These Grilled Blue Cheese Burgers are everything a great burger should be—juicy, savory, and bursting with bold flavor. Premium grass-fed beef is blended with tangy blue cheese, Worcestershire sauce, and a touch of dry mustard for a rich, smoky depth that’s anything but ordinary. Grilled to perfection and served on toasted brioche buns, these burgers are a step above the rest—elegant enough for entertaining, but simple enough for a backyard cookout.
INGREDIENTS:
3 lbs. lean grass-fed ground beef
4 ounces blue cheese, crumbled
1/2 cup minced fresh chives
1/4 teaspoon hot pepper sauce
1 teaspoon Worcestershire sauce
1 teaspoon coarsely ground black pepper
1 1/2 teaspoons salt
1 teaspoon dry mustard
12 brioche hamburger buns
Extra blue cheese, if desired
Garnishes such as spinach leaves, lettuce, grilled onions, etc.
DIRECTIONS:
In a large mixing bowl, gently combine the ground beef, blue cheese, chives, hot pepper sauce, Worcestershire sauce, black pepper, salt, and dry mustard. Avoid overmixing to keep the burgers tender. Cover and refrigerate for at least 2 hours to allow the flavors to meld.
Heat your grill to high (450–500°F). Lightly oil the grates to prevent sticking.
Divide the chilled mixture into 12 equal portions (about 1/4 lb each). Shape gently into patties about 3/4 inch thick, pressing a small indentation in the center of each to prevent doming during cooking.
Place patties on the hot grill and cook for 4–5 minutes per side, depending on desired doneness. For medium-rare, remove when the internal temperature reaches 135°F; for medium, 145°F.
If desired, top with a little extra crumbled blue cheese during the final minute of grilling so it melts slightly. Toast the brioche buns briefly on the grill until golden.
Place burgers on buns and top with spinach leaves, lettuce, or grilled onions. Serve immediately with your favorite condiments—or go classic with caramelized onions and a smear of aioli.
CHEF’S NOTES:
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Try using a blend of blue cheeses—such as Roquefort and Gorgonzola—for extra complexity.
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For a lighter flavor, swap half the beef for ground bison.
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These burgers pair beautifully with crisp apple slaw or rosemary oven fries.
