Ingredients:

  • 1.5 lbs 80/20 ground chuck
  • 2 tbsp smoked paprika
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 1 tsp cayenne pepper
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • 1.5 tsp kosher salt
  • 1 tsp cracked black pepper
  • 1 tbsp Worcestershire sauce
  • 1 tbsp unsalted butter, melted
  • 4 oz blue cheese crumbles
  • 1/2 cup high-quality mayonnaise
  • 2 cloves garlic, minced into a paste
  • 1 tsp lemon juice
  • 0.5 tsp lemon zest
  • 0.5 tsp coarse black pepper
  • 4 brioche buns, toasted
  • 2 cups wild arugula
  • 1 red onion, thinly sliced

Instructions:

  1. In a small bowl, combine smoked paprika, onion powder, garlic powder, cayenne pepper, dried thyme, dried oregano, kosher salt, and cracked black pepper. Whisk thoroughly to ensure there are no clumps.
  2. In a large mixing bowl, gently mix the ground chuck with Worcestershire sauce. Form into four 6-ounce patties, approximately 1-inch thick. Create a small indentation in the center of each patty with your thumb to prevent bulging during cooking.
  3. In a separate bowl, whisk together the mayonnaise, minced garlic paste, lemon juice, lemon zest, and 0.5 tsp coarse black pepper to create the zesty burger sauce.
  4. Brush the exterior of the patties with melted butter and coat generously with the blackening spice rub, pressing the spices into the meat to form a thick crust.
  5. Heat a large cast-iron skillet over medium-high heat. Sear the patties for 3-4 minutes per side. During the final minute of cooking, top each patty with blue cheese crumbles and cover briefly to melt. Use an instant-read thermometer to reach an internal temperature of 145°F (63°C) for medium.
  6. Spread the zesty burger sauce on both sides of the toasted brioche buns. Layer the bottom bun with wild arugula and red onion slices, followed by the blackened patty. Top with the remaining bun and serve immediately.