LOADED JUICY LUCY SHEET PAN SLIDERS

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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.
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.

INGREDIENTS
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
TO ASSEMBLE:
12 brioche slider buns
3-4 large leaves of green lettuce
2 tomatoes, sliced thin
Dill pickle chips, optional, to top

INSTRUCTIONS

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.
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