How To Make Your Own Big Mac

by Christopher Paul on May 29, 2011

Eating a Big Mac isn’t going to be good for you. It is 560 calories and almost half of them are from fat. It’s full of ingredients you wouldn’t want to consume individually. It’s also something you can make yourself. As the song goes, all you need to two all-beef patties, special sauce, lettuce, cheese, pickles, onions, and a sesame seed bun.

But what about the special sauce, you ask? Isn’t that a secret?

Serious Eats says, no. From McDonald’s website, the sauce is made of:

“Soybean oil, pickle relish [diced pickles, high fructose corn syrup, sugar, vinegar, corn syrup, salt, calcium chloride, xanthan gum, potassium sorbate (preservative), spice extractives, polysorbate 80], distilled vinegar, water, egg yolks, high fructose corn syrup, onion powder, mustard seed, salt, spices, propylene glycol alginate, sodium benzoate (preservative), mustard bran, sugar, garlic powder, vegetable protein (hydrolyzed corn, soy and wheat), caramel color, extractives of paprika, soy lecithin, turmeric (color), calcium disodium EDTA (protect flavor).”

Take away all the chemicals and you’re left with:

“Essentially, it’s a mix of mayonnaise, relish, and mustard with sugar, onion, turmeric colorings, and a bit of hydrolyzed vegetable protein thrown in…

Hydrolyzed vegetable protein is made by breaking down proteins into their constituent amino acids, resulting in a product with a distinctly savory flavor. Indeed, it’s very similar to bottled yeast extracts (which are made by autolyzing yeast) such as Marmite, Vegemite, or Maggi seasoning. Any of those will do.”

You can check out the full recipe and the article behind it all at A Hamburger Today – part of Serious Eats

Or, if you want the best burger, go to Shake Shack and get yourself a Shack Stack.

The Burger Lab: Building A Better Big Mac – A Hamburger Today

Previous post:

Next post: