Jumbo Bacon-Cheddar Stuffed Sliders

Total Time
33 min
25 min
8 min
Once you know how to stuff burgers, the options are endless: try turkey pepperoni and part-skim mozzarella, sautéed onions and peppers, or blue cheese and chopped tomatoes.


reduced calorie mayonnaise

3 Tbsp

unsweetened dill pickle(s)

2 Tbsp, chopped


1 Tbsp

uncooked shallot(s)

1 Tbsp, minced

Dijon Mustard

½ tsp

pickle juice

½ tsp

hot sauce

1 splash(es)

Worcestershire sauce

1 splash(es)

uncooked 93% lean ground beef

1 pound(s)

crisp cooked bacon

2 slice(s), crumbed

Weight Watchers Reduced Fat Mexican style blend shredded cheese

¼ cup(s), sharp variety

kosher salt

½ tsp

black pepper


cooking spray

2 spray(s)


4 piece(s), Romaine variety

plum tomato(es)

½ medium, cut into 4 slices

Sister Schubert's Parker house style yeast rolls

4 roll(s), or other brand


  1. To make sauce, combine mayonnaise and next 7 ingredients in a small bowl; refrigerate until ready to serve (may be made up to 2 days ahead).
  2. To make sliders, divide beef into 8 equal-sized portions; gently shape each into a 3-inch patty. Make a small indentation in center of 4 patties; divide bacon and cheese evenly across them and press down lightly with your hands. Cover each with another patty and seal edges with slightly damp fingers; season with salt and pepper (may be made up to 12 hours before grilling - wrap tightly and keep chilled).
  3. When ready to cook, off heat, coat a grill or grill pan with cooking spray; heat over medium-high heat. Cook sliders for 4 minutes per side for medium, or longer to desired degree of doneness.
  4. To serve, divide sauce over roll bottoms; top each with a lettuce leaf, tomato slice, burger and roll top.
  5. Serving size: 1 slider

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