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Pike Market Charm


The not-so-guilty Big Mac alternative

It’s possible to make your own at home in a good way!

The Big Mac. A not-so-healthy sandwich, loaded in fat, sodium and calories, that drops your blood sugar like a rock not long after you eat one. Well, you love the taste and you’re willing to sacrifice real health for it – right?

Recently, McDonald's released a video of their executive chef teaching viewers how to make the Big Mac sauce and build their own at home. Mind you, McDonald’s didn’t swing to the healthier side of how to do this, but with the proper shopping, you can do it. Imagine that – a Big Mac that’s actually good for you.

Watch the two and a half minute video – CLICK HERE , then follow along on how to amp it to a healthy level.

We’re shooting for as much organic, grass-fed and nutritional value as we can. Incidentally, if you live in Seattle, everything you need is on the shelf at Central Market in Shoreline. Do a nice field trip and make a special dinner for friends or family.

It starts, of course, with the bun. Franz and Dave’s Killer Bread both make an organic bun. Orowheat does not, but they do make a whole wheat bun, which is the next closest thing nutritionally if you’re struggling to locate organic.

Find some grass-fed organic ground beef. Resist the temptation of using “natural” or lean beef that’s not grass-fed, since you’re just loading your system with Omega 6, Monsanto and other contaminants we’re trying to steer clear of.

Ditto on your cheddar cheese. Organic. Note, true organic cheese is not orange, it’s white. Orange cheddar is dyed.

The Big Mac sauce may seem like a horrid thing, and in its true essence it is. But you can find organic instances of every ingredient, including the spices, and buy them in bulk at better stores. The recipe below is for 4 servings. You can make more, parse it out in 2 TBS portions into a silicon muffin pan or ice tray, then freeze and store for use later.

Homemade Big Mac


  • 2 Tbs organic pickle relish, drained in a colander.
  • ½ cup organic mayonnaise or yogurt
  • 2 tsp organic deli mustard
  • 1 tsp white vinegar
  • ½ tsp organic garlic powder
  • ½ tsp organic onion powder
  • ¼ tsp organic paprika
  • 1 lb ground grass-fed beef, 85% lean
  • 1 Tbs extra light olive oil
  • Salt & pepper to taste
  • 4 slices organic cheddar cheese
  • 8 organic sweet pickle chips
  • 2 cups of finely-sliced iceberg or organic Romaine lettuce
  • ½ cup of minced sweet organic onions
  • 8 organic burger buns


1. In a medium-sized mixing bowl, whisk together the relish, mayonnaise/yogurt, mustard, vinegar, garlic powder, onion powder and paprika. Set aside.

2. Take 2-ounce portions of the ground beef, form them into even patties, coat them with the olive oil and fry them in a large pan at 375 degrees so they hit 160 degrees. Toward the end, add salt and pepper to taste.

3. In another large pan, warm the four bun tops and 8 bun lowers until slightly toasted.

4. Spread a tablespoon of mac sauce on the inside of each of the two bun lowers.

5. Start with one coated bun lower (bottom piece of a bun), placing a sprinkle of onions, some lettuce, then a cheddar slice and a burger patty. Add the second bun lower, a sprinkle of onions, some more lettuce, 2 pickle chips, another patty and some onions before placing the bun top on to complete the sandwich.


  • Stack it right or it will not taste the same. Burger patty goes on top of the cheese on the bottom half.
  • You’ve got a few burger tops left over. Later on, slather them with some organic almond butter or peanut butter for a satiating afternoon or late-night snack.

Sussi Homaecher/November 2018

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