Blue Cheese Burger
intro
Juicy grilled beef patties oozing with tangy melted blue cheese, layered with peppery arugula and caramelized onions on toasted brioche for a rich, savory cookout bite.
Ingredients
Steps
Caramelize the onions
Melt 15 grams (1 tablespoon) of unsalted butter in a small skillet over medium-low heat (135°C / 275°F). Add the thinly sliced yellow onion, stir to fully coat in butter, and cook for 12–15 minutes, stirring every 2 minutes, until onions are soft, deep golden brown, and naturally sweet. Remove from heat and set aside.
Shape the beef patties
In a large mixing bowl, gently combine 680 grams of 80/20 ground beef with 7 grams (1.5 teaspoons) of kosher salt, 2 grams (1 teaspoon) of black pepper, and 5 ml (1 teaspoon) of Worcestershire sauce, taking care not to overwork the meat (overmixing creates tough patties). Divide the mixture into 4 equal 170-gram portions, then shape each into a 10cm (4-inch) wide patty that is slightly thinner at the center, with a 2cm deep indent in the middle to prevent bulging during cooking.
Preheat the grill
Preheat an outdoor gas or charcoal grill to medium-high heat (200°C / 400°F). Scrub the grill grates clean with a wire brush, then lightly oil the grates with a paper towel dipped in neutral vegetable oil to prevent patties from sticking; the grates are ready when a drop of water sizzles and evaporates in 2 seconds or less.
Sear the beef patties
Place the shaped patties on the preheated grill, indent-side up. Cook for 4 full minutes on the first side without moving, until dark, distinct grill marks form and the bottom edge is deeply browned. Flip each patty once with a metal spatula, immediately top each with 30 grams of crumbled blue cheese, close the grill lid, and cook for 3–4 more minutes for medium doneness (internal temperature 71°C / 160°F).
Toast the brioche buns
During the final minute of patty cooking, spread the cut sides of the 4 split brioche buns with the remaining 15 grams (1 tablespoon) of softened unsalted butter. Place the buns cut-side down on the cooler outer edge of the grill, toasting for 45–60 seconds until light golden brown and slightly crisp. Transfer the cooked patties and toasted buns to a clean tray, and let the patties rest for 2 minutes to allow juices to redistribute.
Assemble the burgers
Spread 15 grams (1 tablespoon) of mayonnaise on the toasted cut sides of each bun. Layer each bottom bun with 15 grams of fresh arugula, one rested blue cheese patty, a quarter portion of the caramelized onions, then cap with the top bun. Press down lightly to secure the layers, and serve immediately.
Tips
2.Never press down on the patties with a spatula while grilling, as this squeezes out the flavorful fat and juices that keep the burger moist.
3.For an extra tangy kick, mix 30 grams of the crumbled blue cheese directly into the ground beef before forming patties, in addition to the cheese melted on top.
OMG this is THE juiciest burger I’ve ever made at home! The blue cheese melts perfectly into the patty and doesn’t run all over the grill like I thought it would. Made these for my boyfriend’s game night and everyone asked for the recipe. SO good!
Took these to a neighborhood potluck last weekend and they were gone in 10 minutes flat. I used a little extra crumbled blue cheese on top along with the stuffed patty, and paired it with caramelized onions. Total game changer. Only note is I cooked mine 2 minutes less than the recipe said because my grill runs hot.
Super easy recipe even for someone who burns toast half the time! 25 minutes total was totally doable between study sessions, and the blue cheese flavor isn’t too overpowering if you use a milder variety. 10/10 would make again for my dorm floor hang.
My kids loved it! I was worried the blue cheese would be too strong for my picky 8 and 10 year old, but I mixed a little cream cheese in with the blue for the stuffing and they gobbled them up. Served with sweet potato fries for our weekly family dinner night.
Tried this for meal prep this week! I made the patties ahead on Sunday and kept them in the fridge, then cooked them up each night for dinner. They stayed super juicy even after 3 days in the fridge, which never happens with my regular burger recipe. The only thing I skipped was the bun for a lower carb option.
Made these for our Labor Day cookout and got so many compliments! I topped mine with a little arugula and a balsamic glaze to cut the richness of the blue cheese, and it was chef’s kiss. Easy enough to make for a crowd too, which is a win for potluck season.
Finally, a blue cheese burger that doesn’t skimp on the cheese! So many recipes just put a tiny crumble on top, but stuffing it inside means every bite has that tangy, creamy flavor I crave. I added a couple slices of crispy bacon too, obviously.
Okay, I messed up the first batch because I didn’t seal the patties tight enough around the cheese, so it all leaked out onto my grill pan. The second batch I pinched the edges really well and they turned out perfect! So juicy, even when I made them inside on the stovetop instead of grilling outside.
Made these for my son’s 16th birthday cookout since blue cheese burgers are his favorite. I was worried they’d be too fussy for a crowd, but they were so easy to throw together. He said they were better than the ones we get at our local gastropub! Win for dad.
I made a double batch of these to freeze for quick weeknight dinners. They cook up great straight from the freezer, just add 3 minutes to the cook time! Perfect for nights I don’t feel like putting a whole meal together after work.
As someone who eats out at burger spots at least once a week, I can confirm this recipe is restaurant quality. The patty is so juicy, the blue cheese flavor is balanced, and it doesn’t fall apart when you pick it up. I topped mine with pickled red onions and it was *chef’s kiss*.
I made these after a long day hike last weekend with my partner, and they hit SO hard. We were starving after 8 miles on the trail, and these came together so fast once we got home. We used venison instead of ground beef because that’s what we had in the freezer, and it was amazing!
First time making stuffed burgers ever, and this recipe was so easy to follow! I was intimidated because I thought stuffed burgers were fancy restaurant food, but the steps were super straightforward. Mine didn’t look as pretty as the photo, but they tasted amazing.
I added a little cajun seasoning to the patty mix for an extra kick, and y’all, it was so good. The spice pairs perfectly with the tangy blue cheese. Served with a side of coleslaw and baked beans for the perfect summer dinner.
Made these for the first NFL watch party of the season last Sunday, and they were the most popular item on the snack table. Even my friend who swears he hates blue cheese ate two burgers! I set out a topping bar with lettuce, tomato, onion, pickles, and extra blue cheese crumbles so people could customize.
This is my new go-to burger recipe for when my grandkids come to visit! I’ve made it three times in the last month, and it’s always a hit. The easy difficulty level is perfect for me, since I don’t love complicated recipes that require a million ingredients.
I was short on time after work and needed a fast dinner, and this totally delivered. 25 minutes from fridge to table, no fancy prep, and it tasted like I spent an hour cooking. I will absolutely be adding this to my regular weeknight rotation.
Used grass fed ground beef from my local farm and homegrown tomato slices on top, and this burger tasted like summer on a bun. The blue cheese cuts through the rich beef so nicely, no heavy, greasy feeling after eating like I get from fast food burgers.
I’ve never been a huge blue cheese fan, but my roommate made these and convinced me to try a bite. I was shocked how much I liked it! The cheese is creamy instead of that sharp, overpowering bite I remember from childhood. I might even make these for my next friend hang.
I tossed a few pickled jalapeños into the blue cheese stuffing for a little heat, and wow, that combo is addictive. Sweet, tangy, spicy, creamy—all the best flavors in one burger. If you love a little kick, definitely try that hack!