Blue Burger Recipe

Prepare onions

Peel and thinly slice the yellow onion into half-moons about 1/8-inch thick.

Heat a large skillet over medium-low heat. Add 1 tbsp olive oil and 1 tbsp butter. Once butter melts and foams, add the sliced onions and a pinch of salt.

Cook onions slowly, stirring every 2–3 minutes so they brown evenly. After about 10 minutes the onions will soften; add 1 tsp brown sugar to encourage caramelization. Continue cooking for another 10–15 minutes until deep golden and jammy.

Stir in 1 tsp balsamic vinegar, deglaze briefly, then remove from heat and set aside. Total time about 20–25 minutes.

Preheat oven to 400°F (200°C) or use a skillet. Arrange 4 slices of thick-cut bacon on a rimmed baking sheet lined with foil (oven) or place in a cold skillet (stovetop).

If using oven: bake for 12–18 minutes depending on thickness until crisp. If using skillet: cook over medium heat, turning occasionally until crisp, about 8–12 minutes. Drain on paper towels and keep warm.

Divide the 1 lb chilled ground beef into 4 equal portions (about 4 oz each) and loosely form each into a ball. Keep meat cold; working with cold beef helps get good crust when smashing.

Heat a large cast-iron skillet or griddle over high heat until very hot. Add 2 tbsp vegetable oil and spread to coat. Oil should shimmer and just start to smoke.

Place two meat balls in the skillet (do two at a time to make two patties per burger). Immediately press each ball flat with a heavy spatula or a burger press wrapped in parchment until patties are about 1/4-inch thick and edges are ragged.

Season the exposed tops with about 1/4 tsp coarse salt and a light grind of pepper. Cook, undisturbed, for 2–3 minutes until edges are deeply browned and a crust forms.

Flip each patty and immediately top the hot side of each with about 3/4 oz crumbled blue cheese (so total per burger = 1.5 oz). Cook another 1–2 minutes until cheese begins to melt and burger is cooked through (medium). Remove patties to a plate and tent with foil; repeat with remaining two balls to make the second burger.

While remaining patties cook, split brioche buns and spread a thin layer of softened butter on cut sides. Toast the buns in a dry skillet or on the griddle, buttered side down, until golden, about 1–2 minutes.

To assemble each Blue Burger: spread about 1.5 tbsp fig jam on the bottom bun. Place a small handful (about 1/2 cup packed) of mixed greens on top of the jam to help catch juices.

Stack two smash patties on the greens (cheese side up). Spoon about 2 tbsp caramelized onions over the top patty. Add two slices of crisp bacon (or fold bacon if long) across the onions.

Finish with the top bun, press gently to compact, and serve immediately.