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Black and Blue Steak Burger

A rib-eye and a sirloin get together to create the juiciest burger ever, with a little help from blue cheese. Chopping up perfectly good steaks to make burgers is not blasphemy; in fact, steakhouses everywhere have been doing it for decades because they know the resulting taste and texture is worth it for every burger lover out there, meaning most people (hopefully). To avoid the usual overworked, slightly tough texture typical of burgers, we partially freeze the steaks and blue cheese, just until firm and bracingly cold, before chopping and mixing it all together with a meat cleaver. The sharp, slightly salty funkiness of blue cheese helps form a uniquely glorious crust as the meat sears into it. With this class of gourmet burger, toppings are nearly inconsequential. Get Chef John's recipe for the Black and Blue Steak Burger.

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