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Ultimate Grilled Sourdough Blue Cheese Burger

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Blue Cheese Burger on Sourdough

Ultimate Grilled Sourdough Blue Cheese Burger

This gourmet burger elevates a classic grilled beef patty by pairing it with a rich, creamy blue cheese sauce, smoky bacon, fresh avocado, and crisp red onion. Served on perfectly toasted artisan sourdough bread, it delivers an incredible balance of bold, savory flavors and textures.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 Servings
Course: Main Course, Sandwich
Cuisine: American, Pub Food
Ingredients Method Notes

Ingredients
  

Creamy Blue Cheese Sauce
  • 1/2 cup Miracle Whip or Mayonnaise
  • 1/4 cup Sour cream or Greek yogurt
  • 1/2 cup Blue cheese crumbles divided: half for blending, half to fold in
  • 1 tbsp Fresh lemon juice
  • 1 clove Garlic finely minced
  • Salt and freshly cracked black pepper to taste
Burgers & Toppings
  • 1.5 lbs Ground beef 80/20 blend for maximum juiciness
  • 1 tbsp Worcestershire sauce
  • 1 tsp Garlic powder
  • 4 slices Thick slices of sourdough bread
  • 2 tbsp Butter softened, for grilling the bread
  • 4-6 Strips of thick-cut bacon cooked until crispy
  • 1 Ripe avocado sliced
  • 1 Large beefsteak tomato sliced
  • 1 Small red onion thinly sliced into rings
  • Salt and freshly cracked black pepper to taste

Method
 

Make the Creamy Blue Cheese Sauce
  1. In a small bowl, combine the mayonnaise, sour cream, lemon juice, minced garlic, and half of the blue cheese crumbles.
  2. Use a fork to mash the blue cheese slightly into the mixture to infuse the flavor.
  3. Gently fold in the remaining blue cheese crumbles to leave nice, distinct chunks throughout the sauce.
  4. Season with salt and a generous amount of cracked black pepper. Cover and refrigerate until assembly to let the flavors meld.
Prepare the Patties & Grill
  1. In a large bowl, gently mix the ground beef, Worcestershire sauce, garlic powder, salt, and black pepper. Divide into two equal portions and shape them into wide, flat patties slightly larger than your sourdough slices (they will shrink on the grill).
  2. Preheat your charcoal or gas grill to medium-high heat (around 400°F–450°F). Clean and lightly oil the grates.
  3. Place the patties on the grill. Cook for about 4–5 minutes on the first side until a nice sear forms, then flip.
  4. Grill for another 3–4 minutes on the second side, or until the internal temperature reaches 160°F for medium doneness. Remove the patties from the grill and let them rest for a few minutes.
Toast the Sourdough
  1. While the meat rests, lightly butter both sides of your sourdough bread slices.
  2. Place the bread directly on the grill grates for about 1–2 minutes per side until beautifully golden brown with faint grill marks. Keep a close eye on them so they don’t burn.
Assemble the Burgers
  1. The Base: Place two toasted sourdough slices on your plates and spread a generous layer of the blue cheese sauce over them.
  2. The Patty: Place a grilled beef patty directly on top of the sauced bread.
  3. The Bacon: Layer the crispy bacon strips over the patty.
  4. The Veggies: Top the bacon with a cascade of the creamy blue cheese sauce, followed by the thin red onion rings, sliced tomatoes, and fresh avocado slices.
  5. The Crown: Close the sandwich with the remaining toasted sourdough slices, press down gently so the sauce cascades beautifully down the side, and serve immediately.

Notes

Chef’s Tips

  • Prevent the “Burger Bulge”: Sourdough is long and oval. Shape your burger patties into an oval shape rather than a perfect circle so the meat fills the bread from end to end.
  • Don’t Press the Patties: When grilling, resist the urge to press down on the beef with your spatula. This presses out the flavorful juices and can lead to a dry burger.
  • Bacon Prep: For a cleaner layout on the sourdough, cut your bacon strips in half before cooking so they lay flat and don’t hang awkwardly off the edges of the bread.

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