Worcestershire Powder Blue Cheese Bacon Burgers with Creamy Coleslaw

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Grilling season is in full swing. And what’s better on the grill than burgers? Nice, juicy, mouthwatering burgers. For this recipe, we used Worcestershire powder instead of sauce and were pleased with how much easier it was to mix. When working with Worcestershire sauce, the meat and other ingredients don’t stick together as well, making it harder to form nicely packed burgers. The powder enabled us to mix everything well and pack our burgers tightly. The result? Just as I said above: juicy, mouthwatering burgers. Of course, you can’t go wrong with bacon and lots and lots of cheese. We complemented our burgers with homemade coleslaw. The perfect dish for a summertime dinner.

Blue Cheese Bacon Burgers


  • 1 lb. 80/20 ground beef
  • 1/4 cup blue cheese crumbles
  • 1 tbsp. Worcestershire powder
  • 1 tbsp. grated onion
  • 1 tsp. dried Italian herbs
  • salt & pepper
  • 2 tbsp. garlic butter
  • colby jack and hot pepper jack cheese
  • 1/2 lb. thinly sliced bacon, fried crispy


In a large bowl, mix ground beef, blue cheese, Worcestershire powder, grated onion, Italian herbs, salt and pepper. Form mixture into 4 patties. Grill burgers to desired temperature. Place 1 slice of each kind of cheese on burgers and grill one more minute until melted. Remove burgers from grill. Brush buns with garlic butter and place on grill, buttered side down, until browned. Assemble burger.

Creamy Coleslaw


  • 1/2 head small cabbage
  • 2 large carrots, finely shredded
  • 3/4 cup mayonnaise
  • 4 tbsp. sour cream
  • 1 tbsp. grated onion
  • 1 tbsp. sugar
  • 1 1/2 tbsp. dry mustard
  • 1 tsp. celery salt
  • 1/4 cup fresh basil leaves, coarsely chopped
  • Italian herb blend to taste


Combine the shredded cabbage and carrots in a large bowl. Whisk together the mayonnaise, sour cream, onion, sugar, vinegar, mustard, celery salt, fresh basil, and Italian herb blend in a medium bowl, and then add to the cabbage mixture. Mix well to combine and taste for seasoning; add salt, pepper if desired.


Amber Recker is a non-profit leader, freelance writer, community volunteer, and food blogger. By day, she serves as the director of development and marketing for Cancer Services of Northeast Indiana, where she handles fundraising, marketing, and public relations. In her spare time, she and her husband Jon spend time in the kitchen and maintain their food blog: They have two Great Danes, Lucy and Lenora, who keep them on their toes.
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