Line a rimmed baking sheet with aluminium foil.

Spread the bacon on the foil and place the baking sheet on the centre rack of a cold oven.

Turn the oven on to 400°F / 200°C (205°C fan-forced).

Bake for 17 to 20 minutes.

Remove pan from oven. Transfer the bacon to a plate lined with paper towels to absorb excess grease. Set aside.

Heat a gas grill to medium-high heat (around 375–400°F / 190–200°C). If using charcoal, wait until coals are ashed over and you can hold your hand 5 inches above the grate for 4–5 seconds.

Place the ground turkey in a large mixing bowl and add the garlic, Worcestershire sauce, salt, pepper, and oats.

Mix gently with fingers to combine.

Shape the meat into 8 equal patties, about 2 inches (5cm) wide and ½ inch (1.3cm) thick. Press a small dimple into the centre of each patty with your thumb to prevent puffing on the grill.

Once the grill is medium-hot, brush the grill grate with oil to prevent the sliders from sticking.

Place the sliders on the grill and cook for 4 minutes per side, or until an instant-read thermometer inserted into the centre reads 165°F / 74°C. Do not press down on the patties — this squeezes out moisture.

For the last 1 to 2 minutes, divide buns in half and place on grill to toast.

Combine feta, Parmesan, and parsley in a microwave-safe bowl.

Add 2 tablespoons of milk or cream to the cheese mixture. Microwave for 15 seconds at 50% power, stir, and repeat in 10-second intervals until the cheese forms a smooth, drizzleable sauce. If it remains lumpy, stir in another splash of milk.

Top each toasted bun with a patty, then top with a few bacon slices. Drizzle a spoonful of the melted cheese over the top, then add a spoonful of BBQ sauce.