Bacon-Stuffed Blue-Cheese Sliders
recipe

Bacon-Stuffed Blue-Cheese Sliders

5.0

Let’s see how many of your grilling favorites we can cram into one recipe. How about bacon? And beef? And blue cheese? Have we hooked you yet? This Bacon-Stuffed Blue-Cheese Slider recipe melds together these favorites into a tasty bite-sized burger that is a true flavor bomb. Our advice? Maybe double, or even triple.

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Ingredients

Serves 6-7
8-10
strips hardwood smoked bacon
1 1/2
pounds 80/20 ground chuck
2
tablespoons Worcestershire sauce
4
tablespoons olive oil
1
tablespoon onion powder
1
tablespoon granulated garlic powder
1
teaspoon paprika
8
ounces blue cheese crumbles
 
kosher salt and freshly ground pepper, to taste
 
fresh arugula and Roma tomatoes, to garnish

Directions

Prep: 1 1/2 Hours, Cook: 15 Minutes
1

Preheat grill to 400°F.

2

Lay bacon strips on a foil-lined, rimmed baking sheet. Place on grates and grill for 10-12 minutes or until browned and crispy.

3

Cool cooked bacon on a paper towel-lined plate, then place it in a food processor and pulse for a few seconds. Reserve.

4

Hand mix ground chuck, Worcestershire sauce, 1 tablespoon of the olive oil, onion powder, garlic powder and paprika in a large bowl. Cover and place in the refrigerator for 1 hour to allow the flavors to meld.

5

Remove meat from the refrigerator and allow it to come to room temperature. Form 12-14 thin patties and designate 6-7 for slider bottoms and 6-7 for slider tops.

6

Increase grill heat to 500°F.

7

Spoon 1 tablespoon of blue cheese crumbles and 1 tablespoon of bacon bits onto each of the slider bottoms.

8

Place slider tops over the bottoms and on top of the blue cheese and bacon.

9

Form each bottom and top pairings into balls, sealing the contents inside. Gently press into a burger shape. Brush the patties with olive oil and season with salt and pepper to taste.

10

Place sliders on the grate and grill for 3-4 minutes.

11

Flip and grill for 2-4 minutes (medium-rare), 6 minutes (medium), or 8 minutes (medium-well).

12

Allow the meat to rest under a tin foil tent for 3-5 minutes, allowing the juices to be reabsorbed.

13

Place each slider on a bun and garnish with arugula and tomatoes. Serve hot and enjoy!

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