Black & Bleu Smashburger Recipe

Portion beef

Divide the 1 lb ground beef into 4 loosely packed portions (about 4 oz each). Don't overwork the meat — handle gently and form loose balls.

Pre-season

Sprinkle about 1/4 tsp kosher salt and a light pinch of black pepper on each side of the meat balls. Reserve remaining salt and pepper for finishing after smashing.

Heat griddle or skillet

Preheat a large cast-iron skillet or flat griddle over medium-high heat until very hot, about 4–6 minutes. Add 1 tbsp neutral oil and spread to coat.

Smash the patties

Place two meat balls at a time on the hot surface (do not crowd). Using a heavy spatula or a second wide metal spatula and a sturdy weight (or another skillet), press each ball firmly and quickly to about 3/8-inch thickness. Hold the press for 10–15 seconds to achieve good contact and a well-browned crust.

Season while cooking

Immediately sprinkle each smashed patty with a light dusting of Cajun seasoning (about 1/8 tsp per patty) and a small pinch of kosher salt and black pepper.

Cook and flip

Cook the patties until the edges are deeply browned and juices begin to bubble on top, about 2 minutes. Use a metal spatula to scrape under the patty and flip. If cooking two at a time, repeat for remaining balls.

Add gorgonzola

After flipping, immediately top each patty with about 3/4 oz (roughly 0.75 oz) gorgonzola crumbles. Cook another 1–1.5 minutes until cheese softens and the patty is cooked through but still juicy (internal temp ~160°F for well-done smash style).

Cook bacon

While patties cook, place bacon strips in a cold skillet and turn heat to medium. Cook, turning occasionally, until crisp, 8–12 minutes. Transfer to a paper towel-lined plate to drain and keep warm.

Toast buns

Butter the insides of the brioche buns with the softened butter. When patties are nearly done, place buns cut-side down on the griddle or a clean skillet over medium heat and toast until golden, about 45–60 seconds. Remove and keep warm.

Warm onions (optional)

If you prefer softened onions, briefly sauté the thinly sliced onion in the bacon skillet for 1–2 minutes over medium heat until slightly translucent but still with a bit of bite.

Make sauce

Stir hot sauce into the mayonnaise (if using) to make a quick spicy mayo. Taste and adjust heat.

Assemble burgers

Spread about 1 tbsp of the mayo on the bottom half of each toasted brioche bun. Add a lettuce leaf (if using), then place one or two smashed patties (for a classic smash double, stack two patties), top with 1–2 strips of bacon (about 1.5 oz per burger), scatter additional gorgonzola if desired, add pickle slices and a few sautéed onion slices, then crown with the top bun.

Finish and serve

Serve the Black & Bleu Smashburgers immediately while hot so the bun is still toasty and the gorgonzola is melty. Provide extra napkins: these burgers are juicy and richly flavored.