The Big Mac became McDonald’s first national burger made with two beef patties in 1968.
Jim Delligatti, a McDonald’s franchisee in the Pittsburgh area, created the sandwich after experimenting with a larger burger. The Big Mac used two all-beef patties, a middle bun section, lettuce, cheese, pickles, onions, and special sauce.
McDonald’s introduced the sandwich nationally in 1968. Its unusual three-part bun and distinctive sauce gave the product a strong identity that was easy to recognize in advertising and restaurant displays.
The Big Mac is sometimes confused with the Quarter Pounder, which is defined by the weight of its beef patty before cooking, or with later double-patty products. The Big Mac’s key branding distinction is its signature layered construction and special sauce.