Homemade BIG ARCH Burger Recipe (McDonald's Copycat) – Limited Time Only
Two quarter-pound smashed patties, three slices of white cheddar, crispy onions, slivered onions, zesty pickles, and a tangy creamy BIG ARCH sauce on a sesame poppy seed bun — this is McDonald's biggest burger launch in years and you can build it better at home. Stack it tall and eat it messy.
Ingredients
Main ingredients
- Ground beef (80/20 chuck) 2 lb
- White cheddar cheese slices 12 slices
- Sesame poppy seed burger buns 4 pieces
- Dehydrated minced onion 2 tbsp
- Large white onion (for slivers) 1 piece
- Dill pickle chips 16 slices
- All-purpose flour 0.5 cup
- Cornstarch 2 tbsp
- Buttermilk 0.5 cup
- Canola oil (for frying) 2 cups
Seasonings/Sauce
- Kosher salt 3 tsp
- Black pepper 1 tsp
- Smoked paprika 0.5 tsp
- Garlic powder 0.5 tsp
- Onion powder 0.5 tsp
Nutrition summary
Carbohydrates
37 g
18%
Protein
41 g
20%
Fat
48 g
53%
Cooking steps
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1
Rehydrate minced onions: Place 2 tbsp dehydrated minced onion in a small bowl with 2 tbsp warm water. Let them soak for 10 minutes, then drain. This mimics the signature McDonald's sweet-onion bite.
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2
Make crispy onions: Thinly slice half the white onion. In a small bowl, toss onion slices with 0.5 cup flour, 2 tbsp cornstarch, and a big pinch of salt. Dredge well, then fry in 2 cups hot canola oil (350°F) for 3-4 minutes until golden and crunchy. Drain on paper towels.
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3
Prepare BIG ARCH sauce: In a small bowl, mix 0.5 cup mayonnaise, 2 tbsp ketchup, 1 tbsp sweet pickle relish, 1 tsp yellow mustard, 0.5 tsp white vinegar, 0.5 tsp smoked paprika, 0.5 tsp garlic powder, and 0.5 tsp onion powder. Chill until ready to use. The sweet-tangy profile and smooth texture are key.
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4
Form & cook patties: Divide ground beef into 8 (4-oz) balls. Preheat a cast iron griddle or skillet to high. For each burger, smash 2 balls flat with a spatula to about 1/4-inch thickness. Season generously with kosher salt and black pepper. Griddle for 60-90 seconds per side to get crispy edges, and add a slice of white cheddar on top of each patty in the last 30 seconds to melt. Do not overcook; burgers should be juicy.
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5
Steam buns: Place 4 sesame-poppy buns cut side down over a simmering pan of water (or in a microwave, covered with a damp paper towel) for 20 seconds. This softens the bun just like McDonald's.
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6
Assemble burgers: To each bottom bun, spread BIG ARCH sauce, top with rehydrated minced onions and slivered fresh onion, 2 zesty dill pickle slices, a slice of white cheddar, 1 crispy patty, another slice of cheese, more sauce, 2 more pickles, crispy onions, second patty, third cheddar slice, and finish with the bun top. Press gently to help it hold together.
Personalized Q&A
Q. Does this actually taste like McDonald's BIG ARCH Burger?
Yes! This recipe uses the smash-burger technique for thin, crispy-edged patties, Kraft-style white cheddar for melty tang, rehydrated onions just like McDonald's, and a tangy sauce with relish and mustard. Steamed sesame-poppy buns and zesty dill pickles finish the authentic build.
Q. My patties came out too thick and not crispy. What did I do wrong?
For true McDonald's texture, smash the beef balls out thin (about 1/4-inch) on a hot griddle and don't flip too early. High heat and quick cooking are critical for crispy edges and juicy centers. Avoid pressing down after the initial smash.
Q. Can I substitute yellow cheddar for the white cheddar slices?
While yellow cheddar melts well, white cheddar is recommended for the BIG ARCH's signature flavor and appearance. American cheese (like Kraft singles) can be used in a pinch for the classic McDonald's tang and melt.
Q. How many calories and macronutrients are in one BIG ARCH Burger?
Each homemade BIG ARCH Burger has approximately 810 calories per serving, with 37g carbs (18%), 41g protein (20%), and 48g fat (53%). These values mirror the satisfying and indulgent proportions of McDonald's limited-time burgers.
Q. Can I make BIG ARCH Burgers ahead of time or reheat leftovers?
For best results, assemble the burgers just before serving. Cooked patties and crispy onions can be refrigerated separately for up to 2 days. Reheat patties in a hot skillet for 1-2 minutes per side to re-crisp, and warm the buns before assembling.
