Who doesn’t ❤️ Big Macs?
I vividly remember the moment I stopped ordering a kids happy meal and fell in love with the Big Mac combo at McDonalds. I was in the 7th grade and while on vacation, my oldest sister Kelly suggested I try it and she promised I wouldn’t regret it. Oh how right she was! So much in fact that later on I started making them at home. And actually, these mini macs are one of the first recipes I posted on this blog 13 (!!!) years ago – our oldest daughter Haileigh gave them the name “mini mac sliders” .
Over these past 13 years, the recipe has changed very little. The Mac sauce is the same *chefs kiss*, but now I press the beef patties thin before griddling, which makes all the difference in my opinion. The sliders are still topped with cheese, finely shredded lettuce and thinly sliced pickle but now I like to serve them with homemade French fries.
A little messy but SO tasty! As they should be.
To Make These Mini Mac Sliders You Will Need:
- ground beef – I use 80/20 ground beef. I let the ground beef come up to room temperature before pressing.
- kosher salt – Enhances the flavor of the beef.
- black pepper – Adds some subtle bite and flavor.
- american cheese – I stack and cut the slices into 4 smaller squares.
- slider buns – Use homemade or store-bought.
- homemade mac sauce – Isn’t a big (or small) mac without it.
- iceberg lettuce – Adds freshness and delicious crunch.
- sliced pickles – I like to slice claussen pickles by hand for these.
To Make Homemade Mac Sauce You Will Need:
- mayonnaise – Lends flavor, richness and creaminess.
- French dressing – Gives this dressing that signature color.
- sweet pickle relish – Adds sweetness, flavor and texture.
- white onion (finely minced) – Lends a sharp, strong onion flavor.
- white vinegar – For a touch of acidity.
- granulated sugar (white) – Lends a touch of sweetness.
- kosher salt – Enhances all the flavors and balances the sweetness.
In a mixing bowl, measure and add 1/2 cup mayonnaise, 2 tablespoons French dressing, 3 tablespoons sweet pickle relish, 2 tablespoons finely minced white onion, 1 teaspoon white vinegar, 1 teaspoon sugar, 1/4 teaspoon kosher salt.
Whisk to combine, cover and refrigerate until ready to use.
Then in a separate large mixing bowl add 1-1/2 pounds of (80/20) ground beef, 1 teaspoon kosher salt and 3/4 teaspoon black pepper.
Mix the ingredients by hand until combined, don’t over mix. I like to wear nitrile (food safe) gloves for this.
Divide the meat mixture in 12 (2-ounce) portions.
Next, place one portion of the meat mixture in between 2 pieces of wax paper and use the flat bottom of a drinking glass to press until thin and flat. Transfer to a large platter or cutting board (I line it with more wax paper) and repeat with the remaining portions.
Preheat a griddle to 350°. Once hot, work in batches (if needed) and cook the patties for 3 minutes on the first side.
Flip, top with 2 squares (technically 1/2 slice) of american cheese and cook 2 to 3 minutes more.
Transfer cooked burgers to a plate or sheet pan and repeat with the remaining burger patties.
I very lightly misted the tops of the slider buns with ghee spray and sprinkled with toasted sesame seeds. This is of course optional.
Spread a spoonful of the mac sauce on the inside of bottom bun.
Then top with a burger patty, shredded lettuce and sliced pickles.
Replace the top of the bun.
Serve with homemade French fries!
FOR THE SAUCE:
- 1/2 cup mayonnaise
- 3 tablespoons sweet pickle relish
- 2 tablespoons French dressing
- 2 tablespoons finely minced white onion
- 1 teaspoon white vinegar
- 1 teaspoon sugar
- 1/4 teaspoon kosher salt
FOR THE BURGERS:
- 1½ pounds ground beef, 80/20
- 1 teaspoon kosher salt
- 3/4 teaspoon black pepper
- shredded iceberg lettuce
- pickle slices
- 6 slices American cheese, cut into fourths (2 squares per burger)
- 12 slider buns
- ghee spray, optional
- toasted sesame seeds, optional
- Ceramic 22-inch Electric Griddle
MAKE THE SAUCE:
- Simply combine all the ingredients, refrigerate until ready to use!
MAKE THE BURGERS:
- Combine the ground chuck with salt and pepper.
- Mix by hand until just combined then divide into 12 (2 ounce) portions.
- Place one portion of the meat mixture in between 2 pieces of wax paper and use the flat bottom of a drinking glass to press them until thin and flat.Transfer to a large platter or cutting board (I line it with more wax paper) and repeat with the remaining portions.
- Preheat a griddle to 350°. Once hot, work in batches (if needed) and cook the patties 3 minutes on the first side. Flip, top with 2 squares (technically 1/2 slice) of american cheese and cook 2 to 3 minutes more.
- Transfer cooked burgers to a plate or sheet pan and repeat with the remaining burger patties.
- I very lightly mist the tops of the slider buns with ghee spray and sprinkled with toasted sesame seeds. This is of course optional.
- Spread a spoonful of the mac sauce on the inside of each bottom bun.
- Top each bottom bun with a burger patty, shredded lettuce and pickle slices. Replace the top of the slider and serve.
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