Seriously THE Most Flavorful Burgers!
Whenever I see a black and blue burger on a menu, I order it without hesitation. The contrast of a smoky, spice-crusted patty and a creamy blue cheese sauce is irresistible. After years of enjoying them out, I developed a homemade version that captures that signature flavor combination — and it’s simple enough to make at home.
If you haven’t tried a black and blue burger, here’s the idea: “black” means a blackened spice crust on the outside of the patty, while “blue” refers to the tangy blue cheese sauce on top. This recipe keeps things straightforward: a quick blackened seasoning that takes moments to mix, a creamy blue cheese mayo, and classic toppings like crispy bacon, peppery arugula and thinly sliced red onion. Cook the patties on the grill or in a cast iron skillet — both work great.
These burgers come together in roughly 30–40 minutes and taste like a restaurant-quality burger. Serve with fries, chips or a simple green salad for a full meal.
Recipe Tips
Follow these tips for the best black and blue burgers:
- Use 80/20 ground beef. The higher fat content keeps the patties juicy and helps form a rich crust. Leaner beef can dry out under high heat.
- Press a shallow indent into each patty. This prevents the burger from puffing up and helps it cook evenly.
- Don’t overwork the meat. Gently mix in Worcestershire, salt and pepper — overmixing makes dense, tough patties.
- Heat the pan or grill well. A very hot, well-oiled surface creates the blackened crust; a cool pan will steam the meat instead of searing it.
- Press the seasoning in. After sprinkling the blackened seasoning on both sides, press it lightly into the patties so it adheres and forms a good crust.
- Let the burgers rest. Allow a few minutes for juices to redistribute after cooking.
- Make the blue cheese sauce ahead. The sauce melds and deepens in flavor when it sits, so it’s ideal to prepare it a few hours or up to a couple of days in advance.
Variations You Can Try
Customize these burgers to suit your taste:
- Swap blue cheese for gorgonzola for a milder, creamier sauce.
- Add a fried egg for extra richness and protein.
- Make it spicier by increasing the cayenne or adding pickled jalapeños.
- Use a pretzel bun for a chewier, slightly salty base that stands up to bold toppings.
- Add caramelized onions for sweetness that balances the tangy blue cheese.
- Substitute ground bison for a leaner, flavorful alternative that pairs well with blackening spices.
- Skip the bacon and add avocado and extra arugula for a lighter option.
FAQ
Yes. A cast iron skillet works especially well because it holds high heat and helps form a deep, flavorful crust on the patties.
Absolutely. The sauce can be made up to three days ahead and stored in a sealed container in the refrigerator. Stir before serving.
Classic sides include fries, kettle chips, sweet potato fries, a simple green salad, coleslaw or grilled corn.
Black and Blue Burger
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Ingredients
For the blackened seasoning (yields about 2 teaspoons):
- 3/4 teaspoon smoked paprika
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1/8 to 1/4 teaspoon cayenne pepper, to taste
- 1/8 teaspoon freshly cracked black pepper
- 1/8 teaspoon fine sea salt
For the blue cheese sauce:
- 1/3 cup mayonnaise
- 2 ounces crumbled blue cheese
- 1 teaspoon Dijon mustard
- 1 teaspoon red wine vinegar
- 1/4 teaspoon garlic powder
- freshly cracked black pepper, to taste
For the burgers:
- 1 pound ground beef, (80/20)
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly cracked black pepper
- Neutral oil (or butter), for cooking
For serving:
- 4 brioche buns, toasted
- 6–8 slices bacon, cooked until crispy
- 2 cups fresh arugula
- 1/4 small red onion, very thinly sliced
Instructions
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Make the blackened seasoning. In a small bowl, whisk together smoked paprika, garlic powder, onion powder, dried thyme, dried oregano, cayenne (to taste), black pepper and sea salt until evenly combined. Set aside.
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Make the blue cheese sauce. In a small bowl, stir together mayonnaise, crumbled blue cheese, Dijon mustard, red wine vinegar, garlic powder and black pepper. Taste and adjust — the sauce should be creamy, tangy and bold.
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Cook the bacon. Fry the bacon in a skillet over medium heat until crisp. Transfer to a paper towel-lined plate and set aside.
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Mix and shape the patties. In a bowl, gently combine ground beef, Worcestershire sauce, kosher salt and black pepper. Mix just until combined, then form into four patties about 3/4-inch thick. Press a slight indent into the center of each. Sprinkle the blackened seasoning evenly on both sides, pressing lightly so it adheres.
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Cook the burgers. Heat a grill or cast iron skillet over medium-high and lightly oil or butter the surface. Once very hot, add the patties and cook about 3–4 minutes per side, until a dark crust forms and they reach your desired doneness. Let rest a few minutes.
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Toast the buns. Toast brioche buns until golden and lightly crisp.
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Assemble. Spread a generous layer of blue cheese sauce on the bottom buns. Add a burger, top with crispy bacon, a handful of arugula and thinly sliced red onion.
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Serve. Serve immediately with fries or chips and enjoy.
Did you make this?Let me know how it turned out in the comments below!