That’s a Jucy Lucy.
Midwest, represent! I had the man actually make one of these at home. Anyone in the Los Angeles area ever eaten at The Counter? They will put all kinds of crazy shit on a burger for you.
As for the OP,
This. Papillon may be delicious, but the flavor would overshadow the rest of the burger.
Absolutely yes. I’m usually more of a thin-patty, crispy edges, 30s-style hamburger kind of person, but when I get a fat 1/2 pounder, medium rare with a smattering of blue cheese (not a LOT, just enough to get that tang and umami in) is the way to go. I find the blue cheese and meat amplify the flavors of each other, as long as there’s not so much blue cheese that it overwhelms the flavor of the beef. Stilton and Maytag Blue are my favorites for this combination.
Oddly enough, I don’t really like bacon on my burgers, since I do find that flavor overwhelms the rest of the burger.
Ewww!
I like a black & bleu burger very much - with bacon or without. That said, it isn’t what I’d want if I was in the mood for a cheeseburger. To me a cheeseburger requires American or (even better) Cheddar cheese in order to be a genuine cheeseburger.
You know what I’m addicted to, though? Green olives stuffed with bleu cheese. The high-end grocery store near me has an ‘olive bar’ that features these. Freaking delicious.
Blue cheese on a burger is indeed a good combination, but even better is blue cheese on roast beef.
And Vinyl Turnip, I feel very sorry for you that you’ve apparently never had a good baked brie.
I love some pattied ground beef on my bleu cheese sandwhich.
Same here. I use home made bleu cheese dressing, instead, as a condiment. Not as overwhelmingly sharp that way.
What is this “bleu” cheese? Is it a SDMB word I’ve somehow missed (Hi Opal! style), a specific American product, or one of those weird things you lot do, like for no reason saying grill in French? Sincere request for information, btw, not intended to sound rude.
Also, is this “black and bleu” a whole other thing, a pun or play on words if you like, with what we would call a black and blue, i.e. charred (or nearly) on the outside, blue (nearly raw) in the middle?
Bleu’s an accepted alternate spelling for the product, likely because it’s French and the French are reknowned for food.
Black and blue means a blue cheese burger with cajun spices when talking about burgers, and what you describe when talking about steaks.
Thank you. I’ll bear it in mind next time I’m over there - that burger sounds damn good!
Yes, or at least on a veggie burger since I keep kosher.
Blue cheese is very difficult to get right, IMHO. You need just enough to flavour, but not overpower.
I like it for a change of pace, especially if it’s a pocket of bleu cheesy goodness hidden inside the burger. Oooh, melty.
I’m another one who doesn’t like bacon on burgers, even though I love bacon and love burgers. Sometimes I order one, and then take the bacon off and eat it as a side.
I had no idea they made processed blue cheese.
Feel sorrier that he apparently has had a big mouthful of someone’s yeast infection. 
Another vote for the black and bleu burger. I think you need something aggressive like cajun spice to stand up to the bleu. Nom nom nom.
Here’s my recipe for a good blue cheese burger.
Grill a burger to medium. Meanwhile, lightly toast the bun. Then put the grilled burger on the bun, crumple the blue cheese and put it on the burger.
Then throw it out and get a burger without moldy cheese that tastes like crap.
I’m intrigued!
And I’m a fan of bleu cheese and bacon burgers as well, and the Black and Bleu variety.
Fucking YES. I dunno, I’ve never had a good enough burger that actively wouldn’t benefit from blue cheese/bacon/etc. Steak yes, burger no. (I only really order burgers in pubs which may explain this.)
Fascinated by this ‘bleu’ business, anyway.
Huge fan of the bleu cheese burger, but it can over power the meat so it has to either be done right or done with meat that isn’t of the highest quality (not bad quality, mind, but if you’re paying for real good meat you shouldn’t be masking the flavor with ANYTHING imo).
I was recently took a trip to Nagoya for a couple days and demanded that we stop at the Hard Rock Cafe, wherein I immediately ordered their bleu cheese burger. It was easily the best burger I’d had since leaving america over a year ago. Seriously, heaven in my mouth.
As for recipes:
back when I was still living with my parents my mom used to mix the blue cheese in with the ground beef before cooking up the patty, rather than gloming it all on top. This distributed the taste more evenly and made it easier to control the taste and not overpower the meat itself (though honestly I don’t mind overpowering bleu cheese so much as i find the stuff to be asbo-freakin-lutely delicious)
I love blue cheese burgers.
I once ordered one and they poured blue cheese dressing on it. That? Was bad. It wasn’t even GOOD blue cheese dressing. shudder