Copy Cat Big Mac Sliders

On the menu tonight – Copy Cat Big Mac Sliders! I rarely eat fast food anymore, but I recently saw a post on FB for these Copy Cat Big Mac sliders and they looked really good. There was also a post for Copy Cat White Castle sliders and those looked good too! The recipe I’m going to share is a combination of the two and it turned out pretty fantastic if I say so myself.

The great thing is that this comes together really quickly, there isn’t anything difficult in making these sliders, no exotic ingredients… just a good ‘ole slider that would be right at home during the week, at a party, game day… they’re delicious crowd-pleasers!

One of the really great things about these sliders is that they are made in the oven! So, it doesn’t matter what the weather is, you can make this meal.

The next time you are thinking about making burgers, I hope you’ll give these sliders a try!

Big Mac Sliders
Big Mac Sliders

Copy Cat Big Mac Sliders

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By Patrick Dulmage Serves: 3-6
Cooking Time: 25-30 minutes

Copy Cat Big Mac Sliders


  • 2 lbs 80/20 ground beef (I like ground chuck
  • 1 pkg slider buns (I used 6 buns for this recipe)
  • 1 packet Lipton Soup mix or equivalent
  • 1/2 finely diced Vidalia Onion
  • 1/4 - 1/2 cup dehydrated onion / dried minced onion
  • 2 Tsp Garlic powder
  • 1/3 cup Thousand Island dressing or make your own (Ketchup, mayo, and relish)
  • Dill pickle slices, at least one per slider
  • 1 cup Shredded lettuce
  • 3-4 slices American cheese



Pre-heat the oven to 375 degrees


On a large sheet tray, spread out the ground beef


Season the ground beef with the Lipton Soup mix, pepper, onions (finely diced and dry), garlic powder, and gently mix (don't over mix)


Once the meat is thoroughly seasoned, form it in to a rectangle roughly the size of the slider buns but a little larger as the meat will shrink a little as it cooks.


Cover with tin foil and put in the pre-heated oven.


Set the timer for 15 minutes.


As the meat cooks, carefully cut the slider buns in half, but leave them all intact - don't separate them.


Spread the Thousand Island dressing on both the tops and bottoms and set aside.


Shred the lettuce


When the timer goes off, remove the tray from the oven, remove the foil, drain any fat, and return to the oven uncovered for another 15-20 minutes.


When the burgers are ready, add the American cheese and return to the oven for a few minutes to let the cheese melt.


Cut the rectangle in half (length-wise) so you have two rows of three sliders. This will make it easier to transfer to the buns.


Dab the hamburger with paper towels to avoid transferring a lot of grease to your burgers. I tilted the pan and drained the fat a second time, then dabbed the burgers with paper towels to get a lot of the excess grease off of them.


Transfer the burgers to the slider buns.


Top with pickles, lettuce, and the bun tops.


Serve with french fries or onion rings.


You'll note I don't have sesame seed buns. I don't feel that the sesame seeds add anything to the taste, texture... anything. If you like them, use sesame seed buns.

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