Grill/Barbecue

Blue Cheese Burger

by:
July  3, 2019
4 Ratings
Photo by Bobbi Lin
Author Notes

This stovetop blue cheese burger recipe makes a single portion (which is very satisfying for someone who dines alone as often as I do). But because it's exactly for one, the math to double or quadruple or octuple the patty is fairly simple. Scale up as many times as you want—no matter what you do, make a lot of the blue cheese mayo. You won't be sorry. —Eric Kim

Test Kitchen Notes

Featured in: This Is the Best Sauce for Any Burger. —The Editors

  • Prep time 15 minutes
  • Cook time 5 minutes
  • Serves 1
Ingredients
  • Blue cheese & rosemary mayo
  • 1/4 cup mayonnaise
  • 1 teaspoon red wine vinegar
  • 1 1/2 ounces strong blue cheese, such as a Gorgonzola naturale, at room temperature
  • 1/2 teaspoon fresh rosemary, finely chopped
  • 1/4 teaspoon garlic powder
  • 1 pinch pinch sugar
  • 1 pinch kosher salt
  • Freshly ground black pepper
  • Blue cheese burger
  • 1/4 pound ground beef brisket (or your favorite burger meat)
  • 1 tablespoon raw grated onion
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon fresh rosemary, finely chopped
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon ground cinnamon
  • 1 pinch kosher salt
  • Freshly ground black pepper
  • Grape-seed or other high-heat oil
  • 1 brioche bun, sliced in half and toasted, for assembly
  • 1 small handful arugula, for assembly
  • French fries or potato chips, for serving
In This Recipe
Directions
  1. Blue cheese & rosemary mayo
  2. For the mayo, mix all of the ingredients together and set aside. If not using right away, keep in an airtight container in the fridge (the rosemary flavor will become more pronounced as it sits, which I love).
  1. Blue cheese burger
  2. For the burger, gently mix together the ground beef, onion, Worcestershire, rosemary, cumin, cinnamon, salt, and pepper until just combined (I use my fingers). Form into a single patty, about the size of your burger bun, making sure to press a shallow indentation in the center so it stays flat when you sear it.
  3. Brush the prepared patty with some oil and plop onto a hot griddle or small frying pan, cooking 3 minutes on the first side and 2 on the second. (Or until the internal temperature reaches 145°F for medium-rare and 160°F for medium.) Let rest about 5 minutes.
  4. To assemble, lay the bottom bun with a healthy pile of arugula, then the warm brisket patty (which will wilt the lettuce slightly), followed by the top bun, which should be smeared generously with the prepared blue cheese mayo.
  5. Eat with French fries or potato chips and a cold beer.

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Eric Kim is the Table for One columnist at Food52. Formerly the managing editor at Food Network and a PhD candidate in literature at Columbia University, he is currently working on his first cookbook, to be published by Clarkson Potter in Spring 2022. His favorite writers are William Faulkner, John Steinbeck, and Ernest Hemingway, but his hero is Nigella Lawson. You can find his bylines at Saveur, Bon Appétit, and The New York Times and follow him on Twitter @ericjoonho. Born and raised in Georgia, Eric lives in a tiny shoebox in Manhattan with his dog, Quentin "Q" Compson.