The key to re-creating the Big Mac is obviously perfecting the sauce. Some say it’s simply Thousand Island, but the clever folks at McDonald’s deserve much more credit for this masterpiece we crave.

In order to re-create the sauce, I had to ensure that I had a supply that I could taste on its own, away from the other great flavors this burger stacks. So I requested “extra on the side.” The friendly woman behind the counter didn’t flinch. She quickly produced a sundae cup half-filled with the neon, salmon-colored sauce. When I took a big sniff, all I could smell was a chemicalesque aroma. Tasting, on the other hand, yielded that wonderful flavor. Several tastings and I was convinced. The secret ingredient? Mustard. Simple yellow mustard. Add that and a pinch of sugar to a Thousand Island style sauce, and you’ll be surprised how closely it resembles the real deal.

Big Mac Remake, aka “Little Dev”

A lightened-up, at-home remake of the classic Big Mac — including the copycat sauce.

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Servings: 1 burger

Calories: 386

Ingredients Method Notes

Ingredients

For the Burger

3.5 ounces 96% lean ground beef about 1/3 cup
2 pinches of salt
1 sesame seed hamburger bun + 1 bun bottom 3-1/2 inches in diameter
1 slice 1/2 ounce 2% milk yellow American cheese
Big Mac Sauce (1 tablespoon + 1 teaspoon + 1 tablespoon, recipe below)
1 teaspoon very finely chopped white onion
1/3 cup shredded iceberg lettuce
4 rounds dill pickle

For the Big Mac Sauce

1/3 cup low-fat mayonnaise use a good quality brand
2 teaspoons dill pickle relish dill, not sweet
2 teaspoons ketchup
2 teaspoons sugar
2 teaspoons yellow mustard
1 finely chopped white onion (1 tablespoon + 1 teaspoon)

Method

For the Burger

Divide the beef in half. On a sheet of waxed paper, shape each half into a 4-inch patty (about 1/2 inch bigger than the bun in diameter). Season both sides with salt. Place, uncovered, in the freezer for 5 minutes.
Preheat a large nonstick skillet over medium-high heat until drops of water sizzle when splashed on the pan. Place the patties in the pan. Cook for 1 to 2 minutes per side, or until no longer pink. Meanwhile, place the bun top and bottoms, cut-sides down, in the pan. Cook for about 1 minute, or until toasted. Just before the patties are cooked, place the cheese on 1 patty (only one of the two patties per burger gets cheese, just like the original).
Place 1 bun bottom on a plate. Spread on 1 tablespoon sauce. Place the cheeseburger, cheese-side down, on the bun. Spread 1 teaspoon sauce on the second bun bottom and place, sauce-side down, on the cheeseburger. Top with the remaining 1 tablespoon sauce, the onion, lettuce, pickles, the remaining burger, and the bun top.

For the Big Mac Sauce

Combine the mayonnaise, relish, ketchup, sugar, and mustard in a small bowl. Stir to blend well. Cover and refrigerate for up to 1 month. Stir in the onion just before serving. Makes about 2/3 cup, enough for 4 servings.

Notes

Full nutrition (per serving): 386 calories, 26g protein, 44g carbohydrates, 11g fat, 3g saturated fat, 2g fiber. (Compare to the original McDonald’s Big Mac: 560 calories, 25g protein, 47g carbohydrates, 30g fat, 10g saturated fat, 3g fiber.)

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