Blue Cheese Burger

July  3, 2019
5 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
  • 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
  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.

See what other Food52ers are saying.

  • Jen Krych
    Jen Krych
  • Eric Kim
    Eric Kim
  • gISLEY
  • caroline0ne
Eric Kim was the Table for One columnist at Food52. He is currently working on his first cookbook, KOREAN AMERICAN, to be published by Clarkson Potter in 2022. His favorite writers are William Faulkner, John Steinbeck, and Ernest Hemingway, but his hero is Nigella Lawson. You can find his bylines at The New York Times, where he works now as a writer. Follow him on Twitter and Instagram at @ericjoonho.

12 Reviews

gISLEY April 15, 2021
I can't wait to try this! Can I use dried rosemary instead of fresh?
Jen K. December 20, 2020
This was fantastic...the spices were spot on and the mayo/blue cheese topping was incredible...will be adding this to my favorites!
caroline0ne November 10, 2019
OMG This was THE burger I have been looking for to be my house favorite. This way of adding the blue cheese was second to none. I can't wait to make it again.
Author Comment
Eric K. November 10, 2019
Heidi R. May 23, 2020
I get such joy out of YOUR joy at comments on your recipes Eric! Thank you, as it's hard to find joy these days :)
adavis October 3, 2019
I will never eat another burger any other way.
Author Comment
Eric K. November 10, 2019
That's so nice; thanks for saying that.
Jill July 12, 2019
I am a really good cook but one thing I have never mastered is the perfect burger. This recipe solved that issue. The rosemary, cinnamon commingled withe the blue cheese and arugula to produce a sublime and delicious hamburger. Moreover, it was damn easy. Will make again. The whole family loved it!
Author Comment
Eric K. November 10, 2019
I'm honored! And thrilled you and yours loved it.
Wafa H. July 11, 2019
This was the best burger recipe I have tried thusfar. It was easy to prep and make. Everyone on the table devoured it. I have since added other ingredients to it to just change it up, but the original recipe is the best ever. The taste of the cinnamon and rosemary really complement each other. I have since started adding these ingredients to my meatballs!
Jill July 12, 2019
Right? I felt like I was in an upscale restaurant. I think using grass fed hamburger meat helps too
Author Comment
Eric K. July 14, 2019
You've both made me very happy today. Thrilled you love the burger—thank you!