The Big Mac, introduced in 1967, became McDonald’s signature two-patty burger brand.
The sandwich was created by Jim Delligatti, a McDonald’s franchisee in the Pittsburgh area. It used two beef patties, a middle bun layer, lettuce, cheese, pickles, onions, and the sauce now associated with the product. Delligatti developed it to offer a larger hamburger for customers who wanted something more substantial.
The Big Mac first appeared at select McDonald’s restaurants before being added to the national menu. Its distinctive three-part bun and special sauce gave the product an identity separate from the company’s basic hamburger and cheeseburger.
The Big Mac is sometimes confused with the Quarter Pounder because both are flagship McDonald’s burgers. The Quarter Pounder is defined by the weight of its beef patty before cooking, whereas the Big Mac is defined by its stacked two-patty format and central bun.