My housemate has been waiting for me to make this recipe since I moved in. It’s been, uh, two years… so sorry for the slight delay.
I off-handedly mentioned the idea of sheet pan sliders in a random conversation with James’ friend Mike a couple of years back, when I first visited his place to watch a boxing match. I didn’t know at the time that I would wind up moving into his house just months later, or that I would spend the next 700-someodd days hearing about how I needed to make sliders for the blog, but that is the basic gist of how things unfolded from then.
So, in large part, these Loaded Juicy Lucy Sliders are brought to you by my housemate, Mike, and his stubborn-ass insistence that I make things with less “weird” ingredients (he’s a little picky) and a whole lot more “chopped meat”– which I eventually figured out means ground beef to those of us who aren’t from this corner of New Jersey.
Thanks for the persistence, Mike.
Give me a little credit for the creation of these bad boys, though, too– I threw in the Juicy Lucy, bacon-topped, and special sauce parts for good measure, all on my own accord. I don’t want to pat myself on the back too much here, but they really make the recipe special.
You know what? Mike and I make a pretty good recipe brainstorming team. I guess I should take his advice more often.
But don’t tell him I said that.
WHAT’S A JUICY LUCY SLIDER?
If you’ve never heard of a Juicy Lucy before, they’re burgers that are stuffed with cheese instead of just laying a slice on top. The great thing about Juicy Lucys is that they pack in more cheese (yum) and the cheese stays in its melted state longer because the internal heat from the burger keeps it that way. I thought this was a great plus for party food, so I decided to make some in slide form.
These are the most flavorful little hamburger sliders for the least amount of effort you will probably ever see. There is no sauteeing or grilling or shaping necessary– simply smush half of that burger meat down into a sheet pan, top it with cheese, cover with the remaining meat, top it all off with some bacon, and bake. It will all bake together into one giant hamburger that you can transfer onto slider buns and slice into individual servings.
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For the burgers:
- 2 1/4 pounds lean ground beef
- 1 tablespoon kosher salt (or to taste)
- 2 teaspoons black pepper
- 2 teaspoons Worcestershire sauce
- 1/2 cup grated onion
- 6 slices American cheese
- 6 slices mozzarella cheese
- 6 slices sharp cheddar cheese
- 12 strips uncooked bacon
For the burger sauce:
- 1/4 cup mayonnaise
- 2 teaspoons hot sauce (or to taste)
- 1/4 cup thousand island dressing
- 12 brioche slider buns
- 3–4 large leaves of green lettuce
- 2 tomatoes, sliced thin
- Dill pickle chips, optional, to top
- Preheat the oven to 400°F. Prepare a 13×9″ nonstick rimmed sheet pan
- In a large bowl, combine the ground beef, salt, pepper, Worcestershire sauce, and grated onion. Mix well until all ingredients are evenly distributed.
- Press half of the ground beef into a thin layer on the sheet pan. Layer the cheeses into 2 rows, ensuring that you leave room around the edges to prevent any leaking while the burgers cook. Cover the cheese with the remaining beef mixture.
- Weave the bacon on top of the sheet pan burger and tuck down any edges that might be hanging over. Place your smaller sheet pan on top of a larger one if you think you might have issues with grease dripping over as the bacon cooks.
- Transfer the sheet pan to the oven and bake for about 30 minutes, or until cooked through and the bacon is beginning to cook through. Finish off by broiling until the bacon is crisp.
- As the sheet pan burger cooks, Mix together the mayonnaise, hot sauce, and thousand island dressing to create the burger sauce. Set aside. Layer the bottom slider buns with the lettuce and tomato.
- When the burger has finished cooking, carefully drain off excess grease. Use a pair of sturdy tongs or spatulas to gently transfer the giant burger to the slider buns. Cover with pickle chips, if desired, and drizzle with the burger sauce. Top with the top slider buns.
- Use a large knife to slice between the rows and columns of the sliders so that they can easily be pulled apart. Serve warm while the cheese is still melted.
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