Blue Cheese Burgers with Crispy Pancetta and Onion Chutney

These indulgent burgers combine blue cheese in both the meat and sauce, topped with crispy pancetta and sweet onion chutney for maximum flavor.

Let me share my ultimate burger recipe that’ll change how you think about blue cheese! These burgers are packed with flavor juicy meat blue cheese right in the mix plus crispy pancetta on top. After testing countless versions this combo with the blue cheese sauce and onion chutney is pure magic. Rain or shine this burger brings the wow factor!

The Secret To Great Burgers

Two game-changing secrets here: First mixing blue cheese right into the meat adds this amazing depth even if you’re not usually a blue cheese fan. Second don’t go too lean with your beef a little fat makes these incredibly juicy. And let’s talk buns the right one makes all the difference go for brioche they’re buttery and perfect for these fancy burgers.

Round Up These Ingredients

Ground Beef: Get it with some fat about 80/20 mix.
Blue Cheese: Some for the mix some for sauce.
Pancetta: Gets super crispy better than bacon.
Brioche Buns: Homemade or bakery fresh.
For The Sauce: More blue cheese sour cream herbs.
The Extras: Onion chutney lettuce tomato.

Let’s Make Magic

Mix Your Meat: Crumble blue cheese into your ground beef mix gently don’t overwork it. Shape into patties make a thumb print in the middle keeps them flat while cooking.
Get That Pancetta Going: Crisp up your pancetta in a pan until it’s golden. Set aside on paper towels it’ll get even crispier as it cools.
Make The Sauce: Mix crumbled blue cheese with sour cream some herbs salt and pepper. Let it hang out flavors get better.
Cook Those Patties: High heat is key! Cook them how you like but medium keeps them juicy about 4 minutes each side.
Build Your Beauty: Toast those brioche buns spread with sauce add your burger pancetta onion chutney whatever makes you happy!

Pro Tips

Handle your meat mix gently overworking makes tough burgers. Room temperature meat cooks more evenly. That indent in the middle? Stops them puffing up into balls. And please let them rest a few minutes after cooking keeps all those good juices in.