Bleu Cheese Burger Recipe

Form patties

Divide the ground beef into two equal portions (about 8 oz each). Gently form each portion into a patty about 3/4-inch thick and 4 inches in diameter. Make a shallow 1/2-inch indentation in the center of each patty with your thumb to reduce puffing during cooking.

Season both sides of the patties evenly with kosher salt and freshly ground black pepper. Lightly brush or rub 1/4 tbs Worcestershire sauce onto each patty (total 1/2 tbs). Handle the meat as little as possible to keep patties tender.

Preheat a cast-iron skillet or heavy grill pan over medium-high heat until very hot. Add 1 tsp vegetable oil and swirl to coat.

Place the patties in the hot skillet, indentation-side up. Cook without pressing for 3 to 4 minutes until a good crust forms. Flip and cook 3 minutes more for medium-rare to medium (internal temperature ~130–135°F / 54–57°C); cook 1–2 minutes longer if you prefer medium-well. During the last 1 minute of cooking, top each patty with about 3/8 cup (roughly 6 tablespoons) of crumbled bleu cheese so it begins to melt. If pan is dry, reduce heat to medium and cover loosely for 30–60 seconds to help cheese melt.

Caramelize onions (optional but recommended)

While patties cook, melt 1 tbs unsalted butter in a small skillet over medium heat. Add the thinly sliced 1/2 cup onion and a pinch of salt. Cook, stirring occasionally, for 8–12 minutes until softened and edges are golden-brown. If onions begin to brown too quickly, reduce heat to medium-low. Remove from heat and set aside.

Prepare toppings: wash and dry 1 cup baby arugula, slice tomato, and have 4 pickle slices ready.

Make the sauce

In a small bowl combine 2 tbs mayonnaise, 1 tsp stone-ground mustard, 1/2 tsp lemon juice and 1/4 tsp black pepper. Stir until smooth and adjust seasoning to taste. This creates a bright, creamy spread that complements the bleu cheese.

Toast the buns: Spread the remaining 1 tbs unsalted butter on the cut sides of the 2 buns. Place them butter-side down in a clean skillet over medium heat and toast for 1–2 minutes until golden and crisp. Remove from heat.

Assemble burgers: Spread about 1 tbs of sauce on the bottom half of each toasted bun. Place the bleu cheese-topped patty on the sauce, then divide the caramelized onions between burgers, add a slice of tomato, two pickle slices, and a handful of baby arugula. Spread a little sauce on the top bun and close. Serve immediately.