Our homemade Bacon Blue Cheese Burgers elevate the classic burger into a decadent, flavor-packed meal. We use American Wagyu ground beef, thick-cut Kurobuta bacon, and generous crumbles of ripe blue cheese, all cooked on a griddle and finished on toasted brioche buns. If you’re a fan of blue cheese and crave a perfectly balanced, juicy burger, this recipe delivers.
Blue Cheese Burger with Bacon
Burgers are one of the most satisfying and versatile foods. Even a simple burger can be good, but using better ingredients and a careful cooking method turns it into something special. This version focuses on bold, complementary flavors—rich beef, salty-sweet bacon, and tangy blue cheese—assembled on soft brioche.
We aimed to take a weekday burger up several notches by choosing high-quality ingredients and cooking everything on a flat griddle so the patties develop a deep, savory crust while the bacon crisps and the buns toast evenly.
Find more Blackstone griddle recipes and ideas in my grilling collection.
Recipe Shopping List
Here’s what you’ll need to build these indulgent bacon and blue cheese burgers. Use the best quality ingredients you can find for the most flavorful result.
- American Wagyu ground beef
- Bleu cheese, crumbled
- Salt and freshly ground black pepper
- Kurobuta bacon, thick-cut
- Brioche buns
Also consider trying smoked brat burgers or other grilled variations for a different flavor profile.
How To Make This Recipe
A gas griddle is an ideal surface for juicy burgers: it creates a consistent, diner-style sear while giving you room to cook bacon and toast buns at the same time. Below is an overview of the process used to make the burgers shown here; follow the detailed recipe card for exact measurements and timings.
- Form the patties – Divide the ground beef into six even portions and shape them into slightly larger-than-bun patties with a shallow indentation in the center to prevent doming.
- Season generously – Salt and pepper both sides of each patty. You can add a touch of garlic or onion powder if you like, or use a steakhouse-style rub for extra depth.
- Cook on the griddle – Preheat the griddle to medium-high and cook the patties about 3–5 minutes per side, depending on thickness and desired doneness. Aim for an internal temperature of about 145°F for medium-rare or 160°F for medium.
- Crisp the bacon and toast the buns – Cook the bacon until crisp and toast the brioche on the griddle until golden. Timing these steps so everything is hot at assembly produces the best burger.
- Top and melt – During the last few minutes of cooking, add crumbled blue cheese to each patty and cover briefly with a dome or lid to help it melt.
- Assemble and serve – Place patties on toasted brioche, add bacon and your preferred toppings, and serve immediately for the best texture and flavor.
For more blue cheese intensity, spread a bacon blue cheese dressing on the bun before assembling.
Where to Buy Quality Beef and Bacon
We first discovered premium American Wagyu from a specialty purveyor when making an exceptional steak. High-quality ground Wagyu produces a rich, buttery burger that holds up well to bold toppings like blue cheese and bacon. Kurobuta bacon is another excellent choice for its flavor and texture. If you can source these items locally, all the better; otherwise many reputable online meat suppliers make ordering convenient.
Can You Make These on a Pellet Grill (Traeger)?
Yes. Cook over high heat on a pellet grill set to around 400–450°F. Cook quickly, flip once, and add blue cheese in the final minutes, covering briefly to encourage melting. If you have room, you can cook bacon on the grill at the same time using a rack or tray.
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Recipe FAQ
Yes. Smash burgers are a fantastic option for a crispy edge and intense sear. Use the same ingredients and cook style, but press thin patties on a hot surface.
Absolutely. A coarsely ground 80/20 blend is a reliable choice for a juicy, flavorful burger if you prefer not to use Wagyu.
Butter and mayo are popular choices. Butter gives a classic toasted flavor and crisp edges, while mayo can add a slightly richer, creamier finish. Try both and choose your favorite.
Serve with crispy homemade French fries for a classic pairing.
Reader Reviews
“One of the best burgers I’ve ever made! Definitely a new favorite!” – Ashley
More Burger Ideas
- Smoked Stuffed Cheeseburgers (Juicy Lucy)
- Smash Burgers
- Mini Meatloaf Burgers
- Cheeseburger Meatloaf
- Smoked Jalapeño Jack Juicy Lucy
Pin this recipe for later inspiration.
Blackstone Griddle Bacon Blue Cheese Burger
This griddle burger pairs ground American Wagyu beef with Kurobuta bacon and melty blue cheese crumbles, all on toasted brioche. It’s designed for blue cheese lovers and anyone who wants a rich, satisfying burger experience.
10 minutes
15 minutes
25 minutes
Ingredients
- 3 pounds ground Wagyu beef
- Salt and pepper
- 12 slices Kurobuta bacon
- 1 ½ cups crumbled blue cheese
- 6 brioche buns
- Toppings of your choice (lettuce, tomato, onion, pickles, sauces)
Instructions
- Preheat your griddle for 10–15 minutes over medium heat so it’s evenly hot.
- Form the ground beef into six patties slightly larger than your buns and press a shallow depression in the center of each.
- Season both sides of each patty with salt and pepper.
- Cook the bacon and toast the buns on the griddle. If there’s room, start the burgers when the bacon is about halfway done.
- Cook burgers about 4–5 minutes per side, or until internal temperature reaches your preferred doneness (145°F for medium-rare, 160°F for medium). Use caution if you are at risk for food-borne illness.
- In the last 2–3 minutes, top each burger with blue cheese crumbles and cover briefly with a dome to help the cheese melt.
- Assemble burgers on toasted brioche, add bacon and desired condiments, and serve immediately.
Nutrition Information
Yield: 12 | Serving Size: 1
Amount per serving (estimate):
- Calories: 597
- Total Fat: 39g (Saturated Fat: 19g)
- Cholesterol: 184mg
- Sodium: 639mg
- Carbohydrates: 17g (Fiber: 1g, Sugar: 3g)
- Protein: 41g
Nutrition data is an estimate.