Black & Bleu Recipe

Form patties

Divide the ground beef into two equal portions (about 8 oz each). Gently form each portion into a round patty about 3/4-inch thick, making a slight indentation in the center of each patty with your thumb to reduce puffing during cooking. Do not overwork the meat.

Season patties

Pat both sides of the patties dry with a paper towel. Sprinkle about 1/4 of the prepared blackened seasoning evenly on each side of both patties (reserve remaining seasoning). Lightly press the seasoning into the meat so it adheres. Finish with a light dusting of kosher salt and black pepper on both sides.

Preheat grill or skillet

Preheat a gas or charcoal grill to high heat (450–500°F / 230–260°C) or heat a cast-iron skillet over high heat until smoking lightly. Brush grates or skillet with vegetable oil to prevent sticking.

Char-grill patties

Place patties on the hot grill or skillet. Cook without moving for 3–4 minutes to develop a char and crust. Flip once and cook another 3–4 minutes for medium (internal temperature about 140–145°F / 60–63°C). Adjust time ±1–2 minutes for desired doneness. If using a charcoal grill, move patties to a slightly cooler zone after initial sear to finish cooking without burning.

Toast buns

During the last 1–2 minutes of cooking, brush the inside of each bun with softened butter and place them cut-side down on the grill or skillet until golden and lightly crisp (about 30–60 seconds).

Rest patties

Remove patties from heat and let rest for 2–3 minutes to redistribute juices.

Combine paprika, smoked paprika, salt, garlic powder, onion powder, cayenne, dried thyme, and ground black pepper in a small bowl. Stir thoroughly to blend. Use immediately to season patties and reserve any leftover in an airtight container for future use.

Assemble the burger: place a lettuce leaf on the bottom bun (if using), set the rested patty on top, and immediately sprinkle about 2–3 tablespoons of crumbled bleu cheese over the hot patty so it softens slightly. Add a few thin slices of red onion if desired, then top with the bun crown.

Serve: transfer the assembled burgers to plates and serve hot. Offer extra bleu cheese on the side for those who want more.