Grilled Blue Cheese Burgers with Arugula and Red Onion

Name: Grilled Blue Cheese Burgers with Arugula and Red Onion
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4 servings
Cuisine: American
Ingredients: 1½ lb (680 g) ground chuck (80/20), cold, straight from the fridge; 1½ tsp (6 g) kosher salt; ½ tsp (1 g) black pepper, freshly ground; 1 tbsp (15 ml) Worcestershire sauce; 4 oz (113 g) blue cheese, crumbled into small pieces, at room temperature for 20 minutes; ¼ cup (56 g) mayonnaise; 2 tsp (10 g) Dijon mustard; 4 whole (260 g) brioche hamburger buns, split; 1 tbsp (14 g) unsalted butter, melted; 2 cup (40 g) baby arugula, loosely packed, washed and dried; ½ medium (75 g) red onion, sliced into thin rings; 1 tbsp (15 ml) neutral oil, for oiling the grates

From the MyKitchenBank Kitchen

Juicy grilled chuck burgers with blue cheese melted over the top, tucked into toasted brioche with peppery arugula and sharp raw red onion. A simple mustard-mayo spread ties it all together.

Prep: 20 min
Cook: 12 min
Wait: 20 min
Total: 52 min
Makes: 4 burgers

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Steps

Before you start

Use ground chuck that is 80/20 (20% fat); leaner beef makes dry burgers on the grill.
Keep the beef cold until you shape the patties so the fat stays firm and the burgers stay tender.
Crumble the blue cheese and take it out of the fridge about 20 minutes before grilling so it melts quickly.
Clean the grill grates well and have a spatula, tongs and an instant-read thermometer within reach.

1
Prep the toppings
- Stir the mayonnaise and Dijon together in a small bowl and refrigerate.
- Slice the red onion into thin rings, wash and dry the arugula, and crumble the blue cheese into small pieces.
- Set the toppings on a tray.
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Ready when: Spread is smooth and evenly pale yellow.
Tip: Soak the onion rings in cold water for 5 minutes if you want a milder bite, then pat dry.
2
Mix and shape patties
- Place the cold beef in a large bowl.
- Add the Worcestershire, pepper and half the salt (¾ tsp).
- Gently fold with your fingertips just until combined.
- Divide into 4 equal portions of about 6 oz (170 g) each and shape each into a patty ¾ inch (2 cm) thick and about 4½ inches (11 cm) wide, slightly wider than the buns.
- Press a shallow dimple in the center of each with your thumb.
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Ready when: Patties hold together with no dry cracks at the edges.
Tip: Overmixing makes burgers dense and tough. Handle the meat as little as possible.
3
Chill the patties
- Set the patties on a tray, cover loosely and refrigerate for 20 minutes so they firm up and hold their shape on the grill.
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Tip: Use this time to heat the grill.
4
Heat the grill
- Preheat a gas grill on high, or let charcoal burn until covered in gray ash, for about 10 minutes, aiming for around 450°F (230°C).
- Scrape the grates clean.
- Fold a paper towel, dip it in the oil, and wipe it over the grates with tongs.
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Ready when: Grates are very hot and lightly glossy with oil.
5
Season and grill
- Sprinkle the remaining ¾ tsp salt over the outsides of the patties just before grilling.
- Place on the hot grates, close the lid, and grill 4 minutes without moving them.
- Flip once and grill 3 to 4 minutes more for medium (140–145°F / 60–63°C in the center).
- Do not press down on the patties.
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Ready when: Deep brown crust with grill marks, and a thermometer reads 140–145°F for medium. Cook to 160°F (71°C) for well done.
Tip: Pressing squeezes out the juices and can cause flare-ups.
6
Melt the cheese
- After flipping, pile the crumbled blue cheese on top of each patty.
- Close the lid for the final 1 to 2 minutes so the cheese softens and starts to slump.
- Move the burgers to a clean plate and rest 3 minutes.
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Ready when: Cheese is soft, glossy and sagging over the edges.
Tip: If the grill flares up, move the burgers to a cooler zone and close the lid.
7
Toast the buns
- Brush the cut sides of the buns with the melted butter.
- Place cut side down on the grill over medium heat (or the cooler side) for 1 to 2 minutes.
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Ready when: Cut sides are golden brown with light grill marks.
Tip: Brioche has sugar and scorches fast, so watch it closely.
8
Assemble and serve
- Spread the mustard mayo on both toasted bun halves.
- Set a burger on each bottom bun, then top with red onion rings and a handful of arugula.
- Add the bun tops and serve right away.
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Ready when: Burgers are hot with the cheese still melted and the arugula just barely wilting.
Tip: Add the arugula last so it stays fresh and peppery.

Good to know

Tips

Use the dimple in the patty center to keep burgers flat rather than puffing into domes.
Salt only the outside just before grilling; salting the mixed meat early makes the texture sausage-like.
Always check doneness with a thermometer in the side of the patty, since ground beef can brown before it is safe.
Leave a cooler zone on the grill to move burgers if there are flare-ups.

Make ahead

"Shape the patties up to 8 hours ahead, stack them between parchment sheets, and refrigerate covered. Mix the spread up to 3 days ahead."

Storage & reheating

"Best eaten fresh. Store cooked patties (without bun or toppings) in an airtight container in the fridge up to 3 days; reheat in a covered skillet over medium-low heat until steaming hot, 165°F (74°C). Freeze uncooked patties between parchment for up to 3 months and grill from frozen, adding 2 to 3 minutes per side. Buns are best fresh."

Substitutions

blue cheese → Gorgonzola or Roquefort. Gorgonzola is creamier and milder; Roquefort is saltier and sharper, so use a little less.
baby arugula → baby spinach or watercress. Spinach is milder; watercress keeps the peppery bite.
brioche hamburger buns → potato rolls or sturdy sesame buns. Toast the same way.
red onion → caramelized onions. Sweeter and softer; cook about 25 minutes ahead.