Fire up the grill! This crazy-delicious bacon blue cheese burger is fully loaded with 7 layers of burger must-haves including roasted garlic aioli, bacon jam, and caramelized onions! This is how a burger should be made.
Say HELLOOOO to the tastiest Bacon Blue Cheese Burger!
But not with a full mouth. That wouldn’t be polite.
This crazy-tasty burger is completely worth the effort of every single one of those seven layers stacked between its two burger buns.
Is it burger overkill?
Is it even possible for the human jaw to extend around this masterpiece?
Don’t question. Just fire up the grill and let’s do this burger.
The first step to a great burger is the patty
A juicy, flavorful burger begins with the meat. Ideally a mix of 80% lean to 20% fat is perfect. You might be tempted to go for a leaner meat-to-fat ratio, but that will just contribute to a tougher and drier burger patty, which isn’t very exciting.
I also love adding a little punch of flavor to the patties. For this particular burger, I’ll be adding in some finely chopped red onion, minced garlic, Worcestershire sauce, and a healthy pinch of pepper (an all-purpose seasoning mix would be really tasty too). After the patties are gently formed (don’t over handle or mix!) and placed on the grill give them a good sprinkling of Kosher salt.
Let’s talk about burger sauce!
For this sensational burger standard mayo is getting an upgrade. My love for garlic runs deep so naturally this burger was asking for a generous spread of homemade roasted garlic aioli. Whole cloves of garlic are roasted in the oven until they transform into a buttery, caramelized texture. Then blend the roasted garlic with mayo, a bit of dijon mustard, fresh lemon juice, a hit of cayenne, salt and pepper. Mwah!
If left with extra sauce, save it for later use on all of your other burger and sandwich creations, try it out as a dipping sauce for fries, tater tots, or veggie sticks, or substitute it for any time you normally would use mayo!
Additional must-have ingredients for the beautiful bacon blue burger
Cheeseburgers are a once-in-a-while kinda thing for me so when I’m craving a tasty burger you better believe I am going to make the most of it and go all in with every layer I stuff between each half of that bread bun. We are packing all the flavor into this burger!
Along with our doctored up beef patty and roasted garlic aioli don’t forget to include these other essential components for making the perfect Bacon Blue Cheese Burger:
- Bacon Jam – And no, it doesn’t have berries in it. The recipe for this marvelous bacon wonder is here.
- Arugula – Zippy, spicy leafy greens.
- Tomatoes – Thick, juicy slices that taste of summer please.
- Onions – Red, yellow, or white. Caramelized with only extra virgin olive oil and balsamic vinegar. Simple and tasty.
- Cambozola Cheese – A rich, creamy cheese with subdued flavors of blue cheese. Gorgonzola is another fantastic option.
And lastly, your favorite gluten free hamburger bun to serve as bookends for all of those amazing layers.
Take your pick. Except I call dibs on the one in the middle.
Tasty Sides to serve with your Bacon Blue Burger!
- Bacon Blue Cheese Burger with Roasted Garlic Aioli it includes Bacon Jam!
- Potato Salad with Caramelized Onions & Fresh Herbs a classic with an upgrade
- Bacon-Wrapped Dates with Manchego try to stop eating at just one
- Crustless Zucchini Bacon Quiche – perfect for breakfast, brunch, lunch, and even dinner
Did You Make This Recipe?!
If you make this Bacon Blue Cheese Burger with Roasted Garlic Aioli, I’d love to hear about it! Leave me a comment below and tell me about it! And don’t forget to snap a photo and tag @passmesometasty on Instagram so I can see!
A crazy-delicious bacon blue cheese burger fully loaded with 7 layers of burger must-haves including roasted garlic aioli, bacon jam, and caramelized onions! This is how a burger should be made.
For the burger patties
- 3 tablespoons finely diced red onions
- 2 garlic cloves, minced
- 1 1/2 teaspoons Worcestershire sauce
- ground pepper
- 1 1/2 pounds ground beef (80% lean, 20% fat)
- Kosher salt
For the roasted garlic aioli
- 3 whole heads garlic
- extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 cup mayonnaise
- 1 1/2 teaspoons dijon mustard
- 1/8 teaspoon cayenne pepper
- salt and pepper to taste
For the caramelized onions (quantities depend on how much you want to make, 2-3 large onions will make about 1 cup)
- extra virgin olive oil
- several medium or large onions, (red, yellow, or white), thinly sliced
- Kosher salt to taste
- balsamic vinegar to taste
Additional must-haves for your burger!
For the burger patties
- In a large bowl, combine red onion, garlic, Worcestershire sauce, and pepper. Add ground beef to the mixture and gently mix with your hands just until combined, being careful not to overmix.
- Form the ground beef mixture into evenly sized patties about 3/4-inch thick.
- Cook the patties.
- Directions for grilling: Place the patties on the grill over medium heat, sprinkle with salt, and close the lid. Grill the patties 5 to 6 minutes on each side until the meat’s internal temperature reaches 160°F. Once patties are to the proper temperature, add the blue cheese on top of each patty while the patties are still on the grill, cover with the lid, and grill for an additional minute allowing the cheese to melt. Remove patties from the grill.
- Directions for broiling: Preheat the oven to broil on high. Place patties, evenly spaced, on a broiler pan and sprinkle with salt. Broil 4 inches from heat until the meat’s internal thermometer reaches 160°F, about 4–6 minutes on each side. Add blue cheese on top of each patty and continuing broiling just until cheese is melted. Remove patties from the oven.
- Directions for the stovetop: Sprinkle the patties with salt. In a lightly greased skillet, cook patties over medium heat until the meat’s internal thermometer reaches 160°F, 5-7 minutes on each side. Add blue cheese on top of each patty and continuing cooking just until cheese is melted. Remove patties from the heat.
For the roasted garlic aioli
- Preheat oven to 425°F.
- Cut off the tops from the heads of each whole garlic to expose the cloves. Place on a piece of aluminum foil and drizzle lightly with olive oil. Wrap up the foil into a tight pouch, place in the oven, and roast for 45 minutes. Remove from the oven and allow the garlic to cool. Press the bottom of the garlic cloves to remove the garlic pulp from the skin.
- In a food processor, combine the roasted garlic, olive oil, lemon juice, mayonnaise, dijon mustard, cayenne, salt, and pepper. Pulse until smooth and well combined.
For the caramelized onions
- Add olive oil to a large cast iron or heavy-bottomed skillet over medium heat.
- Add the onions to the skillet, stirring to coat with the oil. Spread the onions out evenly in the skillet and let cook, stirring occasionally, until the onions become soft and translucent, and turn a beautiful caramelized blonde color, about 15-20 minutes. If the onions look like they are browning too quickly, add a little splash of water to the skillet and scrape the caramelized fond from the bottom of the pan for the onions to absorb.
- Add salt and a generous drizzle of balsamic vinegar to the onions. Turn the heat to medium-low and continue to stir until the onions have developed a deep, rich browned color, about 10 minutes more. Once the onions have caramelized, remove skillet from heat.
Put it all together!
- Slather the bottom burger bun with roasted garlic aioli and top with the blue cheese burger patty, caramelized onions, tomato slices, and arugula. Give a good schmear of bacon jam to the remaining burger bun and place on top of your burger masterpiece.
- Eat and be so very happy.
The equipment section above contains affiliate links to products I use or recommend.
Nutritional information for this recipe can not be accurately provided due to the many quantity variances and preferences from person to person and burger to burger, so just enjoy your burger. 😉
- Category: Dinner
- Method: Grill
- Cuisine: American
Keywords: bacon blue cheese burger, bbq, dinner, cheeseburger recipe
One of my kids just asked me why all of the burgers were falling apart in this photo.
Because layers, kid. It’s all about seeing those layers. And then shoving them in my mouth.
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