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These little big mac bites are perfectly rich and meaty and are served with a tangy dipping sauce. The cheese gets crispy around the edges and is reminiscent of the the best part of a grilled cheese or lasagna.
Ingredients
- ground sirloin: 1 pound
- kosher salt: 0.75 tsp (divided)
- black pepper: 0.75 tsp (divided, freshly ground)
- garlic powder: 0.25 tsp
- Worcestershire sauce: 2 tsp
- mayonnaise: 1 cup
- yellow mustard: 1 Tbsp
- sweet relish: 1 Tbsp
- onion powder: 0.5 tsp
- paprika: 1 tsp
- vinegar: 2 tsp
- sugar: 1 tsp
- Cheddar cheese: 3 cups (shredded)
- white onion: 0.5 cup (minced)
- dill pickle slices: 24 piece
- sesame seeds: 1 Tbsp (to taste)
Metric Conversion
Stages of cooking
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Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a 24 cup mini muffin pan with cooking spray.
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Heat a large, nonstick skillet over medium over medium high heat. Add ground sirloin and cook, crumbling with a wooden spoon and stirring often until evenly browned, about 5 minutes. Sprinkle with 1/2 teaspoon salt and pepper, garlic powder and Worcestershire sauce. Cook for 1 minute, then remove from heat and set aside.
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Stir together mayonnaise, mustard, relish, onion powder, paprika, vinegar, sugar and remaining salt and pepper in a bowl until combined. Refrigerate dipping sauce until ready to serve.
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Place about 1 tablespoon of cheese in the bottom of each muffin cup, working it against the sides if possible. Divide meat mixture evenly among the muffin cups and top evenly with onion. Add a slice of pickle to each cup and top with remaining cheese. Sprinkle with sesame seeds.
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Bake in the preheated oven until the cheese begins to brown around the edges, 15 to 20 minutes.
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Allow to set up in the pan 3 to 5 minutes and remove to a paper towel-lined plate. Top with more sesame seeds if desired and serve with big mac dipping sauce. Dotdash Meredith Food Studios
