The Northwest Big Blue Bacon Burger

Pairs well with:


Bright and full-bodied, this Zinfandel wine is a curious contradiction in tastes.


2 packages of 1.20 pounds room temperature lean ground beef 20% maximum fat content
4 ounces Private Selection crumbled blue cheese (aged over 60 days)
½ cup BBQ Sauce
1 tbs Grey Poupon Djion Mustard
1 tbs Garlic Salt
1 tsp Seasoned Salt
1 tsp Worcestershire Sauce
1 tsp Garlic Powder
1 tsp Onion Salt
1 tsp Carne Asada Seasoning
6 slices of Deli Style Medium Cheddar Natural Sliced Cheese
1 package of Fully Cooked Bacon Smoked Flavor Added
Mayo (for tops of buns)
Baby Spinach for burger
6 Sliced Country Potato Buns



Combine in large bowl blue cheese, barbeque sauce, Dijon mustard, garlic salt, seasoned salt, Worcestershire sauce, garlic powder, onion salt & carne asada seasoning with the room temperature ground beef. Fold ingredients into beef until all is completely mixed evenly. Cover with plastic wrap and refrigerate mixture for 15 minutes. Preheat non-stick surface gas grill to medium heat. Form 6 patties with meat mixture and place on grill and cover for 5 minutes on each side. During last two minutes on second side, place cheddar cheese and leave uncovered. Transfer to plate and keep covered while you prepare buns. Apply mayo to tops of buns, add baby spinach to bottom half of bun, place burger on top of spinach bed and bacon (room temperature) on top of burger, and finish off with top of bun. Bon Appetite!