Bacon-Stuffed Blue-Cheese Sliders

1 hrs 30 min
15 mins
6-7

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.

Ingredients

FOR THE SLIDERS

  • 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

Step 1 Of 13
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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