Hey y'all! If you love the iconic flavors of a certain double-decker burger but want something bite-sized, fun, and totally irresistible, these Mini Big Mac Cheesy Cheeseburgers are your new go-to. They’re stacked, saucy, ultra-juicy, and perfect for game day, parties, or a family-friendly weeknight dinner. Let’s get cooking!
Yield: 6 double-decker sliders (12 mini patties) | Serves: 4–6
Prep Time: 18 minutes | Cook Time: 12 minutes | Total Time: 30 minutes
Why You’ll Love These Mini Big Mac Cheesy Cheeseburgers
- All the iconic flavors—tangy special sauce, crunchy lettuce, melty cheese—in a handheld slider.
- Quick cook time with simple steps you can batch on a skillet or griddle.
- Perfect for parties, game days, or fun weeknight dinners kids and adults devour.
- Customizable with easy swaps like turkey, spicy add-ins, or lettuce wraps.
- Make-ahead friendly: sauce and prep can be done hours in advance.
Ingredients for Mini Big Mac Cheesy Cheeseburgers
For the Big Mac–style special sauce:
- ½ cup mayonnaise
- 2 tablespoons sweet pickle relish
- 1 tablespoon yellow mustard
- 1 teaspoon white vinegar
- ½ teaspoon onion powder
- ½ teaspoon paprika
- ¼ teaspoon garlic powder
- ½ teaspoon granulated sugar
- Pinch ground turmeric (optional, for color)
For the sliders:
- 1 ½ pounds (680 g) 80/20 ground beef
- 1 ½ teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 6 sesame slider buns (about 2.5–3 inches) + 6 extra slider bottoms for the center “club” buns (or trim 6 tops flat)
- 6 slices American cheese, halved (12 half-slices)
- ½ cup very finely minced white onion
- 2 cups finely shredded iceberg lettuce
- 24 dill pickle chips
- 1 tablespoon neutral oil (canola or avocado) for searing
- 1 tablespoon unsalted butter for toasting buns
Directions: How to Make Mini Big Mac Cheesy Cheeseburgers
Mix the Big Mac–style special sauce
- In a small bowl, whisk together mayonnaise, relish, mustard, vinegar, onion powder, paprika, garlic powder, sugar, and turmeric until smooth. Cover and chill while you prep the patties (flavor blooms in 10–15 minutes).
Form the mini cheeseburger patties
- In a bowl, gently combine ground beef with salt and pepper. Divide into 12 portions (about 2 oz/56 g each), roll into balls, then press into 2.5–3 inch patties about ½ inch thick. Make a shallow dimple in the center of each to prevent doming. Refrigerate 10 minutes to firm up.
Sear the patties for juicy, cheesy goodness
- Heat a cast-iron skillet or griddle over medium-high until just smoking (about 2–3 minutes). Add oil, then cook patties in two batches: 2 minutes on the first side, flip, top each with a half-slice of American cheese, and cook 1–2 minutes more, until the cheese melts and the centers reach 160°F. Use an instant-read thermometer for accuracy; keep cooked patties warm on a rack.
Toast the sesame slider buns
- Spread cut sides of buns with butter. Toast cut-side down in the skillet for 30–60 seconds until golden, or bake at 350°F for 3–4 minutes on a sheet pan. Set aside the 6 extra bottoms to use as the middle “club” layer.
Assemble your Mini Big Mac Cheesy Cheeseburgers
- For each slider: bottom bun + 1–2 teaspoons sauce + pinch of minced onion + handful of shredded lettuce + 2–3 pickle chips + cheesy patty + middle “club” bun + 1–2 teaspoons sauce + pinch of onion + lettuce + second cheesy patty + more pickles (optional) + top bun. Press gently to set the stack.
Optional: Add the classic “club” middle bun
- If you don’t have extra bottoms, trim 6 top buns flat to create 6 thin “club” pieces; lightly toast and build as above.
Notes & Make-Ahead Tips
- Safety first: ground beef should reach an internal temperature of 160°F; see the official chart at FoodSafety.gov.
- Toasting buns builds flavor and keeps them from getting soggy. Here’s a helpful guide on methods from The Kitchn.
- Make-ahead: sauce can be made up to 5 days ahead; patties can be formed and chilled for up to 24 hours (cover tightly).
Fun Variations: Mini Big Mac Sliders
- Spicy Jalapeño Kick: add sliced jalapeños and swap in pepper jack for a fiery twist.
- Turkey Minis: use 93% lean ground turkey, add 1 tablespoon oil to the skillet, and cook to 165°F.
- Low-Carb Lettuce Wraps: skip buns and wrap each stack in crisp iceberg or romaine leaves.
Required Equipment
- 12-inch cast-iron skillet or flat-top griddle
- Mixing bowls and whisk
- Measuring cups and spoons
- Chef’s knife and cutting board
- Sheet pan (for toasting buns)
- Fish spatula or burger spatula
- Instant-read thermometer
Storage & Reheating
- Refrigerate cooked patties (and extra sauce) in airtight containers: patties 3–4 days; sauce up to 1 week. Store buns, lettuce, pickles, and onions separately.
- Reheat patties on a skillet over medium heat 2–3 minutes per side or in a 300°F oven for 8–10 minutes until hot.
- Freeze cooked patties up to 3 months (wrap individually). Thaw overnight in the fridge, then reheat as above. Assembled Mini Big Mac Cheesy Cheeseburgers don’t freeze well.
Perfect Pairings & Serving Ideas
- Crispy fries or sweet potato fries and a side of extra pickles.
- Classic diner vibes: thick chocolate or vanilla milkshakes.
- Fresh sides: simple coleslaw, chopped salad, or corn on the cob.
- Drinks: ice-cold lager, pale ale, or sparkling iced tea.
Pro Tips for Copycat Big Mac Minis
- Use true American cheese for the dreamiest melt; see why it’s a burger all-star at Serious Eats.
- Ultra-fine onion mince is key: tiny pieces give that classic flavor without overpowering each bite.
- Don’t overwork the beef—mix lightly and press a small dimple into each patty to keep them flat and juicy.
FAQ: Mini Big Mac Cheesy Cheeseburgers
Can I cook the patties in the oven or air fryer?
Yes. Oven: 425°F on a foil-lined sheet, 8–10 minutes total, flipping at 5 minutes; add cheese for the last minute. Air fryer: 400°F for 5–7 minutes, flipping halfway. Always verify 160°F internal temp.
What if I don’t have sesame slider buns?
Use plain slider buns and sprinkle a pinch of sesame seeds onto the buttered cut sides before toasting, or use mini potato rolls for extra softness.
How can I scale this for a crowd?
Double everything for 12 sliders (24 patties). Keep cooked patties warm on a 200°F oven rack and toast buns in batches on a sheet pan.
Store any leftover Mini Big Mac Cheesy Cheeseburgers components separately to keep everything fresh and crisp for round two!
Ingredients
- 1 lb (450 g) ground beef (80/20)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 12 mini slider buns or 12 dinner rolls
- 6 slices American cheese, halved (12 halves)
- 1 cup shredded iceberg lettuce
- 12 thin dill pickle slices
- ¼ cup finely diced onion
- 2 tablespoon unsalted butter, melted (for toasting buns)
- ⅓ cup mayonnaise
- 2 tablespoon ketchup
- 1 tablespoon sweet pickle relish
- 1 teaspoon yellow mustard
- 1 teaspoon white vinegar
Instructions
-
1Make the special sauce: In a small bowl combine mayonnaise, ketchup, sweet pickle relish, yellow mustard and white vinegar. Stir until smooth and refrigerate until assembly.
-
2Prepare the patties: In a bowl mix ground beef, salt, pepper and garlic powder gently until combined. Divide into 12 equal portions and form thin patties slightly larger than the buns.
-
3Cook the patties: Heat a large skillet or griddle over medium-high heat. Cook patties 2–3 minutes per side until browned and cooked through. During the last minute, place half a slice of American cheese on each patty to melt.
-
4Toast the buns: Brush cut sides of the slider buns with melted butter and toast them in a skillet or under a broiler until lightly golden.
-
5Assemble the mini Big Macs: Spread a teaspoon of special sauce on the bottom bun, add a cheeseburger patty, a slice of pickle, a sprinkle of diced onion and shredded lettuce. Top with the bun and repeat for remaining sliders.
-
6Serve warm: Arrange on a platter and serve immediately while cheese is melty, with extra sauce on the side if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!