Black & Bleu Burger Recipe

Prepare brine

In a bowl or jar, combine apple cider vinegar, water, sugar, kosher salt, and cracked black pepper. Stir until sugar and salt dissolve.

Add onions

Place thinly sliced red onion into the brine, press down so they are submerged, and add the olive oil if using. Let sit at room temperature for at least 20 minutes, or refrigerate for up to 24 hours for more flavor. Drain before using.

Form patties

Divide the 1 lb ground chuck into three equal portions to make three 1/3-lb patties (about 5.3 oz each). Gently form each portion into a patty about 3/4-inch thick, handling the meat as little as possible. Make a shallow dimple in the center of each patty with your thumb to prevent doming while cooking.

Season

Season both sides of each patty generously with kosher salt and the 2 tsp cracked black pepper, pressing the pepper lightly into the meat surface so it adheres.

Cook patties

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot. Add the 1 tablespoon butter or oil and swirl to coat. Place patties in the pan without crowding, dimple-side up. Cook for 3-4 minutes on the first side without moving to develop a crust. Flip and cook 2-3 minutes on the second side for medium doneness (adjust time +/- for rarer or more well-done). In the last 60–90 seconds of cooking, evenly distribute the 3 oz crumbled bleu cheese atop each patty and cover the pan with a lid or tent with foil so the cheese melts into the patty.

Rest patties

Transfer cooked patties to a plate and let rest 2-3 minutes while preparing buns and assembling. This helps juices redistribute and keeps the bun from getting soggy.

Toast buns

While the patties rest, spread the softened butter on the cut sides of the buns. Toast cut-side down in a dry skillet over medium heat (or on a griddle) until golden and lightly crisp, about 1-2 minutes.

Prepare mayo

If desired, season the 3 tablespoons mayonnaise with a pinch of salt and a few grinds of cracked black pepper and stir to combine. This adds brightness and ties flavors together.

Assemble burgers

Spread a tablespoon (or to taste) of the seasoned mayo on the bottom bun. Place an optional lettuce leaf and 2 slices of tomato (if using). Set the bleu-topped patty on the tomato, then add about 2–3 tablespoons marinated onions on top of the cheese. Finish with the top bun and serve immediately.