Bacon Bourbon Blue cheese Bison Burgers….BOOM!


Can you believe it’s already Thursday?!

it's thursday

Can you believe I’m giving you two, count them – TWO!, food posts in one week?!

I know, right?!

It even amazes me. I’m darn near rendered speechless over here.

Well, that would make for an awkward blog post, now wouldn’t it?

Just imagine it.


Anywho, IĀ had a major craving for a burger this weekend but I didn’t want a standard old burger.

Not that there’s anything wrong with that. I make a pretty mean burger, if I do say so myself!

But, I decided to up my game.

And, be alliterative in the process.

Because alliteration is FUN!

(For those of you that weren’t paying attention or were out sick that day in English class, alliteration is “the use of words that begin with the same sound near one another. But, I’m sure that’s none of you. And yes, I’m a grammar nerd.) šŸ˜‰

So, I started with the bison that I had and went from there.

Bacon? duh. Blue cheese? Totally awesome on a burger. Bourbon? Why the heck not?!


I threw in some McCormick’s Montreal Steak Seasoning because it’s the bomb. If you don’t have any, you can use your own preferred seasoning. Remember that the blue cheese is already salty so don’t overdo it with that seasoning.

Basically, I mixed the ground bison with about 1/4 cup of Montreal Steak Seasoning, a couple of tablespoons of Bowman Brother’s Bourbon (more alliteration!), and a couple of tablespoons of blue cheese.

I probably could have added more blue cheese but I didn’t want to overdo it. I love blue cheese but I knew I wasn’t going to be the only person eating. If you are making these for blue cheese lovers, add more.

Feel free to add in fresh chopped onion and garlic, if you desire. That would be YUM!


And, out onto the grill they went! I tossed some red onion slices on there, too. And fresh-picked corn on the cob.


Now, depending on how you like your burgers, they’ll be on the grill for anywhere between 9-13 minutes.

You generally want to get a good sear on one side and that will take about 5-6 minutes before you flip.

Once you flip, the rest is up to you. Less time for rare, more time for well-done.

We prefer ours medium.

Now, you’re probably wondering where the bacon is.

I ate it all!

Just kidding. šŸ˜‰

I debated putting the bacon IN the burger but I think bacon goes best ON a burger.


The combination of the salty, crispy bacon on top of a burger made with salty blue cheese and sweet bourbon was just amaze-balls. The red onion added a nice smokey sweetness to it, too.

Have you ever grilled a red onion? So good!

Bacon Bourbon Blue cheese Bison Burgers
makes 4 burgers

1 pound ground bison (will work with ground beef, too)
1/4 cup Montreal Steak Seasoning or burger seasoning of choice
2 tablespoons bourbon
2 tablespoons blue cheese (or more, if desired)
8 slices bacon (I prefer Smithfield All Natural)

Mix bison, seasoning, bourbon, and blue cheese with hands. Form into four patties. Grill according to preferred doneness. Place burger on bun, top with bacon and additional condiments as desired. EAT!

Talk to me: Do you have a favorite burger joint? What’s the most unusual burger you’ve ever eaten?

When we lived in Florida, this bar and grill we liked to go to made a burger with Jamaican Jerk BBQ sauce, jerk seasoning, and grilled pineapple. Oh my goodness, it was SO good!!

– jennifer