dinner, Meatloaf, Beef & Pork, Recipes

bacon + blue cheese + bbq sauce burger (+garlic too!)

Happy bunny day dudes! I know I should be posting ham and all that jazz for Easter, but things have just been so busy around these parts the last couple o’ weeks that I just never got my act together to plan a ham-my post. Luckily I do have this previous Easter post that is full of yummy recipes in case you’re still perusing for dinner ideas.

But let’s get onto this burger. Since we’re going to be rocking and rolling into springtime and grilling weather soon, I thought I’d share one of my favorite burgers to make. Because I’m a nut for alliteration, the garlic really throws me off, but it’s key to making this bacon, blue cheese, bbq sauce burger on a brioche bun so yummy, darn it. Oh, also be sure to have a beer with this burger too. Get it? Beer? Oh Annie…


Prep Time: 10 Min
Cook Time: 30 Min
Servings: 4

1.25 lb ground beef
1 tbs steak seasoning (I do not make a burger without Famous Dave’s Steak & Burger seasoning)
4 brioche buns
1 large head of garlic
1 tbs olive oil
2 oz blue cheese (We used Saint Agur blue cheese)
8 slices cooked, crispy bacon
1/4 cup bbq sauce

First preheat the oven to 350 degrees. Get the head of garlic ready to roast by trimming the top off, you want to keep the head of garlic together in one piece, don’t separate the cloves. Also, you don’t have to peel anything, just slice the top of the garlic so that there is an opening to pour a little olive oil in, about 1 tbs, onto the cloves inside. Wrap in foil and seal completely. Place in the oven for about 30 minutes. Depending on the size of the garlic, this can take a shorter or longer amount of time, so just keep an eye on it. It’s ready to take out of the oven when the cloves are tender and golden.

While the garlic is roasting, cook the bacon until crispy and set aside. Then make the burger patties. Mix the beef with the steak seasoning and form four patties, creating a divot in the middle of each patty with your thumb so when the burger cooks it doesn’t puff up in the middle.

Cook those burgs to your desired temperature, either on an outside grill or on a hot iron skillet inside, topping with blue cheese shortly before removing. Once cooked, remove and let stand for five minutes. Before building the burger, make sure to toast those brioche buns, YUM! Then you’re ready to get to stacking! Top the burger with bacon, a few garlic cloves and bbq sauce of your choice – I have an unhealthy obsession with Sweet Baby Rays BBQ sauce, but also if I have the time I love to make my own. Find my favorite homemade BBQ sauce on my Summer Cookout Must-Have post.

Hope you all give this one a try!



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