I don’t know which is better – the smoky taste of these beef and bacon burgers or the blue cheese sauce that tops them!
Oh – you are going to love these sliders at your next party (or just for dinner any night of the week!). Smoked bacon and beef make for an extra-flavorful burger, while a creamy blue cheese sauce is a nice change from your typical condiments and makes for a more indulgent burger.
This made 9 sliders for me, but it may be different for you based on the size of your buns. You could also make burgers. If you choose to do that, thick burgers do not work well with this recipe, because the bacon in the middle will not get cooked. I suggest making two thinner patties that are wider in diameter and stacking them. Thinner patties should cook in about the same time as in this recipe.
The key to a 50/50 burger is grinding the bacon small enough that it can cook through in a relatively short amount of time. I used a food processor to grind mine, but you can also use a knife. Starting with half-frozen bacon works best if you’re chopping it by hand.
You are going to want to cook these sliders on a lower heat, so the fat in the bacon has time to cook through and render out. So, don’t rush it. Keep these on a medium to medium-high heat so the patty gets cooked all the way through. Don’t worry about them being dry. There’s plenty of fat to keep them moist.
Since these are half bacon, a lot of grease is going to collect in the pan as they cook. Use a spoon to scoop it out as needed.
Bacon can be very salty, and all brands are different. Also, the blue cheese is a little salty, so I have never needed to add any salt to this recipe. While we are talking about the bacon, do yourself a favor and use good, quality beef and bacon for this. You only need 1/2 pound of each, so spend the few extra dollars and get the good stuff!
These are going to shrink up as they cook, so form your raw patties slightly larger than the bottom of your slider bun. This will ensure they’re the perfect size once they’re cooked.
In my opinion, one of the best flavor combinations in the world is blue cheese and bacon, so the blue cheese sauce really brings these sliders home! And the extra little kick from the hot sauce is a nice surprise. However, if you don’t like blue cheese, barbecue sauce would also be great on these!
Toasting the slider buns is optional, but we like the added texture. To do this this, just lay them open-faced on a baking sheet and broil them for 30-60 seconds or until lightly toasted.
Scroll down for the recipe!
- ½ pound smoked bacon, ground
- ½ pound lean ground beef
- 9 mini sliders buns, toasted
- ½ cup mayonnaise
- ¼ cup blue cheese crumbles, plus extra for garnish
- 1 tsp hot sauce (more or less to taste)
- 1 green onion, finely sliced
- Mix the bacon and beef until they are thoroughly combined.
- Using a ¼ cup measuring cup, form nine small patties.
- Heat a large skillet over medium-high heat, and arrange the patties in the pan without the sides touching. Using your fingertips, press a small indention in the top of each patty. This will help them stay flat as they cook.
- Cook the patties on medium to medium-high heat for 4 to 5 minutes on each side. If it appears to be cooking too hot, turn the heat down a little. ** See my notes below for more on this.
- When the patties are done, remove them from the pan and let them rest on a paper towel while you make the blue cheese sauce.
- To make the blue cheese sauce, just add the mayonnaise, blue cheese crumbles, hot sauce, and half of the green onion to a small bowl. Stir to combine. I like to use the back of my spoon to break up the blue cheese in the sauce. This helps infuse the blue cheese flavor and breaks up any large chunks. Taste and adjust the seasoning, adding salt, pepper and more hot sauce, if desired. ** See my note below about the salt.
- To assemble the sliders, lay a piece of lettuce on the bottom bun, followed by a beef/bacon patty and then a dollop of sauce. If desired, you can garnish with extra blue cheese crumbles and green onions!