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Savory Loaded Steakhouse Burger Recipe with Easy Blue Cheese Aioli

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A juicy, flavorful steakhouse burger with a crispy crust and creamy homemade blue cheese aioli, perfect for a quick and satisfying meal.

Ingredients

Scale
  • 1 lb ground chuck beef, 80/20 fat ratio
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ teaspoon garlic powder
  • 1 teaspoon Worcestershire sauce (optional)
  • ⅓ cup mayonnaise
  • 2 tablespoons crumbled blue cheese
  • 1 garlic clove, finely minced
  • 1 teaspoon fresh lemon juice
  • Salt and pepper to taste
  • 4 brioche burger buns, lightly toasted
  • 4 slices sharp cheddar cheese
  • Crisp lettuce leaves
  • 2 medium tomatoes, sliced
  • 1 small red onion, thinly sliced
  • Pickles or pickled jalapeños (optional)

Instructions

  1. In a mixing bowl, gently combine the ground chuck beef, kosher salt, black pepper, garlic powder, and Worcestershire sauce. Avoid overmixing.
  2. Divide the beef mixture into four equal portions (about 4 oz each). Shape each into a loose ball, then gently flatten into ¾-inch thick patties with rough, uneven edges.
  3. Place patties on a plate, cover, and refrigerate for 15 minutes.
  4. In a small bowl, whisk together mayonnaise, crumbled blue cheese, minced garlic, lemon juice, salt, and pepper until creamy with some texture. Cover and refrigerate until ready to use.
  5. Heat a dry skillet or griddle over medium heat. Split the brioche buns and toast cut side down until golden and slightly crisp, about 1-2 minutes. Set aside.
  6. Heat a cast-iron skillet over medium-high heat until very hot. Add the patties without overcrowding. Cook for 3-4 minutes on the first side without moving them.
  7. Flip the patties and immediately place a slice of cheddar on top. Cook another 3-4 minutes for medium doneness (internal temp 140°F). Adjust time for preferred doneness.
  8. Remove patties from heat and let rest for 3 minutes.
  9. Spread a generous spoonful of blue cheese aioli on the bottom buns. Layer with lettuce, tomato, rested patty with melted cheese, red onion slices, and pickles if using. Cap with the top bun.
  10. Serve immediately while warm.

Notes

Do not overwork the meat to keep patties tender. Preheat skillet thoroughly for a perfect crust. Avoid pressing patties while cooking to retain juices. Blue cheese aioli can be made up to 2 days ahead and stored refrigerated. For gluten-free, use gluten-free buns or lettuce wraps.

Nutrition

Keywords: steakhouse burger, blue cheese aioli, loaded burger, juicy burger, homemade burger, easy burger recipe

Find it online: https://elvafood.com/savory-loaded-steakhouse-burger-recipe-with-easy-blue-cheese-aioli/