Blue Cheese and Bacon Burgers with Red Onion

Jamie Purviance

Fuel Type:
  • People

    Serves 4

  • Prep Time

    25 min.

  • Grilling Time

    8 to 10 min.


the Ingredients

20151023095353 Row Redmeat 64
  • Completed step 4 bacon slices
  • Completed step 680 grams ground chuck (80% lean)
  • Completed step 1 teaspoon kosher salt
  • Completed step ¾ teaspoon freshly ground black pepper
  • Completed step ½ teaspoon granulated garlic
  • Completed step 1 medium red onion, cut crosswise into 4 slices, each about 8 millimetres thick
  • Completed step Extra-virgin olive oil
  • Completed step 4 hamburger buns, split
  • Completed step Dijon mustard
  • Completed step 4 leaves of butter lettuce
  • Completed step 4 tablespoons crumbled blue cheese, such as Gorgonzola


  • In a large skillet over medium heat on the stove, 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, pepper and granulated garlic. 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.
  • Brush the cooking grates clean. Brush the onion slices on both sides with oil and then grill over direct medium–highheat, with the lid closed, until charred and caramelized on both sides, 6 to 8 minutes, turning once or twice. At the same time, grill the patties over direct medium–high heat, with the lid closed, until cooked to medium doneness, 8 to 10 minutes, turning once. During the last 30 seconds of grilling time, toast the buns, cut-side down, over direct heat.
  • To assemble the burgers, spread the tops and bottoms of the buns lightly with mustard. Build each burger on a bun with lettuce, 1 tablespoon of the cheese, a patty, a strip of bacon (cut in half) and an onion slice. Serve warm.

Let's Gear Up

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