Creamy blue and white Italian Gorgonzola cheese, melting and oozing over a huge burger, laid on a bed of thick-cut, smoked bacon and topped with fresh basil and tomatoes!
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This is burger heaven on the grill!
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If you’re into the ‘black and blue’ . . . beef and blue cheese combination, then this is for you.
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Why grill when it’s almost October?  It was 87 degrees today and after decorating the house for autumn, I was in a sweat and not wanting to cook in the kitchen.  Mr. Meat and Potatoes Bill loves to grill anyway.
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It’s also another night of football on TV, so easy-peasy and casual was required.
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This recipe is sosuper easy too!
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If you don’t care for Gorgonzola (Italian blue cheese), than use your favorite cheese.  How about trying Gruyere for something a little more French?  Or a nice sharp cheddar?  Spicy pepper jack would be great too!
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Use what you like, just make sure that the cheese melts all over the burger.  You’ll need a big stack of napkins for this big burger for all of the cheesy-infused drippings of the tomatoes and beef running down your chin!
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I had some extra Gorgonzola in the frig after using some in my previous salad that I just posted with figs and Gorgonzola/blue cheese.  And I just hate to waste food.  This stuff always seems to spoil quickly, so I only buy a small piece at a time.
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And this cheese is just so creamy, tangy delicious!
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There’s no secret recipe to this decadent burger either!
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the creamy, soft Italian Gorgonzola cheese just melting all over the juicy burger and bacon!
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bright colors of fresh green basil leaves and red tomatoes
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Mangia!

 

Burgers with Smoky Bacon, Basil and Gorgonzola Cheese

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Ingredients
  

  • 1 – 2 lbs. of the highest quality of ground bison beef/sirloin.
  • Garlic powder
  • Dried oregano
  • ½ pound Italian Gorgonzola cheese
  • Large hamburger buns
  • Lettuce
  • 1 – 2 lbs. thick-cut smoked bacon, cooked until a crispy brown color develops
  • 6 tomatoes
  • 12 – 15 large fresh basil leaves
  • condiments of your choice: pickle slices, mustard, ketchup, onions, mayonnaise, etc.

Instructions
 

  • Form huge ½ pound patties of burgers.
  • Season them the way you like, I add some garlic and oregano.
  • Grill to the level of doneness that you prefer (we like ours medium-rare).
  • Near the end of being cooked, place Gorgonzola cheese on top of the burgers (it is soft and melts fast).
  • Use huge hamburger buns!
  • Toast the buns very briefly (this prevents them from becoming soggy from the beef and tomato juices).
  • Lay lettuce leaves on the bottom half of the bun.
  • Layer on the well-cooked, browned, thick-cut, smoked bacon.
  • Place the cooked burger with melted cheese (use the microwave if you have to) on top of bacon and lettuce.
  • Layer on thick-cut ripe tomatoes.
  • Layer on big, fresh basil leaves.
  • Place the top half of the bun on top.

Condiments

  • For this I recommend a nice, simple mixture of extra virgin olive oil and minced garlic to spread on each half of the bun.

Notes

  • Tip: Put a small indentation about the size of an inch and a half in the center of each burger. As the burgers cook, this pops out and the center of your burgers cook better.
Did you make this recipe?Please leave a comment and send me a photo to share here on the blog! Or share it on Instagram @italianbellavita or use the hashtag #italianbellavita.

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Did you make this recipe?Please leave a comment and send me a photo to share here on the blog! Or share it on Instagram @italianbellavita or use the hashtag #italianbellavita.