MCDONALD'S SECRET BIG MAC SAUCE
McDonald's Big Mac Sauce Copycat made easy with ingredients from your pantry tastes like the original top-secret fast food burger spread!
Provided by Sabrina Snyder
Categories Sauce
Time 5m
Number Of Ingredients 7
Steps:
- Mix ingredients well.
- Refrigerate for 24 hours before using for best (and most authentic) taste.
Nutrition Facts : Calories 55 kcal, Carbohydrate 3 g, Protein 1 g, Fat 5 g, SaturatedFat 1 g, Cholesterol 2 mg, Sodium 179 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
BIG MAC SAUCE (COPYCAT)
Steps:
- Place all of the ingredients in bowl and stir to combine. Cover and refrigerate for at least 2 hours before serving. Shake or stir before serving. Will keep for up to 2 weeks. Makes approximately 3/4 cup of sauce.
Nutrition Facts : ServingSize 1 tablespoon, Calories 68 kcal, Carbohydrate 1 g, Protein 1 g, Fat 7 g, SaturatedFat 1 g, Cholesterol 4 mg, Sodium 178 mg, Fiber 1 g, Sugar 1 g
COPYCAT MC DONALD'S BIG MAC SAUCE
Make and share this Copycat Mc Donald's Big Mac Sauce recipe from Food.com.
Provided by Sam 3
Categories Sauces
Time 5m
Yield 12 serving(s)
Number Of Ingredients 6
Steps:
- Combine all ingredients together and chill until used.
Nutrition Facts : Calories 49.3, Fat 3.2, SaturatedFat 0.4, Sodium 140.8, Carbohydrate 5.8, Fiber 0.1, Sugar 5.1, Protein 0.1
COPYCAT MC DONALD'S BIG MAC SAUCE
I am not a fast-food fan, but even I'll admit a Big Mac is pretty good. Make them at home with this copycat sauce.
Provided by Lennie
Categories Sauces
Time 10m
Yield 2 cups
Number Of Ingredients 6
Steps:
- Whisk all ingredients together well.
- Refrigerate for at least an hour to let the flavours blend together.
Nutrition Facts : Calories 566, Fat 42.7, SaturatedFat 6.1, Cholesterol 33.3, Sodium 1729.9, Carbohydrate 46.2, Fiber 0.7, Sugar 37.7, Protein 1.3
MC DONALD'S SPECIAL BURGER SAUCE ( BIG MAC SAUCE - COPYCAT )
This sauce is a clone of the Big Mac Sauce and comes from the book "Even More Top Secret Recipes" by Todd Wilbur. It tastes exactly like the real thing so if your a Big Mac lover like I, you'll be thrilled. The beauty of this recipe is I have tried it with lowfat mayonnaise (Hellman's Just 2 Good) and it was wonderful. I'd stick with regular French dressing, though, just to be safe.
Provided by Christmas Carol
Categories Sauces
Time 10m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- In a small bowl, combine all ingredients and mix thoroughly.
- Transfer sauce to a covered container and chill for several hours to allow flavors to blend.
- Stir sauce occasionally and again before serving.
- Tip: To add authentic Big Mac flavor to your burgers, lightly toast cut sides of sesame seed buns in a dry nonstick skillet over medium-high heat.
- Watch carefully so they do not burn.
MC DONALD'S BIG MAC
Make and share this Mc Donald's Big Mac recipe from Food.com.
Provided by iluvclayaiken1978
Categories Lunch/Snacks
Time 8m
Yield 1 hamburger
Number Of Ingredients 9
Steps:
- With a serrated knife, cut the top off the extra bun half, leaving about a 3/4-inch-thick slice.
- That will be the middle bun of your sandwich.
- Place the three bun halves on a hot pan or griddle, face down, and toast them to a light brown.
- Set aside, but keep the pan hot.
- Divide the ground beef in half and press into two thin patties slightly larger than the bun.
- Cook the patties in the hot pan over medium heat for 2 to 3 minutes on each side.
- Salt lightly.
- build the burger in the following stacking order from the bottom up: bottom bun, half of dressing, half of onion, half of lettuce, American cheese, beef patty, middle bun, remainder of dressing, remainder of onion, remainder of lettuce, pickle slices, beef patty, top bun.
MC DONALD'S HAMBURGERS AND BIG MAC SAUCE
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.
Provided by Michelle
Categories Meat
Time 30m
Yield 10 Burgers
Number Of Ingredients 20
Steps:
- ----------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.
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