Dinner for a crowd just got easier with these Sheet Pan Sliders with Copykat Big Mac Sauce. The perfect juicy burger with your favorite burger sauce just became effortless.
Making sliders can be a bit daunting. I just don’t think the mini, grilled patty versions stay juice or taste all that good. And then they are just so small you need to make so many of them to be able to feed a crowd.
When I started making sliders in a pan, it was life changing. I was able to make them all the time and it was an easy dinner fix. Now there are more teenagers at my house all the time and they have quite the appetite. I make two trays of these Sheet Pan Sliders at a time and dinner is served.
The kids love the copykat Big Mac Sauce and I love how simple this is to make and clean up. It’s perfect for game day, fourth of July, Olympic watching or midweek dinner. I can’t think of an occasion where these would not be happily received.
Add lots of dried, minced onion to the bottom of the sheet pan.
Press the meat into sheet pan on top of the onion with a good amount of seasoning salt.
The meat will shrink away from the edge of the pan, just like when you cook a burger in a pan or on the grill. After the meat cooks I add slices of cheese on top, letting them melt for a couple of minutes in the oven.
It’s easy to cut the burgers in squares with a pizza cutter.
Just add the meat to your slider buns with a spatula.
And then add some pickles.
And Copykat Big Mac Sauce.
They’re hard to resist.
Let me know if you make these!
There are so many easy meals you can make for game day. I love these Chicken Nachos with Avocado, they are so good. My eye is on these Bacon-Wrapped Grilled Chicken Skewers. Three cheers for Crockpot Chicken Wings. Buffalo Crispy Smashed Potatoes will round out any game day meal. And there is nothing more yummy than Crock Pot Chicken Tacos for the win.
One year ago I made Slow Cooker Thai Pork and you will love it as much as I do. Four years ago this Slow Cooker Pulled Pork Chile Verde blew my mind. Seven years ago these Pomegranate-Balsamic Glazed Carrots made the perfect side dish. Eight years ago Egg Foo Yong became one of my favorite dishes. Nine years ago this Cherry-Pineapple Cinnamon Crunch Dump Cake satisfied my sweet tooth.
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If you want to make these sliders in a smaller pan, you can find that recipe here.
Sheet Pan Sliders with Copykat Big Mac Sauce
Ingredients
Burgers:
- dried minced onion
- 4 lbs Ground chuck (80/20)
- seasoning salt
- 8 slices of extra sharp cheddar cheese
- 30 sliced dill pickle rounds
- 15 dinner/slider rolls, any brand
Copykat Big Mac Sauce
- 1 cup mayonnaise
- 1/3 cup hamburger relish (it's sweet-found next to the pickle relish)
- 1/4 cup Thousand Island dressing
- 1 Tablespoon granulated sugar
- 1 Tablespoon dried minced onion
- 1/4 teaspoon black pepper
Directions
- To make the Big Mac sauce, combine all ingredients and place in a squeeze bottle. This can be made ahead and kept in the fridge for a month.
- Preheat oven to 400 degrees F.
- Sprinkle dried minced onion on the bottom of a 17 x 12 sheet pan. Use as much as you like.
- Press ground chuck into pan, on top of onions until it completely covers the bottom. Sprinkle with a generous amount of seasoning salt.
- Bake in oven for 25 minutes.
- The meat will shrink in the oven. After 25 minutes remove and cover with slices of cheese. Place meat back in the oven for two minutes until the cheese is melted.
- With a pizza cutter or a knife, slice the meat into 15 square rolls.
- Place the meat in between the bun with some of the onion and pop on a few dill pickles. Drizzle with Big Mac Sauce. You are ready to serve.
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Margaret Swezea says
4 lbs of ground chuck divided into 15 sliders equals 0.26 lb per slider. Even with shrinkage of 80/20 ground chuck that seems like it would be too big for a slider. What do you think?
I’m definitely going to try the Copykat Big Mac Sauce!
Cathy says
It’s actually the perfect size for dinner rolls and better for serving a crowd, since everyone is good with one or two.
Dolores Hunt says
Can’t wait to try these Cathy!
Cathy says
Enjoy.
Pat says
Want to make these next week end for guests. How would you heat from fridge if made ahead? Would I put sauce on right before reheating? Thanks
Cathy says
Hmmm, I’m assuming your are going to assemble them and remove them from the pan? I just reheat them individually in the microwave because the steam will keep them from drying out. Do not add sauce until serving. However, they are best when made fresh.
Lisa says
Won’t the grease bubble over in the oven how does it not do that ??
Cathy says
Not with a lipped baking pan.
Nicole says
What brand of dinner rolls do you use?
Cathy says
I use the ones my market bakes in their bakery, no brand.
Natalie says
Has anyone tried freezing these? I need to make like 60 of them for a birthday party. I would like to make them ahead and be able to bake them the day of. I also think they would be great to keep in the freezer for my son and husband to grab and heat up.
Cathy says
I would not freeze them…serve them right out of the oven.
carole says
I have to say I make these quite often. I make them a day or two ahead of time, assemble them with pickles, no sauce and put them in a cupcake carrier. I take them camping when my pals and I go on a long weekend of horse back riding…and we put two a piece in our saddle bags and they are perfect on the trail!! They are good with mustard and taste just like crystal burgers!!
Karen says
Can you do this with half the amount for a smaller crowd (aka just my family)?
Cathy says
Sure. But use a smaller pan.
Jennifer says
Love these so much, they are so good!
george says
Wow we loved these!
Cathy says
Awesome!
Ben says
We love these.
belle says
These beef sliders were so good!
Cathy says
They really are.
Josie says
This turned out incredible. Loved them.
John t says
Has anyone tried these with ground turkey instead of beef?
Mary says
With 80/20 hamburger you would have a lot of grease in the pan – how do you get rid of the grease before you assemble the burgers?
They look delicious – can’t wait to make them.
Thanks,
Cathy says
You will have a lot of grease, which is how they stay moist. You assemble them out of the pan.