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Blue Cheese Burger

This stovetop blue cheese burger recipe makes a single portion (which is very satisfying for someone who dines alone as often as I do). But because it's exactly for one, the math to double, quadruple, or octuple the patty is fairly simple. Scale up as many times as you want—no matter what you do, make a lot of the blue cheese mayo. You won't be sorry.

Ingredients

  • For the blue cheese & rosemary mayo:
  • 1/4 cup mayonnaise
  • 1 1/2 ounces strong blue cheese, such as a Gorgonzola naturale, room temperature
  • 1 teaspoon red wine vinegar
  • 1/2 teaspoon finely chopped rosemary
  • 1/4 teaspoon garlic powder
  • 1 pinch kosher salt
  • 1 pinch granulated sugar
  • Freshly ground black pepper, to taste
  • For the burgers:
  • 1/4 pound ground beef brisket (or your favorite burger meat)
  • 1 tablespoon white onion, grated
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon fresh rosemary, finely chopped
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground cumin
  • 1 pinch kosher salt
  • Freshly ground black pepper, to taste
  • Grapeseed or other high-heat oil, for brushing
  • 1 small handful arugula
  • 1 brioche bun, sliced in half and toasted
  • French fries or potato chips, for serving

Directions

  • For the blue cheese & rosemary mayo:
  • In a small bowl, mix the mayonnaise, cheese, vinegar, rosemary, garlic powder, salt, sugar, and pepper. If not using right away, keep in an airtight container in the fridge (the rosemary flavor will become more pronounced as it sits, which I love).
  • For the burgers:
  • In a small bowl, gently mix the beef, onion, Worcestershire, rosemary, cinnamon, cumin, salt, and pepper until just combined (I use my fingers). Form into a single patty, about the size of your burger bun, making sure to press a shallow indentation in the center so it stays flat when you sear it.
  • Brush the patty with some oil and place onto a hot griddle or small frying pan. Cook for 3 minutes on one side, then turn and continue to cook for about 2 minutes more (an instant-read thermometer should register 145°F for medium-rare and 160°F for medium). Let rest for about 5 minutes.
  • To assemble, arrange a healthy pile of arugula on the bottom bun, then the warm patty (which will wilt the lettuce slightly), followed by the top bun, which should be smeared generously with the blue cheese mayo.
  • Eat with french fries or potato chips and a cold beer.

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