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Juicy Lucy Sheet Pan Sliders

I off-handedly mentioned the thought of sheet pan sliders during a random conversation with James’ friend Mike a few of years back, once I first visited his place to observe a match . I didn’t know at the time that i might finish up getting into his house just months later, or that i might spend subsequent 700-someodd days hearing about how I needed to form sliders for the blog, but that's the essential gist of how things unfolded from then.

So, in large part, these Loaded Juicy Lucy Sliders are delivered to you by my housemate, Mike, and his stubborn-ass insistence that I make things with less “weird” ingredients (he’s a touch picky) and an entire lot more “chopped meat”– which i ultimately found out means hamburger to those folks who aren’t from this corner of latest Jersey.

Juicy Lucy Sheet Pan Sliders
Juicy Lucy Sheet Pan Sliders

If you’ve never heard of a Juicy Lucy before, they’re burgers that are full of cheese rather than just laying a slice on top. the good thing about Juicy Lucys is that they pack in additional cheese (yum) and therefore the cheese stays in its melted state longer because the interior heat from the burger keeps it that way. i assumed this was an excellent plus for party food, so i made a decision to form some in slide form.

These are the foremost flavorful little hamburger sliders for the smallest amount amount of effort you'll probably ever see. there's no sauteeing or grilling or shaping necessary– simply smush half 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'll all bake together into one giant hamburger that you simply can transfer onto slider buns and slice through individual servings.

Juicy Lucy Sheet Pan Sliders


  • 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


  • 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


  1. Preheat the oven to 400°F. Prepare a 13×9″ nonstick rimmed sheet pan
  2. In a large bowl, combine the ground beef, salt, pepper, Worcestershire sauce, and grated onion. Mix well until all ingredients are evenly distributed.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.