Our homemade Bacon Blue Cheese Burgers are the ultimate in burger luxury. American Wagyu ground beef, Kurobuta bacon, and ripe blue cheese crumbles are cooked on your griddle and then sandwiched between the best brioche burger buns that your local baker can provide. If you love blue cheese and the perfect burger, this recipe is for you!
Blue Cheese Burger with Bacon
Burgers are one of my all-time-favorite foods, and for good reason. A burger is a thing you can get almost anywhere, and even a mediocre burger is still pretty good.
For this burger, we were looking to take it up several notches from your regular, weekday burger, and use the best ingredients we could get our hands on.
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Bacon Blue Burgers shopping list
Here’s the run-down of what you will need to make this ultimate bacon and blue cheese burger.
Try a Smoked Brat Burger sometime too!
How to make burgers on the Blackstone Griddle
A gas griddle is the perfect cooking surface for juicy, perfectly cooked burgers. You get a perfect sear with that signature diner-style crust, and also have the surface area to toast your buns and cook your bacon all in the same spot.
This is just an overview of the process we used to make the burgers in the pictures here. For the full recipe, make sure to cook from the recipe card at the bottom of the post.
1
Form your patties
Take the ground beef and form it into six equally sized patties.
2
Don’t skimp on the seasonings
Liberally salt and pepper all sides of the burgers. If you want to get crazy, add in some garlic and/or onion powder too. Another great addition would be this Black & Bleu rub from Spiceology!
3
Cook it
Place the seasoned patties on your pre-heated griddle and let them cook for about 3-4 minutes per side, or until the internal temperature reaches at least 145° for medium-rare or 160° for medium.
4
Cook your bacon & buns
You can get these going before or during your burger cook. Either way! But toast those buns and make sure your bacon is crispy.
5
Assemble and eat
The best burger is a hot and fresh burger, so do your best to try and make sure everything is done at the same time. Having your condiments ready also helps!
Can you make these on your Traeger?
You sure can! I’d cook these over high heat on a pellet grill, about 400-450°. Fast and hot, flipping once, and topping with blue cheese to melt in largely the same way that you do in the Blackstone version.
You can even do my Traeger no-flip bacon while it is cooking if your grill is big enough!
Spread our homemade Bacon Blue Cheese Dressing on the bun for extra blue cheese flavor!
Where to buy the BEST burger and bacon
We first tried Snake River Farms last year when we made the best steak I’ve ever had in my life, the American Wagyu Manhattan Filet. It was spendy but worth every single penny.
When I saw that they also offered their American Wagyu ground, I was sold. We ordered some Kurobuta bacon too, for good measure. If you can source this locally, do it, but ordering online from Snake River Farms is simple, fast, and is guaranteed to be amazing.
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FAQ
Can you smash these burgers instead of doing patties?
Yup! Smash Burgers are awesome, and one of my favorite ways to do a burger. If you like that style of burger feel free to use it here.
If you don’t want to spring for Waygu beef, is regular ground beef okay?
100% I recommend a coarsely ground 80/20 blend, myself, for a juicy burger.
What’s the best thing to spread on your bun before toasting?
This is quite the debate, especially if you talk to the grilled cheese crowd. The most popular options are butter and mayo, and I’ve tried both ways.
For me, butter is the clear winner here, but try them both out to see what you prefer!
Make our crispy homemade french fries with your burger!
Featured Reader Reviews!
“One of the best burgers I’ve ever made! Definitely a new favorite!”
More burgers to love!
- Smoked Stuffed Cheeseburgers (Juicy Lucy)
- Smash Burgers
- Mini Meatloaf Burgers
- Cheeseburger Meatloaf
- Smoked Jalapeño Jack Juicy Lucy
Blackstone Griddle Bacon Blue Cheese Burger
This Blackstone burger is made with ground American Wagyu Beef, Kurobuta bacon, and crumbled melty blue cheese. All that gets sandwiches between two toasted brioche buns for what could easily be the blue cheese lover's perfect burger.
Ingredients
- 3 pounds ground waygu beef
- salt and pepper
- 12 pieces Kurobuta bacon
- 1 1/2 cups crumbled blue cheese
- 6 brioche buns
- toppings of your choosing
Instructions
- Preheat your griddle for 10-15 minutes over medium heat.
- While the griddle is preheating, form your burger into 6 patties that are slightly larger than your buns, and have a depression in the middle.
- Season both sides of the patties with salt and pepper.
- Cook the bacon and toast your buns. If your griddle is big enough, you can start the burgers after your bacon is about halfway cooked.
- Cook the burgers for about 4-5 minutes a side, or until they are at least 145° for medium-rare or 160° for medium. (if you are using a high-quality burger it is okay to cook it to this temp, but if you are at risk for food-borne illness complications, proceed with caution.)
- During the last 3 minutes of cooking, top the burgers with the blue cheese crumbles and cover with a large dome to melt.
- Build, top with your favorite condiments, and serve!
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Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 1174Total Fat: 76gSaturated Fat: 35gTrans Fat: 0gUnsaturated Fat: 34gCholesterol: 360mgSodium: 1282mgCarbohydrates: 34gFiber: 1gSugar: 6gProtein: 82g
Nutrition data provided here is only an estimate.
Nicole Johnson
Nicole Johnson, a self-taught expert in grilling and outdoor cooking, launched Or Whatever You Do in 2010. Her blog, renowned for its comprehensive and creative outdoor cooking recipes, has garnered a vast audience of millions. Nicole's hands-on experience and passion for grilling shine through her work. Her husband, Jeremiah Johnson, also plays a pivotal role in recipe development, adding his culinary flair to the mix. Together, they form a dynamic duo, offering a rich and varied outdoor cooking experience to their followers.