Ingredients

For the Burgers

• 1½ pounds (680g) ground beef (80/20 blend)
• 1 teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• 1 tablespoon Worcestershire sauce

For the Blackening Seasoning

• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• ½ teaspoon cayenne pepper
• ½ teaspoon black pepper
• ½ teaspoon kosher salt

Toppings

• 4 brioche burger buns, split
• 4 ounces blue cheese, crumbled
• 1 tablespoon butter (for toasting buns)
• 1 large tomato, sliced
• 4 lettuce leaves
• 1 red onion, thinly sliced or caramelized
• Dill pickle slices (optional)
• Mayonnaise or garlic aioli (optional)

Equipment

• Grill or cast-iron skillet
• Mixing bowl
• Small bowl
• Spatula
• Tongs
• Instant-read meat thermometer
• Cutting board
• Knife

Instructions

Step 1: Prepare the Seasoning

In a small bowl, combine the smoked paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, black pepper, and salt.

Mix well and set aside.

Step 2: Shape the Patties

In a large bowl, gently combine the ground beef with the Worcestershire sauce, salt, and black pepper.

Divide the meat into four equal portions and shape into burger patties about ¾ inch thick.

Press a small indentation into the center of each patty to help prevent it from puffing up during cooking.

Coat both sides of each burger generously with the blackening seasoning.

Step 3: Preheat the Grill

Heat a grill or cast-iron skillet over medium-high heat.

Lightly oil the cooking surface if using a skillet.

Step 4: Cook the Burgers

Place the patties on the hot grill or skillet.

Cook for 4–5 minutes on the first side without pressing down on the burgers.

Flip and cook for another 4–5 minutes, or until the burgers reach your desired level of doneness.

For medium burgers, cook until the internal temperature reaches 160°F (71°C).

During the final minute of cooking, top each burger with crumbled blue cheese and cover briefly to allow the cheese to soften slightly.

Step 5: Toast the Buns

Spread butter on the cut sides of the brioche buns.

Toast them on the grill or in a skillet for 1–2 minutes, until lightly golden.

Step 6: Assemble the Burgers

Spread mayonnaise or garlic aioli on the bottom bun if desired.

Add a lettuce leaf, followed by the burger patty topped with melted blue cheese.

Layer with tomato slices, onion, and pickles if using.

Finish with the top bun.

Step 7: Serve

Serve immediately while hot with your favorite side dishes.

Serving Suggestions

Black and Blue Burgers pair perfectly with:

• French fries
• Sweet potato fries
• Onion rings
• Coleslaw
• Potato salad
• Grilled corn on the cob
• Macaroni and cheese
• Dill pickles
• Garden salad
• Roasted vegetables
• Baked beans
• Kettle chips

Tips for the Best Black and Blue Burgers

• Use ground beef with an 80/20 fat ratio for juicy, flavorful burgers.
• Handle the meat gently to keep the patties tender.
• Make a small indentation in the center of each patty to prevent shrinking.
• Avoid pressing down on the burgers while cooking, as this releases flavorful juices.
• Let the burgers rest for 3–5 minutes before serving.
• Toasting the buns adds flavor and helps prevent them from becoming soggy.
• Use high-quality blue cheese for the richest flavor.

Recipe Variations

Bacon Black and Blue Burgers

Top each burger with crispy bacon for extra smoky flavor.

Mushroom Black and Blue Burgers

Add sautéed mushrooms for a rich, earthy topping.

Spicy Black and Blue Burgers

Mix chopped jalapeños into the patties or add hot sauce to the aioli.

Caramelized Onion Burgers

Pile sweet caramelized onions on top of the blue cheese for added sweetness.

BBQ Black and Blue Burgers

Brush the burgers with barbecue sauce during the final minute of cooking.

Turkey Black and Blue Burgers

Substitute lean ground turkey for the beef and reduce the cooking time slightly, ensuring the burgers reach an internal temperature of 165°F (74°C).

Storage

Allow leftover burger patties to cool completely before storing them in an airtight container in the refrigerator for up to 3 days.

Reheat gently in a skillet over medium-low heat or in a 325°F (163°C) oven until warmed through. Avoid overheating, as this can dry out the meat.

Cooked burger patties can also be frozen for up to 3 months. Wrap each patty individually in plastic wrap and place them in a freezer-safe bag or container. Thaw overnight in the refrigerator before reheating.

For the best texture, store the burger buns and fresh toppings separately and assemble the burgers just before serving.