This Burger Recipe from Brooke Williamson Is Inspired by a Wedge Salad

"It's simple, straightforward," says the 'Bobby’s Triple Threat' star, "and, still, it's unexpected and packed with flavor."

Top Chef winner Brooke Williamson's burger recipe is a twist on a staple.

To give them a "BLT and wedge salad" vibe, the chef incorporates blue cheese into the patties and tops them with goodies like bacon, tomato and shredded lettuce.

"It's simple, straightforward, only uses a handful of ingredients that you most likely already have, and still, it's unexpected and packed with flavor," says Williamson, who is competing on Food Network’s Bobby’s Triple Threat.

"This recipe feels decadent, and yet so appropriate," she adds.

Related: Burger King Revives Ghost Pepper Whopper, Adds Fries and 'Trick-or-Heat' Halloween Bucket

To pump up the flavor even more, “save your rendered bacon fat, and mix that into the beef, especially if you’re using a leaner blend of meat,” says Williamson.

Brooke Williamson's Blue Cheese & Bacon Burgers

1 lb. 80/20 ground beef

1 (6-oz.) container blue cheese crumbles (about 1¼ cups)

2 Tbsp. Worcestershire sauce

¾ tsp. kosher salt, divided

¾ tsp. freshly ground black pepper, divided

4 onion or brioche burger buns, halved

¼ cup mayonnaise

1 Tbsp. red wine vinegar

1 Tbsp. whole buttermilk

1 tsp. garlic powder

1 small head iceberg lettuce, shredded

8 bacon slices, cooked and chopped

1 small red onion, thinly sliced

1 large tomato, sliced into 4 pieces

1. Place ground beef, blue cheese and Worcestershire sauce in a large bowl; mix together, using hands, until cheese is evenly distributed. Divide into 4 equal portions, shape into 4-inch-wide, ½-inch-thick patties. Season both sides of patties with ½ teaspoon each of the salt and pepper. Place on a parchment-paper-lined rimmed baking sheet; cover and refrigerate until firm, about 30 minutes.

2. Preheat grill to high (450° to 500°). Place patties on oiled grates; grill, uncovered, until desired degree of doneness, 3 to 4 minutes per side for medium rare. Transfer to a plate; cover with aluminum foil to keep warm. Place buns cut-side down on oiled grates; grill, uncovered, until toasted, about 1 minute. Remove from grill; set aside.

3. Whisk together mayonnaise, vinegar, buttermilk, garlic powder and remaining ¼ teaspoon each salt and pepper in a medium bowl until combined. Add lettuce, bacon and onion; toss until coated.

4. To assemble, place burger patties onto bottom buns. Top each with 1 slice of tomato. Place salad mixture on top of tomato slice; cover with top buns.

Serves: 4
Active time: 30 minutes
Total time: 1 hour

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