Big Mac Sliders
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I grew up loving McDonald’s Big Mac burger, and now I can enjoy it at home with these Big Mac Sliders. You’ll still get all the classic beef and cheesy layers with that signature sauce, but in an easy pull-apart version with rolls that bake up golden and crisp thanks to a simple trick along the way.
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These homemade Big Mac sliders are one of those recipes I know will fit right in at casual gatherings, whether it’s family or friends. They’ve got the appeal of fast-food favorites without the drive-thru line or going to the restaurant, and you can make them ahead, store them, or reheat leftovers later.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Big Mac Sliders with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Follow my simple steps and you’ll have the perfect copycat Big Mac sliders right in your own kitchen.
Cook the Beef and Onions
Heat olive oil in a large skillet. If your pan tends to stick, a large nonstick skillet like this one gives even browning without any fuss.
Add the ground beef and break it up into small pieces until lightly browned, so it cooks faster and evenly, and you don’t end up with big clumps. I use a meat chopper to break up the beef easily without scratching my pan.
Add the diced onion and a sprinkle of garlic powder, and continue cooking until the onion turns soft and fragrant and the beef’s fully brown. I run the white onion through a mandoline slicer to get even dice fast.
Season with salt and pepper, then set it aside. A salt and pepper grinder set like this makes seasoning simpler.
Also, don’t forget to drain off excess grease; you don’t want your sliders oily. This grease strainer container makes draining cleaner and quicker than using a spoon or paper towels.
Prepare the Rolls
Take the Hawaiian rolls and slice them in half horizontally. To cut through the rolls without squishing them, I use a serrated bread knife like this one.
Brush the cut sides generously with melted butter so the rolls stay soft inside while toasting, then sprinkle evenly with garlic powder for extra flavor. A silicone pastry brush gets the job done without tearing the rolls.
Place them cut-side up on a baking dish or a baking sheet under the broiler until golden and lightly toasted; watch closely so they don’t burn.
I usually use a ceramic baking dish because it retains heat really well and goes from oven to table easily. If you’d rather use a sheet pan, this rimmed nonstick baking sheet catches any drips and makes cleanup easy.
Make the Big Mac Sauce
In a mixing bowl, combine mayonnaise, sweet pickle relish, grated onion, mustard, white vinegar, paprika, onion powder, garlic powder, and salt. You can use a small prep bowl with a lid like this one, so you can store extras for later.
For the grated onion, I use this stainless steel zester, which is super sharp and easy to use. Stir all the sauce ingredients together until smooth and creamy.
This special sauce is the secret to that familiar Big Mac flavor. I find using a mini whisk works especially great here for mixing up small batches of sauces like this.
Assemble the Sliders
Spread the sauce evenly over both halves of the toasted rolls. Make sure to create an even layer so every bite gets the same creamy, tangy Big Mac flavor. A silicone spatula makes it easy to spread the sauce all the way to the edges.
Add a layer of cheddar cheese slices, then spoon the ground beef mixture across the top. Place another layer of cheese over the beef and finish with shredded lettuce. Put the top buns back on.
Bake the Sliders
Brush the tops of the rolls lightly with olive oil to help them turn golden and give the baked sliders a soft, shiny finish.
Bake in a preheated 350°F oven for 10–15 minutes. You’ll know they’re ready when the cheese is melted and the rolls are golden brown.
Serve and Enjoy
Once baked, slice them along the seams so they stay neat and easy to grab, and you’ll have individual sliders ready to serve. Enjoy them warm!
If you’re bringing these to a party or potluck, they hold up well on the go. Use a hard-sided container to keep them safe from squishing. Pack the container into an insulated casserole tote to keep the sliders warm until it’s time to eat.
Recipe Notes and Expert Tips
I always find that a few little details make these sliders come out even better, so here are my best tips:
- Toast the rolls lightly: Keep an eye on the broiler so the bread gets golden but doesn’t burn.
- Add lettuce after baking: Wait until the end so it stays crisp instead of wilting in the oven.
- Swap cheddar: Feel free to use American cheese slices for a smoother melt and milder taste. Whichever you choose, layer the cheese twice before and after the beef mixture for an ultimate cheesy bite.
- Try other protein: Use ground beef for the juiciest flavor, lean ground beef for a lighter option, ground turkey for a milder taste, or ground chicken for a softer texture.
- Make burger patties instead: You can shape the ground beef or other ground meats into burger patties and layer them in the rolls instead of using crumbled beef if you prefer a structured, mini-burger feel.
- Customize the rolls: Slider buns work just as well as Hawaiian rolls. If the buns are plain, simply sprinkle sesame seeds on top before baking for a more traditional burger look and a closer feel to the classic Big Mac style.
- Sharpen and balance flavor: Use kosher salt for cleaner, more even seasoning, or if you like, add yellow mustard to the sauce for extra tang.
- Boost crunch and tang: Use shredded iceberg lettuce for the classic fast-food crunch and add dill pickle slices for a more tangy bite. These make the sliders taste even closer to a real Big Mac.
How to Store Leftovers
Store any leftovers in an airtight container in the refrigerator for up to 3–4 days. You can warm them in the oven, microwave, or even an air fryer. These stackable glass containers with snap-on lids help keep everything fresh.
These sliders don’t freeze well because of the lettuce and sauce, so it’s best to enjoy them fresh or within a few days.
What to Serve With Big Mac Sliders
Big Mac Sliders are filling on their own, but they’re even better with sides like crispy French fries, onion rings, or a simple salad.
You can also serve them with tater tots, sweet potato fries, or classic party foods like chips and dip or coleslaw when you’re serving a crowd.
More Easy Recipes for You to Try at Home
I’ve got plenty of other classic faves that are just as fun and easy to pull off at home as these sliders:
- Big Mac Crunchwraps
- Copycat Raising Cane’s Tenders
- Ham and Swiss Sliders
- Philly Cheesesteak
- Sloppy Joe
Equipment
Ingredients
For the Sliders:
- 1 pound ground beef
- 1 tablespoon olive oil
- ½ cup white onion finely diced
- Salt and pepper to taste
- 12 Hawaiian rolls kept connected
- 2 tablespoons melted butter
- ½ teaspoon garlic powder
- 8 slices cheddar cheese
- Fresh lettuce shredded
For the Big Mac Sauce:
- ½ cup mayonnaise
- 2 tablespoons sweet pickle relish
- 1 tablespoon grated onion
- 2 tablespoons mustard
- 1 teaspoon white vinegar
- ½ teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon salt
Instructions
- Cook the ground beef in a skillet over medium heat until it begins to brown. Add the diced onion and a sprinkle of garlic powder, then continue cooking until the beef is fully browned and the onion is soft. Season with salt and pepper, then remove from heat.1 pound ground beef, 1 tablespoon olive oil, ½ cup white onion, Salt and pepper
- Slice the Hawaiian rolls in half horizontally. Brush cut sides with melted butter and sprinkle with garlic powder.12 Hawaiian rolls, 2 tablespoons melted butter, ½ teaspoon garlic powder
- Place cut-side up on a baking dish and broil on low for 3–5 minutes until golden. Watch closely to avoid burning.2 tablespoons sweet pickle relish, 1 tablespoon grated onion, 2 tablespoons mustard, 1 teaspoon white vinegar, ½ teaspoon paprika, ½ teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon salt
- In a small bowl, mix the mayonnaise, sweet pickle relish, onion, mustard, white vinegar, paprika, onion powder, garlic powder, and salt until smooth. Set aside.½ cup mayonnaise
- Spread Big Mac sauce evenly over both the bottom and top halves of the toasted rolls. Layer 4 slices of cheddar cheese over the bottom half. Spoon the cooked beef mixture evenly over the cheese.8 slices cheddar cheese
- Add the remaining 4 slices of cheese and shredded lettuce. Cover with the top half of the rolls. Brush the tops of the rolls with olive oil.Fresh lettuce
- Bake in a preheated 350°F (180°C) oven for 10–15 minutes, or until the cheese is melted and the tops are golden. Slice along the seams to create individual sliders.
- Serve warm and enjoy!
Video
Notes
- Toast the rolls lightly: Keep an eye on the broiler so the bread gets golden but doesn’t burn.
- Add lettuce after baking: Wait until the end so it stays crisp instead of wilting in the oven.
- Swap cheddar: Feel free to use American cheese slices for a smoother melt and milder taste. Whichever you choose, layer the cheese twice before and after the beef mixture for an ultimate cheesy bite.
- Try other protein: Use ground beef for the juiciest flavor, lean ground beef for a lighter option, ground turkey for a milder taste, or ground chicken for a softer texture.
- Make burger patties instead: You can shape the ground beef or other ground meats into burger patties and layer them in the rolls instead of using crumbled beef if you prefer a structured, mini-burger feel.
- Customize the rolls: Slider buns work just as well as Hawaiian rolls. If the buns are plain, simply sprinkle sesame seeds on top before baking for a more traditional burger look and a closer feel to the classic Big Mac style.
- Sharpen and balance flavor: Use kosher salt for cleaner, more even seasoning, or if you like, add yellow mustard to the sauce for extra tang.
- Boost crunch and tang: Use shredded iceberg lettuce for the classic fast-food crunch and add dill pickle slices for a more tangy bite. These make the sliders taste even closer to a real Big Mac.
Nutrition
About the Author
Hey there! I’m Mandy
Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.
She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.
She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.
