If there’s one thing Bobby Flay knows how to do, it’s build a burger with serious personality.
This blue cheese burger, inspired by his signature style, is all about bold flavors and balanced textures — a juicy, perfectly seasoned patty, creamy blue cheese, crisp lettuce, and a quick tangy red onion relish that takes the whole thing up a notch.
It’s the kind of burger that makes you pause between bites. It’s messy in the best way, big on flavor, and just the right blend of smoky, salty, and creamy.
Whether you’re firing up the grill for a summer cookout or craving something restaurant-worthy at home, this burger belongs in your lineup.
Why You’ll Love This Recipe
This burger brings gourmet-level flavor with backyard BBQ ease. You get the rich funk of blue cheese paired with a juicy, seared burger and a pop of brightness from the vinegar-laced onions.
It’s simple to make, easy to customize, and far from your average cheeseburger.
And like all things Bobby Flay, this one isn’t afraid of a little drama — from bold toppings to brioche buns, every layer brings something to the table.
What You’ll Need
For the Burgers:
- 1½ pounds ground chuck (80/20)
- Kosher salt and freshly ground black pepper
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Dijon mustard
- 1 tablespoon canola oil (for grilling)
- 4 brioche or potato buns, toasted
- ½ cup crumbled blue cheese
For the Quick Red Onion Relish:
- 1 small red onion, thinly sliced
- 1 tablespoon red wine vinegar
- 1 teaspoon sugar
- Pinch of salt
Optional Toppings:
- Leaf lettuce or arugula
- Tomato slices
- More crumbled blue cheese
- Blue cheese dressing or aioli (optional)
Pro Tips
- Use 80/20 ground chuck — the fat keeps it juicy and flavorful.
- Don’t overwork the meat when forming patties; handle gently for a tender burger.
- Get a good sear — a hot grill or cast iron skillet will give you a beautiful crust.
- Let the burger rest for a few minutes before serving so juices don’t run out.
- Toast your buns — they’ll hold up better to the juicy burger and creamy cheese.
Tools You’ll Need
- Cast iron skillet or outdoor grill
- Mixing bowl
- Tongs or spatula
- Small saucepan (for relish)
- Knife and cutting board
Substitutions and Variations
- Cheese: Try Gorgonzola or goat cheese for a different kind of tang.
- Buns: Swap brioche for pretzel buns or sourdough for more texture.
- Protein: Use ground turkey or chicken for a lighter version.
- Toppings: Add crispy bacon, caramelized onions, or avocado slices for a bigger build.
Make Ahead Tips
Make the onion relish a day ahead and refrigerate — the flavor deepens overnight. You can also form and season the burger patties 1 day in advance. Store them between parchment in the fridge, covered tightly.
Instructions
1. Make the Red Onion Relish
In a small saucepan, combine red onion, vinegar, sugar, and a pinch of salt. Simmer over medium-low heat for 5–7 minutes until softened and slightly syrupy. Set aside to cool.
2. Form the Burger Patties
In a bowl, gently mix the ground beef with Worcestershire sauce and Dijon mustard. Divide into 4 equal patties, about ¾-inch thick. Make a small indentation in the center of each to prevent puffing.
3. Cook the Burgers
Heat a grill or skillet over medium-high heat and lightly oil the surface. Cook patties for 3–4 minutes per side, or until desired doneness. Add blue cheese during the last minute and cover loosely to melt.
4. Toast the Buns
While burgers cook, toast the brioche buns cut-side down on the grill or in a skillet until golden.
5. Assemble the Burgers
Layer each bun bottom with lettuce or arugula, then add the burger, a spoonful of onion relish, and more blue cheese if desired. Top with the bun and serve warm.
Leftovers and Storage
Leftover patties can be cooled and stored in an airtight container in the fridge for up to 3 days.
Reheat in a skillet over medium heat or enjoy cold on a salad or in a wrap. The onion relish can be refrigerated for up to a week and used on sandwiches or grilled veggies.
Recipe FAQs
Q: Can I make this burger on an outdoor grill?
Absolutely. Just preheat your grill to medium-high and cook each side for about 4 minutes, adding cheese at the end.
Q: What kind of blue cheese works best?
A creamy blue like Danish blue or Gorgonzola dolce melts nicely and isn’t overpowering.
Q: Can I make the burger patties ahead?
Yes, form them a day in advance and keep chilled, covered. Bring to room temp before grilling.
Q: Is there a milder cheese option?
Yes — goat cheese, feta, or even brie work well for a creamy touch with less funk.
A Burger with Bite
This Bobby Flay–inspired Blue Cheese Burger brings bold flavor to the table — juicy, creamy, and full of personality.
It’s everything you want in a gourmet burger, but with ingredients and steps that are totally doable in your home kitchen.
Fire up the skillet or grill, give it a try, and let me know how it turns out! Did you go big with the toppings? Keep it classic? Drop a comment and share your burger build — I’d love to see it.