Blue Cheese Burger
Photo by Bobbi Lin
- Serves
- 1
- Prep Time
- 15 Minutes
- Cook Time
- 5 Minutes
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, 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.
Ingredients
For the blue cheese & rosemary mayo:
- 1/4 cup mayonnaise
- 1 1/2 ounce strong blue cheese, such as a Gorgonzola naturale, room temperature
- 1 teaspoon red wine vinegar
- 1/2 teaspoon finely chopped rosemary
- 1/4 teaspoon garlic powder
- 1 pinch kosher salt
- 1 pinch granulated sugar
- Freshly ground black pepper, to taste
For the burgers:
- 1/4 pound ground beef brisket (or your favorite burger meat)
- 1 tablespoon white onion, grated
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon fresh rosemary, finely chopped
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cumin
- 1 pinch kosher salt
- Freshly ground black pepper, to taste
- Grapeseed or other high-heat oil, for brushing
- 1 small handful arugula
- 1 brioche bun, sliced in half and toasted
- French fries or potato chips, for serving
Featured Video
Blue Cheese Burger
If you're looking for the perfect sauce to put on your burger, look no further than this blue cheese and rosemary mayonnaise recipe. Tart, earthy, a little sweet, a little savory, Eric Kim has found the ultimate balance of flavors that would complement, frankly, any kind of burger you choose to make. As well as the blue cheese, rosemary, and mayo, it features red wine vinegar, garlic powder, and a little sugar, salt, and black pepper. It's so good and versatile, you'll be looking for excuses to dollop it on whatever you're serving. The best part is that the taste of the mayo improves as it sits, giving the rosemary time to infuse, so you can make it ahead and keep it in the fridge whenever you need it.
You could always use just plain ground beef to make your patties, but Eric takes it a step further by incorporating grated onion, Worcestershire, cumin, cinnamon, and of course a bit more rosemary, because why not? That's right, you probably never thought to add a touch of cinnamon to your burger patties, but it beautifully works with the rosemary and is a creative twist that we stand firmly behind. We do suggest keeping the toppings, like tomatoes and onions, etc., to a minimum here—all that's called for is a little bit of bitter arugula to nicely contrast with the hearty meat and savory mayo. Let those extra steps you took to make the patties and mayo shine; you definitely won't regret it.
Directions
For the blue cheese & rosemary mayo:
- Step 1
In a small bowl, mix the mayonnaise, cheese, vinegar, rosemary, garlic powder, salt, sugar, and pepper. 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).
For the burgers:
- Step 1
In a small bowl, gently mix the beef, onion, Worcestershire, rosemary, cinnamon, cumin, 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.
- Step 2
Brush the patty with some oil and place onto a hot griddle or small frying pan. Cook for 3 minutes on one side, then turn and continue to cook for about 2 minutes more (an instant-read thermometer should register 145°F for medium-rare and 160°F for medium). Let rest for about 5 minutes.
- Step 3
To assemble, arrange a healthy pile of arugula on the bottom bun, then the warm patty (which will wilt the lettuce slightly), followed by the top bun, which should be smeared generously with the blue cheese mayo.
- Step 4
Eat with french fries or potato chips and a cold beer.