Blue Cheese Bacon Burgers: Quarter Pounders

 Several years ago, I had the most amazing blue cheese bacon burger. So, this week I wanted to attempt to recreate it.  Now, I only had it the once, and it was a long time ago. But, I do know how to make a good burger. Plus, burgers can really only get better when you add some delicious, stinky cheese, and some greasy bacon to them. Right? 

Well, if you don't think so, you will as soon as you try this one!

 I definitely kept things light on the blue cheese and bacon side of things. I wanted to be sure that the strong flavors of the bacon and cheese didn't overpower the beef and overall burger flavor. Luckily, it didn't. That means there is room for plenty more cheese and bacon! Yay! 

In all seriousness though, this burger is delicious!

 Ground bison, bacon, blue cheese, egg, seasoned salt, garlic powder, and Worcestershire. It was super simple to make, and even better to eat. I'm only sorry I only made enough for four burgers. It's also not overly salty, which I wanted to be careful of since the addition of bacon and cheese would have sodium. And it is perfect dipped in the slightest amount of ketchup. Plus, unlike my Healthy Grilled Turkey Burgers, which is low in fat, this one is perfect for keto or low-carb diets!  I've even provided a recipe for a grilled Portobello mushroom in place of a regular, carb-loaded bun! 

Your welcome! 

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Ingredients

Burger

• 1 lb 90% Lean Ground Bison or Beef

• 2 tsp Lawry's Seasoned Salt

• 1 tsp Garlic Powder

• 2 tsp Worcestershire Sauce

• 1 Large Egg

• 1/4 Cup Crumbled Blue Cheese, Minimum

• 3 Slices Cooked Bacon, Crumbled, Minimum

Portobello Mushroom

• Portobello Mushrooms

• Worcestershire Sauce, to Taste

• Balsamic Vinegar, to Taste

• Garlic Powder, to Taste

• Sea Salt, to Taste

Instructions

Burger

1. Add seasoned salt, garlic powder, Worcestershire sauce, and egg to the ground meat. Mix well with your hands until everything is evenly combined.

2. Add blue cheese and bacon crumbles.

3. Mix again until evenly combined.

4. Separate into four evenly distributed servings, and make your burger patties with your hands.

5. Grill on a high flame, turning as needed until desired temperature is reached.

Mushrooms

1. Remove stems from mushrooms and wash with water.

2. Turn underneath side up, and pour a fair amount of balsamic and Worcestershire Sauce over it.

3. Flip mushrooms over. Pour more balsamic and worcestershire over top of them.

4. Shake garlic powder and sea salt over them to taste.

5. Grill on medium to low heat, flipping as needed until they are cooked through.

Notes

1. Feel free to double the amount of blue cheese and bacon in the burgers. I used a minimum amount for those that do not like too much richness. Personally, I would totally double the blue cheese amount, at least. However, I love stinky cheeses.

2. If you use more cheese or bacon in the meat, I recommend using slightly less salt, as both the cheese and bacon are salty.

3. For the bacon, if you don't want to cook bacon ahead of time, you can buy pre-crumbled bits.

4. For the mushrooms, watch them to be sure they don't shrivel up too much. I removed them from the heat before they were done, because as they sit they become juicer.

5. If you use the mushroom as a bun, you can use one on either side of the burger, or to reduce carbs, carefully slice them horizontally.

6. Nutritional information does not include mushrooms.

7. Nutritional information is based on the brands I have linked to. Please note that I choose the leanest meats I can find, so this can make a significant difference in protein and fat counts if you use different brands.

8. For the meat, the website for SunfedRanch does not list nutritional information, so please note that 4oz of meat is 22g protein, 1g carb, 9g fat, 173 calories.