This Bacon and Blue Cheese Burger combines salty, smoky bacon with tangy blue cheese melted into a juicy beef patty. It’s a gourmet experience that’s surprisingly easy to make at home. Every bite delivers bold flavor and incredible texture.
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Why You’ll Love This Bacon and Blue Cheese Burger
- Bold, balanced flavors: Blue cheese and bacon enhance the beef without overwhelming it.
- Incredible texture: Crisp bacon, tender patty, and soft bun create a perfect bite.
- Easy to customize: Add jalapeños or aioli to make it your own.
- Gourmet without fuss: Simple tricks like toasting buns in bacon fat elevate the burger.
Ingredients & Tools
- 450 g ground beef (80/20 lean-to-fat ratio)
- 6 strips thick-cut bacon
- 100 g crumbled blue cheese
- 4 brioche burger buns
- 1 small red onion, thinly sliced
- 1 large tomato, sliced
- Handful fresh arugula or lettuce
- 2 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- To taste salt and freshly ground black pepper
- 1 tbsp unsalted butter, softened
Tools: Large skillet or grill pan, mixing bowl, spatula, paper towels
Notes: Don’t skip the Worcestershire sauce—it gives the beef a subtle umami depth. Brioche buns balance the saltiness beautifully.
Nutrition (per serving)
| Calories: | 720 kcal |
| Protein: | 38 g |
| Fat: | 48 g |
| Carbs: | 32 g |
| Fiber: | 2 g |
Serves: 4 | Prep Time: 15 minutes | Cook Time: 20 minutes | Total Time: 35 minutes
Before You Start: Tips & Ingredient Notes
- Get the right beef. An 80/20 blend is ideal. The higher fat content keeps the patties incredibly juicy as they cook, and that fat helps carry the flavors throughout.
- Don’t be shy with the blue cheese. If you’re wary of its strength, remember it mellows wonderfully when it melts into the hot burger. A creamy, crumbly variety like Gorgonzola works perfectly.
- Thick-cut bacon is non-negotiable. It provides a substantial crunch and meaty texture that thin bacon just can’t match. Cook it until crisp but still slightly chewy.
- Let the meat come to room temperature. Taking your ground beef out of the fridge 20 minutes before cooking helps it cook more evenly, preventing a raw center and an overcooked exterior.
How to Make Bacon and Blue Cheese Burger
Step 1: Start by cooking the bacon. Place the strips in a cold, large skillet, then turn the heat to medium. This allows the fat to render slowly, resulting in evenly cooked, crisp bacon. Cook for about 8–10 minutes, flipping occasionally, until golden and crisp. Transfer the bacon to a paper towel-lined plate, but leave all that glorious bacon fat in the pan.
Step 2: While the bacon cooks, prepare your patties. In a mixing bowl, gently combine the ground beef, Worcestershire sauce, a good pinch of salt, and a generous grind of black pepper. Be careful not to overwork the meat—just mix until combined. Divide the mixture into four equal portions and gently form them into patties that are about 1-inch thick. Press a slight dimple into the center of each patty with your thumb; this prevents them from puffing up like meatballs during cooking.
Step 3: It’s time to cook the burgers. Increase the heat under the bacon fat skillet to medium-high. Once the fat is shimmering, carefully add the patties. You should hear a satisfying sizzle. Cook for about 4–5 minutes on the first side, without moving them, until a beautiful brown crust forms.
Step 4: Flip the burgers. Now, immediately top each patty with a generous amount of crumbled blue cheese. Reduce the heat to medium-low, cover the skillet with a lid (or a baking sheet if you don’t have one), and cook for another 4–5 minutes for a medium doneness. The cheese will melt into glorious, creamy pockets.
Step 5: While the burgers finish cooking, toast the buns. Spread the softened butter on the cut sides of your brioche buns. Place them butter-side down in a separate dry skillet (or wipe out the bacon pan briefly) over medium heat. Toast for 1–2 minutes until golden brown and slightly crisp. You’ll love the buttery, rich aroma.
Step 6: Now for the assembly. Spread a little mayonnaise and a dab of Dijon mustard on the bottom bun. Add a handful of arugula for a peppery freshness. Place the cheesy burger patty on top, then crown it with two strips of the crisp bacon. Top with a couple slices of red onion and tomato for a fresh, crisp contrast.
Step 7: Cap it with the top bun and press down gently. Let the burger rest for a minute before serving—this allows the juices to redistribute, ensuring every single bite is as moist and flavorful as the last. Serve immediately while everything is warm and the cheese is gloriously gooey.
Storage & Freshness Guide
- Fridge: Store assembled burgers (wrapped) up to 2 days; patties alone last 3 days.
- Freezer: Freeze uncooked patties up to 3 months; thaw in fridge before cooking.
- Reviving: Reheat in a skillet over medium-low until warm; avoid microwaving.
Serving Suggestions
Complementary Dishes
- Crispy Smashed Potatoes — Their crunchy exterior and fluffy inside are the perfect textural sidekick to the rich, soft burger.
- Simple Arugula Salad with Lemon Vinaigrette — The sharp, citrusy dressing cuts through the burger’s richness beautifully, balancing the whole meal.
- Sweet Potato Fries — A slightly sweet, baked or fried version adds a different flavor dimension and a fun, dippable element.
Drinks
- A Cold IPA — The beer’s bitterness and citrus notes act as a palate cleanser, resetting your taste buds for the next incredible bite.
- Dry Hard Cider — Its effervescence and apple tang provide a refreshing contrast that highlights the savory, salty notes of the bacon and cheese.
- Cherry Coke Float — For a non-alcoholic option, the sweet vanilla and cherry cola is a surprisingly delightful and nostalgic pairing.
Something Sweet
- Warm Brownie Sundae — A gooey, warm brownie with vanilla ice cream offers a rich, chocolatey finish that satisfies after the savory main event.
- Lemon Sorbet — This light, zesty dessert is incredibly refreshing and cleanses the palate without feeling too heavy.
- Salted Caramel Apple Pie — The warm spices and sweet-tart apples with a hint of salt echo the comforting, savory-sweet theme of the meal.
Top Mistakes to Avoid
- Overmixing the meat. This develops too much gluten, leading to a tough, dense patty instead of a tender, juicy one. Mix just until the ingredients are combined.
- Pressing down on the patties while they cook. I’ve messed this up before too—it seems intuitive, but all you’re doing is squeezing out the precious juices, resulting in a dry burger.
- Using cold beef straight from the fridge. The outside will cook too quickly before the inside is done, giving you an uneven cook and a less flavorful result.
- Choosing a blue cheese that doesn’t melt well. Some very dry, aged varieties won’t get creamy. Opt for a crumbly yet moist blue cheese for the best melting texture.
Expert Tips
- Tip: Make a blue cheese “well”. Instead of just sprinkling cheese on top, press a small indentation into the raw patty and fill it with some of the crumbles before sealing the meat over it. This creates a molten core of blue cheese inside the burger.
- Tip: Infuse your mayo. Mix a tablespoon of the rendered bacon fat into your mayonnaise before spreading it on the bun. It adds an unbelievable smoky depth to every single layer.
- Tip: Rest your burgers off the direct heat. After cooking, transfer the patties to a warm plate and let them sit for 3-4 minutes. This allows the muscle fibers to relax and reabsorb the juices, guaranteeing maximum succulence.
- Tip: Toast your buns in the bacon fat. After removing the bacon, toss your buttered buns cut-side down into the skillet for toasting. They’ll soak up that smoky flavor and become irresistibly golden.
FAQs
Can I cook these burgers on a grill instead?
Absolutely! A grill adds fantastic smoky flavor. Just make sure it’s preheated to medium-high heat and the grates are well-oiled to prevent sticking. Because the blue cheese can melt through the grates, wait to add it until the last couple of minutes of cooking, and consider using a cast-iron skillet directly on the grill grates to melt the cheese without any mess.
What’s the best way to prevent the burger from falling apart?
The key is a light hand when forming the patties. Overworking the meat is the main culprit. Also, make sure your patties are cold when they hit the hot cooking surface—a quick 10-minute chill in the fridge after forming can help them hold their shape better, especially if you’ve added mix-ins.
I’m not a big blue cheese fan. Is there a good substitute?
Of course! A strong aged white cheddar or smoked Gouda would be fantastic. They both offer a bold flavor and excellent meltability. If you want a similar tang without the blue cheese funk, try a creamy goat cheese—it provides a sharp, acidic contrast that still plays wonderfully with the bacon.
How can I tell when the burger is done without cutting into it?
The best method is to use an instant-read thermometer. For a medium burger, you’re aiming for an internal temperature of 145–150°F (63–65°C). If you don’t have one, use the “finger test”: the meat should feel firm but still have a little give when you press the center, similar to the fleshy part of your palm below your thumb.
Can I prepare the burger patties ahead of time?
You can! Form the patties, place them on a parchment-lined baking sheet, cover them tightly with plastic wrap, and refrigerate for up to 24 hours. This can actually help the flavors meld. Just be sure to let them sit at room temperature for about 20 minutes before cooking so they aren’t ice-cold in the center.
Bacon And Blue Cheese Burger
Make the ultimate Bacon and Blue Cheese Burger with this easy recipe. Juicy beef, crispy bacon, and melted blue cheese create a perfect gourmet meal. Get the recipe now!
Ingredients
For the Burger Patties:
-
450 g ground beef (80/20 lean-to-fat ratio)
-
1 tsp Worcestershire sauce
-
salt and freshly ground black pepper (to taste)
For the Toppings & Assembly:
-
6 strips thick-cut bacon
-
100 g crumbled blue cheese
-
4 brioche burger buns
-
1 small red onion (thinly sliced)
-
1 large tomato (sliced)
-
1 handful fresh arugula or lettuce
-
2 tbsp mayonnaise
-
1 tbsp Dijon mustard
-
1 tbsp unsalted butter (softened)
Instructions
-
Start by cooking the bacon. Place the strips in a cold, large skillet, then turn the heat to medium. This allows the fat to render slowly, resulting in evenly cooked, crisp bacon. Cook for about 8–10 minutes, flipping occasionally, until golden and crisp. Transfer the bacon to a paper towel-lined plate, but leave all that glorious bacon fat in the pan.01
-
While the bacon cooks, prepare your patties. In a mixing bowl, gently combine the ground beef, Worcestershire sauce, a good pinch of salt, and a generous grind of black pepper. Be careful not to overwork the meat—just mix until combined. Divide the mixture into four equal portions and gently form them into patties that are about 1-inch thick. Press a slight dimple into the center of each patty with your thumb; this prevents them from puffing up like meatballs during cooking.02
-
It’s time to cook the burgers. Increase the heat under the bacon fat skillet to medium-high. Once the fat is shimmering, carefully add the patties. You should hear a satisfying sizzle. Cook for about 4–5 minutes on the first side, without moving them, until a beautiful brown crust forms.03
-
Flip the burgers. Now, immediately top each patty with a generous amount of crumbled blue cheese. Reduce the heat to medium-low, cover the skillet with a lid (or a baking sheet if you don’t have one), and cook for another 4–5 minutes for a medium doneness. The cheese will melt into glorious, creamy pockets.04
-
While the burgers finish cooking, toast the buns. Spread the softened butter on the cut sides of your brioche buns. Place them butter-side down in a separate dry skillet (or wipe out the bacon pan briefly) over medium heat. Toast for 1–2 minutes until golden brown and slightly crisp. You’ll love the buttery, rich aroma.05
-
Now for the assembly. Spread a little mayonnaise and a dab of Dijon mustard on the bottom bun. Add a handful of arugula for a peppery freshness. Place the cheesy burger patty on top, then crown it with two strips of the crisp bacon. Top with a couple slices of red onion and tomato for a fresh, crisp contrast.06
-
Cap it with the top bun and press down gently. Let the burger rest for a minute before serving—this allows the juices to redistribute, ensuring every single bite is as moist and flavorful as the last. Serve immediately while everything is warm and the cheese is gloriously gooey.07
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