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Jamie Purviance

Blue Cheese and Bacon Burgers with Red Onion

  • People

    Serves 4

  • Prep Time

    25 min.

  • Grilling Time

    8 to 10 min.

Serves 4
Prep Time
25 min.
Grilling Time
8 to 10 min.

the Ingredients

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


  • 01 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.
  • 02 Prepare the grill for direct cooking over medium-high heat 200º to 260ºC).
  • 03 Mix the ground chuck, salt, pepper, and granulated garlic. Gently form four patties of equal size, each about 18 millimeters thick. With your thumb or the back of a spoon, make a shallow indentation about 2.5 centimeters wide in the center of each patty to prevent them from doming as they cook.
  • 04 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.
  • 05 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.

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