McDonald’s first introduced the Big Mac at select U.S. restaurants in 1967.
The sandwich was created by Jim Delligatti, a McDonald’s franchisee who operated restaurants in the Pittsburgh area. He developed the larger burger to appeal to customers seeking a more substantial meal than the standard hamburger.
The Big Mac used two beef patties, a middle slice of bread, lettuce, cheese, pickles, onions and the chain’s special sauce. It became nationally available in the United States in 1968, one year after its initial regional introduction.
A common mix-up is confusing the 1967 test-market launch with the 1968 nationwide rollout. The Big Mac’s distinctive three-part bun and special sauce helped make it one of McDonald’s most recognizable products.