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 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 or olive oil

For the burger sauce:

• 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

To assemble the sliders:

• 12 hawaiian or sweet-style slider rolls
• 4 to 6 cheddar cheese slices
• 1/2 sweet onion, diced
• 1/2 to 1 cup pickle slices
• 2 tomatoes, sliced
• 1 heart romaine, chopped
• 1 tbsp melted butter, optional
• Sesame seeds, optional

Step 1: Cook the Ground Turkey

• 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 or olive oil

Preheat the oven to 350 degrees Fahrenheit.

In a large skillet, heat the avocado or olive oil over medium heat.

Add the ground turkey, then season with 1/4 teaspoon salt, 1/4 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder.

Cook, stirring occasionally, until the turkey is fully browned and cooked through, about 10 minutes.

I like to break up the turkey into small pieces to ensure it cooks evenly.

Step 2: Prepare the Slider Buns

• 12 Hawaiian or sweet-style slider rolls
• 1 tbsp melted butter, optional
• sesame seeds, optional

While the turkey cooks, slice the slider rolls in half.

Arrange both the tops (top side up) and bottoms (cut side up) on a sheet pan.

If desired, brush the tops of the buns with melted butter and sprinkle with sesame seeds to add extra flavor and texture.

Step 3: Assemble the Turkey and Cheese Sliders

• cooked ground turkey from Step 1
• 4 to 6 cheddar cheese slices

Spread the cooked ground turkey (from Step 1) onto the cut sides of the bottom buns, gently pressing it down so it stays in place.

Top the turkey evenly with cheddar cheese slices.

I like to make sure the cheese covers the turkey completely for the meltiest sliders.

Step 4: Bake the Sliders

Place the assembled sliders (open-faced, with turkey and cheese) in the preheated oven and bake for 7-10 minutes, or until the tops are golden brown and the cheese has melted.

Step 5: Make the Burger Sauce

• 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

While the sliders are baking, make the burger sauce by combining Greek yogurt, mayonnaise, ketchup, dijon mustard, honey, apple cider vinegar, 1/2 teaspoon garlic powder, 1/4 teaspoon paprika, and a pinch of salt and black pepper to taste.

Stir until well mixed.

For extra tang, I sometimes add a touch more vinegar or mustard.

Step 6: Finish and Serve the Sliders

• 1 heart romaine, chopped
• 2 tomatoes, sliced
• 1/2 to 1 cup pickle slices
• 1/2 sweet onion, diced
• burger sauce from Step 5

Remove the sliders from the oven.

Top each with chopped romaine lettuce, sliced tomatoes, pickle slices, diced sweet onion, and a generous spoonful of burger sauce (from Step 5).

Add the tops of the buns.

Cut into 12 individual sliders and serve immediately.

For a fresh finish, I like to add extra pickles on the side.