Mini Big Macs (Print Version)
# Ingredients:
→ For the Burger Patties
01 -
1 lb ground beef (preferably 80/20 for a juicy patty)
02 -
Salt and pepper, to taste
03 -
1 tablespoon onion powder
04 -
1 tablespoon garlic powder
05 -
1 tablespoon Worcestershire sauce (optional)
→ For the Big Mac Sauce
06 -
½ cup mayonnaise
07 -
2 tablespoons mustard
08 -
2 tablespoons ketchup
09 -
1 tablespoon white vinegar
10 -
1 tablespoon sweet pickle relish
11 -
1 teaspoon onion powder
12 -
1 teaspoon garlic powder
13 -
1 teaspoon paprika
14 -
Salt and pepper to taste
→ For Assembling the Mini Big Macs
15 -
12 small slider buns (preferably with sesame seeds)
16 -
2 slices of cheddar cheese (cut into small squares or strips)
17 -
1 cup shredded iceberg lettuce
18 -
¼ cup finely diced onions
19 -
¼ cup pickle slices
# Instructions:
01 -
Divide ground beef into 10-12 equal portions. Roll into balls and flatten into small patties. Make a slight indentation in the center of each patty to prevent bulging.
02 -
Season both sides with salt, pepper, onion powder, garlic powder, and Worcestershire sauce if using.
03 -
Heat a skillet over medium-high heat. Cook patties for 3-4 minutes per side until desired doneness.
04 -
In a bowl, combine mayonnaise, mustard, ketchup, vinegar, relish, onion powder, garlic powder, paprika, salt, and pepper. Stir until smooth. Refrigerate for 10 minutes if time allows.
05 -
Slice slider buns in half. Lightly butter cut sides if desired and toast until golden brown, about 1-2 minutes.
06 -
Spread sauce on bottom buns. Top with patties, cheese, lettuce, onions, and pickles. Add more sauce to the top buns and complete the burgers.
07 -
Serve immediately while warm.
# Notes:
01 -
Using 80/20 ground beef gives you juicier patties.
02 -
The sauce can be made ahead and stored in the refrigerator for up to a week.
03 -
For authentic flavor, look for slider buns with sesame seeds.
04 -
These mini burgers are perfect for parties and game day gatherings.