Bacon & Bleu Cheese Burger Recipe

Mix and form patties

In a bowl combine 1 lb ground beef with 1 tsp salt, 1 tsp black pepper and 1 tbs Worcestershire sauce. Gently mix just until combined (do not overwork). Divide into two equal portions and shape each into a 3/4-inch thick patty, making a slight dimple in the center of each patty to help them cook evenly.

Bring patties to room temperature for about 15 minutes while you prepare other components or heat your cooking surface.

Preheat a skillet over medium heat. Arrange 6 strips of bacon in a single layer and cook, turning occasionally, until evenly browned and crisp, about 8–10 minutes. Transfer bacon to a paper towel-lined plate to drain. When cool, break or fold into 3 pieces per strip (you’ll use about 3 pieces per burger). Reserve bacon fat in pan.

In a small bowl combine 3 oz crumbled bleu cheese, 3 tbs mayonnaise, 1 tbs sour cream, 1 tsp lemon juice and 1/4 tsp black pepper. Mash with a fork until mostly smooth but still slightly chunky for texture. Taste and adjust seasoning or add a few drops of hot sauce if using. Refrigerate until ready to use.

Slice tomato into 1/4-inch thick rounds and slice red onion into thin rings. Rinse and pat lettuce leaves dry.

Heat a clean skillet or griddle over medium-high heat (or use the same pan with some reserved bacon fat for extra flavor). Brush the inside of the 2 burger buns with melted butter and place cut-side down in the skillet. Toast until golden, about 1–2 minutes. Remove and spread 1 tbs mayonnaise on each bottom bun and set aside.

Increase skillet heat to medium-high and add a small splash of oil or a tablespoon of reserved bacon fat. Place patties on the hot surface and cook without pressing for 3–4 minutes, until a nice crust forms. Flip and cook 3–4 minutes more for medium (internal temp ~160°F/71°C for well-done; adjust time for preferred doneness). During the last 30–60 seconds of cooking, top each patty with half of the bleu cheese spread so it warms and softens (or melts slightly).

Place 3 pieces of cooked bacon atop each cheese-topped patty after removing from the heat.

Assemble burgers: spread additional bleu cheese spread or mayo on the top bun if desired. On each bottom bun, place a lettuce leaf, a tomato slice, the patty with bacon and cheese, and a few onion rings. Add pickle slices if using. Cap with the top bun.

Serve immediately while hot with fries or a side salad. Provide extra bleu cheese spread or hot sauce on the side.