Black-n-bleu Burger Recipe

Make blue cheese compound butter

In a small bowl, combine the crumbled blue cheese, softened butter, minced garlic, minced parsley, 1/4 tsp kosher salt, 1/4 tsp ground black pepper, paprika and onion powder. Mash and fold together until mostly smooth with small blue-cheese morsels remaining. Refrigerate while preparing the patties to firm slightly (10–15 minutes).

Prepare blackening pepper mix

In a separate small bowl, combine the coarsely ground black pepper and cayenne. Use this as the exterior blackening rub for the patties. Keep near the grill or skillet for seasoning right before cooking.

Form patties

Place the cold ground beef in a bowl. Add Worcestershire sauce and the optional lightly beaten half egg if you want slightly firmer patties. Gently mix with your hands until just combined — do not overwork. Divide into 4 even portions (about 6 oz each). Form each portion into a patty roughly 3/4 in thick, making a slight dimple in the center with your thumb (this helps them cook flat).

Season and blacken

Pat each patty dry with paper towel. Sprinkle 1/4 tsp kosher salt on each patty surface, then press both sides of the patty into the coarsely ground black pepper + cayenne mixture so the edges are well coated. The pepper should form a crust when seared.

Cook patties

Preheat a heavy cast-iron skillet or grill to medium-high heat (450–500°F / high for skillet). If using a skillet, brush with a thin film of neutral oil and let it heat until shimmering. Place patties in the skillet or on the grill and cook undisturbed 3–4 minutes until a deep crust forms and juices start to rise. Flip and cook 2–3 minutes more for medium (adjust to 1–2 minutes longer for medium-well). During the last 60–90 seconds of cooking, place about 1 tbsp of the blue cheese compound butter onto each patty so it melts over the top.

Rest patties

Transfer cooked patties to a plate and tent loosely with foil. Rest 3–5 minutes so juices redistribute and the butter melts into the burger.

Toast buns

While patties rest, melt the remaining butter in a skillet over medium heat. Split brioche buns and toast cut-side down in the butter until golden and crisp, about 1–2 minutes. Remove from heat.

Prepare sauce (optional)

In a small bowl, whisk together mayonnaise, Dijon mustard, lemon juice, hot sauce and a pinch of salt until smooth. Taste and adjust seasoning. Spread about 1 tbsp of sauce on the bottom bun.

Assemble burgers

On each bottom bun (sauced), place a small handful of arugula or lettuce, then set the rested patty with melted blue butter on top. Add a slice of tomato, a few rings of red onion, and pickles if using. Spread additional blue-cheese compound (about 1/2 tbsp) on the top bun or place the top bun directly on the burger. Serve immediately.

Serve the Black-n-Bleu Burgers hot with fries or a crisp salad. Leftover compound butter keeps refrigerated up to 5 days and can be used on steaks or veggies. For a sharper blackened crust, increase the coarsely ground black pepper to 1.5 tbsp and press firmly into the meat before searing. Adjust cayenne to taste.