Black ‘n Bleu Smash Burger Recipe

Prepare onions

Peel and thinly slice 2 medium yellow onions into half-moons. Separate slices so they cook evenly.

In a large skillet over medium heat, add 2 tbsp unsalted butter and 1 tbsp olive oil. When butter is melted and shimmering, add sliced onions and 1/2 tsp kosher salt. Stir to coat.

Cook onions, stirring every 2–3 minutes, lowering heat to medium-low if they start to brown too quickly. After about 20 minutes they will be soft and turning golden; add 1 tsp brown sugar if using to encourage deeper caramelization.

Continue cooking another 10–15 minutes until onions are richly browned and jammy. If they begin to stick, deglaze with 1–2 tbsp water. Stir in 1 tsp balsamic vinegar at the end for brightness. Remove from heat and keep warm.

Preheat oven to 400°F (200°C). Line a baking sheet with foil and place a wire rack on top. Lay 8 slices of applewood smoked bacon in a single layer on the rack.

Bake for 12–18 minutes, depending on thickness, until crispy but still slightly pliable. Remove and transfer to paper towels to drain. Keep warm in a low oven (200°F / 95°C) if assembling later.

In a small bowl, mix 3 oz crumbled blue cheese with 2 tbsp mayonnaise, 1 tsp lemon juice, and 1/4 tsp black pepper until combined but slightly chunky. Taste and adjust seasoning. Refrigerate until assembly.

Divide 1.5 lbs of 80/20 ground beef into 4 equal portions (about 6 oz each). Gently form each portion into a loose ball; do not overwork the meat.

Heat a large cast-iron griddle or heavy skillet over high heat until smoking hot. Add 2 tbsp vegetable oil and spread.

Place 1 meat ball on the griddle and immediately smash it flat with a heavy spatula or burger press to about 1/4-inch thickness. Season the exposed top with a pinch (~1/8 tsp) kosher salt and a grind of cracked black pepper. Repeat with remaining balls, leaving space between patties.

Cook without moving for 2–3 minutes until edges are deeply browned and a crust has formed. Using the spatula, flip each patty. If desired, add a small smear (about 1/2 tsp) of softened butter to each patty after flipping to increase richness.

Top each flipped patty with about 3/4 oz (roughly 3 tablespoons) of the blue cheese mixture. Cook another 30–60 seconds just until cheese softens and meat is cooked through (smash patties cook quickly). Remove patties to a tray; keep warm.

Butter the cut sides of 4 buns with the 2 tbsp softened butter. Toast the buns, cut side down, in a clean skillet over medium heat or on the griddle until golden, about 1–2 minutes. Remove and place bottom halves on serving plates.

On each bun bottom, place a lettuce leaf if using, then one blue-cheese-topped smash patty. Top each patty with 2 slices of apple-smoked bacon and a generous spoonful of caramelized onions (about 2 tbsp). Add pickles if desired.

Cap with bun tops and serve immediately. Recommend serving with fries or a simple green salad.