Hot & Blue Burger Recipe

Form Patties

Place the ground beef in a bowl. Add kosher salt, black pepper, and Worcestershire sauce. Gently mix just until combined — avoid overworking. Divide into two equal portions and form into 3/4-inch thick patties, slightly wider than the buns because they will shrink while cooking. Make a shallow dimple in the center of each patty with your thumb to help them cook flat.

Preheat a cast-iron skillet or grill over medium-high heat. Lightly brush the pan or grill grates with the olive oil to prevent sticking.

When the surface is hot (it should sizzle when you test with a drop of water), place the patties on the pan or grill. Cook without moving for 3-4 minutes until a brown crust forms on the bottom.

Flip the patties and immediately distribute the crumbled blue cheese evenly across the tops (divide the 3 oz between the two patties). Allow the cheese to melt into the meat as it finishes cooking for another 3-4 minutes for medium doneness (adjust time +/- for desired doneness). If you prefer a little smoke, cook on a charcoal or gas grill instead of a pan.

About 1 minute before the patties are finished, place one slice of the mild melting cheese on each patty on top of the blue cheese so it melts and binds the topping together.

While patties finish, in a small bowl mix the Grey Poupon Dijon mustard with the mayonnaise (if using) to create a slightly creamier, balanced mustard spread.

Arrange the thinly sliced green olives so they are ready to layer on the melted cheese once the patties come off the heat. If you like warm olives, briefly warm them in the pan for 30 seconds.

Split the burger buns and butter the cut sides lightly. Toast them butter-side down in a dry skillet or on the grill over medium heat until golden, about 1-2 minutes.

Place each cooked patty onto the bottom bun. Spoon 1 tablespoon of the Grey Poupon-mayo mixture onto the top bun (divide the 2 tbs between the two buns).

Top each patty with the sliced green olives, then add optional tomato slices and lettuce if using. Close the burger with the top bun.

Press down gently, let rest for 1 minute so juices redistribute, then serve hot.