As far as my summer goes, I may have peaked too soon with these. Beef. Blue cheese. Bacon. All of it, stuffed into a burger. How could things get better?
I had always been fiercely loyal to the cheese-on-top positioning, and as much as I love blue cheese, I’d often shied away from adding it to my burger for the simple fact that the crumbles don’t melt well, leaving me to tend to an unruly pile of little balls that rolled right off the sides of my patty. A few months ago, in a near-panic over what to top my buffalo turkey burgers with, I concocted a blue cheese sauce to remedy my blue cheese problem. I was either on something or onto something; you decide.
But now, no need to fuss. Last week, I just tossed the crumbles into the meat and mixed it all up. When the patties cooked on the hot grill, the small bits of cheese within softened and rendered their flavor ever so slightly, becoming themselves pillowy and making the patties a bit moister and much more interesting. To make matters even tastier, I also added bacon—just because—and parsley, for a clean complement to all of the intensity.
The result was so cookout-worthy. Completely grease stain on my shirt and I don’t mind all that much-good. If you love blue cheese, love bacon, and, of course, love beef, here’s your new favorite burger.
*Note: The sauce you see drizzled on the burger in these photos is simply blue cheese dressing (Ken’s Steak House Lite Chunky Blue Cheese is a favorite) that I pulsed in my blender with a small handful of parsley to spruce it up.
- 1 pound ground beef sirloin (at least 90% lean)
- 3 slices bacon, pan-fried and finely crumbled
- 3 ounces blue cheese, crumbled (3/4 cup)
- 2 tablespoons finely chopped fresh parsley
- ¼ teaspoon salt
- ½ teaspoon freshly ground black pepper
- 4 hamburger buns
- condiments: ketchup, mustard, lettuce, tomato, onion, pickles (optional)
- In a large bowl, combine the beef, bacon, blue cheese, parsley, salt, and pepper. Mix well with your hands, then form into four evenly sized patties.
- Preheat a gas grill to high heat. Put the burgers on the grates, close the lid of the grill, and cook for 5 minutes. Flip the burgers, close the lid, and cook for about 4 more minutes for a medium, pink center, or until an instant-read thermometer inserted into the center of one patty registers 160 degrees F.
- Divide the grilled patties among the hamburger buns and top with your choice of condiments (I recommend the works: ketchup, mustard, lettuce, tomato, onion, and pickles).
Nutrition Information for 1 Burger (1/4th of entire recipe, not including condiments): Calories 420, Total Fat 20.8 g, Total Carbohydrate 22.5 g, Dietary Fiber 0.0 g, Sugars 3.1 g, Protein 35.2 g