1 tsp blue cheese crumbles
6 oz. organic grass-fed ground beef (80/20)
Salt and pepper to taste
1 slice Swiss cheese
3-4 big leaves of iceberg lettuce
1 thick slice of a beefsteak tomato 2 slices bacon, cooked until crisp
1 tsp Primal Kitchen Ketchup
1️⃣ Heat a gas grill to high, or heat coals in a charcoal grill until they glow bright orange and ash over.
2️⃣ Meanwhile, make the burger sauce by combining the mayo, ranch, and blue cheese crumbles. Mix with a spoon until just combined, and set aside.
3️⃣ Form the ground beef into a burger-shaped patty. Season the outside of the burger well with salt and pepper on both sides.
4️⃣ Brush the grill grate with a bit of Primal Kitchen Avocado Oil, or spray with Primal Kitchen Avocado Oil Spray.
5️⃣ Grill the burger until golden brown and slightly charred on the first side, about 3 minutes. Flip the burger over and cook on the other side for 3 minutes.
6️⃣ Place cheese slice on top of burger and allow to cook another 1 minute for medium rare.
7️⃣ For medium, cook the burger on the second side for 4 minutes, add the cheese slice, and allow to cook for another 1 minute.
8️⃣ For medium-well to well, cook the burger on the second side for 5 minutes, add the cheese slice, and allow to cook for another 1 minute.
9️⃣ Remove burger from the grill, and place on top of a few lettuce leaves. Add the tomato slice, bacon slices, and spoon on a bit of Primal Kitchen Ketchup. Spoon on blue cheese sauce, then add a couple more lettuce leaves.
🔟 Wrap the bottom half of the burger with parchment paper to ensure it stays together when you bite into it.
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📸 credit & recipe: primalkitchen.com