Black & Blue Burger
This Black & Blue Cheese Burger is a big, bold backyard burger stacked with a blackened seasoned beef patty, melty Swiss cheese, crumbled blue cheese, creamy blue cheese dressing, and a toasted bun that can handle the mess. It’s smoky, peppery, salty, funky, juicy, and loaded with that steakhouse-style bite that makes blue cheese burgers hit so hard.The “black” comes from the blackened seasoning and hot sear. The “blue” comes from the crumbled blue cheese and blue cheese dressing. Put them together and you’ve got a burger that eats like a backyard steakhouse special without needing white tablecloth nonsense.This burger works best with 80/20 ground beef because you need that fat to keep the patty juicy under the blackened crust. Season the outside heavy, sear it hot, melt Swiss cheese over the top, then finish with crumbled blue cheese and dressing. It’s rich, sharp, creamy, and dirty in all the right ways.For the best backyard version, smoke the patties first for a little wood-fired flavor, then finish them hot on the grill or griddle to build crust. No smoker? No problem. A hot cast iron skillet, griddle, or grill will still get it done. Just make sure the burgers hit 160°F internal, which is the USDA safe minimum internal temperature for ground meats.
Why You’ll Love This Burger
This burger is built for people who like big flavor. The blackened seasoning gives you pepper, garlic, paprika, heat, and crust. The Swiss cheese melts smooth over the patty, while the blue cheese crumbles bring that salty steakhouse punch.The blue cheese dressing works like the sauce and the cool-down. It cuts through the heat from the blackened rub and gives every bite that creamy finish. Add bacon or caramelized onions if you want to take it even further, but the core burger already brings plenty of attitude.
Best Wood for This Burger
This burger can handle stronger smoke because blue cheese and blackened seasoning are bold.
Best picks:
Oak for clean steakhouse-style smoke
Hickory for bold backyard burger flavor
Pecan for smooth BBQ flavor
Cherry for color and a little sweetness
If you’re using a pellet grill, oak or hickory pellets are the move.
FAQ
What is a Black & Blue Burger?
A Black & Blue Burger is usually a blackened seasoned burger topped with blue cheese. This version goes bigger with Swiss cheese, crumbled blue cheese, blue cheese dressing, and a hot seared crust.
What does “black” mean in Black & Blue Burger?
The “black” comes from blackened seasoning and a hard sear. You want a dark, flavorful crust — not burnt meat.
What does “blue” mean in Black & Blue Burger?
The “blue” comes from blue cheese. This recipe uses both crumbled blue cheese and blue cheese dressing for a creamy, salty, steakhouse-style finish.
What cheese goes best with blue cheese on a burger?
Swiss works great because it melts smooth and doesn’t fight the blue cheese. Provolone, Monterey Jack, or white American can also work.
Can I make this burger without a smoker?
Yes. Cook it on a grill, griddle, or cast iron skillet over medium-high to high heat until the patty reaches 160°F internal.
What temperature should burgers be cooked to?
Ground beef should be cooked to 160°F internal and checked with a food thermometer.
Is blue cheese too strong for burgers?
It can be strong, but that’s why it works here. The beef, Swiss, toasted bun, and dressing help balance the sharp bite.
What toppings go well with a Black & Blue Burger?
Bacon, caramelized onions, crispy onions, arugula, lettuce, tomato, pickled red onions, and hot honey all work.
Black & Blue Cheese Burger
Equipment
- Smoker or pellet grill, optional
- Grill, griddle, or cast iron skillet
- Instant-read thermometer
- Burger spatula
- Tongs
- Sheet pan or tray
- Small bowl
- Knife
- Cutting board
- Basting brush, optional
- Black nitrile gloves, optional
Ingredients
For the Burgers:
- 1 1/2 pounds ground beef preferably 80/20
- 4 brioche burger buns
- 4 slices Swiss cheese
- 1/2 cup crumbled blue cheese
- 1/2 cup blue cheese dressing
- 2 tablespoons butter for toasting buns
For the Blackened Seasoning:
- 1 tablespoon smoked paprika
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon chili powder
Optional Toppings:
- 4 slices bacon cooked crispy
- Caramelized onions
- Crispy fried onions
- Lettuce or arugula
- Tomato slices
- Red onion slices
- Pickled red onions
- Hot honey
- Extra cracked black pepper
Instructions
- Make the blackened seasoning. In a small bowl, mix smoked paprika, kosher salt, black pepper, garlic powder, onion powder, dried thyme, dried oregano, cayenne pepper, and chili powder.
- Form the patties. Divide the ground beef into 4 equal portions. Gently shape into burger patties slightly wider than your buns and press a small dimple into the center of each patty.
- Season the patties. Coat both sides of each patty generously with the blackened seasoning. Press it lightly onto the outside so it sticks.
- Preheat the smoker, optional. For a smoky version, set the smoker or pellet grill to 225°F using oak, hickory, pecan, or cherry wood.
- Smoke the burgers, optional. Place the patties directly on the smoker grates and smoke for 20 to 30 minutes, or until the internal temperature reaches about 120°F to 130°F.
- Preheat the grill or griddle. Heat a grill, griddle, or cast iron skillet to 450°F to 500°F for a hot sear.
- Sear the patties. Place the patties on the hot cooking surface and sear for 2 to 3 minutes per side, until a dark blackened crust forms.
- Add the Swiss cheese. During the last minute of cooking, place 1 slice of Swiss cheese on each patty and let it melt.
- Cook to temperature. Continue cooking until each burger reaches 160°F internal in the thickest part.
- Add blue cheese crumbles. Remove the patties from the heat and immediately top each one with crumbled blue cheese so it softens slightly.
- Toast the buns. Butter the cut sides of the brioche buns and toast them on the grill, griddle, or skillet until golden brown.
- Sauce the buns. Spread blue cheese dressing on the bottom bun and a little more on the top bun if desired.
- Build the burger. Place the blackened Swiss-covered patty on the bottom bun. Add the softened blue cheese crumbles, bacon or onions if using, and any extra toppings you like.
- Finish and serve. Add the top bun and serve immediately while the burger is hot, juicy, and messy.
