How do you put together a burger bar without running back and forth from the kitchen to the grill? Easy: Cook everything (toppings included) outside. In this recipe, a sheet pan is the hero of the day, making the perfect surface for searing bacon at the same time you roast your mushrooms, peppers and onions.
For the spicy mayo: Combine the mayonnaise, ketchup and sriracha in a small bowl and mix well. Set aside.
For the burgers and toppings: Prepare a grill for medium heat.
Put the lettuce, tomatoes and pickles on a cutting board or serving platter. Form the meat into 8 thin patties and season with salt and pepper.
Arrange the bacon, mushrooms, onions and peppers in 4 quadrants on a sheet pan. Season the vegetables with salt and pepper. Put the pan on the grill, cover and cook until the bacon begins to turn golden on the bottom, about 10 minutes. Using tongs, flip the bacon and toss the vegetables in the bacon drippings. Cover and continue to cook until the vegetables are soft and the bacon is crispy, about 10 minutes more. Move the pan to the side of the grill off the heat to keep warm while you cook the burgers (if you have a small grill, remove the pan entirely).
Grill the burgers until browned on the bottom, about 3 minutes. Flip and cook on the second side 2 minutes. Top each burger with a slice of cheese, cover and cook until the cheese melts and the patties are browned on the bottom and cooked to the desired doneness, about 2 minutes for medium rare. Toast the rolls on the grill during the last 2 minutes of cooking.
Stack 2 patties on the bottom half of each roll. Serve with the spicy mayo, lettuce, tomatoes, cooked toppings and potato chips.
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