Preheat your Le Griddle 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 XXXºF 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.