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Black and Blue Burgers
Black and Blue Burgers
Nothing Beats a Burger

Black and Blue Burgers


Makes 4 burgers
  • 1 ½ pounds grass-fed ground beef
  • 2 cloves garlic, minced
  • 1 tablespoon Old Bay seasoning
  • ¼ cup chopped fresh flat-leaf parsley
  • Fine sea salt and freshly ground black pepper
  • Canola oil, for brushing the pan
  • 4 ounces blue cheese
  • 2 tablespoons whole grain Dijon mustard
  • 2 tablespoons ketchup
  • 4 brioche buns, lightly toasted
  • Sliced tomatoes, thinly sliced red onion, and Bibb lettuce, for serving
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Sample step.
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In a large bowl, combine the ground beef, garlic, Old Bay seasoning, and parsley. Season to taste with salt and pepper. Form the mixture into 4 (1-inch-thick) patties. Season each burger with salt and pepper.

Heat a grill pan over medium-high heat, and brush lightly with canola oil. Grill the burgers over medium-high heat until a nice crust forms, about 4 minutes. Flip the burgers and continue cooking for another 3 minutes. Top each with 1 ounce of blue cheese and cook until the cheese softens and the burgers are medium-rare, 1-2 minutes. Remove the burgers to a plate and rest a few minutes before serving.

In a small bowl, whisk together the mustard and ketchup.

Serve on lightly toasted brioche buns with a dollop of Dijon-ketchup sauce and any combo of tomato, onion, and lettuce.

Do Ahead: Make the burger mixture and form the patties 1 day ahead; cover tightly with plastic wrap and keep in the refrigerator. Let sit out 30 minutes before grilling, to bring to room temperature.

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