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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!

A BBQ bacon blue cheese burger with bacon, tomato, and lettuce on tan parchment paper next to waffle fries and a glass of beer in front of a grey background.

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.

And listen, 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.

P.S. If you’re looking for more summery mains, look no further! My smoked tri-tip and melt-in-your-mouth Dr. Pepper pulled pork are so good.

80/20 ground beef

A white plate with ground beef and bacon, a wood board with veggies, burger buns, seasoning, a grey bowl of blue cheese, and BBQ sauce on a grey table.

When it comes to burgers, I always use 80/20 ground chuck for a flavorful, juicy burger. For the rest of the recipe, get some thick-cut bacon, blue cheese, BBQ sauce, brioche buns, Worcestershire sauce, Dijon mustard, garlic powder, onion powder, paprika, Kosher salt, black pepper, shallots, jalapeños, lettuce, & tomato.

And when it comes to 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.

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!

BBQ shallots & jalapeños

Three images making sautéed shallots and jalapeños; in the first image, raw shallots and jalapeños are in a white pan. In the second, the shallots and jalapeños are cooked. In the third, the veggies are coated in BBQ sauce.
Sauté the shallots and jalapeños until they’re tender & starting to brown on the edges. Toss with BBQ sauce and keep warm over low heat.

Grilled burgers

Three images of making burgers; on the left, ground beef in a white bowl with spices. In the middle, beef patties on a white plate. On the right, an assembled burger on brown parchment next to waffle fries and a glass of beer.
Mix the ground beef, spices, & blue cheese. Form into patties & grill with the bacon. Layer the patties with bacon, blue cheese, BBQ shallots and jalapeños, lettuce, and tomato on buns.

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!

An overhead of a halved BBQ bacon blue cheese burger on brown parchment paper next to another burger, waffle fries, and glasses of beer.

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.

  1. Heat a small pat of butter or a drizzle of neutral oil in a large skillet over medium-high heat.
  2. 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.
  3. A couple minutes before you finish cooking the burgers, top each patty with blue cheese. Allow it to melt for about 2 minutes.

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.

Three BBQ bacon blue cheese burgers on brown paper next to a wood knife, waffle fries, glasses of beer, and a bottle of beer with a light grey background.

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Easy 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!
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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 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 chuck, 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. Don’t skip this step!
Use a light cooking spray or brush the grill grates with neutral oil to prevent the burgers from sticking to the grill. Otherwise, the blue cheese will melt to the grill.
Cook the burgers straight out of the fridge. It will give the patties 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. Grill the bacon low-and-slow.
Cuisine: American
Course: Main Course
Author: Sara Lynn Hunt Broka
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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Originally posted on May 25, 2022.