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Burgers with Smoky Bacon, Basil and Gorgonzola Cheese

  • Author: Roz
  • Prep Time: 0 hours
  • Additional Time: 0 hours
  • Cook Time: 0 hours
  • Total Time: 0 hours


Units Scale

  • 12 lbs. of the highest quality of ground bison beef/sirloin.
  • Garlic powder
  • Dried oregano
  • 1/2 pound Italian Gorgonzola cheese
  • Large hamburger buns
  • Lettuce
  • 12 lbs. thick-cut smoked bacon, cooked until a crispy brown color develops
  • 6 tomatoes
  • 1215 large fresh basil leaves
  • condiments of your choice: pickle slices, mustard, ketchup, onions, mayonnaise, etc.


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


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


  • 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.
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