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A spatula holds a Big Mac cheeseburger slider with lettuce, melted cheese, and sauce in a sesame seed-topped bun above a baking tray of similar sliders.
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Big Mac Cheeseburger Sliders Recipe

Everything that makes a Big Mac ridiculously good; the cold lettuce, tangy sauce, melted American cheese, crammed into a Hawaiian roll. These disappeared off the counter before they hit the table.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Appetizer, Main Course
Cuisine: American
Servings: 12 servings sliders (1 slider per person as appetizer; 2-3 as a main)
Calories: 348kcal
Author: Brittany Lauren

Ingredients

For the Sliders:

  • 1 12-count package Hawaiian rolls, sliced horizontally as one slab
  • 1½ pounds 80/20 ground beef
  • ¾ teaspoon kosher salt
  • ½ teaspoon black pepper
  • ¾ teaspoon onion powder
  • 10-12 slices American cheese enough to cover edge-to-edge
  • Dill pickle chips patted dry
  • 2 cups shredded iceberg lettuce cold

For the Big Mac-Style Sauce:

  • ¾ cup mayonnaise
  • ¼ cup dill pickle relish finely chopped (or jalapeño relish)
  • 2 tablespoons yellow mustard
  • 1 tablespoon white vinegar
  • 1 teaspoon sugar
  • 1 teaspoon paprika
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder

For the Butter Finish:

  • 3 tablespoons unsalted butter melted
  • 1 teaspoon multicolored sesame seeds
  • Pinch kosher salt

Instructions

Make the Sauce

  • Stir together mayonnaise, pickle relish, mustard, white vinegar, sugar, paprika, onion powder, and garlic powder until smooth. Refrigerate at least 30 minutes. Can be made up to 3 days ahead.
    A small bowl of thick, yellowish-brown big mac special sauce with a wooden spoon on a dark wooden surface.

Brown the Beef

  • Heat a large skillet over medium-high. Add ground beef, season with salt, pepper, and onion powder. Let cook undisturbed 2-3 minutes, then break apart and cook until fully browned with no pink remaining, 6-8 minutes total. Drain excess fat.
    Cooked ground beef in a black cast iron skillet placed on a wooden surface.

Assemble for Baking

  • Preheat oven to 350°F. Grease a 9x13 baking dish. Place the bottom slab of Hawaiian rolls in the dish. Spread hot beef evenly over rolls and press into a flat layer. Cover edge-to-edge with American cheese. Cover loosely with foil.
    A baking dish with the bottom layer of sliders with cooked ground beef, sliced cheddar cheese, and what appears to be a bottom layer of tater tots on a wooden surface.

Bake

  • Bake covered for 7-10 minutes, until cheese is fully melted and sliders are hot through.

Cold Finish

  • Remove from oven and switch oven to broil. Working quickly, layer pickle chips over cheese, then pile on cold shredded iceberg. Spoon Big Mac sauce generously over the lettuce. Place the top slab of rolls on top.
    A rectangular baking dish filled with big mac sliders bring built - opened to show the layer of chopped lettuce and big mac sauce over the burger layer placed on a wooden surface.

Butter and Broil

  • Brush tops generously with melted butter. Sprinkle with salt and sesame seeds. Broil 45-75 seconds until tops are golden and butter is bubbling. Watch closely.
    A baking dish of twelve sandwich sliders with golden buns, being brushed with a glaze using a pastry brush, on a wooden surface.

Rest and Slice

  • Rest 2 minutes. Slice into individual sliders along roll lines. Serve immediately.
    A baking dish filled with twelve golden-brown big mac sliders topped with sesame seeds, surrounded by condiments, chips, lettuce, and a knife on a wooden table.

Notes

  • The sauce improves overnight - make it a day ahead if possible
  • Lettuce must go on cold, straight from the fridge — this is the key to the Big Mac flavor profile
  • Pat the pickle chips dry before layering to prevent soggy bread
  • Store beef-and-cheese slab separately from cold toppings if making ahead
  • Big Mac sauce keeps refrigerated in an airtight jar for up to 1 week

Nutrition

Serving: 1serving | Calories: 348kcal | Carbohydrates: 4g | Protein: 14g | Fat: 31g | Saturated Fat: 11g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 72mg | Sodium: 657mg | Potassium: 213mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 415IU | Vitamin C: 0.4mg | Calcium: 201mg | Iron: 1mg