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Big Mac Sliders

Big Mac sliders with thin, browned beef patties, melted American cheese, and a tangy special sauce layered on toasted slider buns. The assembly creates mini cheeseburger stacks with crunchy pickles and shredded lettuce in every bite.
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Prep Time 35 minutes
Cook Time 15 minutes
Total Time 50 minutes
Servings: 24 servings
Course: Dinner
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Slider buns
  • 24 slider buns Use slider-sized buns.
Beef and cheese
  • 2 lb ground beef
  • 12 slice American cheese Sliced to top each patty.
Toppings
  • 1 cup shredded lettuce
  • 0.5 cup diced pickles
Special sauce
  • 0.5 cup mayonnaise
  • 2 tbsp ketchup
  • 1 tbsp yellow mustard
  • 1 tsp sugar
  • 1 tsp white vinegar
Seasoning
  • 0.25 tsp salt and pepper, to taste Season patties to taste.

Equipment

  • 1 cast iron skillet
  • 1 sheet pan

Method
 

Make the special sauce
  1. Whisk mayonnaise, ketchup, mustard, sugar, and white vinegar together until smooth and creamy, about 1 to 2 minutes. You want a pourable sauce with no visible sugar granules.
Cook the beef patties
  1. Form the ground beef into thin, slider-sized patties and season with salt and pepper on both sides. Keep them thin so they cook quickly on the skillet.
  2. Heat a cast iron skillet over medium-high heat until hot, about 2 to 3 minutes. Add patties and cook until browned and cooked through, flipping once after 3 to 4 minutes.
  3. Top each patty with American cheese and cook until melted, about 1 to 2 minutes. The cheese should look glossy and fully melted over the beef.
Assemble and bake the sliders
  1. Place the bottom half of the slider buns in a sheet pan or baking dish in an even layer. Nestle them so they sit flat for topping and coverage.
  2. Layer cheeseburger patties over the buns, then top with shredded lettuce and diced pickles. Drizzle special sauce over the lettuce and pickles so it spreads between layers.
  3. Cover with the other half of the slider buns and bake at 350°F for 8 to 10 minutes until warmed through. Watch for lightly toasted tops and hot, bubbly cheese under the buns.
  4. Let the sliders rest for 3 to 5 minutes after baking, then serve warm. This helps the sauce set slightly so the mini stacks hold together.

Notes

Pro tip: smash the patties thin so they cook quickly and fit neatly on the small slider buns. Store assembled sliders covered in the refrigerator up to 3 days; rewarm at 325°F until hot through. Freezing is not recommended because the lettuce and sauce texture softens. For a dairy-light option, use reduced-fat American-style cheese while keeping the same sauce and topping structure.