The Big Mac was introduced nationally in the United States in 1968.
McDonald’s first tested the sandwich in the Pittsburgh area in 1967. Its two beef patties, special sauce, lettuce, cheese, pickles, onions, and sesame-seed bun gave the product a distinctive identity within the McDonald’s menu. After the test, the company rolled it out across the United States the following year.
The Big Mac became more than a menu item: its name, packaging, advertising, and recognizable construction made it one of McDonald’s strongest product brands. The sandwich is often confused with the Quarter Pounder, but the two have different recipes and naming histories. The Big Mac is defined by its middle bun layer, while the Quarter Pounder’s name refers to the approximate pre-cooking weight of its beef patty.