Dinner · American · 4 servings
Big Mac-Style Cheeseburger Skillet Bake
- 35 min total
- 527 kcal
- 12.6 g carbs
- 49.6 g protein
All the Big Mac flavors with no bun or pastry. Hard-seared lean beef and browned onion go under a layer of dill pickles, then a cheddar and egg crust that bakes up golden and sesame-topped, right in the same skillet. It's served with crisp shredded lettuce, diced tomato and a lighter homemade special sauce made with light mayo and Greek yogurt, with no added sugar.
Prep 10 minCook 25 minTotal 35 mineasy
Ingredients
Recipes are written for 4 servings. Multiples of 4 scale best.
Amounts are for 4 household servings.
- Burger layer:
- Cheese and egg crust:
- Special sauce (no added sugar):
- To serve:
Allergens: egg, milk, sesame, fish (anchovies in most Worcestershire sauce; check label)
Grab first: pre-shredded sharp cheddar, bagged shredded iceberg lettuce, dill pickle chips
Directions
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Tested in our kitchen by Chef Merin (cooked 2026-10-21).
Source: Cook It Anyway · Chef Merin.
Recipe history · What’s changed
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Big Mac-Style Cheeseburger Skillet Bake
Ingredients
- Burger layer:
- 1 tsp olive oil
- 1 1/2 lb 93% lean ground beef
- 1/2 tsp table salt, adjust to taste
- 1/2 tsp black pepper
- 1 tbsp Worcestershire sauce
- 1 medium yellow onion (about 150 g), finely diced
- 1/2 cup dill pickle chips (about 70 g), chopped
- Cheese and egg crust:
- 3 large eggs
- 1/4 cup 2% milk
- 3/4 cup shredded sharp cheddar (about 3 oz), divided (or 3 oz American cheese, torn)
- 2 tsp sesame seeds
- Special sauce (no added sugar):
- 1/4 cup light mayonnaise
- 1/4 cup plain 2% Greek yogurt
- 1 tbsp yellow mustard
- 2 tbsp finely chopped dill pickle (about 18 g)
- 1 tbsp dill pickle brine
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/2 tsp sweet paprika
- To serve:
- 3 cups finely shredded iceberg lettuce (about 216 g)
- 1 medium tomato (about 150 g), diced
Directions
- Heat the oven to 400°F.
- Sear the beef: Heat the oil in the skillet over medium-high heat. Press the beef into an even layer and let it sear, without stirring, until deeply browned underneath, about 3 minutes. Break it up, season with the salt and pepper, and cook until no pink remains. Stir in the Worcestershire to scrape up the browned bits, then move the beef to a bowl.
- Brown the onion in the drippings over medium heat until soft and golden at the edges, 4 to 5 minutes.
- Layer: Return the beef to the skillet, stir it together with the onion, and press into an even layer. Scatter the chopped pickles over the top.
- Make the crust: Whisk the eggs, milk and half the cheese. Pour it evenly over the beef. Top with the rest of the cheese and the sesame seeds.
- Bake until the egg is set in the center and the top is golden, 12 to 15 minutes.
- Make the sauce while it bakes: Whisk all the special-sauce ingredients until smooth.
- Serve: Let the bake rest 3 minutes, then cut into wedges. Top with the shredded lettuce, tomato and a spoonful of special sauce.
Notes
Allergens: egg, milk, sesame, fish (anchovies in most Worcestershire sauce; check label)
Grab first: pre-shredded sharp cheddar, bagged shredded iceberg lettuce, dill pickle chips
Nutrition per serving (estimate)
- Calories
- 527 kcal
- Total fat
- 30.4 g
- Saturated fat
- 12 g
- Trans fat
- 0.7 g
- Cholesterol
- 275 mg
- Sodium
- 1055 mg
- Carbohydrate
- 12.6 g
- Fiber
- 2.5 g
- Total sugars
- 6.6 g
- Added sugars
- 0 g
- Protein
- 49.6 g
Estimates only — not a Nutrition Facts label.
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