Big Mac Sliders
Easy Copycat Big Mac Sliders are loaded with all the same fixings as an original Big Mac burger except these are in a mini slider version. They are quick to make and perfect as an appetizer, lunch or dinner.
Servings: 12 sliders
Ingredients
Big Mac Sliders
- 3/4 pound leann ground beef
- 1 medium yellow onion diced and divided
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 6 slices American or cheddar cheese
- 1/2 cup shredded lettuce such as iceberg or romaine
- 1/4 cup sliced pickles
- 2 tablespoons melted butter salted or unsalted
- 2 teaspoons sesame seeds to sprinkle on top
Big Mac Sauce
- 1/4 cup mayonnnaise
- 2 tablespoons relish
- 2 tablespoons yellow mustard
- 1 teaspoon paprika
- 2 tablespoons ketchup
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
Instructions
- Preheat the oven to 350 degrees F. In a large skillet or pan on medium heat, add ground beef, half of the diced onion, salt, pepper, garlic powder, and onion powder. Cook until beef is no longer pink and cooked through, about 5-7 minutes. Drain excess grease in a strainer if necessary.
- Carefully cut rolls in half lengthwise with a serrated or sharp knife and place the bottom slider buns on a baking sheet lined with parchment paper.
- In a small bowl, add all of the Big Mac sauce ingredients together and mix. Spread half of the sauce on the bottom layer of the rolls.
- Top with cooked beef, sliced cheese, lettuce, and pickles. Drizzle the remaining sauce on top and place the top half of bread rolls on the sliders.
- Brush melted butter on top of the sliders and then top with sesame seeds (optional).
- Bake sliders for 10-15 minutes or until the cheese has melted. Let sliders cool for a few minutes and then cut into 12 sliders. Enjoy!
Notes
Recipe Notes:
- Place leftover sliders in an airtight container or cover dish with plastic wrap and store in the refrigerator for up to 4 days. Be sure to warm in the oven or microwave to reheat.
- Recipe adapted from Savory Experiments.