Black And Bleu Burger Recipe

Quick pickle

Thinly slice the red onion into rings or half-moons. In a small saucepan combine white vinegar, water, sugar, and salt and bring just to a simmer, stirring to dissolve sugar and salt. Pour hot brine over the sliced onions in a heatproof bowl or jar; press down to submerge. Let cool to room temperature (about 20–30 minutes) then cover and refrigerate until ready to use. (Can be made ahead and kept refrigerated up to 2 weeks.)

Cook bacon

Dice bacon into 1/2-inch pieces. In a medium skillet over medium heat, cook the bacon until crisp, about 7–9 minutes. Transfer bacon with a slotted spoon to a paper-towel-lined plate and reserve 1 tablespoon of the bacon fat in the skillet; discard excess or reserve for another use.

Caramelize onions

Thinly slice the yellow onion. Add the sliced onion to the reserved bacon fat over medium-low heat and cook, stirring occasionally, until soft and deep golden, about 12–15 minutes. If the pan gets too dry, add 1 teaspoon olive oil or a splash of water to deglaze.

Finish jam

Mince the garlic and add to the onions; cook 30–45 seconds until fragrant. Stir in brown sugar, apple cider vinegar, balsamic vinegar, thyme, and black pepper. Add the cooked bacon back to the skillet and simmer gently, stirring occasionally, until the mixture is thick and jammy, 3–5 minutes. Taste and adjust seasoning. Remove from heat and keep warm or cool to refrigerate (refrigerate up to 5 days).

Form patties

Divide the ground beef into two equal portions (about 8 oz each). Gently form each portion into a patty about 3/4-inch thick and slightly wider than the buns. Make a shallow dimple in the center of each patty with your thumb to reduce bulging during cooking. Season both sides with kosher salt and freshly ground black pepper and brush a little Worcestershire sauce on each patty.

Cook burgers

Heat a cast-iron skillet or grill over medium-high heat and brush with 1 teaspoon olive oil. Cook the patties 3–4 minutes per side for medium-rare to medium (adjust time for desired doneness). During the last minute of cooking, sprinkle about half of the crumbled bleu cheese evenly over each patty and cover the pan briefly (or close the grill lid) to help the cheese melt, about 30–60 seconds.

Toast buns

Butter the cut sides of the burger buns with the unsalted butter. Toast them in a clean skillet over medium heat, cut side down, until golden brown, about 1–2 minutes. Remove from heat.

Slice tomato

Slice the vine-ripened tomato into 1/4-inch thick rounds and season lightly with a pinch of salt and coarse ground black pepper.

Assemble burgers

Spread mayonnaise on the bottom bun if using. Place a small handful of arugula on the bottom bun, top with the bleu-cheese-topped patty, spoon 2–3 tablespoons of warm bacon onion jam over the patty, add 3–4 slices of pickled red onion, and top with a tomato slice. Crown with the top bun. Repeat for the second burger.

Serve

Serve immediately while the burger is hot, with extra bacon onion jam and pickled onions on the side if desired.