Bacon Blue Cheese Burger with Crispy Fried Shallots

OK, I feel like lately I’ve been cheating a little bit (on both the diet and the blog). Things have been hectic at work and preparing for a Gala Halloween party, so I’ve neglected the blog, and when I have posted, they haven’t been the most exciting of recipes. I haven’t had too many opportunities to cook or blog, but luckily I have some photos and recipes that I never got around to posting. Since my life is so hectic, I have an appreciation for other people’s hesitancy to cook elaborate dishes, particularly on weeknights. However, limited time doesn’t mean you can’t put together a great meal. Everyone in the family always loves burger night, but the adults, in particular, like spruced up burgers. Blue cheese and bacon are two of my favorite toppers, and they’re even better with crispy fried shallots or onions. I usually prep the burgers, Bryan handles the grilling (he is willing despite inclement weather), and while the burgers are cooking, I make the fried shallots or onions. I prefer shallots because they’re smaller and seem to stay crispier, but thin sliced sweet onion works well too. Serves 4-5


  • 1-1.5 lbs. Ground Round or Ground Sirloin*
  • 4-5  Shallots or 1 Medium Sweet Onion – thinly sliced
  • 4-6 Slices of good quality Bacon
  • 4-5 Slices of good quality Blue Cheese (or about 1/2 Cup Blue Cheese Crumbles
  • 1/2 Cup Milk
  • About 1/2 Cup of flour
  • 2-3 Cups Canola or Vegetable Oil
  • Salt
  • Seasoned Pepper
  • Hamburger Rolls

* Some people, Bryan included, prefer to use Ground Chuck because it has a higher fat content and is less expensive. I prefer the leaner cuts of Round or Sirloin- yes, it’s that diet thing. For a good description of the different types of ground beef:



Cook bacon on stovetop (or in a 375 degree oven for 20-25 minutes), drain, and set aside. Season the ground beef well with salt and pepper, and form into patties – allow to rest while preparing the fried shallots. For the best juicy burger, do not overwork the meat, including when you are forming the patties. I typically plan for 1/3 lb. meat per person, but the growing teenage boys can easily devour a good 1/2 lb. burger. Heat oil in a medium stock pot to 350 degrees. While the oil is heating, pour milk into a small bowl and add shallots or onions – allow to soak for a few minutes. The milk will mellow the onions but also act as the binder for the flour. Add flour to a small bowl or plate (less mess with a bowl) and season the flour generously with salt and pepper. Dredge the shallot/onion slices in the flour until well coated. Working in batches, so as to not overcrowd, add the breaded shallots to the heated oil and cook until nicely browned; transfer to a plate lined with paper towel and allow to drain. Heat the grill to medium; when the grill is preheated, put the burgers over direct heat. Cook for 4-5 minutes per side (depending on your grill). If the burger does not easily release from the grill, it is not cooked on that side. Do not press a spatula down on the burgers, and try to avoid flipping the burgers more than once. Add blue cheese to the top of burgers during the last 1 minute of cooking. Assemble burgers topped with bacon and fried shallots on a bun and serve immediately.



4 responses to “Bacon Blue Cheese Burger with Crispy Fried Shallots

  1. Lovely… I am doing grilled steak sandwiches tomorrow. This looks like a great addition!

  2. I always love blue cheese on different types of meats, especially burgers and this recipe looks delicious enough to try. thanks.

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