Videos: Bacon Black & Blue Burger
- 2 lb 80/20 ground beef
- 4 oz blue cheese
- Code 3 Spices Sea Dog
- black pepper
- smoked paprika
- blue cheese dressing (recipe below)
- 12 slices pepper bacon
- 6 ciabatta buns
- garlic butter (recipe below)
- iceberg lettuce
- tomato slices
- For the blue cheese dressing:
- 4 oz blue cheese
- 1 cup sour cream
- 1/3 cup mayonnaise
- 1/4 cup buttermilk
- 2 tsp white wine vinegar
- 1 clove garlic, crushed
- 1/2 tsp smoked paprika
- Salt and pepper, to taste
- For the garlic butter:
- 1 cup unsalted butter
- 4 cloves garlic, grated
- pinch dried thyme
To make the blue cheese dressing, combine all ingredients in a blender or food processor. Blend until smooth. Adjust seasoning, as necessary. Store in the refrigerator.
To make the garlic butter, simply combine the ingredients in a small skillet and melt the butter over medium low heat for about 5 minutes, until the garlic is fragrant, but not yet browned.
Preheat your Yoder Smokers YS640 pellet grill to 450ºF, set up for direct grilling, with GrillGrates installed upside down (flat surface facing up).
Combine the ground beef and blue cheese in a bowl. Mix to distribute the blue cheese. Divide into 6 portions.
In a small bowl or ramekin, combine three parts Code 3 Spices Sea Dog, one part fresh ground black pepper and one part smoked paprika. Mix well to combine. Season both sides of the burger patties with the blackening seasoning.
Cook the bacon on the flat side of the GrillGrates until crispy. Remove and set aside.
Cook the burgers on the flat side of the GrillGrates until well seared. Then flip and sear the other side. You can move the burgers to an indirect grilling zone to finish cooking, if necessary. Cook to desired doneness. We recommend 150ºF.
While the burgers finish cooking, brush the split ciabatta buns with the garlic butter and toast on the grill grates.
Assemble the burgers. Start with a layer of shredded lettuce on the bottom bun, then a slice of tomato, the burger patty, two slices of bacon, the blue cheese dressing and top it off with the top bun.