Thick Bacon Sliders
Dive into a mouthwatering experience with these hearty thick bacon sliders! Featuring crispy, savory bacon paired with fresh toppings and a zesty sauce, these sliders are the ultimate crowd-pleaser. Perfect for a quick meal or game day feast, they’re sure to satisfy your cravings!
Prep
15
min
Cook
30
min
Serves
12
people
Level
beginner
📝 Ingredients
Serves 12🥬Fresh Produce(1)
- One Large White Onion
🥩Meat & Seafood(2)
- 15 Slices Turkey Bacon
- 3lb 96/4 Ground Beef (1.36 kg)
🥛Dairy & Eggs(1)
- 12-14 Slices Low Fat American Cheese
🍯Sauces & Condiments(1)
- Light Mayo + SF Ketchup + Yellow Mustard (about 1 Tbsp Each) (15 ml)
📦Other(1)
- 12 Hawaiian Rolls
Nutrition (per serving)
Calories
311
Protein
31g
Carbs
17g
Fat
12g
👨🍳 Instructions
- 1
Prepare the ground beef and form into slider patties.
- 2
Cook the turkey bacon until crispy.
- 3
Assemble the sliders with cheese, bacon, and condiments on Hawaiian rolls.
💡 Pro Tips
- ✓Form patties to exactly 1.3 oz (37g) each by dividing 3lb beef into 12 equal portions, then gently press to ¼-inch thickness without compacting—this 4:1 beef-to-bun ratio ensures even cooking in 3-4 minutes per side while maintaining a tender crumb structure.technique1.3 oz patties | ¼-inch thickness | 4:1 ratio
- ✓Cook turkey bacon at 400°F for 12-14 minutes in the oven (not stovetop) because even radiant heat renders fat at ~356°F uniformly, achieving 85% fat loss versus 65% with pan-frying, which creates spots of rendered vs. unrendered fat.equipment400°F | 12-14 minutes | 85% fat rendered
- ✓Add low-fat American cheese during the final 45-50 seconds of beef cooking (at 160°F internal temp) so residual carryover heat melts it to 165-170°F without breaking the emulsion; cheese begins weeping at 175°F due to fat separation.timing45-50 seconds | 160°F internal | 165-170°F melting point
- ✓Slice the white onion into ⅛-inch rings and char them in a dry skillet at 400°F for 90 seconds per side to develop caramelization (Maillard reaction begins at 310°F), which adds complexity without watering down mayo—raw onion releases 8-10% moisture into condiments.ingredient⅛-inch thickness | 400°F | 90 seconds per side
- ✓Toast Hawaiian rolls face-down on a 375°F griddle for 60 seconds to achieve a 45-50°C surface temperature that softens bread structure without drying it, plus creates a moisture barrier that prevents condiment soakthrough for 4-5 minutes.technique375°F | 60 seconds | 45-50°C surface temp
Share this recipe
Prep
15
min
Cook
30
min
Serves
12
people
Level
beginner
Share this recipe
Thick Bacon Sliders
Dive into a mouthwatering experience with these hearty thick bacon sliders! Featuring crispy, savory bacon paired with fresh toppings and a zesty sauce, these sliders are the ultimate crowd-pleaser. Perfect for a quick meal or game day feast, they’re sure to satisfy your cravings!
📝 Ingredients
Serves 12🥬Fresh Produce(1)
- One Large White Onion
🥩Meat & Seafood(2)
- 15 Slices Turkey Bacon
- 3lb 96/4 Ground Beef (1.36 kg)
🥛Dairy & Eggs(1)
- 12-14 Slices Low Fat American Cheese
🍯Sauces & Condiments(1)
- Light Mayo + SF Ketchup + Yellow Mustard (about 1 Tbsp Each) (15 ml)
📦Other(1)
- 12 Hawaiian Rolls
Nutrition (per serving)
Calories
311
Protein
31g
Carbs
17g
Fat
12g
👨🍳 Instructions
- 1
Prepare the ground beef and form into slider patties.
- 2
Cook the turkey bacon until crispy.
- 3
Assemble the sliders with cheese, bacon, and condiments on Hawaiian rolls.
💡 Pro Tips
- ✓Form patties to exactly 1.3 oz (37g) each by dividing 3lb beef into 12 equal portions, then gently press to ¼-inch thickness without compacting—this 4:1 beef-to-bun ratio ensures even cooking in 3-4 minutes per side while maintaining a tender crumb structure.technique1.3 oz patties | ¼-inch thickness | 4:1 ratio
- ✓Cook turkey bacon at 400°F for 12-14 minutes in the oven (not stovetop) because even radiant heat renders fat at ~356°F uniformly, achieving 85% fat loss versus 65% with pan-frying, which creates spots of rendered vs. unrendered fat.equipment400°F | 12-14 minutes | 85% fat rendered
- ✓Add low-fat American cheese during the final 45-50 seconds of beef cooking (at 160°F internal temp) so residual carryover heat melts it to 165-170°F without breaking the emulsion; cheese begins weeping at 175°F due to fat separation.timing45-50 seconds | 160°F internal | 165-170°F melting point
- ✓Slice the white onion into ⅛-inch rings and char them in a dry skillet at 400°F for 90 seconds per side to develop caramelization (Maillard reaction begins at 310°F), which adds complexity without watering down mayo—raw onion releases 8-10% moisture into condiments.ingredient⅛-inch thickness | 400°F | 90 seconds per side
- ✓Toast Hawaiian rolls face-down on a 375°F griddle for 60 seconds to achieve a 45-50°C surface temperature that softens bread structure without drying it, plus creates a moisture barrier that prevents condiment soakthrough for 4-5 minutes.technique375°F | 60 seconds | 45-50°C surface temp