Easy Big Mac Sliders

Big Mac Sliders feature juicy seasoned beef patties, melted American cheese, tangy homemade Big Mac sauce, crisp lettuce, diced onions, and dill pickles on soft slider buns. A fun, crowd pleasing copycat recipe that’s perfect for parties, game day, or casual weeknight dinners. Ready in just 30 minutes and serves 12!

Love More Sliders? Try My Ham and Cheese Sliders or this Buffalo Chicken Sliders next.

Why You’ll Love This Recipe

Juicy, cheesy, and packed with all the classic flavors you love in a bite-size form. With seasoned beef, melty cheese, crisp pickles, and that signature special sauce, they’re easy to make and always a hit. Perfect for parties, game day, or a fun family dinner, these sliders never last long.

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Ingredient List

For the Sliders (Makes about 12 sliders)

• 1½ pounds ground beef (80/20 blend recommended)
• 12 slider buns
• 6–12 slices American cheese (½–1 slice per slider, your preference)
• 1 small onion, finely chopped
• 1–2 cups shredded lettuce
• 12 small dill pickle slices (about 1 per slider)
• Salt and black pepper, to taste
• 1 tablespoon vegetable oil or butter (for searing)

For the “Big Mac” Sauce

• ½ cup mayonnaise
• 2 tablespoons ketchup
• 1 tablespoon yellow mustard
• 1 tablespoon sweet pickle relish
• 1 teaspoon white vinegar (optional)
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• Salt and black pepper, to taste

Substitution Notes:

• Ground beef: You can use ground turkey or chicken for a leaner option, though the flavor will be milder
• Slider buns: Hawaiian rolls add a touch of sweetness that’s absolutely divine
• American cheese: Feel free to use cheddar, pepper jack, or even Swiss if you prefer
• Fresh onion: Swap for ¼ cup dried minced onion rehydrated in water if that’s what you have

Why These Ingredients Work

The 80/20 ground beef is key here — that fat content keeps your patties juicy and flavorful, just like the original. American cheese melts beautifully and gives that classic, creamy texture we all associate with a Big Mac.

The homemade Big Mac sauce is where the magic happens! The combination of mayo, ketchup, mustard, and pickle relish creates that tangy, slightly sweet, creamy sauce that makes these sliders unforgettable. The garlic and onion powder add depth without overpowering the other flavors.

Shredded lettuce adds that essential crunch and freshness, while dill pickles bring the signature briny bite. Together, these ingredients create the perfect balance of savory, tangy, and satisfying in every single bite.

Essential Tools and Equipment

• Large mixing bowl for the beef
• Small bowl for the sauce
• Large skillet or griddle (cast iron works beautifully!)
• Spatula for flipping
• Measuring cups and spoons
• Knife and cutting board for chopping onions
• Lid or baking sheet to cover skillet for melting cheese

How To Make Big Mac Sliders

Step 1: Make the Big Mac Sauce

In a small bowl, combine the mayonnaise, ketchup, yellow mustard, sweet pickle relish, white vinegar (if using), garlic powder, and onion powder. Stir everything together until it’s smooth and well blended. Cover the bowl and pop it in the refrigerator while you work on the sliders.

Step 2: Prepare the Beef Patties

Place your ground beef in a large bowl and season it with salt and black pepper. Here’s the important part — mix it GENTLY, just until the seasonings are incorporated. Overworking the meat makes tough, dense patties, and nobody wants that! Divide the seasoned beef into 12 equal portions. Shape each portion into a small, thin patty that’s slightly wider than your slider buns.

Step 3: Cook the Patties

Heat your large skillet or griddle over medium-high heat and add a little oil or butter. Once it’s nice and hot, add your patties — but don’t crowd them! Cook in batches if needed; you want space between each patty so they sear properly instead of steaming. Cook each patty for about 2–3 minutes per side until they’re nicely browned and cooked through.

If you’re adding cheese, lay a slice of American cheese on each hot patty and cover the skillet briefly with a lid or baking sheet so the cheese gets all melty and gooey.

Step 4: Assemble the Sliders

Slice your slider buns in half horizontally. Spread a generous amount of that amazing Big Mac sauce on both the top and bottom halves of each bun. On each bottom bun, place a cooked beef patty with its melted cheese.

Add a few pieces of chopped onion, then add a couple of dill pickle slices and a nice little pile of shredded lettuce. Pop that saucy top bun on, and you’ve got yourself a perfect little Big Mac Slider!

Step 5: Serve

Arrange these beauties on a platter and serve them right away while they’re still warm. I always put extra Big Mac sauce on the side for dipping.

You Must Know

The meat matters: Using 80/20 ground beef is crucial here. Leaner beef will give you dry, flavorless patties. Trust me on this one — I learned the hard way with my first batch!

Don’t skip the sauce resting time: Letting that Big Mac sauce sit in the fridge for even 20-30 minutes makes a HUGE difference. The flavors meld together and it tastes so much more like the real deal.

Personal Secret: I always make a double batch of the Big Mac sauce and keep it in the fridge. It lasts up to a week and is amazing on regular burgers, fries, chicken nuggets — basically everything!

Pro Tips & Cooking Hacks

• Uniform patties = even cooking: Use a kitchen scale to portion your beef into equal 2-ounce balls. They’ll cook at the same rate and you won’t have some overdone and others underdone.
• Toast those buns! I forgot to mention this in the main recipe, but quickly toasting the cut sides of your slider buns in a dry skillet adds incredible texture and prevents soggy bottoms.
• Batch cooking hack: If you’re making these for a crowd, cook all the patties ahead of time and keep them warm in a 200°F oven on a baking sheet.
• Common mistake to avoid: Adding the lettuce too early. If you’re not serving immediately, add the lettuce right before serving so it stays crisp and doesn’t wilt from the hot patties.
• The cheese fold: If your cheese slices are too big, fold them in half or quarters to fit perfectly on your mini patties.

Flavor Variations & Suggestions

Spicy Big Mac Sliders: Add a few dashes of hot sauce or cayenne pepper to your Big Mac sauce, or top with jalapeño slices.

Bacon Big Mac Sliders: Because everything’s better with bacon! Add 2-3 strips of crispy bacon to each slider.

Double Cheese Sliders: Use both American cheese on the patty AND a sprinkle of shredded cheddar mixed into the lettuce.

Thousand Island Twist: Swap the Big Mac sauce for store-bought Thousand Island dressing in a pinch (though homemade is SO much better).

Mushroom Swiss Version: Replace American cheese with Swiss and add sautéed mushrooms and caramelized onions instead of raw onions.

Make it a “Mac Deluxe”: Add tomato slices and an extra layer of lettuce for a fresher, veggie-packed version.

Make-Ahead Options

These sliders are best served fresh, but you can absolutely prep components ahead of time to make party day a breeze!

The sauce: Make it up to 5 days in advance and store in an airtight container in the fridge. The flavor actually improves over time!

The patties: Form your patties up to 24 hours ahead. Place them on a parchment-lined baking sheet separated by parchment squares, cover tightly with plastic wrap, and refrigerate.

Cook and freeze: You can fully cook the patties, let them cool completely, and freeze them for up to 3 months in a freezer-safe container with parchment between layers. Thaw in the fridge overnight and reheat in a skillet or microwave.

Prep your toppings: Chop the onions and shred the lettuce the night before. Store separately in airtight containers with a damp paper towel to keep them fresh.

Assembly line: If you’re making a large batch, set up all your components assembly-line style and have helpers! It makes the process so much faster and more fun.

Recipe Notes & Baker’s Tips

• The key to keeping these sliders from falling apart is proper stacking. Always put the wettest ingredients (sauce, pickles) closest to the bun so they create a moisture barrier, then add your lettuce last as a protective layer.
• If your patties are cooking too fast on the outside but raw inside, your heat is too high. Medium-high should give you that nice sear without burning.
• Raw onions can be strong! If you’re sensitive to raw onion bite, soak your chopped onions in cold water for 10 minutes, then drain and pat dry. This mellows the flavor considerably.
• These sliders are naturally on the messy side (just like the original!), so have plenty of napkins ready and embrace the delicious chaos.

Serving Suggestions

These Big Mac Sliders are perfect for:

• Game day spreads alongside wings, chips, and dips
• Birthday parties (kids and adults both go crazy for them!)
• Casual weeknight dinners with a side of crispy fries or sweet potato fries
• Potluck contributions that’ll make you the most popular person there

Pair them with:

• Classic french fries or tater tots
• Creamy coleslaw
• Potato salad
• Onion rings
• A simple green salad to balance the richness
• Pickles and chips for extra crunch

For serving at parties: I like to stick a cute toothpick or small skewer through each slider to hold everything together and make them easier to grab!

How to Store Your Big Mac Sliders

Room temperature: These are best enjoyed fresh and shouldn’t sit out at room temperature for more than 2 hours.

Refrigerator: Store leftover assembled sliders in an airtight container in the fridge for up to 2 days. The lettuce will wilt a bit, so for best results, store the components separately and assemble when ready to eat.

Better storage method: Keep cooked patties in one container, sauce in another, and fresh toppings in separate containers. Refrigerate for up to 3-4 days and assemble fresh sliders as needed.

Freezer: Freeze cooked patties (without toppings or sauce) for up to 3 months. Wrap individually in plastic wrap, then place in a freezer-safe bag.

Reheating instructions:

• Microwave individual patties for 30-45 seconds until heated through
• Reheat in a skillet over medium heat for 2-3 minutes, flipping once
• For assembled sliders, wrap in foil and warm in a 350°F oven for 10-12 minutes

Allergy Information

Common allergens in this recipe:

• Gluten: Slider buns contain wheat
• Eggs: Mayonnaise contains eggs
• Dairy: American cheese contains milk

Substitution suggestions:

• Gluten-free: Use certified gluten-free slider buns or lettuce wraps
• Dairy-free: Use dairy-free cheese alternatives or skip the cheese; ensure your buns are dairy-free
• Egg-free: Replace mayo with vegan mayo or avocado-based spreads
• Soy-free: Check your buns and condiment labels, as some contain soy

Questions I Get Asked A Lot

Can I make these in the oven instead of on the stovetop?

Absolutely! Preheat your oven to 400°F, place the patties on a parchment-lined baking sheet, and bake for 12-15 minutes, flipping halfway through. Add cheese during the last 2 minutes. They won’t have quite the same seared crust, but they’re still delicious and this method is great for feeding a crowd!

My sauce doesn’t taste like the real Big Mac sauce — what am I missing?

The secret is in the ratios and letting it rest! Make sure you’re using sweet pickle relish (not dill relish), and let the sauce sit in the fridge for at least 30 minutes before serving. Some people swear by adding a tiny pinch of paprika or a drop of hot sauce too. Taste and adjust until it’s perfect for YOU!

Can I use frozen burger patties instead of making my own?

Sure! Use frozen slider-sized patties and cook according to package directions. You’ll miss out on that fresh-beef texture and the ability to season them yourself, but it’s a solid shortcut when you’re pressed for time. Just make sure they’re small enough to fit your buns!

How do I keep the buns from getting soggy?

Great question! Toast the cut sides of your buns lightly before assembling, and apply the sauce strategically — a thin layer on both sides works better than globs on one side. Also, don’t assemble these too far in advance. If you’re making them for a party, set up a DIY slider bar and let people build their own!

Can I make giant sliders instead of mini ones?

Of course! Just use regular burger buns and increase your patty size to about 4 ounces each. You’ll get 4-5 regular-sized burgers instead of 12 sliders. Cooking time will increase to about 4-5 minutes per side for medium doneness.

💬 Tried this recipe? Leave a comment and rating below! I’d love to hear how your Big Mac Sliders turned out and any fun variations you tried!