Black & Bleu Burger Recipe

Form patties

Divide the 1 lb ground beef into two equal portions (8 oz each). Handle gently and form into 1-inch-thick patties about 4 inches in diameter. Make a shallow dimple in the center of each patty with your thumb to reduce puffing during cooking.

Season both sides of each patty generously with kosher salt (about 1/2 tsp per side total) and freshly ground black pepper. Let rest at room temperature while you prepare other components, about 10 minutes.

Heat a large cast-iron skillet or heavy pan over medium-high heat. Add 1 tbs vegetable oil and swirl to coat. When shimmering, add patties and cook undisturbed 3 to 4 minutes for the first side until a deep brown crust forms.

Flip patties and cook 3 minutes more for medium-rare to medium (adjust 1–2 minutes longer for medium-well). During the last 60–90 seconds of cooking, scatter the blue cheese crumbles evenly across the tops of the patties so they begin to melt. Remove patties to a plate and tent with foil to rest for 3–5 minutes.

While patties rest or while skillet is heating, heat a separate medium skillet over medium heat. Add 1 tbs olive oil. When hot, add sliced onions and cook 2–3 minutes until starting to soften.

Add sliced mushrooms, 1/2 tsp salt, 1/4 tsp black pepper, and optional 1/2 tsp fresh thyme. Increase heat slightly and sauté, stirring occasionally, until mushrooms are browned and onions are caramelized, about 6–8 minutes total. Taste and adjust seasoning. Keep warm.

While vegetables cook (or in an oven if preferred), cook 3 slices of smoked bacon until crisp. For stovetop: place bacon in a cold skillet and cook over medium, flipping occasionally, 8–10 minutes until crisp. Transfer to paper towels to drain.

Split brioche buns and spread 1/2 tbs softened butter on cut sides (or brush with melted butter). Toast cut sides in a skillet or on a griddle over medium heat until golden, about 1–2 minutes.

If desired, spread mayonnaise on the bottom bun, place a lettuce leaf and a tomato slice if using. Place the blue-cheese-topped patty on the bun, then pile on a generous portion of sautéed mushrooms and onions, and top with 2–3 slices of crisp bacon. Finish with the toasted top bun.

Serve immediately with fries or a side salad.