Best Big Mac Sliders
Whip up Homemade Big Mac Sliders in just 40 minutes! These mini burgers feature juicy beef, creamy Big Mac sauce, melty cheddar, and sesame-topped buns—perfect for game day or family dinners.
Equipment
- Large skillet
- Pastry brush
Ingredients
Big Mac Sauce
- 1 cup mayonnaise
- 1 tbsp sweet pickle relish
- 1 tbsp yellow mustard
- 1 tsp smoked paprika
- 1 tsp granulated sugar
- 1 tsp white vinegar
- ½ tsp salt
- ½ tsp black pepper
Big Mac Sliders
- 1 lb ground beef 80/20 blend
- ½ tsp salt
- ½ tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 medium white onion finely chopped
- 6 –8 slices mild cheddar cheese
- 1 cup shredded iceberg lettuce
- 1 cup dill pickle slices
- 12 mini slider buns
- 2 tbsp unsalted butter melted
- 1 tsp sesame seeds
- Prepared Big Mac sauce
Instructions
Make the Sauce:
- In a bowl, whisk together all Big Mac sauce ingredients.
- Cover and refrigerate for at least 30 minutes.
Cook the Beef:
- Preheat skillet over medium-high heat.
- Add ground beef, salt, pepper, garlic powder, onion powder, and paprika.
- Cook, breaking up the meat, until browned (7–10 minutes).
- Drain fat and set beef aside.
Assemble Sliders:
- Preheat oven to 350°F.
- Slice buns in half and place bottoms in the prepared dish.
- Spread cooked beef evenly over the buns. Drizzle with half the sauce.
- Top with cheddar slices, chopped onion, and pickle slices.
- Spread remaining sauce on the underside of top buns and place them on top.
Bake & Finish:
- Brush buns with melted butter and sprinkle with sesame seeds.
- Bake, uncovered, for 12–15 minutes until cheese melts and buns are golden.
- Remove from oven, lift tops, add shredded lettuce, and replace.
Notes
- Make Ahead: Prep the sauce and cooked beef up to a day in advance.
- Cheese Swap: Use Swiss or pepper jack for a different flavor.
- Add-Ins: Stir a little hot sauce into the beef for extra kick.
- Vegan Version: Substitute plant-based ground “beef,” vegan mayo, and dairy-free cheese.