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Black & Blue Cheese Burger

Black & Blue Cheese Burger

A bold backyard burger stacked with a blackened seasoned 80/20 beef patty, melted Swiss cheese, crumbled blue cheese, creamy blue cheese dressing, and a toasted brioche bun. This steakhouse-style burger is smoky, peppery, juicy, creamy, and packed with big blue cheese flavor. Make it on the smoker and grill, flat top griddle, cast iron skillet, or grill only.
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Prep Time 20 minutes
Cook Time 35 minutes
Total Time 55 minutes
Course Main Course
Cuisine American, BBQ
Servings 4
Calories 1060 kcal

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.

Notes

Use 80/20 ground beef for the best flavor and juiciness.
Do not overwork the beef when forming patties or the burgers can turn dense.
Season the outside of the patty instead of mixing the blackened seasoning into the meat.
Swiss cheese melts smooth and balances the sharp flavor of the blue cheese.
Blue cheese crumbles can be strong, so adjust the amount based on taste.
For a milder burger, use less blue cheese and more Swiss.
For extra blue cheese punch, add blue cheese crumbles and blue cheese dressing.
For a faster version, skip the smoker and cook the patties directly on a grill, griddle, or cast iron skillet.
Toast the buns so they hold up against the dressing and burger juices.
Ground beef should reach 160°F internal for food safety.
Store leftover patties in an airtight container in the refrigerator for up to 3 days.
Reheat patties gently in a skillet or oven. Add fresh dressing and toppings after reheating.
Keyword backyard burger, Black & Blue Cheese Burger, black and blue burger, blackened burger, blue cheese burger, grilled burger, smoked burger, Swiss cheese burger