Big Mec Burger Dupe

With Garlic Pickle Aioli, Caramelized Onions & Bordelaise Sauce
Inspired by Chef Ludo Lefebvre’s cult classic—this version doubles down on richness, sauce, and total burger drama.

Serves: 1
Prep Time: 30 minutes (plus caramelizing time)
Cook Time: 40–60 minutes
Total Time: ~1 hour 15 minutes
Best For: When you want a burger that eats like a French dip and a steak frites had a delicious baby.

Ingredients

For the Patties

• 8 oz (227 g) ground beef (80/20) or 2 Beyond Meat burger patties

• Kosher salt & freshly ground black pepper

For the Caramelized Onions

• 1 medium yellow onion, thinly sliced

• 1 tbsp unsalted butter or plant-based alternative

• Pinch of salt

Garlic Pickle Aioli (Special Sauce)

• ½ cup mayonnaise

• 1 garlic clove, finely grated or minced

• 1 tbsp finely chopped dill pickles

• 1 tsp lemon juice

• Salt and black pepper, to taste

Mushroom Bordelaise Sauce

• ½ cup dry red wine

• ½ cup beef or vegetable stock

• 1 shallot, finely chopped

• ½ cup mushrooms (shiitake or cremini), finely chopped

• 1 tbsp unsalted butter

• ½ tsp soy sauce (for umami)

• Salt and pepper, to taste

To Finish

• 2 slices high-quality American cheese (or vegan cheese)

• 1 brioche bun, halved

• Butter, for toasting

Instructions

1. Caramelize the Onions (Don’t Rush This)

In a skillet over low heat, melt butter and add sliced onions with a pinch of salt. Stir occasionally for 40–60 minutes, until deeply golden and jammy. Set aside. They’ll make your burger taste like it cooked for hours—because it basically did.

2. Make the Garlic Pickle Aioli

Mix mayo, garlic, chopped pickles, and lemon juice in a bowl. Season with salt and pepper. Chill in the fridge to let it become one coherent, tangy, garlicky force of nature.

3. Build the Bordelaise Sauce

In a small saucepan, sauté mushrooms in ½ tbsp butter until browned and most moisture is gone (about 6–8 minutes). Remove mushrooms and set aside.

In the same pan, add wine and shallots. Simmer until reduced by half. Add stock and reduce again until it lightly coats the back of a spoon. Stir mushrooms back in, add soy sauce, and whisk in the last bit of butter until the sauce is silky. Season to taste. Keep warm.

4. Cook the Patties

Form two 4 oz patties if using ground beef. Season with salt and pepper. Heat a cast iron skillet or grill pan over medium-high and cook for 3–4 minutes per side. Add cheese during the last 30 seconds, cover, and let it melt into full ooze mode.

5. Toast the Brioche Bun

Butter the inside of the brioche bun and toast in a pan until crisp and golden. It should crunch slightly when you bite in.

6. Assemble the Burger (Bring the Napkins)

• Bottom bun → garlic pickle aioli

• First patty → caramelized onions

• Second patty → more onions

• Spoon on warm Bordelaise sauce (don’t be shy—it should drip)

• Top bun → press it gently like you mean it

Serve hot with skinny fries, mustard for dipping, and a big red wine or crisp soda. This burger is rich, messy, and unforgettable.