Pittsburgh's 1980s steelworkers created 'black and blue' by charring beef at 2000°F then adding cold blue cheese contrast.
Black & Blue Burger Bowls
Treat yourself to a deliciously satisfying Black & Blue Burger Bowl that's perfect for busy weeknights! Packed with protein from juicy beef patties, creamy blue cheese, and fresh toppings, this dish is not only easy to whip up but also a crowd-pleaser. Get ready to savor a hearty meal your family will want on repeat!
Prep
15
min
Cook
40
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- Chopped lettuce
- 1 cup sliced baby bella mushrooms (240 ml)
- 1 yellow onion, chopped
- Onions
- 2 russet potatoes (907 g)frozen fries
- Tomatoes
🥩Meat & Seafood(3)
- Bacon
- 1 lb ground beef (454 g)
- Steak seasoning (or salt & pepper)optionalsalt & pepper
🥛Dairy & Eggs(3)
- 1/2 cup blue cheese crumbles (120 ml)
- 1 tablespoon butter (14 g)
- 1 cup shredded mozzarella cheese (240 ml)
🫙Pantry Staples(1)
- 2 tablespoons Olive oil (30 ml)
🧂Spices & Seasonings(2)
- Fry seasoning (or salt & pepper)optionalsalt & pepper
- Salt & pepper
🍯Sauces & Condiments(4)
- 1 tablespoon balsamic vinegar (15 ml)
- 2 tablespoons ketchup (30 ml)
- 1 tablespoon relish (optional) (15 ml)optional
- 2 teaspoons yellow mustard (10 ml)
📦Other(2)
- 1/4 cup mayo (60 ml)
- Pickles
👨🍳 Instructions
- 1
Preheat oven to 425 degrees. Wash potatoes. Remove some of the skin, then cut into 1/4” slices to create a fry shape. *Optional: Add them to a bowl of ice water with lots salt and let sit while you prepare other ingredients. This will help them to crisp better*
- 2
To a heated skillet add butter, onions and mushrooms. Cook until softened and slightly caramelized, roughly 10 minutes. Add a splash of balsamic vinegar, salt & pepper stirring until any liquid absorbs, then remove from skillet and set to the side.
- 3
To the skillet add ground beef, cook until browned breaking into small pieces. Add steak seasoning (or salt & pepper) and combine. Sprinkle cheeses over top, cover with a lid and turn off the heat. Allow cheese to melt.
- 4
Drain potatoes and dry thoroughly with paper towel. Add to a sheet pan, toss with olive oil and seasoning. Bake for 20 minutes, gently toss and bake an additional 20 minutes, or until to desired crispiness.
- 5
Make the special sauce by combining mayo, ketchup and mustard.
- 6
Assemble the bowls with lettuce base, fries, cheesy beef, toppings of choice and special sauce.
💡 Pro Tips
- ✓Soak cut potatoes in 10% salt brine (1 cup salt per gallon water) for 30+ minutes to draw out surface starch and create a crispy exterior while maintaining fluffy interior.technique10% salt brine, 30+ minutes
- ✓Cook mushrooms and onions separately until moisture evaporates (8-10 minutes) before combining - mushrooms release 85% water content which prevents proper caramelization.timing8-10 minutes, 85% water content
- ✓Brown ground beef in batches using no more than 1 lb per 12-inch pan to maintain surface temperature above 300°F for proper Maillard reaction.technique300°F surface temperature
- ✓Pat potatoes completely dry and toss with oil at 1 tablespoon per pound ratio - excess moisture creates steam that prevents crisping at 425°F.ingredient1 tbsp oil per pound
- ✓Add cheese to hot beef off-heat and cover immediately - residual heat of 160-180°F melts cheese without breaking the emulsion that causes greasiness.technique160-180°F residual heat
Share this recipe
Prep
15
min
Cook
40
min
Serves
4
people
Level
beginner
Share this recipe
Pittsburgh's 1980s steelworkers created 'black and blue' by charring beef at 2000°F then adding cold blue cheese contrast.
Black & Blue Burger Bowls
Treat yourself to a deliciously satisfying Black & Blue Burger Bowl that's perfect for busy weeknights! Packed with protein from juicy beef patties, creamy blue cheese, and fresh toppings, this dish is not only easy to whip up but also a crowd-pleaser. Get ready to savor a hearty meal your family will want on repeat!
📝 Ingredients
Serves 4🥬Fresh Produce(6)
- Chopped lettuce
- 1 cup sliced baby bella mushrooms (240 ml)
- 1 yellow onion, chopped
- Onions
- 2 russet potatoes (907 g)frozen fries
- Tomatoes
🥩Meat & Seafood(3)
- Bacon
- 1 lb ground beef (454 g)
- Steak seasoning (or salt & pepper)optionalsalt & pepper
🥛Dairy & Eggs(3)
- 1/2 cup blue cheese crumbles (120 ml)
- 1 tablespoon butter (14 g)
- 1 cup shredded mozzarella cheese (240 ml)
🫙Pantry Staples(1)
- 2 tablespoons Olive oil (30 ml)
🧂Spices & Seasonings(2)
- Fry seasoning (or salt & pepper)optionalsalt & pepper
- Salt & pepper
🍯Sauces & Condiments(4)
- 1 tablespoon balsamic vinegar (15 ml)
- 2 tablespoons ketchup (30 ml)
- 1 tablespoon relish (optional) (15 ml)optional
- 2 teaspoons yellow mustard (10 ml)
📦Other(2)
- 1/4 cup mayo (60 ml)
- Pickles
👨🍳 Instructions
- 1
Preheat oven to 425 degrees. Wash potatoes. Remove some of the skin, then cut into 1/4” slices to create a fry shape. *Optional: Add them to a bowl of ice water with lots salt and let sit while you prepare other ingredients. This will help them to crisp better*
- 2
To a heated skillet add butter, onions and mushrooms. Cook until softened and slightly caramelized, roughly 10 minutes. Add a splash of balsamic vinegar, salt & pepper stirring until any liquid absorbs, then remove from skillet and set to the side.
- 3
To the skillet add ground beef, cook until browned breaking into small pieces. Add steak seasoning (or salt & pepper) and combine. Sprinkle cheeses over top, cover with a lid and turn off the heat. Allow cheese to melt.
- 4
Drain potatoes and dry thoroughly with paper towel. Add to a sheet pan, toss with olive oil and seasoning. Bake for 20 minutes, gently toss and bake an additional 20 minutes, or until to desired crispiness.
- 5
Make the special sauce by combining mayo, ketchup and mustard.
- 6
Assemble the bowls with lettuce base, fries, cheesy beef, toppings of choice and special sauce.
💡 Pro Tips
- ✓Soak cut potatoes in 10% salt brine (1 cup salt per gallon water) for 30+ minutes to draw out surface starch and create a crispy exterior while maintaining fluffy interior.technique10% salt brine, 30+ minutes
- ✓Cook mushrooms and onions separately until moisture evaporates (8-10 minutes) before combining - mushrooms release 85% water content which prevents proper caramelization.timing8-10 minutes, 85% water content
- ✓Brown ground beef in batches using no more than 1 lb per 12-inch pan to maintain surface temperature above 300°F for proper Maillard reaction.technique300°F surface temperature
- ✓Pat potatoes completely dry and toss with oil at 1 tablespoon per pound ratio - excess moisture creates steam that prevents crisping at 425°F.ingredient1 tbsp oil per pound
- ✓Add cheese to hot beef off-heat and cover immediately - residual heat of 160-180°F melts cheese without breaking the emulsion that causes greasiness.technique160-180°F residual heat