Black and Blue Steak Burger

4.6
(9)

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.

1
Prep Time:
20 mins
Cook Time:
25 mins
Additional Time:
30 mins
Total Time:
1 hrs 15 mins
Servings:
4
Yield:
4 burgers

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

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.

Chef's Notes:

This will also work with cheaper cuts like chuck, or round, but there's a certain luxury to starting out with meat that's already tender before it's even chopped. If you can find some extra flavorful dry-aged beef, this will be even more memorable.

Feel free to use no cheese, or a different variety, but the blue cheese promises impressive crustification.

To make your own quick-pickled red onions, season 1 sliced red onion with a big pinch of salt, cover with red wine vinegar, and refrigerate overnight, or until the onions turn color and soften slightly.

Nutrition Facts (per serving)

436 Calories
23g Fat
24g Carbs
31g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 436
% Daily Value *
Total Fat 23g 30%
Saturated Fat 9g 45%
Cholesterol 80mg 27%
Sodium 915mg 40%
Total Carbohydrate 24g 9%
Dietary Fiber 1g 5%
Total Sugars 0g
Protein 31g
Calcium 151mg 12%
Iron 3mg 18%
Potassium 412mg 9%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.