Black and Blue Steak Burger recipe
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Ingredients
- ¾ pound fatty rib-eye steak ¾ pound top sirloin steak 2 ounces blue cheese salt and freshly ground black pepper to taste 1 ½ tablespoons mayonnaise, or to taste 4 hamburger buns, split and toasted 2 ounces pickled red onions, or to taste
Nutrition Info
- 435.5 caloriescarbohydrate: 23.9 gcholesterol: 79.6 mgfat: 23.1 gfiber: 1.3 gprotein: 30.9 gsaturatedFat: 8.9 gservingSize: -sodium: 915.4 mgsugar: 0.1 gtransFat: : -unsaturatedFat: : -
Directions Black and Blue Steak Burger
Directions
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Slice steaks in half, then into strips about 1/4-to 1/2-inch-thick. Place in a bowl and cover with plastic wrap. Freeze until very cold and firm, but not quite frozen, about 30 minutes to 1 hour. Place blue cheese in the freezer as well so it's easier to handle.
Chop the partially frozen steak with a sharp knife or meat cleaver until it resembles coarsely ground meat. Crumble about 1/2 cup (unpacked) blue cheese on top, use the cleaver to fold and chop it into the meat.
Lightly dampen your hands with water and roll the mixture into 3 or 4 patties. Flatten onto individual pieces of plastic wrap, seal and refrigerate until ready to cook.
Unwrap patties and continue pressing them to your desired thinness. Season both sides with salt and pepper.
Heat a dry cast iron pan over medium-high heat until very hot. Sear each patty, without disturbing it, until a crust forms on the bottom, about 3 minutes. Flip and continue cooking until the surface springs back when lightly pressed, about 3 minutes more.
Spread some mayonnaise over each bottom bun half. Serve patties on the buns, topped with pickled red onions.