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Big Mac Sloppy Joes

Big Mac Sloppy Joes

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Forget fast food. This recipe takes all the best flavors of a Big Mac—the savory meat, the tangy special sauce, and the crunchy toppings—and turns it into a comforting, easy-to-make sloppy joe. It’s a fun and delicious mash-up that will become a family favorite.

Ingredients

Scale

Big Mac Sauce

  • 1 cup mayonnaise
  • 4 tsp ketchup
  • 2 tbsp dill pickle juice
  • 1 tbsp minced dill pickle
  • 1 tbsp yellow mustard
  • 2 tsp white vinegar
  • 1 tsp sea salt
  • ½ tsp ground pepper
  • ½ tsp smoked paprika

Sloppy Joe Mixture

  • 1 lb ground beef (80/20 works best)
  • 1 small yellow onion, finely chopped
  • ½ tbsp Worcestershire sauce
  • 1 tsp sea salt
  • ½ tsp ground pepper

For Assembly

  • 4 sesame seed buns
  • 4 slices cheddar cheese
  • Dill pickle slices
  • Shredded lettuce

Instructions

  1. Make the sauce. In a small bowl, whisk all the sauce ingredients together until smooth.
  2. Cook the beef. In a large skillet over medium heat, brown the ground beef, breaking it up with a spatula.
  3. Add flavor. Drain some of the excess fat, then add the chopped onion, Worcestershire sauce, salt, and pepper. Continue to cook for a few more minutes until the onions are soft.
  4. Assemble. Place a slice of cheese on the bottom bun. Pile on the sloppy joe meat, then add a layer of shredded lettuce and pickle slices. Drizzle with a generous amount of Big Mac sauce and top with the other half of the bun.

Notes

  • Serving Suggestions: Serve with classic sides like French fries or onion rings. A simple side salad can also help balance the richness.
  • Tips & Tricks: For an even better texture, you can use a food processor to finely mince the pickles and onions for the sauce. Don’t skip the Worcestershire sauce—it adds a crucial layer of deep, savory flavor.
  • Storage & Reheating: Store the cooked meat and the sauce separately in airtight containers in the fridge for up to three days. To reheat, warm the meat in a pan or the microwave and assemble with fresh buns and toppings. The cooked meat mixture can also be frozen for up to 3 months.
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