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Grilled Sheet Pan Burger Bar

This recipe offers a convenient "grilled sheet pan burger bar" concept, perfect for entertaining or family meals. It features savory beef patties, crispy bacon, and flavorful grilled vegetables like portobellos, onions, and poblanos, all assembled with melted American cheese on toasted brioche rolls. A spicy sriracha aioli and classic burger fixings complete this customizable and delicious spread, with potato chips served on the side.
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Total Time 45 minutes
Course lunch/dinner
Cuisine American
Servings 4 people
Calories 5249 kcal

Equipment

  • 1 Grill or Grill Pan For cooking burgers, bacon, and vegetables
  • 1 Large sheet pan For organizing the burger bar components and possibly roasting vegetables
  • 1 Large Mixing Bowl For preparing the burger patties and sauce
  • 1 Sturdy Spatula & Tongs Essential for flipping and handling food on the grill
  • 1 Chef's Knife & Cutting Board For efficient preparation of vegetables and garnishes

Ingredients
  

Main

  • 1/2 cup mayonnaise
  • 2 tablespoons ketchup
  • 1 to 2 tablespoons sriracha
  • 4 green leaf lettuce leaves
  • 1 large tomato sliced
  • Dill pickle spears for serving
  • 2 pounds lean ground beef
  • Kosher salt and freshly ground black pepper
  • 4 strips bacon
  • 2 portobello mushrooms stemmed and sliced
  • 2 sweet onions sliced into 1/4-inch rounds
  • 2 poblano peppers seeded and sliced into 1/4-inch rounds
  • 8 slices American cheese
  • 4 brioche hamburger rolls split
  • Potato chips for serving

Instructions
 

  • In a small bowl, combine mayonnaise, ketchup, and sriracha for the aioli; mix well and set aside.
  • Prepare your vegetables: slice the tomato, sweet onions into 1/4-inch rounds, poblano peppers into 1/4-inch rounds (seeded), and portobello mushrooms (stemmed and sliced).
  • Divide the ground beef into 4 equal portions and gently form into patties, seasoning generously with kosher salt and freshly ground black pepper on both sides.
  • Preheat your grill to medium-high heat. If cooking vegetables in the oven on a sheet pan, preheat oven to 4000F (2000C) and arrange vegetables on the sheet pan, lightly tossed with oil, salt, and pepper.
  • Grill or cook the bacon until crispy; set aside. If using the sheet pan method for vegetables, roast them until tender and lightly charred.
  • Place the seasoned beef patties on the preheated grill and cook for 4-5 minutes per side for medium doneness, or to your preferred doneness.
  • During the last minute of cooking, place a slice of American cheese on top of each burger patty to melt.
  • Lightly toast the brioche hamburger rolls on the grill or in the oven until golden brown and slightly crisp.
  • Arrange all the prepared components4cooked burgers with melted cheese, crispy bacon, grilled vegetables, toasted buns, lettuce, sliced tomato, and pickle spears4neatly on a large sheet pan or platter.
  • Present the sriracha aioli alongside the burger bar, allowing everyone to build their customized burgers. Serve immediately with potato chips.

Notes

For optimal juiciness, consider using ground beef with an 80/20 lean-to-fat ratio. Season your patties generously just before grilling. Ensure your grill is preheated to medium-high heat for a good sear and even cooking; avoid overcrowding. While the recipe suggests a 'sheet pan burger bar,' for the vegetables, arrange them in a single layer for even caramelization and grill marks if using the grill. If using the sheet pan in an oven, ensure high heat. Remember to toast the brioche buns lightly on the grill or in the oven for added texture. The sriracha aioli is a great starting point; feel free to customize with other herbs, a dash of smoked paprika, or a squeeze of lime to elevate the flavor profile. Letting the burgers rest briefly after cooking retains their juices. A well-organized 'bar' setup with all components neatly presented enhances the interactive dining experience.