Grand Big Mac

by Barry Lewis

Prep time
15 mins
Cook time
15 mins


Sauce (makes a big old batch!)

300g mayonnaise

1 tbsp onion chutney or relish

2 tsp white vinegar

2 tsp yellow mustard

1/2 tsp white pepper

1 tsp onion powder

1 tsp garlic powder

1 tsp smoked paprika


Everything else

500g beef mince

2 tbsp olive oil

2 sesame burger buns (I used mixed seed brioche buns)

1/2 white onion, finely chopped

2 handfuls iceberg lettuce, chopped

2 slices cheese

Few slices of gherkins

If you haven’t heard of the grand big mac yet, that’s ok… let me tell you about it. Essentially McDonald’s have launched a Big Mac junior and a Grand Big Mac in celebration of 50 Years since the birth of the original Big Mac. There’s been a National shortage so I got several requests to show how to make your own… now mine was not identical, I used poppy seeds on the bun for example, but other than that it tasted pretty darn identical! Below are the steps for your very own homemade grand big mac recipe, good luck. Share it or eat nothing else for the rest of the day!

For the burger patties, divide up the beef and shape into 2 large burger circle shapes, seasoning well with salt and pepper. Once you have two even sized patties, cover them in baking parchment and place in the fridge for 20 mins to firm up. The burgers will shrink a little when cooked so be sure to make them big enough for the buns.

In terms of making the sauce, that could not be simpler. Just put all the ingredients into a large mixing bowl and stir well with a spatula until fully combined and merged together. Ensuring that all the powders such as the paprika are blended in. Keep in the fridge until needed.

Slice your 2 burger baps with a serrated knife through the middle. The second base of the bap will be used as the middle bun in the big mac. Get a large frying pan on a medium low heat and once the pan is warmed toast the buns, face sides down. Don’t use any oil just toast it in the pan. Repeat with all the buns and once done clean out the pan of any crumbs etc.

Add some oil to the pan and cook the patties from the fridge, cooking them really well until nicely browned either side. Remember if the burgers are fat they will take a long time to cook through properly so be sure to cook it for a good time without burning them. Flip them only a few times as they can be delicate. Once the burgers are cooked, rest them on some kitchen towel.

You can now build the burger, the general structure (although I don’t mind!) seems to be spreading the Big Mac sauce over the bottom base, then topping with chopped onion, shredded lettuce, then a slice of cheese a beef patty and some gherkin slices. Then add the middle bun layer, again spread with Big Mac sauce, onion, lettuce, gherkin, cheese slice, beef patty and then finish with the lid of the burger that has some sauce on the bottom side. A truly epic burger!