Bleu Cheese Bacon Burgers
Recipe by:
londberg21
Delicious! Best prepared on the grill of course, but I freeze them and cook them on my Foreman during the winter.
Ready in 2 hours 15 mins
Added to favorites by 41 cooks
Ingredients
Makes: 16 patties
- 1 pound bacon, diced
- 2 jalapenos, seeded and diced
- 3 pounds ground beef
- 1/4 cup kosher salt
- 1/2 cup wing sauce
- 3 tablespoons Worcestershire sauce
- 8 cloves garlic, minced
- 2 eggs
- 8 ounces bleu cheese, crumbled
Preparation method
Prep: 30 mins | Cook: 15 mins | Extra time: 1 hour 30 mins, setting1.
Cut the bacon into small pieces before cooking, and start it frying on the stove. It needs to get to a soft doneness, so that it finishes cooking in the burgers and doesn't burn on the grill. When finished, take the bacon (and some of the grease) out of the pan and set it aside.
2.
Dice the jalapenos, avoiding seeds when possible (unless you want them extra-spicy!), add to the ground beef in a large mixing bowl. Mix in the kosher salt, wing sauce, Worcestershire sauce, garlic, eggs, and crumbled bleu cheese.
3.
Check to ensure bacon isn't hot anymore (so long as it won't cook the hamburger), and add it (with some grease if you'd like) to the hamburger. Mix all well.
4.
Form into patties on a large cookie sheet. I usually shoot for quarter-pounders, but its up to you. Because of the size, I usually need a second layer. Put a piece of aluminum foil over the first layer and continue to make patties. Once the second layer is complete, add another layer or foil and wrap around sides to keep direct air flow out
5.
Let burgers rest in fridge for 1 to 2 hours, the longer the better, so that it will stick together better while cooking.
6.
Place on grill for desired cook time. Thicker burgers will cook more slowly. I recommend medium rare-medium, but everyone has their own preferences!
7.
Remove from heat, LET BURGERS REST for 5 to 7 minutes so that the juices can redistribute throughout the burger. If pretzel buns are available, I strongly recommend enjoying these burgers with them.
Use for leftovers
I freeze the individual extra patties in Ziploc bags and cook them when I need a quick meal on the Foreman.
Last updated:
Apr 09 2013
Easy
This is good, however I would use ground chuck or round vs. ground beef. You want ot get to an 80-20 or 85-15 fat ratio due to the extra that's being added by the bacon otherwise it becomes a grease burger.
Posted:
Sep 05 2012
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I've since added brown sugar (1/2 cup will do), bread crumbs (eyeball it, depends on the grease as to how much you need for consistency in the meat), and sriracha- but I like spicy, so be careful
Posted:
Jul 12 2012
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Moderately easy
A good bit of work to put together, took me about 45-60 minutes of prep before I was refrigerating patties, but it is essentially four pounds of meat... I froze most of it as I was looking for an alternative to frozen burger sleeves like bubba burgers, so perfect. The salt was overkill considering the bacon and blue cheese. Next time I make it, I will cut out the added salt and salt to taste if necessary. I added thick sliced sharp cheddar and zatarains sharp mustard, which probably added to the salt overkill. They are so delicious though that I'm going to enjoy the rest of these without the cheddar and mustard! Thanks for the recipe!
Posted:
Mar 08 2012
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