Recipe by Michelle
This is as close as I think you could ever get to the real thing. I found it in a posting on a newsgroup about a year ago, a former Mc D's employee I think.
Top Review by Piper Lee
I'm only rating the Big Mac Sauce part because that's all I used this recipe for and let me tell you, it was PERFECT! All 7 of us in my little family LOVED this sauce. We put it on our homemade hamburgers and dipped our fries in it. I like to make everything from scratch and this was so fun to eat! I will use this every time I need Big Mac Sauce. Thanks for posting.
McDonalds regular Hamburger
- 1 lb ground chuck (80% lean)
- 10 small hamburger buns
- 10 slices dill pickles
- 10 teaspoons dried onion flakes
McDonalds Hamburger Seasoning
The Hamburger Seasoning
- 4 tablespoons salt
- 2 tablespoons Accent seasoning (MSG)
- 1 teaspoon ground black pepper
- 1⁄4 teaspoon onion powder
BIG MAC SAUCE
- 1⁄4 cup Miracle Whip
- 1⁄4 cup mayonnaise
- 2 tablespoons Wishbone Deluxe french salad dressing (the orange stuff)
- 1⁄2 tablespoon Heinz® sweet relish
- 2 teaspoons Vlasic dill pickle relish (Heinz dill relish also works)
- 1 teaspoon sugar
- 1 teaspoon dried onion flakes
- 1 teaspoon white vinegar
- 1 teaspoon ketchup
- 1⁄8 teaspoon salt
Directions See How It's Made
- ----------Burger Seasoning-----------.
- Mix all ingredients well in a spice shaker with big enough holes to allow pepper to flow.
- Makes about 3 ounces.
- Use on ALL McDonald's hamburgers.
- (Unless you're allergic to MSG, then just use salt and pepper.).
- ---------The Beef Patties:-------------.
- Divide 1 lb of beef into 10 equal sized balls.
- Form a patty out of each ball about 4 inches in diameter and 1/4 inch thick.
- Do this on waxed paper.
- Now freeze the patties for at least an hour. (This keeps them from falling apart when you grill'em) Obviously you'll do this in advance of "burger time".
- It is pretty tough to make patties this small, so if you come up with 9 patties, I'll forgive you.
- ----------For PERFECT McDonald's® Hamburger Patties------------.
- Forming your regular hamburger patties.
- Cut waxed paper into twelve sheets, about 6"x6" square.
- Divide the ground chuck into six equal pieces, and form each into a ball.
- Press the meatballs into a 1/4" thick circular patty. It will be about 6" in diameter. Make sure the thickness is uniform. It doesn't have to be perfectly round.
- Take the tumbler, turn it upside down, and use it like a cookie cutter on the pressed out meat.
- Scrape away the beef that's on the outside of the rim, and retain.
- Remove the tumbler, leaving the perfectly round patty on the waxed paper. (Clear away any excess from the edge)
- Place the now finished meat patty on a flat surface that will fit in the freezer. (Like a cutting board or a cookie sheet, and you'll need at least two) Repeat the procedure with all of the beef.
- Eventually the beef from around the edges will pile up enough to form additional patties as well.
- You should come out with ten perfectly round, perfectly thick regular patties. (You may end up with nine, or maybe eleven. Weight variables occur. It is no big deal as long as the patties are all uniform in size.)
- Place the formed beef patties in the freezer and freeze at least an hour.
- DO NOT STACK THEM!
- Put them in as if they were cookies being placed in an oven. Why? Because they'll stick together if you stack them.
- After an hour, take them out, and NOW you can STACK them.
- Put them in a zip-lock type freezer bag, and keep frozen until needed.
- You can do more than one pound (ten burgers, five Big Macs® worth) at a time.
- In fact, do as many as you want, provided you have room in your freezer for the initial freezing.
- NOTE:Keep the beef patties on the waxed paper when you put them in the storage bag because they will stick together when your freezer defrosts if you don't.
- ----------The Onions-----------.
- Put the dried onions in a container, like Tupperware, and add water.
- Water should be a few inches over the top of the onions (better to have too much water than not enough).
- Cover, and refrigerate about 1/2 hour.
- Drain the liquid, and you have McDonald's little baby onions.
- Cover again and refrigerate until "burger time".
- --------The Pickles----------.
- McDonald's® pickle slices are unique in flavor, very sour dills. The only product I know of that comes close to the distinctive flavor is HEINZ Genuine Dills. (Original sour dill.) But they don't come in slices, so slice your own VERY thin. I can't do it very well with a knife, so I use a K-Tel"dial-a-slice" home vegetable slicer.
- ALSO Classic "original" dills have that tart flavor.
- Make sure they're not "kosher" dills.
- Wal-Mart® carries Classic ORIGINAL dills, and you have to slice those too (****Note,these pickles are pretty small, so slice at an angle, you'll get bigger dill chips).
- USE THESE PICKLES ON ALL McDonalds® HAMBURGERS!
- -----------The Buns-------------.
- Use the small, plain cheapo store brand hamburger buns.
- When it's "burger time", you'll be toasting the buns.
- Those instructions are coming up.
- ----------Special Sauce-------------.
- Mix everything very well in a small container.
- There better be no streaks!
- Microwave 25 seconds, and stir well again.
- Cover, and refrigerate at LEAST 1 hour before using (to allow all of the flavors to"meld").
- Makes nearly 1 cup, enough for about 8 Big Macs.