Up your slider game with creamy blue cheese and crispy thick-cut bacon. Add tomato slices and you’ve got a red white and blue cheese slider.

I’m a purist when it comes to burgers. I believe the best burger involves high-quality meat, a bit of salt, and epic toppings. I used Ashcraft beef I picked up from the farmers market on this particular day. Be sure to get 80/20 ground beef for the juiciest burgers. You can cook the sliders on the grill or on the stove.

You want to choose a really creamy blue cheese for this purpose, something like gorgonzola. The creamier or meltier the better. Top the patties with blue cheese as soon as you pull them off the grill to allow the blue cheese to melt slightly.

Recipe for eight Bacon Blue Cheese Sliders

1 pound organic 80/20 ground beef

Sea salt

8 King’s Hawaiian Rolls

4 slices thick-cut bacon

8 slices gorgonzola

First, cook the bacon in a skillet or in the oven until it reaches the desired level of crispiness. Remove from pan and let drain on a paper towel.

Divide ground beef into eight equal parts and form fairly thin patties. (They will puff up as they cook.) Grind sea salt on one side.

Grill patties or cook on the stove in a nonstick skillet (no butter necessary – 80/20 has enough fat to coat the pan) with the lid on for four minutes per side. Remove patties from heat and immediately top with creamy gorgonzola cheese.

Serve on King’s Hawaiian rolls with crispy thick-cut bacon.

Katie Rose-Watson is the author of the beautifully illustrated cookbook The Rose Table and the cooking and entertaining blog, Her imaginative Disney Dinners have been featured on several national news media outlets. 

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