Black and Blue Burger

Directions

1. 1
   Special equipment: 5-inch wooden skewers, for plating
2. 2
   For the blackening spice: In a small mixing bowl, combine the pepper, cumin, granulated onion, cayenne, granulated garlic, Italian seasoning, paprika, chili powder and salt.
3. 3
   Mix to blend.
4. 4
   Store in an airtight container if not using immediately.
5. 5
   For the garlic butter: In a medium saucepan over medium heat, add the butter and garlic, and cook until the butter has melted and garlic has become fragrant, 5 to 6 minutes.
6. 6
   Mix in the parsley.
7. 7
   Reserve to the side in a small bowl.
8. 8
   For the donkey sauce: In a small mixing bowl, combine the mayonnaise, roasted garlic, mustard, salt, Worcestershire and pepper.
9. 9
   Mix well.
10. 10
    Cover and reserve.
11. 11
    For the black and blue burger: Preheat a grill to medium-high heat.
12. 12
    Divide the ground beef into eight portions; roll each into a loose ball, then flatten into a 4-inch patty.
13. 13
    On four of the patties, place 2 ounces of the blue cheese.
14. 14
    Cover with a second patty and gently seal the edges to form a stuffed patty about 1 1/2-inches thick.
15. 15
    Season the stuffed patties on both sides with the blackening spice.
16. 16
    Grill, spaced 3 inches apart to prevent flare ups, until a crust has developed on the first side, about 3 minutes.
17. 17
    Flip, and cook to develop a crust on the reverse side, 2 minutes.
18. 18
    Top each burger with 2 slices of bacon and 1 ounce of the remaining blue cheese.
19. 19
    Cover with a piece of foil and cook another 30 seconds to melt the cheese.
20. 20
    Remove the burgers to a serving tray to rest.
21. 21
    Lightly brush the cut sides of the brioche buns with garlic butter, and toast on the grill until crisp and golden, 5 to 10 seconds.
22. 22
    To assemble: Smear the buns with some donkey sauce.
23. 23
    Layer the bottom buns with pickles, onions and a burger.
24. 24
    Top with tomatoes and lettuce.
25. 25
    Cover with the bun tops and secure with wooden skewers.
26. 26
    Serve.