BBQ Bacon Blue Cheese Burgers
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These BBQ bacon blue cheese burgers have smoky BBQ-glazed shallots and jalapeños, salty bacon, and fluffy brioche buns for a savory, sweet, next-level dinner situation. These burgers are simply decadent and one of my favorite meals to serve at BBQs in the summer!
When it comes to burgers, I am completely un-snobby. I can appreciate a Wagyu burger just as much as I enjoy In-N-Out or a classic smash burger. But, there’s something about grilling a burger, adding fancy cheese, and topping the whole thing with something jammy that makes you feel like a real grown up.
Enter these burgers.
Besides the fact that it snowed less than 2 weeks ago and I got an entire sniffle about it, I think we’ve officially hit summer BBQ weather. And these burgers are all I will be serving to my friends and family this year. They’re inspired by a recipe I learned in culinary school, and they’re absolutely amazing with a super cold beer. Buckle up, friends!
P.S. If you’re looking for more summery mains, look no further! My smoked tri-tip and Dr. Pepper pulled pork are so good.
The juiciest burgers
I know blue cheese can be polarizing, but if there were ever a time to give it a good ol’ college try, it would be for these burgers. They are one of the best burgers I’ve ever had, I honestly had a hard time resisting a second one even though I was miserably full from the first haha. Here’s why you’ll love them!
- These burgers have everything. Salty bacon, sweet BBQ sauce, spicy jalapeños, and umami from the blue cheese.
- My secret is adding blue cheese both in the patty and on top so you’re getting blue cheese from all angles!
- They cook up easily on the grill but you could totally make them on the stovetop if you don’t have a grill on hand!
- They’re amazing for a BBQ or dinner party. I love making them for friends and family cause they’re simple to cook but they’re a little more elevated than your average burger!
What you need
- Ground beef – my favorite is 80/20 ground chuck for a flavorful, juicy burger.
- Bacon – you’ll need something thick-cut because we’re throwing it on the grill. Thin bacon will fall through the grates.
- Blue cheese – I highly recommend getting a block of blue cheese and crumbling it yourself over buying pre-crumbled. It has so much more flavor and creaminess! Try gorgonzola, Danish, Stilton, or Roquefort.
- BBQ sauce – your favorite go-to sauce will work great in this recipe. I like something lightly sweet to offset the saltiness from the bacon and richness of the blue cheese.
- Buns – preferably something soft and fluffy. I like brioche.
- Spices & condiments – Worcestershire, Dijon mustard, garlic powder, onion powder, paprika, Kosher salt, and black pepper will add nice flavor to the patties.
- Shallots & jalapeños – sautéed, BBQ-glazed shallots and jalapeños will add a little spice and jamminess.
- Lettuce & tomato – classic burger toppings that will add a pop of freshness to offset the richness of these burgers.
You can replace the shallots with red onions or sweet onions. If you’re sensitive to spice, feel free to replace the jalapeños with extra onions or shallots instead!
Grill up these burgers
BBQ shallots & jalapeños
- Thinly slice the shallots and jalapeño.
- Next, over medium-high heat, cook the shallots and jalapeños in oil or butter until the veggies are tender and starting to brown on the edges.
- Lastly, remove the veggie mixture from the heat and add the BBQ sauce. Stir quickly to coat the shallot-jalapeño mixture. Serve immediately or keep warm over low heat.
Grilled burgers
- In a bowl, combine the ground beef, spices, and blue cheese. Using clean hands, gently work the mixture together until combined.
- Next, divide the meat into 4 loose balls. Use clean hands to pat them into thick patties.
- Then, grill the burgers and bacon until the burgers reach your desired doneness and the bacon is crisp.
- One minute before the burgers are done, top the patties with more blue cheese and cook until it’s melted.
- Lastly, layer the burgers on the buns with the BBQ shallots and jalapeños, bacon, lettuce, and tomato.
Here’s a tip I learned in culinary school for light (never dense) burgers. When you’re forming the patties, don’t compact them too much. Divide the meat into loose balls and form them into patties just enough that they stick together. Perfect burgers every time!
Stove top burgers
If you don’t have a grill, it’s no problem! You can totally make this recipe indoors on the stove top.
- Heat a small pat of butter or a drizzle of neutral oil in a large skillet over medium-high heat.
- Next, carefully place the patties in the hot pan, leaving a little space between each burger. Cook for 3-5 minutes per side, until they have a nice sear and they reach your desired doneness.
- A couple minutes before you finish cooking the burgers, top each patty with blue cheese. Allow it to melt for about 2 minutes. If the cheese is not melting properly, cover the pan with a lid to speed it up.
- When the burgers are done, layer the patties on the buns. Top with BBQ shallots and jalapeños, bacon, lettuce, and tomato.
More toppings to try
Although I almost always go with the bacon + BBQ shallots and jalapeños combo, there are a lot of ways to enjoy these burgers. Feel free to get creative because they really do go with everything!
- Classic toppings – lettuce, tomato, onion, pickles, and thousand island dressing.
- Fried egg – a breakfast-for-dinner option.
- Sautéed mushrooms – add them to the BBQ-glazed veggies or just sauté them with a little garlic.
- Onions – if BBQ sauce isn’t your thing, try caramelized onions or crispy frizzled onions.
- Avocado – blue cheese + avocado = heaven.
Side dishes
These burgers go with basically any classic BBQ side! Here are some of my go-tos:
- Waffle fries and beer – to be honest, can’t go wrong.
- Antipasto tortellini pasta salad
- Kale and apple slaw
- Potato salad
- Macaroni salad
- A simple green salad or fruit salad
Recipe tips
- To prevent the burgers from shrinking on the grill, use the dimple technique. Make an evenly-thick patty in the palm of your hand, and then make an indentation in the center. Works every time!
- Make sure the grill is well-oiled or the blue cheese will melt the patties onto the grill grates. Use a light cooking spray or brush the grates with neutral oil.
- Cook the burgers straight out of the fridge. It will give the patties a nice sear on the outside with a pink center.
- Don’t cut the burger to check for doneness. You’ll let out all those lovely juices! Instead, use an instant-read thermometer.
- Remember to toast the bun! I don’t know why, but it just makes the burger taste sooo much better.
Storing leftovers
To store any leftovers, place the patties in an airtight container and store them in the fridge for 3-4 days. When you’re ready to enjoy the burgers, just heat them in the microwave in 30 second increments until hot. Or, reheat in the oven at 350°F (177°C) for 5-6 minutes, until warmed through. Then, assemble with all of your fave toppings!
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BBQ Bacon Blue Cheese Burgers
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
Originally posted on May 25, 2022.
