Big Boy
intro
Iconic retro American double-decker diner burger stacked with juicy seared beef, melted cheese, crisp veggies, and tangy signature sauce between soft toasted bun layers.
Ingredients
Steps
Whisk Big Boy Sauce
In a small mixing bowl, whisk together 150ml full-fat mayonnaise, 2 tbsp sweet pickle relish, 2 tbsp ketchup, 1 tsp white distilled vinegar, 1/2 tsp onion powder, 1/4 tsp garlic powder, and 1/4 tsp smoked paprika until completely smooth. Cover the bowl and refrigerate for 10 minutes to allow the flavors to meld while you prep the remaining burger components.
Prepare Buns and Patties
Cut each of the 4 large hamburger buns horizontally into 3 even slices (bottom, middle, top). Brush all cut sides of the 12 total bun slices with 2 tbsp melted unsalted butter. Divide the 680g of 80/20 ground beef into 8 equal 85g portions, then press each portion into a thin, 10cm-wide, 0.5cm-thick patty (slightly wider than the bun diameter). Season both sides of all patties evenly with 1 tsp kosher salt and 1/2 tsp freshly ground black pepper.
Toast Buttered Bun Slices
Heat a large cast-iron skillet or flat griddle over medium heat (175°C/350°F). Place all buttered bun slices cut-side down on the hot cooking surface, and toast for 1 to 1.5 minutes until the cut sides are golden brown and slightly crisp at the edges. Transfer the toasted buns to a clean plate and set aside.
Cook Seasoned Beef Patties
Increase the griddle heat to medium-high (200°C/400°F). Working in batches if needed to avoid overcrowding the pan, place the seasoned beef patties on the hot surface, and cook for 2 minutes per side for medium doneness. During the final 30 seconds of cooking on the second side, top each patty with 1 slice of American cheese to allow it to fully melt over the patty surface.
Assemble First Burger Layer
To build the first layer of each burger, spread 1 tablespoon of the prepared Big Boy sauce on the cut side of a bottom bun slice. Top the sauced bun with 30g of shredded iceberg lettuce, 1 thin tomato round, 2 dill pickle slices, 10g of diced yellow onion, and one cheese-topped beef patty. Place the middle bun slice on top of this patty, then spread another 1 tablespoon of sauce on the exposed top cut side of the middle bun.
Assemble Second Burger Layer
Top each sauced middle bun layer with another 30g of shredded iceberg lettuce, 1 thin tomato round, 2 dill pickle slices, 10g of diced yellow onion, and the second cheese-topped beef patty. Spread 1 tablespoon of remaining sauce on the cut side of the top bun slice, place it on the upper patty to complete the double-decker stack, and secure each burger with a long frilled toothpick before serving.
Tips
2.Press raw patties 1cm wider than your bun diameter, as beef shrinks by roughly 15% during high-heat cooking to create a patty that fits the bun perfectly without leaving bare bread edges.
3.Always toast buttered bun cut sides until crisp: this creates a moisture barrier that prevents soft bread from getting soggy from sauce and hot patty juices as you eat.
OMG this was SO good! Made these for our Sunday family dinner and my husband and two boys devoured them before I even got a second burger! Tastes exactly like the Big Boy burgers I remember getting as a kid on road trips. The special sauce is total game changer, I even put extra on my fries. 10/10 will be making these every other week for sure!
I’ve been chasing that classic Big Boy flavor for YEARS after my local location closed down when I was a teen. This recipe is dead on! Cook time was super quick even for a weeknight, I didn’t have to run to the store for any weird ingredients either. My only tiny note is I added a pinch more paprika to the sauce for a little extra kick, but that’s just personal preference.
Meal prepped the patties and sauce on Sunday and these held up perfect for quick dinners all week! Even reheated in the air fryer they stayed juicy, no sad dry burger patties here. Way better than hitting the drive thru after work, saved me so much time and money.
Made a triple batch of these for our neighborhood block party potluck last weekend and they were the first thing gone! People were asking me for the recipe left and right, I felt like a total grill hero. Only thing I messed up first was making the patties too thick, so make sure you press 'em thin like the recipe says for that classic crispy edge!
Wait I’m a total beginner in the kitchen and I was able to pull these off no problem? The instructions were so straightforward, I didn’t burn anything! My roommate thought I ordered takeout lmao. Will 100% be making these again when my friends come over for game night next month.
Okay I know the whole burger is good but can we talk about that special sauce??? I’m putting that stuff on everything from now on - chicken sandwiches, fries, even dipping my tater tots in it. So tangy and creamy, better than any fast food special sauce I’ve ever had. 10/10 for the sauce alone, the burger is just a bonus tbh.
Grew up going to Big Boy with my grandpa every Saturday after little league, so I was skeptical this would live up to the memory. Let me tell you, it took me right back! The double stack, the three layers of bun, the diced pickles - exactly what I remember. Got a little emotional eating it ngl, made me think of those Saturday mornings with him.
I was worried these would be super heavy and honestly, the full-fat sauce was a little rich for my taste, but I swapped in lean ground beef and a whole wheat bun and used half Greek yogurt in the sauce and it was perfect! Really satisfying without leaving me feeling gross after. Great base recipe to tweak for your own preferences.
Pro tip: Add a couple slices of crispy bacon and some caramelized onions to this if you want to take it over the top. I know it’s not “classic” but trust me, it elevates it so much. My kids loved the original version but my wife and I preferred the loaded bacon version. Will be making both from now on!