Slider Turkey Big Mac Burger

I was probably 25 before I realized you could make a Big Mac at home that actually tasted better than the drive-thru version. Growing up, McDonald’s was the only place to get that special sauce and layered burger experience we all craved.

Then I discovered you could swap the beef for ground turkey and still get all those classic Big Mac flavors. Turkey keeps things lighter without losing any of the good stuff—the pickles, lettuce, cheese, and that tangy sauce we can’t get enough of. Plus, making it at home means you control the quality of everything that goes into it.

What Kind of Ground Turkey Should I Use?

For these burgers, you’ll want to pick up ground turkey that’s around 85-93% lean – this gives you enough fat to keep the patties juicy without being greasy. Avoid the super lean 99% fat-free ground turkey since it tends to dry out quickly and can make your burgers taste like cardboard. If you can find ground turkey that’s a mix of dark and white meat, that’s your best bet for flavor and moisture. When you’re at the store, look for packages that feel firm and cold, and check the sell-by date to make sure you’re getting the freshest option available.

Options for Substitutions

This turkey burger recipe is pretty forgiving when it comes to swaps and substitutions:

• Ground turkey: You can easily swap ground turkey for ground chicken, lean ground beef, or even ground pork. Just keep in mind that turkey and chicken are leaner, so don’t overcook them or they’ll dry out.
• Hawaiian slider rolls: Regular hamburger buns work great too, or try brioche buns for extra richness. You could even use regular sandwich bread if that’s what you have on hand.
• Cheddar cheese: American cheese is the classic Big Mac choice, but Swiss, provolone, or even pepper jack will work. For a lighter option, try reduced-fat cheese slices.
• Greek yogurt in sauce: If you don’t have Greek yogurt, you can use all mayonnaise instead – just increase the mayo to about 1/2 cup total. Sour cream also works as a substitute.
• Dijon mustard: Regular yellow mustard works fine if that’s what you have. You might want to use a bit less since yellow mustard can be milder.
• Apple cider vinegar: White vinegar or even a squeeze of lemon juice will give you that tangy kick if you’re out of apple cider vinegar.
• Romaine lettuce: Iceberg lettuce is actually more traditional for Big Mac style burgers, but any crisp lettuce like butter lettuce or even cabbage slaw will work.

Watch Out for These Mistakes While Cooking

The biggest mistake when cooking ground turkey is overcooking it, which turns your juicy burgers into dry hockey pucks – since turkey is leaner than beef, cook it just until it reaches 165°F and no longer.

Another common error is not letting the meat rest for a few minutes after seasoning, so mix your spices into the turkey and let it sit for 10-15 minutes before forming patties to allow the flavors to develop.

Don’t press down on the patties while they’re cooking, as this squeezes out all the juices and creates tough, dry burgers – just let them cook undisturbed for about 4-5 minutes per side.

Finally, make your special sauce ahead of time and let it chill in the fridge for at least 30 minutes, which allows all those flavors to meld together and taste much better than if you use it right away.

What to Serve With Turkey Big Mac Burgers?

These turkey big mac burgers are pretty hearty on their own, but they pair perfectly with classic burger sides like crispy french fries or sweet potato fries for that full diner experience. A simple coleslaw or potato salad works great too, especially since the creamy textures complement the special sauce in the burgers. If you want something lighter, try serving them with baked potato chips or a fresh fruit salad to balance out all those rich flavors. For a fun party setup, consider adding some onion rings or corn on the cob to round out your burger feast.

Storage Instructions

Store: These turkey big mac burgers are best enjoyed fresh, but you can store assembled burgers wrapped individually in foil or plastic wrap in the fridge for up to 2 days. I actually prefer to store the cooked turkey patties and sauce separately from the fresh toppings, then assemble when ready to eat so the buns don’t get soggy.

Make Ahead: The turkey patties can be cooked up to 3 days ahead and stored in the fridge, which makes weeknight dinners super easy. The special sauce also keeps well in the fridge for up to a week in a sealed container. Just prep your fresh veggies the day you plan to serve for the best crunch.

Reheat: Warm up the turkey patties in a skillet over medium heat for about 2-3 minutes per side, or pop them in the microwave for 30-45 seconds. If you’ve got fully assembled burgers, wrap them in a damp paper towel and microwave for about 1 minute, though they’re honestly better when you reheat the components separately.

Preparation Time	15-20 minutes
Cooking Time	20-30 minutes
Total Time	35-50 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2100-2300
• Protein: 150-160 g
• Fat: 90-100 g
• Carbohydrates: 200-220 g

Ingredients

For the turkey filling:

• 1/2 tsp onion powder
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp garlic powder
• 1 tbsp avocado oil (or any neutral oil)
• 1 lb ground turkey (freshly ground for better texture)

For the burger sauce:

• 1 tsp apple cider vinegar
• 1/4 tsp paprika
• 1/2 tsp garlic powder
• 1/3 cup plain greek yogurt (non-fat works well)
• 1.5 tbsp dijon mustard (for tangy Big Mac flavor)
• 1 tsp honey
• 1 tbsp ketchup
• 2 tbsp mayonnaise (I use Hellmann’s)
• Salt and black pepper, as needed

To assemble the sliders:

• 4 to 6 cheddar cheese slices
• 1 tbsp melted butter, optional (for toasting buns)
• 2 tomatoes (sliced into 1/4-inch rounds)
• 1/2 to 1 cup pickle slices
• 12 hawaiian slider rolls (lightly toasted for better texture)
• 1 heart romaine (chopped into bite-sized pieces)
• 1/2 sweet onion (diced into 1/4-inch pieces)
• Sesame seeds, optional (adds nice crunch)

Step 1: Prepare the Big Mac Sauce and Mise en Place

• 1/3 cup plain greek yogurt
• 2 tbsp mayonnaise
• 1 tbsp ketchup
• 1.5 tbsp dijon mustard
• 1 tsp honey
• 1 tsp apple cider vinegar
• 1/2 tsp garlic powder
• 1/4 tsp paprika
• Salt and black pepper, as needed
• 1/2 sweet onion, diced
• 1 heart romaine, chopped
• 2 tomatoes, sliced
• 1/2 to 1 cup pickle slices

While your ingredients are gathering, whisk together the Greek yogurt, mayonnaise, ketchup, Dijon mustard, honey, and apple cider vinegar in a small bowl until smooth and combined.

Season with the garlic powder, paprika, and a pinch of salt and black pepper to taste.

I like to make this sauce first because it needs no cooking and can chill slightly while you prep everything else, which actually helps the flavors meld.

While the sauce rests, prepare all your vegetables: dice the sweet onion into 1/4-inch pieces, chop the romaine into bite-sized pieces, slice the tomatoes into 1/4-inch rounds, and have your pickle slices ready in a bowl.

This prep work ensures smooth assembly later.

Step 2: Toast the Slider Rolls

• 12 hawaiian slider rolls
• 1 tbsp melted butter, optional
• Sesame seeds, optional

Preheat your oven to 350°F.

Carefully slice each Hawaiian roll in half horizontally.

Arrange all the roll halves (both tops and bottoms) cut-side up on a baking sheet.

If using melted butter, lightly brush the top surface of each roll half with it, then sprinkle sesame seeds over the buttered tops if desired.

Toast the rolls in the preheated oven for about 3-4 minutes until they’re lightly golden and slightly crispy—this prevents them from getting soggy when assembled and adds nice texture to each bite.

Step 3: Cook the Ground Turkey Patties

• 1 lb ground turkey
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1 tbsp avocado oil

Heat the avocado oil in a large skillet over medium-high heat.

While it heats, combine the ground turkey with salt, black pepper, garlic powder, and onion powder in a bowl, mixing gently with your hands until just combined—don’t overwork the meat or it’ll become dense.

Once the oil shimmers, add the seasoned turkey to the pan and cook for 8-10 minutes, breaking it up with a spoon as it cooks into crumbles.

I find that freshly ground turkey cooks more evenly and has better texture than pre-ground, so it’s worth seeking out at the butcher counter.

Cook until the turkey is fully opaque with no pink remaining, then remove from heat.

Step 4: Assemble and Melt the Cheese

• cooked ground turkey from Step 3
• 4 to 6 cheddar cheese slices
• toasted slider roll bottoms from Step 2

Remove the toasted roll bottoms from the oven and place them on a clean baking sheet.

Distribute the cooked turkey from Step 3 evenly among the bottom rolls, creating a thin, even layer.

Tear or cut the cheddar cheese slices into appropriate sizes and place them directly on top of the warm turkey—the residual heat will help them start melting.

Return the baking sheet to the 350°F oven for 5-7 minutes, just until the cheese is fully melted and slightly gooey.

Don’t bake longer than this or your rolls will dry out.

Step 5: Assemble the Sliders and Serve

• assembled sliders from Step 4
• lettuce, tomatoes, pickles, and onion from Step 1
• Big Mac sauce from Step 1
• toasted slider roll tops from Step 2

Remove the cheesy turkey sliders from the oven and quickly layer them while everything is still warm.

Starting with the bottom bun and melted cheese as your base, add a small handful of chopped romaine lettuce, then 2-3 slices of tomato, a few pickle slices, and a small pinch of the diced sweet onion.

Spoon about 1 teaspoon of the Big Mac sauce from Step 1 directly onto the lettuce (this prevents the bottom bun from getting soggy too quickly).

Finally, place the toasted roll top on each slider.

Serve immediately while the cheese is still melted and the buns are warm—these sliders are best enjoyed right away.