Black N' Blue Cheeseburger Recipe

Form and season patties

Divide ground beef into two 8 oz portions (if not already patties). Gently form each portion into a loosely packed patty about 3/4"–1" thick, creating a slight dimple in the center with your thumb to prevent doming during cooking. Season both sides of each patty with kosher salt, black pepper, and 1 tsp blackening seasoning per side (about 2 tsp total per patty if you like it bold—adjust to taste).

Preheat cooking surface

Heat a cast-iron skillet or heavy pan over medium-high heat until very hot, about 4–5 minutes. Add 1 tablespoon vegetable oil and swirl to coat the pan.

Cook patties

Place patties in the hot skillet and cook without moving for 3–4 minutes to develop a dark sear. Flip and cook 3–4 minutes more for medium (internal temp ~140–145°F / 60–63°C). In the last 1–2 minutes of cooking, reduce heat to medium-low, divide the crumbled blue cheese between the two patties and place cheese on top to melt slightly; cover pan for 30–60 seconds if needed to help cheese melt. Remove patties to a plate and tent loosely with foil to rest 3–5 minutes. If using a grill, follow same timings over direct medium-high heat.

Prepare vegetables

While patties come to room temperature, peel and thinly slice the yellow onion. Clean mushrooms with a damp towel and slice them into 1/4" thick slices.

Caramelize onions

In a separate large skillet over medium heat, add 1 tablespoon olive oil and 1 tablespoon unsalted butter. Once the butter foams, add the sliced onions and a pinch of salt. Cook, stirring occasionally, for 10–15 minutes until softened and beginning to brown. If using, sprinkle 1/2 tsp brown sugar over onions at minute 8 to speed caramelization. Continue cooking another 5–10 minutes until deep golden brown. Add 1 tsp red wine vinegar, stir to deglaze, and remove onions to a bowl.

Sauté mushrooms

Using the same pan (add a touch more oil or butter if dry), raise heat to medium-high, add the sliced mushrooms, a pinch of salt, and 1/4 tsp black pepper. Cook, stirring, for 5–7 minutes until mushrooms are browned and any released liquid has evaporated. Stir mushrooms into the caramelized onions and keep warm.

Toast buns

Butter the cut sides of the burger buns lightly. In a clean skillet over medium heat (or in the same pan after removing onions/mushrooms), toast the buns cut-side down until golden, about 1–2 minutes. Remove and set aside.

Assemble burgers

Place lettuce (if using) on the bottom bun, add the rested blue-cheese-topped patty, then spoon a generous portion of the caramelized onion–mushroom mixture over the patty. Add tomato slices and pickles or pickled red onions if desired. Finish with a light drizzle of hot sauce or steak sauce if using, then top with the toasted bun.

Serve the Black N' Blue Cheeseburgers immediately with fries or a side salad. Cut in half to share or present whole. Leftover components (extra blue cheese, onions, mushrooms) store separately in airtight containers in the refrigerator for up to 3 days.