The name Big Mac was first used for a larger McDonald’s hamburger introduced in 1967.
Jim Delligatti, a McDonald’s franchisee in the Pittsburgh area, developed the sandwich because he wanted to offer a larger burger. It used two beef patties, a middle bun section, lettuce, cheese, pickles, onions, and sauce. The product was first sold in the Pittsburgh area before being introduced nationally in the United States in 1968.
The name “Big Mac” became a major branding asset because it was short, distinctive, and easy to recognize. The sandwich’s layered construction also made it visually different from a standard hamburger, reinforcing its identity in advertising and packaging.
The Big Mac should not be confused with the Quarter Pounder, which is named for the approximate pre-cooking weight of its beef patty. The Big Mac’s defining brand features are its two patties and three-part sesame-seed bun. Recipes and serving details can vary by market, but the product name remains globally familiar.