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Spread the chicken mixture evenly into the bottom of your baking dish. In a large bowl, mix together the ground beef and minced onion until well combined. Mix together sauce ingredients in a small bowl and set aside. We soak the raw onions in ice cold water to take the harsh sting out of them and make them a little sweeter-a short 10-minute bath is all it takes, then drain well and sprinkle over your sauce for the perfect crunch alongside some nice pickle coins and shredded iceberg. Take that great Big Mac sauce and make it at home. I decided to take a homemade Big Mac recipe and make it my own. Spray a 9×13 baking dish with cooking spray. For the perfect copycat patty, we divide the pound of ground beef-80% fat works best here-into 8 balls weighing 2 ounces each, then flatten them to a disc that measures almost 5" across to create a nice thin burger.
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To make four Big Macs, you need eight pairs of buns: Each Big Mac uses two bottom buns and one bun top to hold two patties.
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You'll make more sauce than is needed for four burgers, but it's a versatile condiment that you can put on anything from french fries to eggs. In an airtight jar, it can keep in your fridge for up to 10 days-if it lasts that long. You can also make a homemade Big Mac at home by combining this sauce with pickles, crisp shredded lettuce, finely chopped onion, and American cheese for a 100 beef burger on a sesame seed bun.
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Once a trade secret, all it takes is whisking together mayonnaise, sweet pickle relish, yellow mustard, and ketchup (for that trademark pink color) with vinegar, garlic powder, onion powder, and paprika. We use this Big Mac Sauce on our Big Mac Salad and love it The perfect summer salad without the addition of a hamburger bun. The special sauce is arguably what makes the Big Mac THE BIG MAC. And trust us, making one yourself is sooooo rewarding and SO worth it. Store this copycat restaurant sauce in an airtight container in the refrigerator.There's no denying the power of the Big Mac. From the bun to patty ratio, to the smooth, melty American cheese, and of course the special sauce, everything about it is perfect. Which is why we decided to recreate our very own Big Mac. The flavors meld together and taste even better a few hours later and even the next day. When McDonald’s franchise owner Jim Delligatti first came up with his double patty, triple bun creation in 1967, he needed the perfect sauce to top it off. This Big Mac Sauce tastes best when it has time to rest in the refrigerator. Where did the Big Mac Special Sauce originate. No matter how you enjoy it I hope you love it!Īirtight container for refrigerated storage This special sauce copycat recipe also works great for dipping onion rings or french fries. You can also make a homemade Big Mac at home by combining this sauce with pickles, crisp shredded lettuce, finely chopped onion, and American cheese for a 100% beef burger on a sesame seed bun. We use this Big Mac Sauce on our Big Mac Salad and love it! The perfect summer salad without the addition of a hamburger bun. We highly suggest pairing this with McDonald's Sweet Tea for a great meal. 1/2 cup mayonnaise 4 tablespoons sweet pickle relish 2 tablespoons yellow mustard 1 teaspoon white wine vinegar 1 teaspoon paprika 1 teaspoon onion powder 1 teaspoon garlic.Step 3, cover, and refrigerate at least 1 hour before using (to allow all of the flavors to meld). LOL! I definitely got a look when I went to pay for my order but it was so worth it. I am pretty sure the restaurant thought I was a bit odd when I asked for multiple Big Macs with extra extra sauce. It was pretty funny watching him use a spoon to taste the sauce on the burger and then a different spoon to try our sauce. My husband loved that I bought multiple Big Macs so we could compare our sauce to the original. This recipe was so much fun to put together. When it comes to popular restaurant sauces you can't get much more popular than Big Mac Sauce! It is pretty iconic.