Name: Mini Big Mac Cheeseburgers
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 1 lb ground beef (80/20); 8 slider buns or dinner rolls; 8 slices American cheese; 1 cup shredded lettuce; 16 dill pickle slices; 2 tbsp minced onion (rehydrated if using dried); Salt and pepper, to taste; For Big Mac sauce: 1/2 cup mayonnaise; 2 tbsp ketchup; 1 tbsp yellow mustard; 2 tbsp sweet pickle relish; 1 tsp white vinegar; 1 tsp sugar; 1/2 tsp onion powder; 1/2 tsp garlic powder; 1/2 tsp paprika

These Mini Big Mac Cheeseburgers are everything I love about a classic fast food favorite—just in a fun-sized package. With juicy beef patties, tangy pickles, shredded lettuce, and a copycat Big Mac sauce stacked between three layers of soft buns, these mini burgers are the perfect party appetizer or weeknight dinner treat. Mini Big Mac Cheeseburgers

Why I’ll Love This Recipe

I love how these mini burgers pack all the flavor of a traditional Big Mac into a smaller, bite-sized version that’s easier to eat and more fun to serve. They’re great for game day spreads, backyard BBQs, or even just a fun twist on dinner. Plus, I can customize them however I want—different cheeses, more sauce, or even a spicy kick. They’re easy to assemble and just as satisfying as the full-sized version.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ground beef (I like using 80/20 for juicy patties)
Slider buns or dinner rolls
American cheese slices
Shredded lettuce
Dill pickle slices
Minced onion (rehydrated if using dried)
Big Mac sauce (mayonnaise, ketchup, mustard, relish, vinegar, sugar, onion powder, garlic powder, paprika)
Salt and pepper

Directions

I start by dividing the ground beef into small portions and forming them into thin, mini patties slightly larger than the slider buns.
I season each patty with salt and pepper, then cook them in a skillet or on a griddle until nicely browned and cooked through—about 2-3 minutes per side.
While the patties cook, I slice the slider buns horizontally into three layers: top bun, middle slice (from the bottom half), and bottom bun.
I toast the buns lightly on a dry skillet or in the oven for extra flavor and texture.
I mix up the Big Mac sauce in a small bowl if I’m making it from scratch.
To assemble: I spread sauce on the bottom bun, add a few onions, shredded lettuce, a patty, and a slice of cheese.
I top that with the middle bun slice, spread more sauce, onions, lettuce, pickles, and another mini patty.
Finally, I add the top bun and secure everything with a toothpick.

Servings and timing

This recipe makes about 8 mini burgers. Each burger takes around 20-25 minutes total from start to finish, including prep and cooking time.

Variations

Spicy version: I add jalapeños or a dash of hot sauce to the Big Mac sauce.
Low-carb option: I swap out the buns with lettuce wraps.
Cheese swap: I sometimes use cheddar or pepper jack instead of American cheese for a flavor twist.

Storage/reheating

I store leftover mini burgers in an airtight container in the fridge for up to 3 days. To reheat, I place them in the oven at 350°F for 10 minutes or warm them gently in a skillet. I usually remove the lettuce and pickles before reheating and add fresh ones afterward to keep everything crisp.

FAQs

How do I keep the patties from shrinking too much?

I make the patties slightly larger than the buns since they shrink as they cook. Using leaner meat can help reduce shrinkage too.

Can I make these ahead of time?

Yes, I often prep the patties and sauce in advance and keep them in the fridge. I cook and assemble just before serving so they stay fresh.

What’s the best way to toast the buns?

I use a dry skillet or place them under the broiler for a couple of minutes. This gives a nice crisp texture without drying them out.

Can I freeze the patties?

Absolutely. I freeze cooked or raw mini patties in a single layer, then store them in freezer bags. They reheat well in a skillet or oven.

Is there a vegetarian version?

I’ve made these using plant-based ground beef alternatives and they work great. Just adjust the cook time slightly and use a vegetarian cheese and sauce.

Conclusion

These Mini Big Mac Cheeseburgers hit all the right notes—savory, tangy, cheesy, and downright fun to eat. Whether I’m making them for a party or just switching up my dinner routine, they never disappoint. I love how easy they are to make, and they’re always a crowd-pleaser.