B Burger

This is the burger that became famous by winning the first Burgeroff! Now you can make it at home and enjoy the same striking combination of tastes that convinced judges to give it the win!

This is a rich burger and not all that difficult to prepare. The secret is the bleu cheese tucked in the middle of the burger. The recipe is a combination from many burgers, notably the boursin burger at Telemark Lodge in Wisconsin, the bacon bleu at Taggart’s in Utah, and the cajun bleu burger that is served (but not on menu) at the Breeze Inn in the west end of Duluth, MN.


Ingredients (easily serves 7-8)

  • 1-1/2 pounds ground chuck (preferably a high quality Angus chuck, not regular ground beef, 15% fat)
  • 1/2-pound ground sirloin (usually 4% fat)
  • 8 tbsp Worcestershire
  • 3 garlic cloves, chopped finely
  • 1/2 tbsp. kosher salt
  • 1/2 tbsp Indonesian course-ground white pepper (prefer Penzey’s)
  • 1/2 tbsp Lawry’s seasoning salt
  • Few dashes of liquid smoke
  • Cajun seasoning
  • 4 oz. Bleu cheese crumbles
  • 4 oz. Boursin cheese
  • Spicy ranch dressing (recipe to come)
  • 8 high-quality hamburger buns or rolls (bun of choice is an egg hamburger bun)
  • Lettuce
  • Salt and pepper

Spicy Ranch Sauce
Mix all ingredients together for a cool, refreshing yet spicy ranch sauce (add some jalapenos to kick it up a notch).

  • 1/2 cup mayonnaise
  • 1/2 cup sour cream
  • 1/4 cup chopped fresh cilantro
  • 3 tbsp fresh lime juice
  • 1 tablespoon grated lime zest
  • 1/4 teaspoon cayenne pepper


  • Blend the ground sirloin and chuck together with Worcestershire, garlic, salt, pepper, seasoning salt, and liquid smoke, being careful to mix together but not overwork the meat
  • Flatten a pair of 2-oz. balls of meat for each burger
  • Spoon bleu cheese crumbles onto one of the sides, then place the other side on top and mold to fit; again, don’t overwork the meat
  • Season both sides of burger with Cajun seasoning, place on plate and cover
  • Prepare charcoal fire with briquettes plus some hardwood for smoke
  • When coals are going to gray (probably 30 minutes) put burgers on grill; grill first side five minutes with grill covered, then flip
  • Immediately after flipping, spread boursin cheese on top of burgers, placing bacon on top of cheese, replace cover and grill 4-5 minutes more for medium
  • Toast buns with garlic butter
  • Spread spicy ranch dressing on bun, place lettuce on bottom, burger on top and serve

There’s a lot going on with this burger! But it’s sure to be a hit.


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