Black and Blue Burgers

Black and Blue Burger patties combine blackened seasoning and crumbled blue cheese for a burger with serious steakhouse flavor. One of my favorite burgers to cook, it’s “just right” spicy, juicy, rich and bold. Let’s take a look.

What Is a Black and Blue Burger?

A Black and Blue Burger is a beef burger seasoned with blackened seasoning ("black") and made by adding blue cheese ("blue") to the ground beef. The seasoning creates a bold, spicy flavor, while the blue cheese adds richness and tang.

Why It's Called "Black and Blue"

• Black = blackened spice blended with the ground beef.
• Blue = blue cheese mixed into the ground beef.

Flavor Profile at a Glance

• Spicy: The homemade blackened seasoning I’ve provided in this recipe adds a just right spicy note to the overall flavor.
• Beefy: Choosing the right blend of ground beef, combined with crumbled blue cheese makes this a perfect beefy burger.
• Creamy: Adding crumbled blue cheese directly to the ground beef before forming patties, makes this a creamy, cheesy burger.
• Savory: The bold flavors of this burger are elevated a step higher slathered with a coarse ground Dijon Mustard for a condiment.

This robust contrast is what makes black and blue burgers stand out from standard cheeseburgers.

Taking a cue and inspiration from Culinary School, where we pan-seared Denver Steaks then served topped with a blue cheese sauce, these Black and Blue Burgers were born in my own kitchen. Beef and Blue Cheese are natural culinary partners, so let’s get started.

Ingredients You’ll Need For Blacked Seasoning

Store Bought Versus Homemade: Again, another recipe from Culinary School. I’ve never purchased blackened seasoning, so can’t recommend a store brand. But any purchased seasoning mix can be over-salty. Homemade will result in better control and flavor balance.

Let’s start by making this super easy Homemade Blackened Seasoning Recipe. You probably have everything you need in your pantry and it’s a super easy recipe.

• Fresh Ground Black Pepper
• Garlic powder
• New Mexico Red Chile Powder, or Cayenne Pepper is more customary
• Dried thyme
• Dried oregano
• Smoked paprika
• Onion powder
• Kosher salt

See recipe card for quantities.

Simply add ingredients to a bowl and use a whisk to combine. Set aside and make those burgers.

Key Ingredients For The Black and Blue Burgers

Best Ground Beef To Use – Fat Ratio Matters

• Use 80/20 ground beef. The higher fat content prevents dryness and helps balance the bold flavor of the blackened seasoning. Lean beef cooks up dry and tough and doesn't hold blue cheese crumbles well.

Best Blue Cheese For Burgers (Crumbles vs. Block)

• Crumbles: The pre-crumbled blue cheese sold in plastic containers may be convenient, but they’re a dryer product which won’t melt as well.
• Let's talk creamy. Purchase a wedge of blue cheese in the gourmet cheese section at your store. Here are some creamy blue cheese options.
• Award Winning Point Reyes Blue Cheese is my absolute favorite blue cheese on earth. Creamy and bold in flavor, it's perfect for melting into these burgers.
• Maytag blue cheese is also a quality choice. Maytag blue cheese is produced in Iowa and is a cow's milk cheese with exceptional blue cheese flavor and creamy texture.
• Stilton Cheese: Stilton is an English semi-soft, crumbly and creamy. With a bold rich flavor it will bring a more intense and complex flavor to these burgers.

Best Buns For These Burgers

Choose a regular hamburger bun that’s soft, sturdy and flavorful. No need to go gourmet here. Tip: I discourage the use of Brioche buns simply because they are too soft, too sweet, and that high butter and sugar content can lead to a soggy bun that will fall apart under the weight of a juicy burger.

Best Lettuce For Burgers

• Lettuce – I like green leaf lettuce for burgers because of it’s pretty frilly edge appearance. You can substitute iceberg lettuce for more of a crunch, or even Romaine lettuce. TIP: When building that burger, place the lettuce on the bottom bun before adding the burger patty. This will keep that bun from getting soggy from that juicy burger.

How To Make Black and Blue Burgers

1. Step 1: Place ground beef in a bowl. Add crumbled blue cheese, blackened seasoning and salt.

2. Step 2: Use hands to combine the ingredients, just like you would making meatloaf.

Hint: Don’t overwork the meat mixture when making ground beef patties. A looser mix will simply make a better cooked and juice burger.

3. Step 3: Portion ground beef into three patties. You can also make quarter pound burgers and make four black and blue patties.

4. Step 4: Place burgers on the grill or in a stovetop cast iron skillet or grill pan. Sear 3 to 5 minutes on the first side or until dark crust develops on burgers. Flip the burgers and grill on second side for additional 4 to 5 minutes or until they reach internal temperature of 160°F.

TIP: Try grilling the onions rather than serving them on the burger raw. Grilling red onions brings out the natural sugars which caramelize for a sweeter result.

How To Build That Burger: Spread whole grain mustard on bottom bun, add lettuce and sliced tomato. Add the burger bun and top with rings of red onion.

How To Cook These Burgers

Skillet vs. Grill

I’ve always said that the best burgers come off a flat top grill. However, flat top grills like restaurants use aren’t an option for home kitchens. A cast iron skill can somewhat replicate a flat top.

• Cooking burgers in a cast iron skillet will create a lovely outer crust, which we call Mailliard reaction. It’s that toasty flavor that makes a great burger. A cast iron skillet or cast iron grill pan will distribute heat evenly and you won’t lose any of that juicy flavor to your outdoor grill grates. In short, that results in a juicier burger.
• Grill: These burgers work great on an outdoor grill. However, if you’ve got a griddle that fits that grill, use it. For the same results as a cast iron skillet.
• Non Stick Skillet: Save them for gentler projects like omelettes , scrambled eggs or delicate seafood. Non-stick skillets are notorious for not creating enough heat to get a good sear.

In summary: My vote goes to cast iron for the best balance of heat retention and crust formation.

Make Ahead, Storage and Reheating Tips

Can You Prep These Burgers In Advance?

• Yes, form patties up to 24 hours ahead. Cover tightly, and refrigerate until ready to cook.

Freezing Black and Blue Burger Patties

• Freeze uncooked patties on a tray, then transfer to freezer bags. Let the patties thaw in the refrigerator overnight. You can also freeze cooked burger patties for up to three months.

Reheating.

• I intentionally make extra burgers to have leftovers. Simply wrap the extra burger patty in plastic wrap and store in the refrigerator for up to 3 days. When ready to reheat, place the cooked burger meat in the microwave and heat in 30 second increments until hot. The 50% power feature is your best friend. A slower and gentler heat will keep that burger from drying out and you'll avoid any high heat food explosions.

Variations

• Less Spicy: Red chile powder can be quite spicy. Choose a chile powder labeled mild or medium. You can also reduce the amount by half and make up that amount by increasing the smoked paprika.
• Bacon: Bacon and blue cheese make great partners. Add a few slices of cooked bacon to make Bacon Black and Blue Burgers.
• Low Carb or Bunless: Serve these burger patties over grilled portobello mushrooms, or wrapped in green lettuce leaves. Either option makes these burgers gluten free.