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BBQ Bacon Blue Cheese Burgers

Yield: 4 burgers
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
These blue cheese burgers are one of my favorite meals to make in the summer. With BBQ shallots, jalapeños, and bacon they're savory, spicy, sweet, and a huge crowd-pleaser!

Ingredients

BBQ Shallots & Jalapeños

  • 1 Tablespoon neutral oil
  • 2 large shallots, peeled and thinly sliced
  • 1 jalapeño, de-seeded and thinly sliced
  • 1/3 cup BBQ sauce

Blue Cheese Burgers

  • 4 brioche buns
  • 2 Tablespoons unsalted butter, softened
  • 1 1/4 pounds ground beef (preferably 80/20 ground chuck)
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Dijon mustard
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon paprika
  • 1/2 cup crumbled blue cheese, divided
  • 6 slices thick-cut bacon (about 1/2 pound)
  • Kosher salt and black pepper, to taste
  • Lettuce, tomatoes, etc., for serving

Blue Cheese Burgers

    Instructions 

    BBQ Shallots & Jalapeños

    • In a large skillet, heat the oil over medium-high heat. Add the shallots and jalapeños. Cook until the veggies are tender and starting to brown on the edges, 6-7 minutes.
    • Remove the skillet from the heat and add the BBQ sauce. Stir quickly to coat the veggies. Then, return the pan to the stove. Keep the mixture warm on the lowest heat, stirring occasionally, while you make the burgers.

    Blue Cheese Burgers

    • Heat half of the grill to medium-high heat (between 375-400°F). Heat the other half over medium heat (325-350°F).
    • Halve the buns and lightly butter both cut sides with unsalted butter. Set aside.
    • In a large bowl, combine the ground beef, Worcestershire sauce, Dijon mustard, garlic powder, onion powder, paprika, 1/4 cup of the blue cheese crumbles, and black pepper to taste. Using clean hands, combine the meat mixture until everything is incorporated.
    • Divide the meat into 4 loose balls. Gently press each ball into a patty, making an indentation in the center.
    • Place the patties on the medium-high side of the grill. Sprinkle with Kosher salt and cook for 4 minutes, until you have a nice sear. Flip the burgers, sprinkle with more salt, and cook for another 3 minutes for medium-rare, 4 minutes for medium, 5 minutes for medium-well, or 6 minutes for well done. During the last 1-2 minutes of cooking, sprinkle 1 Tablespoon of blue cheese over the top of each burger and allow it to melt.
    • Meanwhile, lay the bacon across the grates on the medium side of the grill. Cook for 2-3 minutes, flip, and cook another 2-3 minutes until the bacon is crisp. Place the cooked bacon on paper towels to soak up any extra fat. Break each piece of bacon into 2-3 pieces.
    • During the last minute of cooking the burgers, place the buns halved-side down on the grates and let them cook until toasted.
    • To assemble the burgers, lay each patty on the bottom half of each bun. Top each burger with 2-3 slices of bacon, BBQ shallots and jalapeños, lettuce, tomato, and the top of the bun. Enjoy!

    Notes

    For light (not dense) burgers, avoid squishing the patties too much. You want the patties to stick together but not be too compact.
    The indentation in the burger patties will prevent the burgers from shrinking on the grill.
    Use a light cooking spray or brush the grill grates with neutral oil to prevent the burgers from sticking to the grill.
    Cook the burgers cold from the fridge to get a nice sear on the outside with a pink center.
    Avoid turning up the heat while cooking the bacon, because the drippings can cause flare-ups and burn the bacon.
    Cuisine: American
    Course: Main Course
    Serving: 1burger, Calories: 857kcal, Carbohydrates: 51.2g, Protein: 41.2g, Fat: 53.3g, Saturated Fat: 20.5g, Cholesterol: 181mg, Sodium: 1261mg, Potassium: 653mg, Fiber: 2.5g, Sugar: 13.1g, Calcium: 231mg, Iron: 6mg
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