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McDonald's Big Tasty (Copycat)
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Current community rating (4 votes)
About
• 1/3 pound (150g) ground beef (80/20 blend)
• 1 large sesame seed burger bun (Big Tasty style)
• 3 slices Emmental cheese
• 2 large slices beefsteak tomato
• 1/2 cup (25g) shredded iceberg lettuce
• 1/4 white onion, thinly sliced into rings
• 3 slices crispy bacon (optional, for the Big Tasty Bacon version)
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
FOR THE BIG TASTY SAUCE:
• 1/2 cup (120ml) mayonnaise
• 1 Tablespoon (15ml) sour cream
• 2 teaspoons (10ml) ketchup
• 1 teaspoon (5ml) yellow mustard
• 1/2 teaspoon liquid smoke (essential for the signature flavor)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/4 teaspoon sugar
Recipe
- 1Start by making the soul of the burger: the Big Tasty sauce. In a small bowl, whisk together the mayonnaise, sour cream, ketchup, mustard, liquid smoke, garlic powder, onion powder, paprika, and sugar. The liquid smoke is non-negotiable—it's what gives this burger its legendary campfire taste. Let it chill in the fridge for at least 30 minutes to develop.
- 2Prep your fresh ingredients. Shred the iceberg lettuce into long ribbons, slice your white onion into thin rings, and cut two thick rounds from a large beefsteak tomato. If you're adding bacon, fry it now until it's perfectly crisp and set it aside on a paper towel.
- 3Shape your ground beef into a large, flat patty. The Big Tasty uses a wider patty than a standard cheeseburger, so aim for about 5 inches in diameter. Season one side generously with salt and pepper right before it hits the heat.
- 4Toast your large sesame seed bun in a dry skillet over medium-high heat until the edges are golden and slightly crisp. This toasted 'seal' will hold up against the heavy sauce and juicy tomato.
- 5Cook the patty in a hot skillet for 3-4 minutes per side. Since it's a thicker 1/3 lb patty, you want a deep, dark sear. In the final minute of cooking, place two slices of Emmental cheese on the patty and add the third slice to the bottom bun to start it melting.
- 6Time for assembly, bottom to top: Spread a generous dollop of the smoky sauce on the bottom bun (over that first slice of cheese). Lay down the lettuce, the tomato slices, and the onion rings. Place the cheesy beef patty on top of the veggies.
- 7Add the bacon strips (if using) on top of the patty, then slather more sauce onto the top bun. Close the burger and give it a gentle press. Pro tip: wrapping it in foil for just one minute will help that Emmental cheese get perfectly gooey.