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Bleu Cheese Stuffed Bacon Burgers on Grilled Poppy Seed Buns

The cheeseburger has grown up. Instead of American cheese on top, these burgers are stuffed with bleu cheese, topped with peppered bacon, Romaine lettuce, juicy vine ripened tomatoes and purple onion and served on grilled poppy seed buns. Enjoy them with a nice glass of Sutter's Home White Zinfadel and a bowl of fresh berries for a simple summer meal that can't be beat.


1 small onion, finely chopped
1 lb. ground chuck
1/2 tsp. sea salt
1/4 tsp. freshly ground pepper
4 oz. bleu cheese
4 cooked slices thick-sliced peppered bacon
1 vine ripe medium sized tomato
4 leaves Romaine lettuce
1 slice purple onion
4 round poppy seed buns
2 Tbsp melted butter
chopped fresh chives


Wash and slice tomato and onion. Wash lettuce and let dry on a towel. Mix 4 Tbsp. Mayonaise with one table spoon chopped fresh chives. Mix onion, ground chuck, salt and pepper. Form into four patties. Make a pocket in each patty and stuff with 1 oz. bleu cheese making sure that the hamburger completely surrounds the cheese. Grill until the middle reaches 165 degrees. Just before the burgers are ready, brush the buns with the melted butter and place on grill away from direct heat and toast until golden. Also, place the cooked bacon on grill until the bacon is heated through. Assemble burgers, placing burger on bottom bun, topping with the lettuce, tomato, onion and then bacon. Please a dollop of mayonaise mixture on the top bun and cover. Enjoy.