Black and Blue Steak Burger recipe

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Ingredients

¾ pound fatty rib-eye steak
¾ pound top sirloin steak
2 ounces blue cheese
salt and freshly ground black pepper to taste
1 ½ tablespoons mayonnaise, or to taste
4 hamburger buns, split and toasted
2 ounces pickled red onions, or to taste

Nutrition Info

435.5 calories
carbohydrate: 23.9 g
cholesterol: 79.6 mg
fat: 23.1 g
fiber: 1.3 g
protein: 30.9 g
saturatedFat: 8.9 g
servingSize: -
sodium: 915.4 mg
sugar: 0.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Slice steaks in half, then into strips about 1/4-to 1/2-inch-thick. Place in a bowl and cover with plastic wrap. Freeze until very cold and firm, but not quite frozen, about 30 minutes to 1 hour. Place blue cheese in the freezer as well so it's easier to handle.

  2. Chop the partially frozen steak with a sharp knife or meat cleaver until it resembles coarsely ground meat. Crumble about 1/2 cup (unpacked) blue cheese on top, use the cleaver to fold and chop it into the meat.

  3. Lightly dampen your hands with water and roll the mixture into 3 or 4 patties. Flatten onto individual pieces of plastic wrap, seal and refrigerate until ready to cook.

  4. Unwrap patties and continue pressing them to your desired thinness. Season both sides with salt and pepper.

  5. Heat a dry cast iron pan over medium-high heat until very hot. Sear each patty, without disturbing it, until a crust forms on the bottom, about 3 minutes. Flip and continue cooking until the surface springs back when lightly pressed, about 3 minutes more.

  6. Spread some mayonnaise over each bottom bun half. Serve patties on the buns, topped with pickled red onions.

Recipe Yield

4 burgers

Recipe Note

Why chop up perfectly good steaks to make burgers? Why, for the extraordinary taste and texture, of course;and it's nice to know exactly what you're eating. Most ground meat from the store is too fine, horribly overworked, and a little tough by the time you form it into patties. We avoid that problem by using a sharp knife and partially frozen meat. Plus, the sharp, savory funkiness of blue cheese helps form a glorious crust as the meat sears into it.

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