Restaurants›Grand Tavern Troy›Black & Bleu Recipe

Black & Bleu Recipe

Inspired by Grand Tavern Troy
Time20m
Serves1

Half-pound burger blackened and topped with melted bleu cheese

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Ingredients

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Blackened Half-Pound Burger

Bleu Cheese Topping & Finish

Method

Blackened Half-Pound Burger

1

Form patty

Gently shape the 0.5 lb ground beef into a loose patty about 3/4 inch thick and slightly wider than the bun so it will shrink to fit when cooked. Handle the meat minimally to avoid compacting it. Make a shallow dimple in the center with your thumb to help it cook flat.

2

Make blackening seasoning

In a small bowl combine kosher salt, black pepper, paprika, garlic powder, onion powder, and cayenne pepper. Mix briefly to distribute spices evenly.

3

Season patty

Pat both sides of the formed patty lightly to remove excess moisture. Brush or rub about 1 tsp neutral oil over both sides of the patty, then liberally season both sides with the blackening spice mix, pressing gently so the spices adhere.

4

Preheat pan/grill

Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat until very hot (about 3–5 minutes). If using a grill, preheat to high. The cooking surface should be hot enough that a drop of water sizzles and evaporates immediately.

5

Blacken and cook

Add 1 tsp oil to the hot pan and swirl to coat. Place the seasoned patty in the pan and do not move for 3–4 minutes to develop a dark, charred crust. Flip the patty and cook for another 3–4 minutes for medium doneness (internal temp ~160°F/71°C for ground beef recommended by food safety guidelines). Adjust time ±1–2 minutes for rarer or more well-done per preference. Spoon any pan juices over the patty as it finishes cooking.

Bleu Cheese Topping & Finish

6

Melt bleu cheese

With the patty still in the pan during the last 1–2 minutes of cooking, dot the top with the unsalted butter and evenly scatter the 2 tbsp crumbled bleu cheese over the hot patty. Cover the pan with a lid or a sheet pan for 1–2 minutes to trap heat and allow the cheese to soften and melt slightly. If you prefer the cheese more melted, reduce heat to low and cover an additional 30–60 seconds.

7

Toast bun

While the cheese is melting, spread about 1 tsp softened butter or a little oil on the cut sides of the bun. Toast the bun cut-side down in a separate skillet over medium heat or on the grill until golden and slightly crisp, about 1–2 minutes.

8

Assemble

Transfer the blackened, bleu cheese–topped patty to the bottom bun. Add optional lettuce and tomato if using. Cap with the top bun and serve immediately.

9

Serve

Serve hot with desired sides (fries, salad, or potatoes). Leftovers should be refrigerated promptly and consumed within 1–2 days.