Red, Black and Blue Burger

Bold, punchy, and deeply satisfying — this is the kind of burger that makes people stop mid-conversation. Blackening spices give the patty a fiery, smoky crust, cool blue cheese brings the richness, and fresh red toppings cut right through it all. It's a proper weekend burger, and your gas grill is the perfect tool for the job.

Ingredients

For the blackening spice mix

• 1 tsp smoked paprika
• 1 tsp dried oregano
• ½ tsp cayenne pepper
• ½ tsp garlic powder
• ½ tsp onion powder
• ½ tsp freshly ground black pepper
• ½ tsp fine salt

For the burgers

• 600g beef mince (20% fat for best results)
• 1 tsp Worcestershire sauce
• Salt and black pepper, to taste
• 100g blue cheese (Stilton or Gorgonzola work brilliantly), crumbled

To serve

• 4 burger buns, lightly toasted
• 2 ripe tomatoes, sliced
• ½ red onion, finely sliced
• 4 leaves of gem or iceberg lettuce
• Sliced red chilli, optional
• Mayonnaise or burger sauce, to taste

Method

1. Mix together all the blackening spice blend ingredients in a small bowl and set aside.
2. In a large bowl, combine the beef mince with the Worcestershire sauce and a pinch of salt and pepper. Mix gently — overworking the mince makes for a tough burger. Divide into 4 equal portions (about 150g each) and shape into patties roughly 2cm thick. Press a slight indent into the centre of each one to stop them doming up on the grill.
3. Dust each patty generously on both sides with the blackening spice mix, pressing it in lightly so it adheres.
4. Preheat your gas grill on high for 10 minutes until it's properly hot. You want a strong sear to get that blackened crust going.
5. Oil the grates lightly, then place the patties on the grill. Cook for 4–5 minutes on the first side — don't press them down or move them around. Flip once and cook for another 4–5 minutes on the second side until cooked through.
6. In the last minute of cooking, scatter the crumbled blue cheese over each patty, close the lid, and let it melt for about 60 seconds.
7. Rest the patties for 2 minutes off the heat before building your burgers.
8. Toast your buns cut-side down on the grill for 30–60 seconds. Build each burger with lettuce, tomato, red onion, the cheesy patty, and any extra toppings you fancy. Serve immediately.

Originally published by Bull BBQ. Adapted for UK audiences by Cedar Kitchen in the Garden.