3 burgers on buns with toppings on a plate, bowl of blue cheese next to grilled burger buns in the front


Home » Recipes » Meaty Mains » BLUE CHEESE HAMBURGERS

Get ready to elevate your summer grilling game with these mouthwatering Blue Cheese Hamburgers! Stuffed with rich, tangy blue cheese and topped with a creamy blue cheese sauce, these burgers are sure to be the star of your next cookout.

I’m not going to lie – I love me a good burger! I just love all of the different toppings you can put on them. Or how you can douse ’em in a variety of tasty sauces and condiments. I love how the patty itself can pretty much be anything from classics like beef or turkey, to more creative alternatives such as portobello mushrooms or ahi tuna. When it comes to a good burger, the options are seriously endless!

My boyfriend, on the other hand, doesn’t appreciate a good burger as much as I do (I know…who is he??? Should I take him to the doctor to see if he’s well??). He thinks they’re a bit on the messy side, can usually do without the bun, and doesn’t really love the idea of ground meat of any kind unless we’re grinding it ourselves. And while I can’t argue that grinding our own meat really is something special, I, personally, am not going to let that stand between a gal (me) and her burger. You know what I’m sayin’??

a plate of burgers next to a plate of burger toppings and a bowl of blue cheese

There are actually SO many good burger places that exist now-a-days. At least here on Vancouver Island as well as in Toronto. I’m talkin’ places that specialize in just burgers… any and ALL kinds of them! Whether we’re talkin’ stuffed burgers, loaded burgers, or the most creative burger combo you ever did see, I feel like there’s a burger to suit EVERYONE’S taste buds. Even my non-burger appreciating boyfriend’s.

So, to appease me (and sometimes, unknowingly, himself), we find ourselves at these delicious burger joints every now and then who have more options than I can even count. So, what does that mean for me (other than admittingly taking 10 whole years to decide what burger I’m having, of course) – burger inspo upon inspo for the blog.

That’s right. When I get a burger so good I dream about it for days… WEEKS, EVEN… there’s only one thing left to do. Come home and re-create it! Am I right?! So, without further ado, I present to you a blue cheese hamburger that I had at one of these dreamy burger joints a while back. A stuffed blue cheese burger so good, it needs its own place on the blog. AND in your kitchen. Trust me.


ingredients for blue cheese hamburgers - lemon juice, garlic powder, bacon, sour cream, tomatoes, ground beef, onions, arugula, mayo, buns, bacon grease, worcestershire sauce, onion powder, blue cheese, salt, pepper
Complete list of ingredients and amounts can be found in the recipe card below.

This may look like a lot of ingredients at first but what’s a burger without a delicious array of toppings and sauces?! Let’s get into the exact details of the ingredients you’ll need to make these blue cheese stuffed burgers in a little bit more detail down below:


  • Ground Beef: The base of the burger, providing the primary flavour and texture. An 80% lean blend offers a good balance of meat and fat, ensuring the burgers are juicy and flavourful. Additionally, ground beef with 20% fat content is ideal for grilling as it holds together well and doesn’t dry out easily. The fat content also contributes to the rich taste.

  • Blue Cheese: The star ingredient that provides a tangy, creamy, and sharp flavour contrast to the beef. It melts inside the burger, adding an extra burst of flavour with every bite. Blue cheese is known for its distinctive blue veining and strong flavour. It pairs well with beef, enhancing the overall taste profile of the burger.

  • Worcestershire Sauce: This fermented liquid condiment typically contains ingredients like vinegar, molasses, anchovies, garlic, tamarind extract, and spices. It enhances the savoury quality of the meat. It also adds depth of flavour and umami to the beef mixture.

  • Garlic Powder: Provides a subtle, consistent garlic flavour throughout the burger. Made from dehydrated ground garlic, it’s easier to distribute evenly in the meat mixture compared to fresh garlic.

  • Onion Powder: Adds a mild, sweet onion flavour that complements the beef. Like garlic powder, it’s made from dehydrated ground onions and ensures a uniform flavour distribution.

  • Bacon Grease (optional): A trick I learned from my Auntie! Bacon grease adds a rich, smoky flavour and extra moisture to the burgers, making them juicier and more flavourful. I generally always keep my bacon grease any time I make bacon – it’s a gold mine in cooking! If you don’t already have some saved up and on hand, just save the grease from the bacon strips you’ll use in this recipe!

  • Salt/Pepper: Basic seasonings that enhance the natural flavours of the meat and other ingredients. Salt intensifies flavours, while pepper adds a hint of heat and complexity.

  • Burger Buns: Serve as the vehicle for the burger, providing a soft, slightly sweet contrast to the savoury beef. Choose sturdy buns that can hold up to the juicy burger and toppings without falling apart. If you’re following a low carb or Keto diet or simply prefer your burger without a bun, feel free to serve it in lettuce leaves instead.

  • Bacon (optional): Adds a crunchy texture and smoky, salty flavour to these blue cheese hamburgers. Cooked until crispy, bacon provides an additional layer of flavour and texture to the burger. Try my oven broiling bacon method for a no-mess option of cooking bacon!

  • Red Onion (optional): Adds a fresh, sharp flavour and crunch to these blue cheese stuffed burgers. Red onions are milder and sweeter compared to yellow or white onions, making them perfect for raw use in burgers.

  • Tomatoes (optional): Add juiciness and a slightly sweet, acidic flavour. Choose ripe but firm tomatoes to avoid sogginess.

  • Arugula (optional): Add a fresh, crisp texture and help balance the richness of these blue cheese hamburgers. Use fresh and vibrant arugula that provides a good crunch and holds up well. If you don’t have any arugula on hand, you can always use regular lettuce. Iceberg, romaine, or leaf lettuce are my go-to lettuces for burgers.


  • Mayonnaise: Acts as the creamy base for the sauce, binding all ingredients together. Mayonnaise is made from oil, egg yolk, and acid (like vinegar or lemon juice), providing a rich and smooth texture. Feeling adventurous? Try making your own mayonnaise from scratch by following this easy recipe!

  • Sour Cream: Adds tanginess and creaminess, balancing the strong flavour of blue cheese. Made from fermented cream, it has a slightly tart taste that complements the other ingredients.

  • Blue Cheese: Provides the primary flavour for the sauce, reinforcing the blue cheese theme of this recipe for stuffed burgers. Use high-quality blue cheese for a strong, authentic flavour.

  • Lemon Juice: Adds a touch of acidity, brightening the sauce and balancing the richness. Freshly squeezed lemon juice is best for its bright, fresh flavour.

  • Salt/Pepper: Basic seasonings that enhance the overall flavour of the sauce. Adjust to taste, considering the saltiness of the blue cheese.
blue cheese stuffed burgers on a plate, fixed burgers on buns with toppings in the background


raw stuffed burger patty on a piece of parchment paper
hands holding a blue cheese stuffed burger on a bun with bacon, red onion, tomato, arugula, and creamy sauce over a plate with more burgers and toppings

You can find full instructions for how to make these blue cheese hamburgers in the recipe card down below, but here are a few quick tips to keep in mind:

  • Choose good quality ground beef. Use ground beef with an 80/20 lean-to-fat ratio. This ensures the burgers are juicy and flavourful without being too greasy.

  • Handle the meat gently. Overworking the ground beef can make the patties tough. Mix the ingredients just until combined and form the patties gently.

  • Make the burger patties uniformly thick to ensure they cook evenly. This helps prevent some parts from being overcooked while others are undercooked. EXTRA TIP: You can use a kitchen scale for most accurate results.

  • Seal the edges well. When stuffing the patties with blue cheese, make sure to seal the edges thoroughly to prevent the cheese from leaking out during cooking. EXTRA TIP: If time allows, after forming the stuffed patties, refrigerate them for at least 30 minutes. This helps them hold their shape better on the grill.

  • Ensure your grill or grill pan is preheated to medium-high heat before adding the burgers. This helps create a nice sear and prevents sticking.

  • Don’t press down on the patties with a spatula while they cook. I know it can be tempting at times but this causes the juices (and flavour) to escape, leading to drier burgers.

  • To ensure the burgers are cooked to your desired level of doneness, use a meat thermometer. For medium-rare, aim for 130-135°F (54-57°C); for medium, 140-145°F (60-63°C); for medium-well, 150-155°F (66-68°C). EXTRA TIP: Avoid the cheese filling for an accurate reading of the meat’s temperature.

  • As with most pieces of meat, let the cooked blue cheese hamburgers rest for a few minutes before serving. This allows the juices to redistribute throughout the meat, making for a juicier burger.

  • Lightly toast the burger buns on the grill. This adds a slight crunch and helps the buns hold up to the juicy patties and toppings.

  • Prepare toppings and blue cheese sauce ahead of time. Have all toppings (lettuce, tomato, red onion, bacon, and blue cheese sauce) ready before you start grilling. This ensures a smooth assembly process and lets you enjoy these blue cheese hamburgers while they’re hot.

  • Taste the blue cheese sauce and adjust the seasoning as needed. If you prefer a tangier sauce, add more lemon juice; for extra creaminess, increase the mayonnaise or sour cream.
blue cheese stuffed burgers on buns with toppings, plate of toppings in the front



Yes, blue cheese melts, but it behaves differently from other cheeses due to its unique texture and composition. Blue cheese has a high moisture content and is veined with mold cultures, which create pockets of air within the cheese. When heated, blue cheese becomes creamy and smooth rather than stretchy like mozzarella or cheddar. The mold veins don’t melt in the same way as the rest of the cheese, often leaving a slightly chunky texture.

This melting quality makes blue cheese ideal for sauces, toppings, and fillings, as it adds a rich, tangy flavour and a luxurious, creamy consistency without becoming overly runny. When used in burgers, blue cheese melts just enough to infuse the meat with its distinctive flavour, while retaining a bit of its structure for a delightful contrast in texture.


To tell if a stuffed burger is done, the most reliable method is to use an instant-read meat thermometer. Insert the thermometer into the thickest part of the patty, avoiding the cheese filling for an accurate reading of the meat’s temperature. For safety and optimal taste, the internal temperature should reach at least 160°F (71°C) for ground beef, which ensures that harmful bacteria are destroyed.

Additionally, observe the burger’s exterior; it should be well-browned and slightly firm to the touch. If you notice clear juices running when you lightly press the patty, it’s a good indication that the burger is cooked through. Avoid cutting into the burger to check doneness, as this releases the juices and can result in a drier patty.


To keep stuffed burgers from falling apart, start by using ground beef with an 80/20 lean-to-fat ratio, as the fat helps bind the meat together and keeps it juicy. When forming the patties, handle the meat gently and avoid overmixing, which can make it too dense and prone to crumbling. Make sure to evenly distribute the stuffing and firmly seal the edges of the patties to prevent the filling from leaking out. Chilling the formed burgers in the refrigerator for at least 30 minutes before cooking helps them hold their shape better on the grill or pan.

Additionally, ensure your cooking surface is properly preheated and resist the urge to press down on the burgers while they cook, as this can cause them to break apart. Using a spatula to carefully flip the burgers only once during cooking also helps maintain their structure.


First, allow the burgers to cool completely to room temperature before storing them. Once cooled, wrap each burger individually in plastic wrap or aluminum foil to prevent them from drying out and absorbing odors in the refrigerator. Alternatively, place the burgers in an airtight container or resealable plastic bag. Store the wrapped or containerized burgers in the refrigerator and consume them within 3-4 days for the best quality.


Yes, you can reheat a blue cheese burger, but it’s essential to do so properly to maintain its flavour and texture. The best method for reheating depends on the initial cooking method and personal preference. If the burger was originally grilled or cooked on a stovetop, reheating it in a skillet or grill pan over medium heat is ideal.

Place the burger in the skillet and cover it with a lid or foil to help retain moisture. Cook for a few minutes on each side until heated through, being careful not to overcook and dry out the burger. Alternatively, you can reheat the burger in the oven. Preheat the oven to 350°F (175°C), wrap the burger loosely in foil to prevent it from drying out, and place it on a baking sheet. Reheat for about 10-15 minutes or until warmed through.

Regardless of the method chosen, avoid reheating the burger in the microwave, as it can cause the cheese to become excessively melted and the bun to become soggy. Once reheated, serve the blue cheese burger immediately with your favourite toppings and enjoy!

blue cheese stuffed burgers on buns on a plate with toppings, bowl of blue cheese and more toppings in the front









3 burgers on buns with toppings on a plate, bowl of blue cheese next to grilled burger buns in the front


Yield: 4 Burgers
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes

Get ready to elevate your summer grilling game with these mouthwatering Blue Cheese Hamburgers! Stuffed with rich, tangy blue cheese and topped with a creamy blue cheese sauce, these burgers are sure to be the star of your next cookout.



  • 1 ½ lbs Ground Beef (80% lean)
  • 2 ounces Blue Cheese, crumbled
  • 1 tsp Worcestershire Sauce
  • 1 tsp Garlic Powder
  • 1 tsp Onion Powder
  • Salt and Pepper, to taste
  • 4 Burger Buns
  • 4 Slices of Bacon, cooked and crispy, optional
  • 1 Red Onion, sliced
  • Arugula or Lettuce Leaves
  • Tomato Slices


  • 1/4 cup Mayonnaise
  • 1/4 cup Sour Cream
  • 2 ounces Blue Cheese, crumbled
  • 1 tsp Lemon Juice
  • Salt and Pepper, to taste


  1. In a small bowl, combine mayonnaise, sour cream, blue cheese, and lemon juice. Season with salt and pepper to taste. Mix until well combined and refrigerate until ready to use.
    blue cheese, spices, mayo, and other ingredients unmixed in a bowl
    chunky white sauce in a bowl with a rubber spatula
  2. In a large bowl, combine ground beef, Worcestershire sauce, garlic powder, onion powder, salt, and pepper. Mix gently until ingredients are just combined.
    raw ground meat in a bowl with spices
    raw ground meat in a bowl
  3. Divide the meat mixture into 8 equal portions and flatten into thin patties. Use a kitchen scale for most accurate measurements.
    8 raw giant meatballs on a parchment lined baking sheet
    8 raw burger patties on a parchment lined baking sheet
  4. Place about 1 tablespoon (0.5 ounces) of crumbled blue cheese in the center of 4 of the patties. Top each cheese-filled patty with one of the remaining patties. Press the edges together to seal the cheese inside.
    8 raw burger patties on a parchment lined baking sheet, half topped with crumbled blue cheese
    hands forming a blue cheese stuffed burger patty by placing one patty on top of the other
    hands shaping a raw burger patty over a parchment lined baking sheet with more
    4 large raw meatball looking patties on a parchment lined baking sheet
  5. Preheat a grill or grill pan to medium-high heat. Grill the patties for about 4-5 minutes per side, or until they reach your desired level of doneness. Avoid pressing down on the burgers to keep the cheese inside.
    4 raw burgers on a grill
    4 grilled burger patties on a grill
  6. Toast the buns on the grill for a minute or two, until lightly browned.
    burger buns on a grill
    hand holding a grilled piece of a burger bun over a grill with more
  7. Spread a generous amount of blue cheese sauce on the bottom half of each bun. Place the arugula or lettuce and tomato slices on the bun. Add the grilled burger patty.
    open face burger bun topped with arugula, creamy white sauce and a tomato slice
    grilled burger patty on an open faced bun with white creamy sauce, tomato, and arugula
  8. Top with red onion slices and crispy bacon, if using. Finish with the top half of the bun. Serve hot.
    open face burger on a bun with bacon, red onions, arugula
    burger on a bun with creamy sauce, blue cheese, tomato, red onion, arugula, and bacon, toppings on a plate in the background
Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 889Total Fat: 57gSaturated Fat: 21gTrans Fat: 1gUnsaturated Fat: 29gCholesterol: 198mgSodium: 1162mgCarbohydrates: 30gFiber: 2gSugar: 5gProtein: 62g

Nutrition is only an estimate and calculated using Nutritionix.

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