Close your eyes and imagine that first bite: the pillowy sweetness of a toasted Hawaiian roll, the sizzle of savory beef, and that unmistakable, tangy secret sauce hitting your tongue. Then comes the crunch—cold, crisp lettuce and snappy dill pickles that cut right through the rich, melted cheddar. If you are hosting a crowd this Sunday, the last thing you want is to spend the whole game flipping individual burgers.
I get it. You want to be on the couch with a drink, not tethered to a hot stove. These sliders solve everything. They deliver every bit of that nostalgic fast-food flavor in one easy, pull-apart tray. I have perfected this method to ensure you get a golden, buttery crust without a soggy bun in sight.
- Dietary: Meat-Lover (Contains Gluten/Dairy)
- Total Time: 40 Minutes
- Difficulty: Easy
- Cost per Serving: ~$2.50
Why This Recipe Works
The magic lies in the structural integrity of the King’s Hawaiian rolls. Their dense, soft crumb absorbs the flavors of the sauce without falling apart. By whisking our own sauce with French dressing and sweet relish, we capture that exact vinegary-sweet profile you crave.
I prefer browning the beef with diced onions in a skillet first; this renders out the excess fat so your sliders stay crisp rather than greasy. Baking the entire slab under a foil tent creates a steam-room effect that melts the cheddar into every crevice of the meat, while a final brush of melted butter and sesame seeds provides that iconic sensory finish.
Key Ingredients & Notes
- King Hawaiian Rolls: These provide the necessary sweetness to balance the salty beef. Chef’s Tip: Don’t pull them apart before slicing; cut the entire block horizontally in one go.
- Ground Beef (80/20): You want some fat for flavor, but we will drain it well. Chef’s Tip: Using lean meat can result in a dry slider.
- French Dressing: This is the secret base for the sauce. Chef’s Tip: Use a creamy variety for the smoothest texture.
- Sweet Pickle Relish: This provides the acidity needed to cut through the fat.
Step-by-Step Instructions
Preheat your oven to 350℉ and grab a 9×13 inch baking dish. Mist the dish with nonstick spray so nothing sticks to the bottom. Now, slice your entire pack of rolls horizontally. Lay the bottom half into the dish like a soft, bread carpet.
Next, let’s make the magic happen. Whisk together the mayonnaise, French dressing, relish, minced onion, vinegar, sugar, and salt. It will look exactly like the stuff from the drive-thru. Set half of this aside for later.
Brown the ground beef and diced onion in a large skillet over medium-high heat. Once the meat is crumbles and cooked through, drain every drop of grease. Nobody likes a soggy bun. Spread half of your sauce onto the bottom rolls, then pile on half the beef and all the cheese slices.
Layer the rest of the beef, the pickles, and that shredded lettuce. Slather the remaining sauce onto the inside of the top buns and press them firmly onto your slider mountain. Brush the tops with melted butter, sprinkle those sesame seeds, and cover the dish tightly with foil. Bake for 20 minutes until the cheese is a molten masterpiece. Slice and serve while they are screaming hot!
Expert Tips
To avoid a soggy bottom, always drain your beef in a colander after browning. If your sauce feels too thin, whisk in an extra tablespoon of mayonnaise to tighten the emulsion. If you want an extra crunch, add the shredded lettuce *after* the bake, though the traditional way warms it slightly into a delicious wilt.
Variations & Substitutions
- Make it Spicy: Swap the sweet relish for diced pickled jalapeños.
- Low Carb: Skip the rolls and serve the meat, sauce, and cheese inside large iceberg lettuce cups.
- Cheese Swap: If you aren’t a fan of cheddar, American cheese provides that ultra-creamy, classic melt.
FAQ
I don’t recommend it. The lettuce and pickles lose their texture when thawed. These are best enjoyed fresh!
Store them in an airtight container in the fridge for up to 3 days. Reheat in the oven to keep the bun crisp.
Not at all! It is creamy, sweet, and tangy, making it perfectly kid-friendly.
Recipe updated in 2026 to reflect the most accurate timing and additional insights.
Big Mac Sliders
Equipment
- 9×13-inch baking dish
- Large Skillet
- Whisk
- Colander
- Pastry brush
- Aluminum foil
Ingredients
- 12 ounces king Hawaiian rolls
- 0.5 cup mayonnaise
- 2 Tablespoons French dressing
- 4 teaspoons sweet pickle relish
- 1 Tablespoon minced onion
- 1 teaspoon white vinegar
- 1 teaspoon sugar
- 0.125 teaspoon salt
- 2 pounds ground beef
- 0.5 onion diced
- 0.5 teaspoon seasoned salt
- 1 pinch pepper to taste
- 6 slices cheddar cheese
- 1 cup sliced dill pickles
- 2 cups shredded lettuce
Instructions
- Preheat oven to 350℉ and spray a 9×13 inch baking dish with nonstick spray.
- Slice the block of rolls horizontally and place the bottom half in the baking dish.
- Whisk together mayonnaise, French dressing, relish, minced onion, vinegar, sugar, and salt to create the sauce.
- Cook ground beef and diced onion in a skillet until browned, then drain the grease thoroughly.
- Spread half the sauce on the bottom rolls, top with half the beef, and layer the cheese slices.
- Add the remaining beef, pickles, and shredded lettuce.
- Spread the remaining sauce on the cut side of the top rolls and place them on the sliders.
- Brush the tops with melted butter and sesame seeds, cover with foil, and bake for 20 minutes.
Notes
- Drain the ground beef in a colander after browning to prevent the buns from getting soggy.
- If the secret sauce is too thin, whisk in an extra tablespoon of mayo to thicken the texture.
- For the best results, use cold, fresh shredded lettuce to maintain a bit of crunch after the bake.
