Blue cheese and bacon smash burger

Blue cheese and bacon smash burger
  • Serves icon Serves 2
  • Time icon Hands-on time 30 min

This blue cheese and bacon smash burger consists of two caramelised beef patties – each topped with a rich blue cheese sauce – on a bed of earthy beetroot and finished off with sticky, salty bacon jam. It’s the smash burger of dreams!

Australians and Kiwis know that beetroot in a burger can only lead to greatness…

Find our ultimate burger recipe here.


  • 250g beef mince (20% fat)
  • 2 sesame burger buns, sliced open
  • Olive oil to fry
  • 1 cooked beetroot, thinly sliced
  • 2 small gherkins, halved


    For the bacon jam


  • 80g smoked streaky bacon, finely chopped
  • 1 shallot, finely chopped
  • 40g light soft brown sugar
  • 40ml cider vinegar

For the blue cheese sauce

  • 75g blue cheese, crumbled (any blue cheese will do)
  • 2 tbsp soured cream
  • Dash Worcestershire sauce
  • 1 garlic clove, crushed
  • 1 tsp cider vinegar


  1. To make the bacon jam, put the bacon in a small pan over a low-medium heat. Cook for 5 minutes, stirring occasionally, then add the shallot. Cook for another 5-10 minutes until the bacon is crisp and the shallot has softened, then add the sugar and vinegar. Cook for 4-6 minutes until sticky, then keep warm over a very low heat.
  2. For the sauce, mix together all the ingredients until combined with just a few chunks of blue cheese showing. Taste, then season with salt and pepper.
  3. Put a wide cast-iron or stainless steel frying pan over a medium heat and wait for it to heat up. Meanwhile, divide the mince into 4 equal balls. Flatten the balls slightly to make them into thick pucks. Lightly toast the cut sides of the buns in the dry pan, then set aside.
  4. Drizzle a little oil into the pan. Put the pucks in the frying pan, spaced out as far as possible. Use 2 frying pans or work in batches if needed. Using a metal spatula and a rolling pin (or a metal press, if you have one), flatten/smash the pucks into thin patties, pressing down hard and getting them as thin as possible. Season liberally with salt and pepper and cook for 2 minutes, pressing the patties back down if they start to rise in the centre.
  5. Use a metal spatula to scrape the patties off the pan and flip them, season with a touch more salt and lots more pepper, then pour half the blue cheese sauce over each. Cook for another 2 minutes, then scrape them up and set aside.
  6. Spread the bacon jam onto the base of the buns, top with the beetroot slices then put 2 patties on each bun base, sauce-side up. Top with the sliced gherkin, put the bun lid on top and wrap the burgers in foil. Leave for a few minutes for the flavours to meld, then unwrap and enjoy.

Recipe By

Emily Gussin


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