Gorgonzola Jerk Burger with Brandied Peach Bacon

This Gorgonzola Jerk Burger with Brandied Peach Bacon is part of a fan-frickin-tastic month-long event hosted by Girl Carnivore, but opinions are always my own!



Although my burgers do tend to have a couple *ahem* of accoutrements, one taste and you’ll agree that these flavors flow beautifully. I tend to think of the premise of the burger first, and then it snowballs from there.


Although this burger sounds ridiculous, it doesn’t taste that way.

The bacon is ridiculously, off the charts good.

Gorgonzola Jerk Burger

I brushed it with Brandied Peach jam from my very talented foodie friend, Mary from Cooking with Mary and Friends. She’s a rockstar canner, baker and overall great cook.

When you get a chance, you gotta check her out.

The bacon in Gorgonzola Jerk Burger with Brandied Peach Bacon

It’s a bit like candied bacon, but I like these flavors for the burger. My bacon of choice is Bill E.’s Small Batch Bacon from Fairhope, Alabama. It’s outstanding bacon, cured eight days with pink curing salt. You can get it in some stores, and you can order it here. This bacon is the best.

I flavored the burger with Jerk seasoning and paired it with Gorgonzola slaw to balance out the Jerk flavors (and to make it extra hellagood). 


I made it once with Gorgonzola both in the burger and in the slaw, then made it again with Gorgonzola in the slaw only, and the latter worked better. You can definitely overdo Gorgonzola to the point that it isn’t enjoyable, and that’s a big no-no.

If you haven’t had it, it’s a very good cheese; it’s comparable to blue cheese in taste and texture.


I adorned it with a bacon “jewel” on top.

Isn’t that the prettiest thing you’ve ever seen on top of a burger? 

Bacon Close

As per burger month tradition, we’re giving away some really good burger/grilling stuff, so make sure to enter the contest below ↓ but first, lemme tell you about what you can win…

The Giveaway:

Anvil & Hammer Knife:
Damascus Chef Knife – Kitchen Knife –

67 Layer 8″ VG-10 Super Steel Hammer Finish Blade – Full Tang Rosewood Handle – Presented in Gift Box – Sheath Inc

Cabot Cheese: Cheese Gift Box Valued at $75

New York Beef Council: Lego Creator Monster Burger Truck Kit and Beef Swag 

Red Duck: 1 Bottle of Gourmet Ketchup

Spoonabilities: Grilling Gift Basket including: Eleia Greek Olive Oil & Vinegar Gift Set, Mr. & Mrs. Greek Mandarin Marmalade, Roasted Red Pepper and Tomato Dip, Salt Odyssey Journey of Salts | Herbal Salt Mixes, The Magnificent Five Greek Olives Varieties, Vegan Fig Salami with Orange Zest, & Greek Pine Honey 

Here’s your printable –

Gorgonzola Jerk Burger with Brandied Peach Bacon

Gorgonzola Jerk Burger with Brandied Peach Bacon

Yield: 4 Burgers
Prep Time: 25 minutes
Cook Time: 20 minutes
Total Time: 45 minutes


  • 1 lb. lean ground beef
  • 1 tbsp jerk seasoning
  • 1 tsp sea salt
  • 1 tsp Moore's steak marinade
  • 1 bag angel hair slaw mix
  • 1/2 cup mayo
  • 1 beefsteak tomato, diced
  • 1/3 cup Gorgonzola cheese (or more to taste)
  • Salt
  • Pepper
  • 1 lb. thick cut bacon, cut in half
  • Brandied Peach Jam (or Peach Jam)
  • 4 Brioche buns
  • 2 tbsp butter
  • Arugula


Preheat oven to 400 degrees.

Combine beef through steak seasoning; form into four burger patties; refrigerate until ready to make.

Make slaw by combining slaw mix through cheese, salt and pepper to taste; refrigerate.

Place a small wired rack (like a cooling rack) on top of a baking sheet, lay each piece of bacon flat on rack.

Brush each piece of bacon with jam and bake for 15-18 minutes, until bacon is done.

Heat 2 tbsps of butter over medium high heat.

When the butter has just melted, place burgers in pan and sear on both sides. Reduce heat to medium and cook until desired temp. Remove from pan, but leave the drippings and heat on.

Place brioche buns flat side down in pan for about 2-3 min, until a little brown; remove.

Build burgers by placing a small amount of arugula on bottom bun, add bacon, then burger, top with slaw and top bun and enjoy.

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Nutrition Information:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 1653Total Fat: 113gSaturated Fat: 38gTrans Fat: 1gUnsaturated Fat: 68gCholesterol: 366mgSodium: 4759mgCarbohydrates: 63gFiber: 3gSugar: 17gProtein: 85g

The provided nutrition calculated may not always be accurate.

Did you make this recipe?

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Thank you to #BurgerMonth Sponsors: Cabot, Anvil & Hammer, New York Beef Council, Red Duck Foods, and Spoonabilities for providing prizes for this epic event. All opinions are my own. The #BurgerMonth giveaway is open to U.S. residents, age 18 & up. All winning entries are verified. By entering you give the right to use your name and likeness.

The number of entries received determines the odds of winning. One winner for each weekly giveaway will be selected. The prize packages are sent directly from the sponsors. Winners have 48 hours to respond or they forfeit the prize and another winner(s) will be chosen.The #BurgerMonth Bloggers are not responsible for the fulfillment or delivery of the prize packages. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #BurgerMonth posts or entry.


  • Shea

    Shea Goldstein is a writer and the voice behind Dixie Chik Cooks. She's also a recipe developer and brand ambassador. She has been published in several media platforms such as Redbook, Parade, Food Blogger Magazine and more. She has been developing recipes and writing since 2009. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch

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