Blue Cheese and Bacon Burger on a Pretzel Bun

Illustration generated by AI. The recipe is hand-curated and checked by MealPrep's allergen, diet and nutrition rules.

American · 40 min · Beef · high-protein

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Ingredients

• 3/4 lb ground chuck, 80/20
• 4 slices thick-cut bacon
• 2 oz blue cheese crumbles
• 2 pretzel buns
• 1 red onion
• 1/4 cup mayonnaise
• 1/2 tsp Worcestershire sauce
• 2 leaves butter lettuce
• 1 tsp kosher salt
• 1/2 tsp coarse black pepper

Method (tap to check — screen stays awake)

1. Lay the bacon on a rack over a sheet pan and bake at 400F for 16 to 20 minutes until crisp. Doing it in the oven means flat slices and a pan of clean fat rather than a spattered stovetop.
2. Mash half the blue cheese into the mayonnaise with the Worcestershire and a grind of pepper. Slice the red onion paper-thin and soak it in cold water for 10 minutes to take the harshness off.
3. Form four loose 6-oz patties, dimple the centers, and season the outsides with salt and coarse pepper only.
4. Heat a cast-iron skillet over medium-high, about 425F, with a teaspoon of the bacon fat. Cook the patties 4 minutes, flip, and cook 3 to 4 minutes more to 160F internal.
5. Scatter the remaining blue cheese over the patties in the last minute and cover the pan so it softens without fully melting — blue cheese breaks into oil if you push it.
6. Split and toast the pretzel buns cut-side down for 60 seconds. Spread the blue cheese mayonnaise, add lettuce, the patty, two slices of bacon and the drained onion. Rest 3 minutes before eating.

Nutrition figures are estimates. Verify allergens on every ingredient label before cooking.

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