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The Bleu Monster

"This monster of a burger is sure to spice up your summer grilling routine."
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45 m servings 511 cals
Original recipe yields 8 servings


  • Calories:
  • 511 kcal
  • 26%
  • Fat:
  • 22.3 g
  • 34%
  • Carbs:
  • 31.3g
  • 10%
  • Protein:
  • 45.6 g
  • 91%
  • Cholesterol:
  • 166 mg
  • 55%
  • Sodium:
  • 1512 mg
  • 60%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  1. In a large bowl, gently combine the meat, Panko bread crumbs, eggs, steak sauce, salt and pepper. Do not over mix. Carefully form into hamburger patties and softly press into shape.
  2. Meanwhile, cook the bacon in a skillet until crispy and brown and set aside.
  3. On a hot grill, cook hamburger patties for four minutes on each side for medium, turning only once (never press down on patties as this releases all the juice).
  4. Remove burgers from the grill and place on a large platter and cover with aluminum foil. Allow the meat to rest for 5 to 7 minutes before serving.
  5. While the burgers rest, toast your buns on the grill, cut side down, for about a minute or until golden brown. Spread the warm bun with Wholly Guacamole Classic dip and top with buffalo burger, bacon, blue cheese slice and desired toppings (red onion, tomato and butter lettuce).
  6. For a real monster burger, serve with two buffalo patties and double the blue cheese.

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This was a tasty burger, no doubt...but... We rescaled down to 3 burgers to make mini sliders. This was a first for us using ground bison but have had bison steaks before. The flavor of the b...