Black and Blue Burgers at home
- Yield 4
- Prep 20 minutes
- Cook 20 minutes
- Total 40 minutes
Black and Blue Burgers at home is a beef recipe on Avoteb. The yield on the card is 4. Plan on 40 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 4 servings
- 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
- 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
- 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
- 4 brioche buns, toasted
- 6–8 slices bacon, cooked until crispy
- 2 cups fresh arugula
- 1/4 small red onion, very thinly sliced
Method
Make the blackened seasoning. In a small bowl, whisk together all of the seasoning ingredients until evenly combined. Keep nearby.
Make the blue cheese sauce. In a small bowl, stir together the mayo, crumbled blue cheese, Dijon, red wine vinegar, garlic powder, and black pepper. Check the seasoning and adjust — it should be creamy, tangy, and nicely bold.
Leave the bacon in a skillet over a medium burner until crisp. Move to a paper towel-lined plate and keep nearby.
Stir and shape the patties. In a bowl, gently combine the ground beef, Worcestershire sauce, salt, and pepper. Stir just until combined, then form into 4 patties about 3/4-inch thick. Press a slight indent into the center of each. Scatter the blackened seasoning evenly over both sides of the patties, pressing it lightly into the surface so it adheres.
Leave the burgers. Warm a grill or cast iron skillet over medium-a hot burner and lightly oil (or butter) the surface. Once hot, add the patties and cook for about 3–4 minutes per side, or until a dark, flavorful crust forms and the burgers reach your desired doneness. Let rest for a few minutes.
Toast the brioche buns until the edges turn golden and lightly crisp.
Assemble. Spread a generous layer of blue cheese sauce on the bottom buns. Tip in the burgers, then top with crispy bacon, a handful of arugula, and a layer of thinly sliced red onion.
Plate Plate while it is hot with fries or chips — and plenty of napkins.
