Big Mac Sliders Recipe

Ben Carraoli

I just tried making these Big Mac Sliders 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.

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Prep Time 10

Cook Time 25

Ingredients Method Notes

Ingredients

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

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.