Blue Cheese Burger
Ingredients
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- 2 ounces red onion – thinly sliced (~0.5 medium red onions)
- 6 ounces blue cheese – crumbled
- 1 1/2 pounds ground beef, 80% lean
- 1 tbsp neutral oil
- 2 tbsp unsalted butter – softened
- 4 buns hamburger buns
- 2 tsp kosher salt
- 1 tsp black pepper – freshly ground
- 4 leaves romaine lettuce leaves
Instructions
1. Thinly slice the red onion and crumble the blue cheese; set both aside.
2. Divide the ground beef into 4 equal portions (about 6 oz each) and form 3/4-inch-thick patties slightly wider than the buns; press a shallow dimple in the center of each.
3. Preheat a cast-iron skillet over medium-high heat (or heat a grill to high). Lightly oil the skillet or grill grates with the neutral oil.
4. Spread the cut sides of the buns with the softened butter and toast in the skillet or on the grill, cut side down, until golden, 1–2 minutes; set aside.
5. Season both sides of the patties generously with the kosher salt and black pepper just before cooking. Cook the patties until well browned on the first side, 3–4 minutes.
6. Flip the patties and cook 2–3 minutes more, then top each with about 1.5 oz of crumbled blue cheese; cover and cook 1–2 minutes until the cheese softens and the burgers reach desired doneness (125–130°F for medium-rare, 135–145°F for medium, 160°F for well done). Transfer to a plate and rest 3 minutes.
7. Assemble the burgers: Place a lettuce leaf on each bottom bun, add a patty with melted blue cheese, top with sliced red onion, and cap with the top bun. Serve immediately.
A Blue Cheese Burger pairs a juicy beef patty with the assertive, tangy richness of blue cheese, creating a bold, savory sandwich with creamy, salty depth. The cheese melts just enough to soften, complementing the crust on the seared beef while adding a luxurious texture. Crisp lettuce and a lightly toasted bun bring freshness and structure so every bite feels balanced and satisfying.
The burger as a form is quintessentially American, and the blue cheese variation gained popularity as diners and grill cooks began layering stronger cheeses onto classic patties in the latter half of the 20th century. American blue cheeses like Maytag and Point Reyes, along with European styles such as Roquefort or Gorgonzola, helped shape the style’s signature flavor. Today, the Blue Cheese Burger is a staple on pub and bistro menus, known for marrying steakhouse flavors with the casual appeal of a backyard burger.