TAGS: CUISINE: Modern American Steakhouse | DIFFICULTY: Medium | COOKING TIME: 45 minutes | SERVING SIZE: 4 | METHOD: Griddle Seared

The texture of hand chopped beef creates a burger that eats closer to steak than traditional ground beef. Hard searing builds a dark crust while the interior stays tender and juicy, making it the perfect base for sharp blue cheese, crispy shallots, and peppery arugula.

Ingredient List

• 2 lb Hand Chopped Burger Blend
• Kosher salt
• Fresh cracked black pepper
• 4 brioche buns
• 2 tbsp neutral oil
• 2 cups arugula

Blue Cheese Spread

• 4 oz blue cheese
• 1/4 cup mayo
• 1 tsp Dijon mustard
• Fresh cracked black pepper

Crispy Shallots

• 2 shallots, thinly sliced
• 1 cup neutral oil
• Kosher salt

Process

1. Form burger patties loosely into 8 oz portions about 1 inch thick. Avoid compressing the meat too tightly.
2. Mix blue cheese, mayo, Dijon, and black pepper until smooth. Refrigerate until needed.
3. Heat neutral oil in a saucepan to 325°F and fry shallots until golden brown and crisp. Drain and lightly salt.
4. Preheat cast iron or griddle over high heat.
5. Season burgers generously with kosher salt and black pepper just before cooking.
6. Sear burgers 3–4 minutes per side until a dark crust develops and internal temperature reaches 135–145°F.
7. Toast brioche buns lightly on the cooking surface.
8. Spread blue cheese sauce onto buns.
9. Build burgers with arugula, patties, and crispy shallots.
10. Serve immediately while hot and juicy.