If they won't do it, somebody has to.
in the process, all the better. Fortunately, I've already spent a great deal of time and effort building my own homages to both burgers.by reverse engineering the mayo- and mustard-based Big Mac sauce, grinding my own beef, dehydrating fresh onions for that sweet, concentrated Big Mac onion flavor, and cutting the crust off of a burger bun top in order to create that essential middle bun layer.
There's the issue of scale: a Whopper is a good inch or so wider than a Big Mac. There's conflicting flavors between the lighter fluid-like aroma of a Burger King patty and the relative blandness of a Big Mac's patty. There are saucing issues, mainly in the fact that unless you're mixing the ketchup right into the Big Mac sauce, it's going to overpower everything else in that burger as ketchup is wont to do.
In the past, Burger King has had a sandwich on their menu that mimicked some of the flavors of the Big Mac. The Big King and Big King Junior featured flame-broiled patties with a Big Mac-style, Thousand Island-esque dressing. It was the only sandwich they've ever had that I've found enjoyable, so the idea of combining grilled beef with a sweet sauce was appealing.*I cooked two 3 1/2-ounce patties using the same unilateral grilling technique I used for my improved Whopper recipe.
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