Bacon Cheeseburgers with Blue Cheese Coleslaw

Jamie Purviance

Fuel Type:
  • People

    Serves 4

  • Grilling Time

    8 to 10 min.

  • Prep Time

    20 min.


the Ingredients

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  • Completed step 55 grams crumbled blue cheese (about 60 grams)
  • Completed step 3 tablespoons mayonnaise
  • Completed step 2 tablespoons red wine vinegar
  • Completed step Freshly ground black pepper
  • Completed step 220 grams shredded coleslaw blend
  • Completed step  
  • Completed step 4 thick-cut bacon slices
  • Completed step 680 grams ground chuck (80% lean)
  • Completed step 1 teaspoon kosher salt
  • Completed step 4 thin slices of mild cheddar cheese
  • Completed step 4 hamburger buns, split
  • Completed step 4 very thin slices of red onion


  • In a medium bowl mix the blue cheese, mayonnaise, vinegar and ½ teaspoon of pepper to make a dressing. Add the coleslaw blend and toss in the dressing. Cover and refrigerate until ready to use.
  • In a large skillet over medium heat, fry the bacon until crisp, about 10 minutes, turning occasionally. Drain the bacon on a plate lined with a paper towel.
  • Prepare the grill for direct cooking over medium–high heat (200ºC to 260ºC).
  • Mix the ground chuck, salt and ¾ teaspoon of pepper. Gently form four patties of equal size, each about 2 centimetres thick. With your thumb or the back of a spoon, make a shallow indentation about 2.5 centimetres wide in the centre of each patty to prevent them from doming as they cook. Refrigerate the patties until ready to grill.
  • Brush the cooking grates clean. Grill the patties over direct medium–high heat, with the lid closed, until cooked to medium doneness, 9 to 11 minutes, turning once. During the last 30 seconds to 1 minute of grilling time, place a slice of cheddar cheese on each patty to melt and toast the buns, cut-side down, over direct heat. 
  • Build each burger on a bun with a patty, a strip of bacon (torn in half), an onion slice and the coleslaw. Serve warm.

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