe is as close as you’ll get to the real deal without sitting in the drive-thru line. Plus, paired with a sizzling stack of homemade burgers, shredded lettuce, pickles, and melty cheese? Oh. My. Goodness. You may never go back to fast food again.
Ingredients
For the Big Mac Sauce:
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¾ cup mayonnaise
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3 tablespoons ketchup
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3 tablespoons pickle relish (dill or sweet)
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2 teaspoons extra relish juice (for more tang!)
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1 tablespoon minced onion
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1 tablespoon yellow mustard
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1 teaspoon granulated sugar (optional, depending on relish)
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1 teaspoon smoked paprika
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½ teaspoon garlic powder
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½ teaspoon onion powder
For 4 Big Macs:
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2 pounds ground beef
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4 sesame seed hamburger buns (plus 4 bottom buns if you want that center bun magic)
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Big Mac sauce (see above!)
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8 slices American cheese
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1 cup shredded iceberg lettuce
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4 tablespoons minced white onion
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12+ dill pickle slices
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2 tablespoons butter
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Salt, pepper, and onion powder
How to Make Big Mac Sauce (And the Ultimate Burgers)
Step 1: Make the Sauce
In a medium mixing bowl or large measuring cup, whisk together the mayo, ketchup, relish, relish juice, onion, mustard, sugar (if using), paprika, garlic powder, and onion powder. Stir until it’s smooth and everything is well incorporated.
Cover and chill it. The flavors get even better as they meld in the fridge for at least 30 minutes. But if you’re in a rush? It’s still phenomenal right out of the bowl.
Step 2: Prep the Patties
Divide your ground beef into 8 very thin patties — you want them wider than your buns because they’ll shrink a bit while cooking. Sprinkle each side with salt, pepper, and a little onion powder.
Step 3: Sizzle Time
Heat a large skillet (or two, for efficiency!) over medium-high heat. Melt 1 tablespoon of butter, then sear 4 patties. Press them flat with a wide spatula and cook 2–3 minutes per side.
Just before they’re done, top each with a slice of American cheese and let it melt. That gooey cheese moment? Unreal.
Repeat with the remaining patties and butter.
Step 4: Build Your Big Macs
Split your sesame buns and toast lightly if you’d like. Smear a generous amount of your Big Mac sauce on both the top and bottom buns.
Now, layer like a pro:
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Bottom bun
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Sauce
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Shredded lettuce
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A cheesy patty
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Pickles
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Optional middle bun
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More sauce
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Lettuce and onion
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Second cheesy patty
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Top bun
Bite in. Try not to cry. (Tears of joy, obviously.)
Helpful Tips
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Use smoked paprika! It adds that subtle smokiness that makes this sauce pop.
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Thin patties are key. The thinner, the more authentic the feel — trust me on this.
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Chill the sauce. Even 30 minutes makes a difference, but overnight? Chef’s kiss.
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Customize the relish. Dill adds more tang, sweet makes it more classic McDonald’s-style.
Substitutions & Variations
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No ketchup? Swap in tomato paste with a touch of vinegar and sugar.
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Vegan version? Use vegan mayo, plant-based cheese, and burger patties.
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Spice it up! Add a dash of hot sauce or cayenne for a spicy Big Mac twist.
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Try it on other things! Fries, chicken sandwiches, salads…this sauce is not just for burgers.
Frequently Asked Questions
Is Big Mac sauce just Thousand Island dressing?
Close, but nope! It’s creamier, smokier, and has a very specific combo of spices and relish. This version nails that balance — without relying on bottled dressing.
Can I make it ahead of time?
Yes! Make it up to 5–7 days ahead. Store it in an airtight container in the fridge.
What if I don’t like relish?
You can blend it smoother or reduce the amount — but it’s a key ingredient for that classic tang. Alternatively, try finely chopped pickles.
Do I need the middle bun?
Totally up to you! It’s authentic, sure, but the burger holds up beautifully without it.
Storage Instructions
Store leftover Big Mac sauce in an airtight jar or container in the fridge for up to one week. Stir before using again. (Although let’s be real — it won’t last that long!)
Cooked burger patties can also be stored in the fridge for 3–4 days and reheated in a skillet or microwave.
More Recipes You’ll Love
If this copycat adventure lit up your tastebuds, here are a few more fast-food inspired favorites to keep the fun going:
FAQs (Just in case you’re still curious!)
Can I freeze Big Mac sauce?
Not recommended — mayo-based sauces don’t hold up well in the freezer. Fresh is best!
What can I use instead of American cheese?
Cheddar, Colby, or a good melting cheese like Monterey Jack works great!
Can I grill the burgers instead?
Absolutely! Just make sure they’re thin and quick-cooked — the real magic is in the crispy sear.
Craving satisfied? I hope this recipe brings that same “I can’t believe I made this at home” joy that it brings to my kitchen. So next time someone asks how to make Big Mac sauce, just send them this way — because you, my friend, are now a sauce boss.