Black N Bleu Cheeseburger Recipe

Prepare beef mixture

Place the ground beef in a large bowl. Add 1 tsp fine sea salt, 1 tsp freshly ground black pepper and 1 tsp Worcestershire sauce. Use your hands to gently combine the mixture—do not overwork, just mix until seasonings are evenly distributed. Divide into two equal portions and form slightly wider-than-bun patties about 3/4-inch thick. Press a shallow dimple in the center of each patty with your thumb to reduce dome swelling while cooking. Refrigerate patties while you make the remaining components (10–15 minutes).

Butter the patties

Lightly spread the 1 tablespoon of room-temperature unsalted butter over the top surface of each patty (this helps with charring and flavor during blackening). Keep refrigerated until ready to cook.

Combine the paprika, granulated garlic, onion powder, dried oregano, cayenne, 1 tsp black pepper and 1 tsp salt in a small bowl and mix thoroughly. This is your blackening rub. Taste a tiny pinch (optional) and adjust salt/cayenne to your heat preference. Sprinkle a generous, even coating of the seasoning on the buttered top of each patty (the butter will help the spices adhere and char). Reserve any remaining seasoning for later use.

In a small bowl, mash together the 3 oz crumbled blue cheese, 2 tablespoons mayonnaise, 1 tablespoon sour cream and 1 teaspoon lemon juice until combined but slightly chunky. Season with 1/4 tsp salt and 1/4 tsp freshly ground black pepper. Taste and adjust—if you want a looser sauce, add a little more mayonnaise or sour cream. Refrigerate until assembly.

Toast buns

Heat a heavy cast-iron skillet or griddle over medium-high heat. Add 1 tablespoon unsalted butter and let melt and foam. Place buns cut-side down and toast until golden, about 1–2 minutes. Remove and keep warm.

Cook patties (blacken)

Increase skillet heat to medium-high to high (you want a hot surface to get good char). If using a nonstick pan, preheat similarly; a cast-iron skillet yields best results. Place patties spice-side down first onto the dry hot skillet. Cook 3–4 minutes without moving until a deeply charred crust forms. Flip and cook 2–3 minutes for medium-rare to medium (internal temp 130–140°F / 55–60°C). For medium-well, cook 3–4 minutes after flipping. During the last 1 minute of cooking, place the patties spice-side up and spoon about half of the blue cheese mixture onto each patty to slightly melt. Alternatively, top with crumbled blue cheese only if you prefer a chunkier topping.

Rest patties

Remove patties to a plate and let rest for 2–3 minutes to allow juices to redistribute and the blue cheese topping to settle.

Assemble burgers

Spread a thin layer of the remaining blue cheese mixture on the bottom bun (optional). Place lettuce leaf on the bottom bun, then the rested patty with blue cheese on top. Add tomato slice, a few red onion rings, and pickles if using. Finish with the top bun and serve immediately.