Fill Your McDonald's Discontinued Big N' Tasty Void With Our Spot-On Copycat Recipe

Remember McDonald's Big N' Tasty, first introduced back in the late '90s? If you don't, it's not surprising. Unlike McDonald's best-selling fries, the Big N' Tasty had a short stint and was discontinued in 2011. Some lucky fans can still enjoy a rechristened, somewhat altered version called the Big Tasty outside the U.S. in countries like Malta, Saudi Arabia, and the U.K. But the good news for those still reminiscing about the original burger is they can now recreate it at home with developer Julianne De Witt's copycat McDonald's discontinued Big N' Tasty recipe.

Modeled after the long-missed Big N' Tasty, the burger features a quarter-pound beef patty topped with lettuce, onions, pickles, tomato, ketchup, and mayonnaise on toasted sesame seed buns. "It's a very simple but tasty recipe," De Witt says. "The burger is juicy and perfectly seasoned; the toppings are fresh. It hits all the flavors and tastes better than fast food." 

Add a side of fries and a milkshake, and you can almost imagine yourself at a Golden Arches back in the '00s. Try this recipe for old times' sake. 

Before you get started, round up all the necessary ingredients for this recipe. The patties are made from ground beef seasoned with salt, pepper, garlic powder, and onion powder. Additional ingredients needed for assembling the Big N' Tasty burgers include sesame seed hamburger buns, iceberg lettuce, beefsteak tomato, sweet onion, dill pickle slices, mayonnaise, and ketchup.

Preheat the grill to 400 F.

To make the burger patties, in a large bowl, combine the beef, salt, pepper, garlic powder, and onion powder.

Using your hands, mix well until fully blended.

Divide the beef into four equal portions and form them into balls.

Flatten the balls into ⅓-inch thick patties.

Space out the patties on the grill and cook them on one side for 4 minutes.

Flip the patties to cook the other side for another 4 minutes or until the patties reach an internal temperature of 160 F. Remove from the grill.

Separate the top and bottom halves of the buns and place them face down on the grill. Remove from the heat once toasted, about a minute.

Begin assembling the burgers by putting a patty on all 4 bottom buns.

Top each patty with a slice of tomato.

Place lettuce, onions, and pickles over the tomato.

Spread 1 tablespoon mayonnaise and ketchup on each of the cut sides of the top buns.

Put the top buns over the stacked veggies and enjoy.

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There are a few ways you can switch up this recipe. With a little tweaking, you can change this classic Big N' Tasty into a Big Tasty, which doesn't have pickles but includes several slices of Emmental cheese as well as a special smoky sauce. To make your own version of the Big Tasty sauce, mix together mayonnaise, sour cream, liquid smoke, black pepper, and spices like onion powder. Play around with the proportions to suit your taste.

Otherwise, you can just add extra ingredients to the Big N' Tasty to elevate it. Give your own special twist by topping the burger with American, cheddar, or pepper jack cheese. Add a boost of protein with a fried egg or a few slices of bacon, or bring the heat with pickled jalapeños. While you're at it, consider changing up the condiments by swapping out the ketchup and mayo mix for salsa, guacamole, or barbecue sauce.

If you're struggling to get your grilled burgers to come out the way you want them to, De Witt has a few tips for you. First, the best burgers are made from ground beef with a little bit of fat to make them juicy. Either an 80/20 or 85/15 lean meat-to-fat ratio will work, but extra-lean ground beef will make a dry burger. Season and shape the patties right before they go on the grill, as making them too far in advance will let the salt draw out the moisture.

Cook the burgers on a cast iron griddle over a grill to allow the meat to cook in its own fat, avoiding flare-ups, and get a crisp crust. De Witt says it also keeps this recipe's cooking "as authentic to McDonald's as possible." This setup is not too far off from the flat-top electric grills used by the fast food chain. If you're unable to cook outdoors, an indoor stove will work just fine, but you may need to work in batches to avoid overcrowding if using a pan.

Before you begin cooking, the surface needs to be hot enough so the burgers get a nice sear. If frying on the stovetop, preheat the pan and test that it's ready by adding a few drops of water to see if they form dancing beads. Once the burgers are done, let them rest for a few minutes to redistribute the juices into the meat.