Add all the sauce ingredients to a medium bowl and mix until smooth and creamy.

Cover the bowl and place it in the fridge for at least 30 minutes to let the flavors blend and deepen.

Set your oven to 350°F so it’s ready once you’ve assembled the sliders.

Place a large skillet over medium-high heat and add the ground beef. As it begins to brown, season it with salt, pepper, garlic powder, onion powder, and paprika. Cook until the beef is no longer pink, breaking it up into small crumbles as it cooks. This should take about 7 to 10 minutes. Once done, drain off any excess grease and set the meat aside.

Using a serrated knife, slice the Hawaiian rolls in half horizontally, keeping the entire set connected. Place the bottom layer into a lightly greased 9x13-inch baking dish.

Spoon the cooked beef evenly over the bottom layer of the rolls, making sure to cover from edge to edge.

Drizzle about half of the chilled Big Mac sauce over the meat, using a spoon or small spatula to spread it across.

Lay the cheese slices over the sauce, followed by the chopped onions and sliced pickles.

Take the top half of the rolls and spread some of the remaining sauce on the inside. Place the tops over the filling to close up the sliders.

Melt the butter in a small bowl, then brush it generously over the tops of the rolls. Sprinkle sesame seeds on top to give that signature Big Mac look.

Place the dish in the oven and bake for 12 to 15 minutes, or until the cheese is melted and the tops are golden and slightly crisp.

Once baked, carefully lift the top buns and scatter shredded lettuce across the filling. Gently place the tops back on and serve the sliders warm.