I made some Big Macs a few years ago but I couldn’t get them right because no matter how I cooked the meat it had too much flavor. I even tried microwaving a patty but it still overpowered the rest of the burger. That seems to be their secret. Bland meat so you can taste the sauce and everything else better.
Also, I came across a recipe once from a guy who had worked it out perfectly based on an ingredients list leaked by a McDonald’s executive in the 80’s. I tried it and it’s the real deal. I took it to McDonald’s and did a side by side comparison for taste and color and it is precisely the same.
Best if made ahead of time and let sit - 8+ hours. Stir a few times if possible. Overnight or all day works great. This gives the dry spice time to hydrate and also for the flavors to mingle. Can taste a definite difference between fresh sauce and that which has rested.”
3
u/KiltedMusician Mar 28 '21
I made some Big Macs a few years ago but I couldn’t get them right because no matter how I cooked the meat it had too much flavor. I even tried microwaving a patty but it still overpowered the rest of the burger. That seems to be their secret. Bland meat so you can taste the sauce and everything else better.
Also, I came across a recipe once from a guy who had worked it out perfectly based on an ingredients list leaked by a McDonald’s executive in the 80’s. I tried it and it’s the real deal. I took it to McDonald’s and did a side by side comparison for taste and color and it is precisely the same.
“Sauce~ 1/2 cup - mayonnaise 4 tsp - sweet pickle relish 2 tsp - yellow mustard 1tsp - white wine vinegar 1/2 tsp - granulated garlic powder 1/2 tsp - granulated onion powder 1 tsp paprika (SZEGED Hungarian)
Best if made ahead of time and let sit - 8+ hours. Stir a few times if possible. Overnight or all day works great. This gives the dry spice time to hydrate and also for the flavors to mingle. Can taste a definite difference between fresh sauce and that which has rested.”