Seriously THE Most Flavorful Burgers!
Whenever a black and blue burger shows up on a menu, I’m ordering it — no question. That classic combination of a bold, spice-crusted patty with creamy blue cheese sauce is 1000% irresistible in my book. So after years of only ordering this one out, I finally developed a homemade version this summer that I’m genuinely thrilled with — and I have a feeling you’re going to love it too! ♡
If you’ve never had a black and blue burger before, here’s the deal: “black” refers to that smoky, savory blackened spice crust on the outside of the burger, and “blue” is all about the creamy, tangy blue cheese situation on top. Together, they are an absolute flavor bomb in the best way. This version keeps things simple with a quick homemade blackened seasoning that comes together in about 2 minutes, a blue cheese mayo sauce that I honestly want to put on everything, plus crispy bacon, peppery arugula and thinly-sliced red onion to round it all out. You can cook the burgers outside on the grill or inside in a cast iron skillet — whatever works best.
Best of all, these burgers come together in about 30 minutes and taste like something you’d order from your favorite burger joint. Add some fries or chips on the side, maybe grill some extra veggies while you’re at it, and you’ll have the makings of a seriously good burger night ready to go.
Recipe Tips
A few quick tips to make these black and blue burgers extra delicious:
- Use 80/20 ground beef. I know it’s tempting to go leaner, but the fat content in 80/20 is what gives you a juicy, flavorful patty with a great crust. Leaner beef tends to dry out fast, especially with the high heat you need for blackening.
- Press an indent into each patty. Before you cook, press a shallow dimple into the center of each patty with your thumb. This little trick keeps the burger from puffing up into a dome shape as it cooks, so you get a flat, even patty that’s easy to stack.
- Don’t overwork the meat. Mix the Worcestershire, salt, and pepper in gently — just until combined. Overworking the beef makes the texture dense and tough instead of tender.
- Get your pan (or grill) really hot. The blackened crust is everything in this recipe, and it only happens when you’re cooking over medium-high heat on a well-oiled surface. If the pan isn’t hot enough, you’ll steam the patties instead of searing them.
- Press the seasoning in. After you sprinkle the blackening seasoning on both sides, lightly press it into the surface of the patty so it sticks. This helps form that deeply flavored crust instead of the seasoning just falling off into the pan.
- Let the burgers rest. Once the patties come off the heat, give them a few minutes before assembling. It lets the juices redistribute so you’re not losing them all the second you take a bite.
- Make the blue cheese sauce ahead. The sauce actually gets better as it sits, so feel free to mix it up a few hours before you plan to cook. Keep it covered in the fridge until you’re ready to go.
Variations You Can Try
There are so many fun ways to customize these burgers:
- Swap the blue cheese for gorgonzola if you want a slightly milder, creamier sauce that’s a little less funky.
- Add a fried egg on top for extra protein.
- Make it spicier by bumping the cayenne in the blackening seasoning up to 1/2 teaspoon, or pile on some pickled jalapeños when you assemble.
- Swap the brioche for a pretzel bun for a chewier, saltier base that holds up really well to all the saucy toppings.
- Add caramelized onions in place of (or alongside) the raw red onion for a sweeter, more mellow flavor that plays really nicely with the blue cheese.
- Use ground bison instead of beef for a slightly leaner patty that still has great flavor and works beautifully with the blackening seasoning.
- Skip the bacon and pile on extra arugula and some sliced avocado if you want to lighten things up a bit.
FAQ
Definitely. A cast iron skillet works especially well because it gets nice and hot, which helps create that flavorful crust on the outside of the patties.
Sure! You can make the sauce up to 3 days in advance and refrigerate it in a sealed container. Give it a good stir before serving.
Fries, kettle chips, sweet potato fries, a simple green salad, coleslaw or grilled corn would all be delicious.
Black and Blue Burger
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
- Make the blackened seasoning. In a small bowl, whisk together all of the seasoning ingredients until evenly combined. Set aside.
- 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. Taste and adjust — it should be creamy, tangy, and nicely bold.
- Cook the bacon. Cook the bacon in a skillet over medium heat until crisp. Transfer to a paper towel-lined plate and set aside.
- Mix and shape the patties. In a bowl, gently combine the ground beef, Worcestershire sauce, salt, and pepper. Mix just until combined, then form into 4 patties about 3/4-inch thick. Press a slight indent into the center of each. Sprinkle the blackened seasoning evenly over both sides of the patties, pressing it lightly into the surface so it adheres.
- Cook the burgers. Heat a grill or cast iron skillet over medium-high heat 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 buns. Toast the brioche buns until golden and lightly crisp.
- Assemble. Spread a generous layer of blue cheese sauce on the bottom buns. Add the burgers, then top with crispy bacon, a handful of arugula, and a layer of thinly sliced red onion.
- Serve. Serve immediately with fries or chips — and plenty of napkins.
Did you make this?Let me know how it turned out in the comments below!
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