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.


Recipe Summary

20 mins
25 mins
30 mins
1 hr 15 mins
4 burgers


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • 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.

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

  • 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.

  • 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

436 calories; protein 30.9g 62% DV; carbohydrates 23.9g 8% DV; fat 23.1g 36% DV; cholesterol 79.6mg 27% DV; sodium 915.4mg 37% DV. Full Nutrition

Reviews (4)

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Most helpful positive review

Rating: 4 stars
Will make again. Read More
7 Ratings
  • 5 star values: 4
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
Will make again. Read More
Rating: 5 stars
This was incredibly tender and tasty. So much better than ground beef. Be sure to watch the video for some valuable tips. Next time I will try using gorgonzola cheese for a different taste. I also made a second burger without blue cheese for my wife but the burger fell apart while cooking. I will try some cheddar the next time in hopes of keeping the burger together. Does anyone have any ideas on this? Read More
Rating: 5 stars
Best burger I have ever made!! It will be hard to buy store bought ground beef ever again. Read More
Rating: 5 stars
everybody loved it & cooked exactly 3 minutes each side.. perfect & easy! Read More