Bacon Blue Burger Recipe

Form Patties

Divide the ground Angus beef into two equal portions (about 8 oz each). Gently form each portion into a patty about 3/4 to 1 inch thick, making a slight indent in the center with your thumb to reduce puffing during cooking. Handle the meat minimally to keep patties tender.

Season both sides of each patty with kosher salt and freshly ground black pepper just before cooking.

Brush a grill pan or outdoor grill grates with 1 tablespoon neutral oil and preheat to medium-high (approx. 400°F / 200°C).

Grill the patties 3 to 4 minutes per side for medium-rare to medium (internal temp 130–140°F / 54–60°C). If you prefer medium-well, cook 5 minutes per side. Rest patties for 3–5 minutes before assembling.

While patties come to room temperature, lay bacon slices in a single layer in a cold skillet. Turn heat to medium and cook, turning occasionally, until bacon is crisp and evenly browned, about 8–10 minutes. Drain on paper towels. Alternatively, bake bacon on a rimmed sheet at 400°F (200°C) for 12–18 minutes until crisp.

When slightly cooled, cut 4 slices in half if the bacon is long, so each burger gets four pieces (adjust to preference).

Place 3/4 cup crumbled blue cheese in a small heatproof bowl and add 1 tablespoon unsalted butter.

Warm the bowl over a pan of simmering water or microwave in 10–15 second bursts, stirring, until butter is melted and the mixture is slightly softened but not fully liquefied. This creates a creamy, spreadable blue cheese topping to melt over the hot patties. Keep warm until assembly.

In a small bowl combine 1/2 cup mayonnaise, 1 tablespoon chopped parsley, 1 tablespoon chopped chives, 1 teaspoon lemon juice, 1/2 teaspoon minced garlic, 1/4 teaspoon salt and 1/4 teaspoon black pepper. Stir until smooth and taste; adjust seasoning.

Cover and refrigerate until ready to assemble. Bring to room temperature (5–10 minutes) before spreading if chilled.

Butter the cut sides of the brioche buns with 1 tablespoon butter. Toast them cut-side down in a skillet over medium heat or on the grill until golden, about 1–2 minutes. Keep warm.

To assemble each burger: spread about 1 tablespoon of herb mayo on the bottom bun. Place a handful (~1/2 cup) of arugula on the mayo to create a bed.

Place the rested beef patty on top of the arugula. Spoon the warm blue cheese mixture (about 3–4 tablespoons) over the hot patty so it softens and begins to melt. Top the blue cheese with 4 slices of applewood bacon (or adjust to preference).

Add a slice of tomato and a few red onion rings on top of the bacon. Spread another 1 tablespoon herb mayo on the bun top and place it over the burger.

Serve immediately with your choice of sides.