Ingredients

The following ingredients have 10 Servings
  • 1 pound 80/20 ground beef
  • 2 garlic cloves, minced
  • 3 ounces blue cheese, crumbled
  • 1 tablespoon Worcestershire
  • 1 tablespoon Dijon mustard
  • 1 teaspoon sea salt
  • 2 teaspoon freshly cracked black pepper
  • 3 tablespoons extra-virgin olive oil
  • 1 cup mayonnaise
  • 1 tablespoon lemon zest
  • 1 tablespoon lemon juice
  • 1/2 cup oil packed sun-dried tomatoes, drained, roughly chopped
  • 2 tablespoons finely chopped chives
  • 2 garlic cloves, mined
  • ½ teaspoon freshly cracked black pepper
  • 10 mini brioche buns
  • Sweet and spicy pickles (or store bought)
  • Arugula
  • Toothpicks (optional)

Instruction

  • Make the sun-dried tomato mayo
  • In a small bowl stir together the mayonnaise, lemon zest, lemon juice, sun-dried tomatoes, chives, garlic and pepper until combined
  • Can be made ahead and stored in an airtight container in the refrigerator for up to 2 weeks.Make the beef patties
  • In a large bowl, combine the beef, garlic, blue cheese, Worcestershire, Dijon, salt and pepper
  • Using your hands form 10 patties 2-inches in diameter and ½ inch thick
  • Using your thumb make a small indentation in the middle of each patty
  • Heat the 2 tablespoons of the olive oil in a large cast iron skillet over medium-high heat
  • Once the oil is smoking, arrange half of the patties in the skillet
  • Cook undisturbed until browned, about 3 minutes
  • Flip the patties over and cook until browned, 2 more minutes
  • Continue flipping until desired doneness is achieved (see Note)
  • Transfer the patties to a paper towel lined plate
  • Repeat with remaining patties
  • Meanwhile toast the buns
  • Place the buns cut side up on a baking sheet and broil 2-3 minutes until golden brown
  • Serve the beef patties on the buns alongside spicy pickles, arugula and sun-dried tomato mayo
  • Use a toothpick to hold together, if desired. Note: Rare 120°-125°, med-rare 130°-135°, medium 140°-145°, med-well 150°-155° well-done 160°-165°.