Big Mac Sliders Recipe | Mini Burgers With Classic Flavor
I just tried making these Big Mac Sliders Recipe at home and wow—they bring that classic McDonald’s flavor into my kitchen in miniature form. I felt like a kid again, piling on sauce, pickles, cheese, and beef in a tiny bun.
As I bit into the first one, I knew I had to share this recipe because it’s just too fun and delicious not to. Let me walk you through how I made them, step by step, so you can enjoy these at home too — or you can also enjoy similar recipes like this flavorful Salsa Verde Chicken and Rice Recipe.
Ingredients
Here’s what you’ll need (makes about 12 sliders):
- 1 pound ground chuck (about 80/20 fat ratio)—the bit of fat helps keep the sliders juicy.
- ⅓ cup finely chopped yellow onion (from one small onion)—adds freshness and mild bite.
- 1 cup packed shredded iceberg lettuce (from one small head)—crispy texture that holds up under sauce.
- 1 (12-ounce) package Hawaiian sweet dinner rolls (e.g. King’s Hawaiian)—soft, slightly sweet buns contrast nicely with savory beef.
- 6 slices American cheese (½-ounce each) — melts beautifully and gives that familiar burger melt.
- 2 tablespoons unsalted butter, melted — to brush on buns for golden edges.
- ⅓ cup Big Mac sauce (see the sauce ingredients below) — the signature flavor.
- ⅔ cup dill pickle chips, drained — for a tangy crunch.
- ½ cup mayonnaise
- 1½ tablespoons ketchup
- 1 tablespoon sweet pickle relish
- ½ teaspoon garlic powder
- ¾ teaspoon kosher salt
- ½ teaspoon black pepper
- Cooking spray (for pan)
- 1 tablespoon sesame seeds
Note: Several servings (this recipe yields about 12 sliders)
Variations
If you want to tweak things, here are some ideas:
- For dairy-free: Use plant-based “cheese slices” (e.g. vegan mozzarella) or skip cheese entirely, and substitute vegan mayonnaise.
- For lower sugar: Use a no-sugar ketchup and sugar-free relish (or finely chopped dill pickles) to cut down on added sugar.
- For extra flavor: Add a dash of smoked paprika or chipotle powder to your Big Mac sauce for a smoky kick.
- For leaner version: Use ground turkey or lean ground beef (e.g. 90/10), but don’t overcook—lean meat dries faster.
- For added texture: Stir some finely diced cornichons or capers into the sauce for an extra tangy pop — or try experimenting with bold Tex-Mex options like this Steak Fajitas Tacos Recipe.
Cooking Time
Here’s how much time you’ll spend:
- Prep Time: 10 minutes
- Cooking Time: 25 minutes
- Total Time: 35 minutes
Equipment You Need
Here are the tools I used (and why):
- Baking dish or 11×13-inch pan (to bake the beef slab evenly)
- Mixing bowl (to combine beef seasonings)
- Small bowl (for making the sauce)
- Pastry brush (to brush melted butter on buns)
- Sharp knife (to slice rolls)
- Cooling rack (to let sliders rest before serving)
How to Make Big Mac Sliders Recipe
Prepare the Meat Layer
I mixed the ground chuck with kosher salt, black pepper, garlic powder, and chopped onion until just combined. Then I pressed it into a greased 11×13 pan as an even layer to mimic a giant patty.
Bake & Slice
Next, I baked the beef slab at 350 °F (about 175 °C) for 25 minutes, until fully cooked (internal temp ~165 °F). I allowed it to rest a few minutes, then trimmed edges and cut into 12 square mini patties.
Assemble the Sliders
I sliced the Hawaiian rolls in half (keeping them attached) and spread Big Mac sauce on the bottoms. Then I layered beef, cheese, lettuce, pickles, and more sauce, finished with the top bun. Finally I brushed melted butter mixed with sesame seeds on top and returned the sliders to the oven for 5 more minutes.
Additional Tips for Making this Recipe Better
From my experience, these tweaks truly elevate the sliders:
- I always blot off excess grease from the beef slab before layering, which prevents soggy buns.
- I chill the cut patties briefly before stacking so they hold shape better under sauce.
- I lightly warm the rolls before assembling so they’re soft but won’t tear under pressure.
- I spread sauce in thin, even layers to avoid overwhelming the buns or making them soggy.
- I let the assembled sliders sit for a minute before cutting to allow the sauce to settle.
How to Serve Big Mac Sliders Recipe
These mini burgers shine when served fresh and thoughtfully:
- Present them on a long platter or wooden board, arranging in neat rows.
- Garnish with extra pickle chips and a sprinkle of sesame seeds on top.
- Serve alongside crisp fries, sweet potato wedges, or crunchy slaw.
- Offer extra Big Mac sauce in a small bowl for dipping.
- Add toothpicks with decorative ends to help people pick them up cleanly.
Nutritional Information
Here’s a rough breakdown per slider (estimate):
- Calories: 308 kcal
- Protein: 15 g
- Carbohydrates: 18 g
- Fat: 19 g
Make Ahead and Storage
Storing
You can store leftover sliders in an airtight container in the fridge for up to 3 days. Keep sauce and burger layers slightly separated if possible to preserve texture.
Freezing
These sliders freeze well: wrap individually in foil or plastic, store in the freezer for up to 1 month. To thaw, move to the fridge overnight.
Reheating
Rewarm in a 325 °F (160 °C) oven for 8–10 minutes (still wrapped) until heated through. Or gently microwave for 30–45 seconds, but be cautious of sogginess.
Why You’ll Love This Recipe?
Here are some reasons I fell in love:
- It’s simple to make — minimal steps and no fancy equipment.
- You get the iconic Big Mac flavors but in a fun slider form.
- It’s customizable — you can make it dairy-free, leaner, smoky, or spicy.
- It’s great for parties — everyone can grab a slider and dig in.
- It delivers excellent flavor-to-effort ratio — tastes gourmet but cooks fast.
Big Mac Sliders Recipe
Ingredients
Method
- I mixed the ground chuck with kosher salt, black pepper, garlic powder, and chopped onion until just combined. Then I pressed it into a greased 11×13 pan as an even layer to mimic a giant patty.
- Next, I baked the beef slab at 350 °F (about 175 °C) for 25 minutes, until fully cooked (internal temp ~165 °F). I allowed it to rest a few minutes, then trimmed edges and cut into 12 square mini patties.
- I sliced the Hawaiian rolls in half (keeping them attached) and spread Big Mac sauce on the bottoms. Then I layered beef, cheese, lettuce, pickles, and more sauce, finished with the top bun. Finally I brushed melted butter mixed with sesame seeds on top and returned the sliders to the oven for 5 more minutes.
Notes
- I always blot off excess grease from the beef slab before layering, which prevents soggy buns.
- I chill the cut patties briefly before stacking so they hold shape better under sauce.
- I lightly warm the rolls before assembling so they’re soft but won’t tear under pressure.
- I spread sauce in thin, even layers to avoid overwhelming the buns or making them soggy.
- I let the assembled sliders sit for a minute before cutting to allow the sauce to settle.