Seriously THE Most Flavorful Burgers!
Whenever I see a black and blue burger on a menu, I order it without hesitation. The combination of a boldly spiced, blackened crust and a creamy blue cheese sauce is irresistible. After years of enjoying this only at restaurants, I developed my own version that captures that same restaurant-quality flavor at home. I think you’ll love it.
If you haven’t tried a black and blue burger before, here’s the idea: “black” refers to the smoky, spice-crusted exterior created by blackened seasoning, and “blue” is the tangy, creamy blue cheese sauce on top. This recipe keeps things straightforward: a quick homemade blackened seasoning that takes about two minutes to make, a tangy blue cheese mayo that pairs perfectly with the beef, plus crispy bacon, peppery arugula and very thin red onion slices. Cook the burgers on the grill or in a cast iron skillet—both work great.
These burgers come together in roughly 30–40 minutes and taste like something you’d order from a favorite burger joint. Serve them with fries, chips, or a simple salad, and you’ve got a satisfying meal that’s perfect for a casual dinner or weekend cookout.
Recipe Tips
Quick tips to make these black and blue burgers even better:
- Use 80/20 ground beef. The higher fat content keeps the patties juicy and helps develop a rich crust. Leaner meat can dry out under high heat.
- Press a shallow indent into each patty. This prevents the burger from puffing up so it stays flat and stacks easily.
- Don’t overwork the meat. Gently mix the Worcestershire, salt, and pepper—overworking makes the texture dense.
- Get your pan or grill very hot. A well-heated, oiled surface is essential for forming the blackened crust rather than steaming the patties.
- Press the seasoning in. After sprinkling the blackening mix on both sides, press it lightly so it adheres and forms a flavorful crust.
- Let the burgers rest. Resting a few minutes after cooking lets the juices redistribute for a moister bite.
- Make the blue cheese sauce ahead. The sauce gets more flavorful as it sits, so prepare it a few hours or even a couple days in advance if desired.
Variations You Can Try
Ways to adapt the recipe to your tastes:
- 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 in the seasoning or adding pickled jalapeños.
- Use a pretzel bun instead of brioche for a chewier, saltier base that stands up to the toppings.
- Add caramelized onions for a sweeter contrast to the tangy blue cheese.
- Try ground bison for a leaner, flavorful alternative to beef.
- Skip the bacon and add extra arugula and sliced avocado to lighten the sandwich.
FAQ
Yes. A cast iron skillet works especially well because it gets very hot and helps create the blackened crust.
Absolutely. The sauce can be made up to 3 days in advance and refrigerated in a sealed container. Stir well 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 fine sea salt until evenly combined. Set aside.
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Make the blue cheese sauce. In a small bowl, stir together the mayonnaise, crumbled blue cheese, Dijon mustard, red wine vinegar, garlic powder, and freshly cracked black pepper. Taste and adjust — it 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 the ground beef, Worcestershire sauce, kosher salt, and freshly cracked 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 over both sides and press lightly so it adheres.
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Cook the burgers. Heat a grill or a cast iron skillet over medium-high heat and lightly oil or butter the surface. Once hot, add the patties and cook 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.
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Toast the buns. Toast the 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 the burgers, then 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 plenty of napkins.
Did you make this?Let me know how it turned out in the comments below!