Blue cheese, red onion…the only way to fly 
!!
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Oh yeah, “Black and Blue” burger is so good. Here, a favorite pub does it with blue cheese and a fried onion ring, and med rare is the only way. It’s usually on the rare side of that. So good.
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For me… run it thru the fire till it stops moo-ing, then it’s done enough!! Rare-- just chared n the outside and heated through!
Rare with blue cheese, caramelized onions and garlic mayo is one here that is one of my Faves!
Little hole-in-the wall called Brenda’s Burgers-- They only do Burgers and hot dogs… with chips or fries, and a can of Soda or bottled water…everything done on a real flame grill.
Their pinapple jalepeno burger and he one with Maple-glazed bacon, crunchy onion petals and special spicy maple mayo is awesome!
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We have a place here that does a Black and Blue burger and it’s sooo good, medium rare and they make it on the rare side. The also put a big Onion ring on top. I had it medium one time, and never again. Totally different experience, lol.
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Sounds almost like The Big Bear here… they have a burger they also call the Black & Blue- with onion rings!!
They also do a burger SO BIG it feeds like 5+people… about 10’’ across, 4’’ tall… topped with pulled pork, bacon, shaved ham cheddar, BBQ and Slaw…
We’d never been there, so didn’t know how big it was-- wondered why it was so pricey, but had to try it…
I started laughing like a loon when they brought it to the table-- it looked like a doggone Birthday cake!! I guess they weren’t kidding when the menu said our biggest burger’!!!
Damn… I KNEW not to come on this thread… now I want burgers!! 
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Haaa, nice. I can barely eat a whole one in one sitting anymore. I always take half home.
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The burger is hidden under the red onion. It’s on sourdough toast. It was delicious! I’m going to watch that Gordon Ramsay tutorial.
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Bambi burgers are where it’s at, baby!
8 lbs lean, trimmed and cubed whole muscle venison
2 lbs bacon, cubed
Shove it in the freezer until it’s partially frozen, then run through your meat grinder (you do have one, right?).
Add a little splash of Worcestershire sauce, pecan liquid smoke (if you have pecan smoked bacon it’s even better), and teriyaki sauce, then form into patties. I like dusting mine on both sides with cracked pepper and kosher salt before cooking.
If you want to be extra bougie, add a packet of hidden valley ranch seasoning to the mix (try a half packet per pound).
Top it with sharp cheddar cheese and whatever else you want, and enjoy.
Beats a boring beef puck all day every day…
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Best burger I’ve ever had was in Istanbul turkey at salt bae’s restaurant by the Galeta tower. Can’t stand the salt bae guy and as a American I can’t believe the best I’ve had was there but here it is.
The vaccine burger…they inject hot liquid cheese into it at your table right before you eat it.
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Love a good burger
Lamb and spicey yoghurt
Mushroom cheese burger on brioche
Bacon Cheese
Coconut crusted Mahi Mahi burger from when I had my food truck
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Burgers it is today!
Not the best pictures but they were tastey af, tasted like big king from burger King lol
Beef is from Galloway cow, awesome!
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I do ground chuck 1/3 lb or so,on the pit boss.Set to smoke for 45 minutes to an hour,then raise temp to cook for a medium rare.Everybody loves my smoked burgers.
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Last night was a burger, 1/4lb of 80/20 beef, and 1/8lb of ground pork. It was delicious if a little sloppy to eat. I have to say that that’s just a little too much for 1/2 a slice of bread (as it is), yet not quite enough for 2 slices, as I have posted before. Guess I gotta start making the burgers a little bit bigger.
Did I mention it was delicious!! 
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Hey @GMan i worked at a steakhouse that used this seasoning callled black and blue, from a company called spiceology. It’s basically Cajun spice and dehydrated blue cheese.
I’ve used it on steak, burgers, fries, potato chips… you name it if you like blue cheese and a Cajun spice mix (mild heat) you should check it out I give it away as Christmas gifts all the time.
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I decided to upgrade to a brioche bun. HA! Lately I’ve also been using 2/3 regular ground beef and 1/3 ground pork. Perhaps I’ll try lean ground beef next time (if I remember). This was last night and it was delicious! No ha!!
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That sounds unique. I’ve never heard of it. I love Blue Cheese, and Gorgonzola even more. I’m going to have to look for that! thx 
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Dinner last night was a burger, though not Hamilton Burger. (Been watching Perry Mason.) 3/4 beef, 1/4 praise the lard pork on a brioche bun. Condiments were mayo and mustard. It was delicious!
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