If you crave bold, complex burger flavors, the Blackened Blue Cheese Burger delivers in spades. Chef Tom transforms Creekstone brisket blend into smash-style patties seasoned with blackening spices and crowned with melted blue cheese—ready in just minutes on the Le Griddle Teppanyaki.
WHAT YOU'LL LOVE
- Smashing the patties between parchment: Flattening the beef between two sheets of parchment with a heavy press gives you an even, wide patty sized to the Kaiser roll — no sticking, no uneven thickness, and a bigger sear surface for the crust.
- Seasoning one side at a time: Buttering and seasoning the exposed side of the patty before flipping means both sides get direct contact with the blackening seasoning right before they hit the heat, rather than seasoning both sides upfront and losing spice to the parchment.
- Two blue cheese preparations, two jobs: Blending most of the blue cheese into a smooth dressing while folding in extra crumbles at the end gives you a pourable sauce with pockets of texture, instead of either a fully smooth sauce or unblended crumbles alone.
- Building on aioli, not butter or mayo alone: Spreading black garlic aioli directly on the toasted bun before the vegetables adds a deep, savory-sweet base note underneath the blue cheese dressing on top, so the burger has two distinct sauce layers instead of one.
Blackened Blue Cheese Burger
Tom Jackson
Rated 5.0 stars by 1 users
Category
Entree
Cuisine
American
Servings
3
Prep Time
20 minutes
Cook Time
5 minutes
Calories
1214
Between buttered, toasted Kaiser rolls and layers of crisp lettuce, pickled okra, and rich blue cheese aioli and dressing, this burger is the ultimate flavor explosion—smoky, savory, tangy, and utterly irresistible.
Ingredients
-
1 lb Creekstone Farms Brisket Blend Ground Beef
- 2 tbsp unsalted butter, melted
-
Cattleman’s Grill Blackening Seasoning
- 6 tbsp (~1 1/2 oz) blue cheese crumbles
- 3 Kaiser rolls
- 3 leaves Butter Lettuce
- 3 slices beefsteak tomato
- Pickled okra
- 1/4 cup mayonnaise
- 2 heads black garlic, cloves peeled
-
1 tbsp Kozlik’s Triple Crunch Mustard Seeds
-
1 tbsp Cattleman’s Grill Pit Fire Hot Sauce
- 1 tbsp green onions, minced
-
Jacobsen Salt Co. Tellicherry Black Peppercorns, fresh ground, to taste
- 4 oz smoked blue cheese crumbles, divided
- 1 cup sour cream
- 1/3 cup mayonnaise
- 2 tbsp buttermilk
- 2 tsp white wine vinegar
- 1 clove garlic, crushed
-
1/2 tsp Cattleman’s Grill Blackening Seasoning
-
Jacobsen Salt Co. Tellicherry Black Peppercorns, fresh ground, to taste
-
Jacobsen Salt Co. Black Garlic Salt
Black Garlic Aioli:
Smoked Blue Cheese Dressing:
Directions
Preheat your Fusion Stainless Steel Teppanyaki Grill. Turn the burners on one half to high and the other half to medium-low.
- To make the blue cheese dressing, place half of the the blue cheese crumbles and all remaining ingredients in a blender or food processor. Process until smooth. Transfer to a bowl and fold in the remaining blue cheese crumbles. Store in the refrigerator until ready to serve.
- To make the Black Garlic Aioli, combine all ingredients in a small bowl and mash with a fork until well combined. Store in the refrigerator until ready to serve.
- To make the burger patties, combine the four Creekstone Farms burger pucks in a bowl. Add the blue cheese crumbles. Mix well. Divide into three equal sized balls, about 5 1/2 oz each.
- Place each ball of beef in between two pieces of wax or parchment paper. Using a heavy flat press or skillet, flatten the burger until it’s just a little wider in diameter than your Kaiser roll.
- Remove one piece of parchment paper to expose the beef patty on one side. Brush the burger patty with the melted butter, then season with Cattleman’s Grill Blackening Seasoning. Leave the opposite side unseasoned for now.
- Toast the kaiser rolls, cut side down, on the cooler half of griddle until lightly browned. Remove from the griddle.
- Place the burger patties on the hotter side of the griddle, seasoned side down. Brush the tops of the patties with the melted butter and season with Cattleman’s Grill Blackening Seasoning.
Cook the burger patties until seared and crusted. Flip and cook until the internal temperature reaches 160ºF and is also well seared. Remove from the griddle.
- To build the Blacked Blue Cheese Burgers, first spread the toasted bottom half of the Kaiser roll with the Black Garlic Aioli. Top with a leaf of butter lettuce, slices of pickled okra and a slice of tomato. Place the blue cheese burger patty on the veggies and cover with a generous spoonful of the blue cheese dressing. Cover with the top bun and serve immediately.
Recipe Note
Recipe FAQ
Why smash the patties between parchment paper instead of shaping them by hand?
Flattening the beef between two sheets of parchment with a heavy press gives you an even, wide patty sized to match the Kaiser roll — no sticking to the press, and a bigger flat surface for the sear to take hold.
Why season only the exposed side before flipping, instead of seasoning both sides upfront?
Buttering and seasoning one side at a time means each side gets fresh seasoning right before it hits the hot griddle, rather than seasoning both sides in advance and losing spice to the parchment paper during pressing.
Why make two different blue cheese preparations instead of just one?
Blending most of the blue cheese into a smooth dressing while folding in extra crumbles at the end gives you a pourable sauce with pockets of texture — either approach alone would be either fully smooth or unevenly chunky.
Why spread black garlic aioli on the bun in addition to the blue cheese dressing on top?
The aioli adds a deep, savory-sweet base layer underneath the patty, while the blue cheese dressing sits on top — two distinct sauces instead of doubling up on just one flavor.
What internal temperature should the burger patties actually reach?
This recipe pulls them at 160°F, which matches the USDA minimum safe internal temperature for ground beef exactly — no correction needed here.
How indoor-friendly is this recipe?
5 out of 5 — any flat-top griddle or cast iron skillet with high heat works just as well as the Teppanyaki grill; nothing about this recipe requires cooking outdoors.
Recipe Highlights
Parchment-smashed patties: Even thickness and a wide sear surface without sticking to the press.
Sequential seasoning: Each side gets fresh seasoning right before it hits the griddle.
Two-texture blue cheese dressing: Blended base with folded-in crumbles for both smoothness and bite.
Aioli as the base sauce: A distinct savory layer underneath the blue cheese dressing on top.
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Nutrition
Nutrition
- Nutrition Serving Size
- 19.17 oz
- per serving
- Calories
- 1214
- Carbs
- 47 grams
- Protein
- 67 grams
- Fat
- 82 grams
- Sodium
- 2030 milligrams
