The Big Mac was first introduced nationally by McDonald’s in the United States in 1968.
The sandwich was created by franchisee Jim Delligatti, who operated McDonald’s restaurants in the Pittsburgh area. He developed a larger hamburger with two beef patties, a middle bun section, lettuce, cheese, pickles, onions, and the sauce now associated with the product. McDonald’s initially tested it regionally before adding it to the national menu.
Its name and layered construction made the Big Mac especially useful as a branding object. The sandwich became recognizable in advertising, packaging, and international discussions of McDonald’s. The Big Mac Index, created by The Economist in 1986, later used its price as an informal comparison of purchasing power between currencies.
The Big Mac is distinct from the Quarter Pounder, which is identified by the weight of its beef patty before cooking. The Big Mac’s defining identity is its two-patty, three-part bun structure and special sauce.