The Bleu Burger Recipe

Form Patties

Place the ground beef in a bowl. Add kosher salt, black pepper and garlic powder. If using, add Worcestershire and hot sauce. Gently mix with your hands until just combined; avoid overworking. Divide into four equal portions (about 4 oz each). Form each portion into a loosely packed patty about 3.5–4 inches in diameter and roughly 3/4 inch thick. Make a shallow dimple in the center of each patty with your thumb to reduce puffing while cooking.

Chill (optional)

If time allows, refrigerate the formed patties for 15 minutes to help them hold together while cooking.

Cook Bacon

In a large skillet over medium heat, add the bacon slices in a single layer. Cook 3–4 minutes per side, or until crispy to your liking. Transfer cooked bacon to a paper towel–lined plate to drain. When cool, break into pieces to fit on burgers (two slices per burger). Reserve 1 teaspoon of bacon fat in the skillet for searing patties if desired; discard excess.

Prepare Bleu Cheese

Measure the bleu cheese crumbles. Keep them ready to sprinkle on the patties in the final minute of cooking so they warm but don’t completely melt away.

Heat Pan or Grill

Preheat a cast-iron skillet or grill over medium-high heat. If using a skillet, add the reserved teaspoon of bacon fat or 1 tsp olive oil and let it heat until shimmering.

Cook Patties

Place patties on the hot surface, leaving space between them. Cook without pressing for 3–4 minutes until a brown crust forms. Flip once and cook 2–3 minutes on the second side for medium (adjust time for desired doneness). In the last 60 seconds of cooking, divide the bleu cheese crumbles evenly among the patties and place them on top so they warm and soften. Cover the pan briefly with a lid or tent with foil on the grill to help the cheese set.

Toast Buns

While patties finish, spread softened butter on cut sides of the buns. Place buns butter-side down on a separate skillet or on the grill and toast 1–2 minutes until golden and fragrant.

Assemble Burgers

Spread about 1 tablespoon of mayonnaise on each bottom bun (use more to taste). Place a lettuce leaf on the mayo, then a slice of tomato (cut tomato into 4 thick slices). Add the bleu-cheese-topped patty, then top with two pieces of crispy bacon. Spread a thin layer of mayonnaise on the top bun and close the sandwich.

Press each assembled burger lightly to compact. Serve immediately with fries or a simple salad. Provide extra bleu cheese and mayo on the side if desired.