Big Mac Sloppy Joes
Big Mac Sloppy Joes combine juicy beef, melty cheese, and tangy sauce for a fun twist on the fast-food favorite.
Servings: 4 servings
Equipment
- large skillet or pan
- mixing bowl (small and large)
Ingredients
For the Big Mac Sauce:
- 1 cup mayonnaise
- ¼ cup french dressing
- 2 tablespoons sweet pickle relish
- 1 teaspoon distilled vinegar
- ½ teaspoon paprika
- ½ teaspoon granulated garlic
- ½ teaspoon onion powder
For the beef mixture:
- 1 pound ground beef
- ½ large onion diced
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ cup prepared big mac sauce
- 8 ounces Velveeta cheese cubed
For assembly:
- 4 hamburger buns with sesame seeds
- 2 cups shredded lettuce
- 4 slices American cheese
- dill pickle slices
Instructions
For the Big Mac sauce:
- In a small mixing bowl, combine the mayonnaise, french dressing, sweet pickle relish, white vinegar, paprika, granulated garlic, and onion powder. Stir until well mixed.1 cup mayonnaise, ¼ cup french dressing, 2 tablespoons sweet pickle relish, 1 teaspoon distilled vinegar, ½ teaspoon paprika, ½ teaspoon granulated garlic, ½ teaspoon onion powder
- Reserve ½ cup of the sauce for the beef mixture. Cover and refrigerate the remaining sauce until ready to use.
For the beef mixture:
- In a large skillet, cook the ground beef and diced onion over medium heat until browned. Drain excess grease if needed.1 pound ground beef, ½ large onion
- Season with salt and pepper, stirring to combine.½ teaspoon salt, ½ teaspoon black pepper
- Add the reserved ½ cup of Big Mac sauce and the cubed Velveeta cheese. Stir until the cheese is melted and fully combined.½ cup prepared big mac sauce, 8 ounces Velveeta cheese
- Reduce heat to low and let the mixture simmer for about 5 minutes, stirring occasionally. Set aside.
For assembly:
- Toast the hamburger buns if desired.4 hamburger buns with sesame seeds
- Spread 1-2 tablespoons of the remaining Big Mac sauce on the bottom half of each bun.
- Add shredded lettuce and a slice of American cheese.2 cups shredded lettuce, 4 slices American cheese
- Spoon a generous amount of the beef mixture over the cheese.
- Add 3-4 dill pickle slices and top with the remaining bun half. Serve immediately and enjoy!dill pickle slices
Notes
🥡 STORAGE
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
- Keep extra Big Mac sauce separately in the fridge for up to 1 week.
♨️ REHEATING
- Reheat the beef mixture in a skillet over medium-low heat until warm.
- For single servings, microwave for 30-45 seconds, stirring halfway through.
❄️ FREEZING
- Freeze the cooked beef mixture (without lettuce or buns) for up to 2 months.
- Thaw overnight in the refrigerator before reheating.
💡 TIPS FOR BEST RESULTS
- Toasting the buns helps prevent them from becoming soggy.
- Add the cheese directly over the hot beef to help it melt perfectly.
- Double the sauce recipe to keep some on hand for fries or burgers.
🍳 ALTERNATE COOKING METHODS
- Slow cooker: Brown the beef first, then transfer it to the slow cooker and add cheese and sauce. Cook on low for 2 hours.
- Stovetop: Follow the main recipe directions as written.
♻️ LEFTOVERS
- Use leftover beef mixture on baked potatoes or over fries for a fun twist.
- Add it to a tortilla or wrap for a quick lunch option.
📝 NOTES
- Adjust seasoning to taste with extra paprika, garlic, or onion powder.
- For a spicier version, add hot sauce or red pepper flakes to the beef mixture.
- Make the Big Mac sauce ahead of time and refrigerate for up to 1 week.
- Customize your sandwiches with toppings like sliced tomato, onion, or crispy bacon.
- Double the recipe to feed a crowd or save leftovers for easy lunches later in the week.
- Serve with fries, tater tots, or a simple side salad for a complete meal.
Nutrition
Serving: 1sandwich | Calories: 957kcal | Carbohydrates: 15g | Protein: 36g | Fat: 83g | Saturated Fat: 24g | Polyunsaturated Fat: 30g | Monounsaturated Fat: 22g | Trans Fat: 2g | Cholesterol: 149mg | Sodium: 2141mg | Potassium: 626mg | Fiber: 1g | Sugar: 11g | Vitamin A: 1261IU | Vitamin C: 1mg | Calcium: 584mg | Iron: 3mg
