Smashed Big Mac Pinwheels
Published: Friday, May 29, 2026
Pinwheels:
1½ lbs. 85/15 lean ground beef
8 oz. pkg. shredded sharp Cheddar cheese
1 c. finely chopped yellow onion
1 c. finely chopped dill pickles
¾ c. chopped tomato
2¼ tsp. kosher salt
1¼ tsp. garlic powder
¾ tsp. black pepper
4 (10") burrito-size flour tortillas
Cooking spray
Special Sauce:
1 c. mayonnaise
3 Tbsp. ketchup
2 Tbsp. yellow mustard
2 Tbsp. pickle relish
1 tsp. white vinegar
1 tsp. paprika
½ tsp. garlic powder
Mix ground beef, Cheddar cheese, onion, dill pickles, tomato, salt, garlic powder and pepper in a large bowl using your hands until well combined. Lay tortillas on a clean work surface. Divide beef mixture evenly (about 6 oz. each) among tortillas, pressing into an even layer so it adheres to the tortillas and leaving about a ½" border around edges. Roll tortillas tightly into logs, pressing gently as you roll to compact the filling. Chill for about 20 minutes, if desired, for easier slicing.
Preheat oven to 475° with a rack positioned about 6" from the heating element. Line a baking sheet with aluminum foil, and generously spray with cooking spray. Slice each log into 1" thick pinwheels and place, cut-side down, on the prepared baking sheet.
Bake until pinwheels start to brown, about 6 minutes. Flip and continue to bake until starting to crisp in spots, about 4 minutes. Increase oven temperature to broil and continue cooking until edges are browned and crispy in spots, 2 minutes per side.
Meanwhile, for Special Sauce, stir mayonnaise, ketchup, pickle relish, white vinegar, paprika, and garlic powder together in a bowl until well combined. Transfer pinwheels to a platter and serve with Special Sauce. —8 servings.
Return to Top of Page