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.
WATCH THE VIDEO
Loaded Juicy Lucy Sheet Pan Sliders
- Total Time: 1 hour 10 minutes
- Yield: 12 juicy lucy sliders 1x
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.
- Prep Time: 30 mins
- Cook Time: 40 mins
You truly are the messiah.
Spice Girl says
These are low-cal, right?
Fantastic can’t wait to try it.
Can you freeze these? I would think so…:)
Genius!!! I haven’t made these yer but they definitely will be done for the next get-together!
Ralph Ahseln says
Super delicious. Everyone loved this. Great technique. I thought it would be challenging to lift the burger on to the rolls but it was easy and clean. Thank you Morgan!
It looks like you may have topped the buns with something. I know some people mix butter, worc. sauce, etc. Anything?
Claudia Estrella says
Any Idea how many people this recipe feeds?
Larry Vaught says
I love the recipes. Just wish that the nutritional information was included. That’d be even better.
Victor L.Fontenot says
This is gonna be my Go To Slider Recipe
What percentage fat hamburger did you use? Typically I buy 80%. Did you have grease leak over into the bottom of the oven (hamburger plus bacon fat) at all? If not what was your trick?
Love these! A definite keeper recipe.
Sarah asif says
your recipe are absolutely delicious. I love your work. Thanks For Sharing.
made these for a my birthday party and then my sister’s. so good!!!
Kay Stone says
These look delicious. I will make them when I get the ingredients.
William Hogue says
These sliders are truly out of this world ! They taste as good as it looks. A staple in my house from now on.
Jen B says
I’d also be curious as to what percentage fat you have in the ground beef. I used 88% lean and had considerable shrinkage. The meat shrank to the middle of the pan and the cheese completely melted out. It was a mess.
We ended up removing them from the grease and cheese pool and put them on a separate sheet pan and topped with new slices of cheese.
If I do sliders again, I’ll try it with 93% lean meat until cooked through and then top with cheese at the end.
These were deeeeliicous!!! I served them alongside the French onion sliders, Mezze platter and chili cheese dog dip, among others, for the super bowl.
My only issue was that the cheese melted out of the giant burger patty and I had to put an extra slice of American cheese on top when they were done cooking. Maybe would have been OK if I had used extra thick cheddar or something? I also shredded my lettuce.
There were 3 left over b/c everyone was so full so my husband took 2 to work and I took 1 for lunch. Possible they were even better today?! Tasted like little In n Out burgers!! Thank you for always having the best snacks to feed a crowd!
I can’t wait to try it out, but do you realize that when I printed the recipe ads take up a lot of space and it messes up the printed recipe?
Hi Sue! Thanks for letting me know, I’ll see what I can do about fixing that!!
Not worth the time to make- just ok, much prefer regular sliders
Marie Butler says
I can’t wait to try your Loaded Juicy Lucy Sheet Pan sliders but it’s only my husband
and I…do you have any recommendations about cutting this recipe down for a quarter size sheet pan–yum!!!!
I made these sliders for the family tonight and they were absolutely amazing. I was a little nervous because other slider recipes call for you to brown the ground beef in a skillet. Making it in the oven was so much easier and I loved being able to just cut each slider and have it ready instead of having to pile on meat for each slider. Definitely will make again and recommend it!!!
These were so good! Next time I will add some grilled onion on top with the pickles.
I made these tonight using 93% lean beef. I only put one layer of Colby jack cheese slices in between the meat. I also made homemade thousand island dressing and shredded the lettuce. I had to use King’s Hawaiian rolls since that’s all I could find for sliders. Everything stayed together and was evenly cooked. The down side was there was quite a bit of grease that I had to pour out but it was all worth it. These turned out amazing!! My family all loved them. Thanks for the great recipe.
Jennifer C Ward says
OMG these were awesome!! The only thing I did differently was I used mild Cheddar and regular slider buns. Extra hot sauce and wow, fantastic!
Lina gonzales says
Can’t wait to make they , they look delicious ! Thanks for sharing ur recipe
I have made this a couple times and it is delicious and super easy!
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