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 wide, handling the meat as little as possible. Make a shallow 1/2-inch-wide indentation in the center of each patty with your thumb to help prevent doming while cooking.

Season

Season both sides generously with kosher salt and coarsely ground black pepper (about 1 tsp salt and 1 tsp pepper per pound; adjust to taste). Press the pepper into the surface so it adheres.

Cook patties

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot. Add 1 tablespoon vegetable oil and 1 tablespoon butter; swirl to coat. Add the patties and cook undisturbed for 3-4 minutes until a brown crust forms. Flip and cook 3 minutes more for medium (internal temperature ~135–140°F / 57–60°C). For medium-well, cook an additional 1–2 minutes. Reduce heat to low for the final step.

Make cheese melt

While the second side finishes, combine the crumbled bleu cheese, heavy cream, and 1 teaspoon butter in a small heatproof bowl or skillet. Spoon the mixture onto each patty (about half the mixture per patty). Cover the pan with a lid for 1–2 minutes to trap steam and help the cheese soften and melt. If needed, briefly place the patties under a hot broiler (30–60 seconds) to fully melt—watch closely to avoid burning.

Toast buns

Optional: Melt remaining 1 teaspoon butter in a clean skillet over medium heat. Place buns cut-side down and toast until golden, about 1 minute.

Assemble burgers

Spread mayonnaise and Dijon mustard on bun halves if using. Place shredded lettuce on the bottom bun, then the bleu cheese–topped patty. Top with 2–3 thin slices of tomato and a few red onion rings. Finish with the top bun.

Serve immediately while the cheese is melty, with desired sides (fries, salad). Adjust seasoning with extra cracked black pepper if desired.