Big Mac Sliders — For anyone who likes the restaurant version, you’re going to LOVE this copycat Big Mac recipe in handheld slider form! Complete with a COPYCAT Big Mac special sauce, melted cheese, pickles, and tender beef all nestled between soft buttery buns. These EASY sandwiches are a family favorite FAST dinner recipe or make them for events, holidays, or game day parties!
If you’ve ever wanted to recreate the classic Big Mac sandwich at home, my Big Mac sliders recipe is exactly what you need!
The beef is tender and juicy, along with melted American cheese, pickles, ketchup, mustard, and toasted sesame seed buns to give you the perfect homemade big mac.
And I didn’t forget the special Big Mac sauce, either. It’s so easy to whisk together and really makes these big mac sandwiches taste so authentic, yet better because they’re homemade.
Whether you want to make these homemade Big Mac sliders for a guaranteed family favorite dinner where people may be fighting for the last one, or make them for a summer holiday like Memorial Day, Fourth of July, Labor Day, or tailgating and game day events, everyone is going to love these!
They’re easy to make and ready from start to finish in 30 minutes.
Tip: There are lots of photos and step-by-step photos. If you just want the recipe, scroll down until you see it in the recipe card section of the post.
Ingredients in Big Mac Sliders and Sauce
The ingredients in this McDonald’s Special Sauce recipe, otherwise known as Big Mac Sauce, are so common and basic including the following:
- French dressing
- Dill pickle relish
- Dried minced onion
- Granulated sugar
For your copycat Big Mac sliders, you’re going to need the following common and easy to find fridge and pantry staples including:
- Lean ground beef
- Worcestershire sauce
- Garlic powder
- Onion powder
- Hawaiian slider buns
- American cheese
- Ketchup, optional if desired
- Yellow mustard, optional if desired
- Unsalted butter
- Sesame seeds
Note that actual ingredients amounts are found below in the recipe card section of the post so scroll down until you see it.
How to Make Big Mac Sauce (McDonald’s Special Sauce Copycat)
Making big mac sauce at home is as easy as whisking together all the ingredients!
Refrigerate it until you’re ready to use it.
Tips: You can use either 1 whole clove of finely minced garlic OR 1/4 teaspoon dried garlic powder. I find it easier to just use dried garlic, plus you are using it anyway in the burger mixture but do what you prefer.
If you love big mac sauce, double this recipe to make sure you have enough for plenty of dipping when you serve the sliders!
How to Make Big Mac Sliders
Making big mac sliders is fun and easy. Just follow my very straightforward directions:
Step 1: Combine the beef, Worcestershire sauce, garlic and onion powders, and mix together with clean hands.
Step 2: Divide the meat mixture into 9 equally-sized portions, roll into balls, and place them onto a plastic wrap-lined baking tray.
Step 3: Add another sheet of plastic wrap over the top and flatten them with the bottom of a drinking glass until they’re about 3/4-inch thick.
Step 4: Sear the beef patties in a skillet for 3 minutes on each side, cooking in batches to avoid crowding.
Step 5: Place the bottom half of the slider buns in a greased 9×9-inch baking dish and place the seared burger patties on top.
Step 6: Top with cheese.
Step 7: Add the pickle chips and drizzle with ketchup and mustard if you’d like even though this may not be “traditional”.
Step 8: Drizzle with your homemade big mac sauce, top with the bun tops, cover with foil, and bake for 15 minutes.
Step 9: After 15 minutes, uncover, brush with the melted butter, and sprinkle with sesame seeds.
Step 10: Bake for 5 minutes to lightly toast the buns before digging in with extra sauce on the side!
What Kind of Buns are Best?
I am team Hawaiian roll for any kind of slider or sandwich like this. For these I used a 9-count package of Hawaiian slider rolls.
Hawaiian bread is so soft, tender, and complements the tender beef patties and perfectly absorbs the ketchup, mustard, and of course, the special big mac sauce.
However, you can use another type of bread.
Make sure if you are using another type of bread or bun that the size ratio is going to work and you won’t end up with way too much bun or bread for the handheld size of these big mac sliders.
Can I Make Smaller or Bigger Big Mac Sandwiches?
I have experimented with these sandwiches and I find that one pound of ground beef is perfect for 9 sliders and the ratio of meat to bun is perfect.
However, for those wanting to stretch the recipe a bit to 12 sliders, you can use divide the beef into 12 portions and use a 12-count package of slider rolls. Likely they will cook in less time in the oven since each beef patty will be thinner, so reduce the overall baking time by 5 minutes, or as necessary.
If you want your homemade Big Mac slider sandwiches to be a bit larger, use 1 1/2 pounds ground beef. And up the other ingredients by using 3 teaspoons Worcestershire, 1 1/2 teaspoons each of the garlic powder and onion powder, and use a 9-count package of Hawaiian slider buns.
They may take a bit longer to bake through in the oven because they’ll be thicker so add about 5 minutes to the baking time, or as needed.
Can I Double This Recipe?
If all you want to do is just double the recipe, you most certainly can. Double all the ingredients in the special sauce mixture as well as the ground beef mixture.
Make 18 sliders spread over two packages of 9-count Hawaiian slider buns. Bake them side by side in the oven in two 9×9-inch pans.
The baking time should remain roughly the same or possibly increased by a few minutes, but nothing dramatic. You will not need to double the baking time!
What to Serve with the Sliders
I recommend serving the sliders right out of the oven because they’ll be at their best.
How to Store Leftovers
Extra sliders will keep airtight in the fridge for up to 3 days.
However, leftover sliders aren’t at their peak – sandwiches of this nature just aren’t. So I recommend making them when you know they’ll virtually all be consumed.
Sliders don’t freeze well and freezing isn’t recommended.
Tips for the Best Big Mac Sliders and Big Mac Sauce
When you’re making these big mac sliders, I have a few tips that will help you achieve total homemade big mac success!
When you’re mixing together the meat mixture, I always do this by hand. However you can use a wooden spoon. Either way – don’t overmix or your burgers will be tough!
You can to get in there with your hands to divide the beef mixture into 9 portions and then roll them into smooth-shaped balls before flattening them.
For easier cleanup and so that nothing sticks, I recommend lining a large sheet pan or baking tray with plastic wrap, and you can even spray it with cooking spray for extra insurance against sticking.
Place the balls onto the plastic wrap, and then add another sheet of plastic wrap over the top, and then flattening with the base of a drinking glass.
You can use your palm but I find I can get the hamburger patties more uniformly flattened when I use a wide-bottomed drinking glass.
When you’re searing the beef in the skillet, make sure not to overcrowd the patties so cook in batches if necessary.
When you take the patties out after 3 minutes per side, they won’t be cooked through but that’s okay because they continue to cook as the big mac sandwiches bake in the oven.
You can mix up the type of cheese used if you’re looking for something a little unique such as Colby, Monterrey Jack, Pepper Jack, or Swiss. However American is the classic choice.
Sauce lovers like me may want to consider doubling the big mac sauce recipe for dipping your baked sliders into.
The more the merrier when it comes to sauce, for me. It keeps for a week in the fridge and you can dip just about anything into it!
And if you’re not into ketchup and mustard on your at-home copycat sliders, omit them. That’s the beauty of making things at home because you can customize everything at will.
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Big Mac Special Sauce
- 1/2 cup mayonnaise
- 2 tablespoons French dressing
- 1 tablespoon dill pickle relish
- 1 tablespoon dried minced onion
- 1 1/2 teaspoons granulated sugar
- 1 teaspoon white vinegar
- 1 clove garlic finely minced OR 1/4 teaspoon dried garlic powder
- 1/2 teaspoon salt, or to taste
Big Mac Sliders:
- 1 pound lean ground beef (85 to 95% lean)
- 2 teaspoons Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 9 Hawaiian slider rolls
- 4 slices American cheese
- 18 pickle chips
- Ketchup, optional if desired
- Yellow mustard, optional if desired
- 2 tablespoons unsalted butter, melted
- 1 teaspoon sesame seeds
- Special Sauce - Preheat oven to 350F and in a medium bowl, add all the ingredients, whisk to combine, cover, and refrigerate until needed. Tip - Consider making a double batch by doubling all ingredients if you love sauce. Extra sauce will keep airtight in the fridge for up to 1 week and most anything is great dipped into it.
- Big Mac Sliders - To a large bowl, add the ground beef, Worcestershire sauce, garlic powder, onion powder, and using either clean hands or a wooden spoon, mix to combine. Tip - Don't overmix or the sliders will be tough.
- Form 9 equally-sized portions of meat and roll them into balls between your hands.
- Place the balls of meat onto a baking sheet lined with plastic wrap (for both easier cleanup and so nothing sticks; you can spray it with cooking spray to be sure if desired).
- Cover the balls of meat with another sheet of plastic wrap and using a flat-bottomed drinking glass (or your palm), flatten each ball to approximately a 3/4-inch patty.
- To a large skillet, sear the patties over medium-high heat for 3 minutes on each side. Notes - They don't need to be cooked through because they will finish cooking in the oven, you're just searing them to lock in the juices and for flavor. You also don't need to add any oil to your skillet because the natural oil from the beef itself is enough.
- Spray a 9x9-inch baking pan with cooking spray, place the bottom parts of the buns from a 9-count package of Hawaiian slider rolls into the pan.
- Place a burger patty in the center of each bun.
- Top each with the cheese* (it won't be "lined up" one-to-one with each patty but will cover all 9 buns as shown in the photo).
- Add 2 pickle chips to the center of each, evenly drizzle with the optional ketchup and mustard, and add the special sauce, as desired.
- Top with the top half of the slider buns.
- Cover the pan tightly with a sheet of foil and bake covered for 15 minutes. Meanwhile, melt the butter.
- After 15 minutes, remove the pan from the oven, remove the foil, evenly brush the butter over the top of the buns making sure to use it all, evenly sprinkle with sesame seeds, and baked uncovered for 5 minutes to toast the buns lightly.
- Serve immediately by either pulling apart or slicing apart. I like to serve them with extra Special Sauce on the side. Sliders are best warm and fresh. Leftovers will keep airtight in the fridge for up to 3 days, however admittedly sliders aren't great keepers. Freezing is not recommended.
*Other cheese options include Colby, Monterrey Jack, Pepper Jack, or Swiss. However, American is the most classic choice.
Amount Per Serving: Calories: 359Total Fat: 23gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 64mgSodium: 687mgCarbohydrates: 18gFiber: 2gSugar: 5gProtein: 20g
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