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red white and blue burger

Red, White & Blue (cheese) Burgers

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Jess Pryles
  • Yield: 4 burgers 1x



Hardcore Carnivore Red seasoning 

1 lb ground beef (min 80/20 fat percentage)

4 burger buns (preferably potato buns)

1 cup mayonnaise

1/4 cup cider vinegar

1 tsp Hardcore Carnivore Amplify (optional but recommended)

1/2 cup blue cheese crumbles

1/3 cup honey


  1. Start by preparing a grill for two zone cooking, with the coals to one side, creating both a hot and cool zone. Temperature should be medium, about 350-400f.
  2. Prepare the white sauce by combining mayo, cider vinegar and Amplify in a bowl. Prepare the spice honey by mixing it with 1-2 teaspoons of the Hardcore Carnivore Red rub, and set aside.
  3. Divide the beef into four portions. Working quickly, fashion the meat into a patty at least as wide as the burger bun. Do not overwork the meat. Coat the patty generously with Hardcore Carnivore Red on both sides.
  4. Place the patties over direct heat to sear about 2 minutes. Flip and repeat on the other side. Due to the fat content, there may be some flare ups. If this happens, flip more frequently until desired crust is achieved.
  5. Move the patties over to indirect heat to finish cooking, 125f for rare, 135f for medium rare, 140f for medium.
  6. Once the burgers are near finished, toast the buns cut side down over the coals. Keep a careful eye to ensure they do not burn – if your coals are hot the buns will only take a few seconds to color.
  7. Time to assemble the burgers – lay the patty on top of the toasted bottom bun. Drizzle over the cider mayo, and then layer with a portion of the blue cheese crumbles. Finally, drizzle the spiced honey, and put the top bun in place. Serve immediately.