Salads

Draft Room Black and Blue

Name: Draft Room Black and Blue
Brand: The Draft Room
Price: 13.00 USD
Availability: InStock

13.00

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Mixed greens with blue cheese crumble, bacon, fried onions, and your choice of blue cheese or ranch dressing.

Where this dish comes from

The 'black and blue' preparation borrows its name from the combination of blackened spice crust — popularized by Louisiana chef Paul Prudhomme in the early 1980s through his blackened redfish technique — and blue cheese, a pairing long established in steakhouse cuisine. Sports bars adopted the format in the 1990s as premium burger builds became a menu staple, translating the steakhouse flavor profile into a handheld format that pairs naturally with draft beer service. The dish now appears on virtually every elevated bar menu across the United States as a benchmark of the genre.

Make it at Home

Draft Room Black and Blue, the way we make it

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Make it at home

Ingredients

8 oz ground beef (80/20 blend), formed into a loose patty about ¾-inch thick
1½ tsp smoked paprika
1 tsp garlic powder
½ tsp onion powder
½ tsp dried oregano
½ tsp cayenne pepper
½ tsp black pepper
½ tsp kosher salt
1½ oz crumbled blue cheese (Gorgonzola or Maytag work well)
1 brioche burger bun
1 tbsp unsalted butter (for toasting bun)
2 tbsp mayonnaise mixed with 1 tsp ketchup and ½ tsp pickle relish (quick burger sauce)
¼ cup caramelized onions (see note below)
1 thick slice ripe tomato
¼ cup shredded iceberg lettuce
Blue cheese dressing, store-bought, for dipping
Dill pickle chips, for serving
*Quick Caramelized Onions:** Slice 1 medium yellow onion thin; cook in 1 tbsp butter over medium-low heat, stirring occasionally, 25–30 minutes until deep golden and jammy. Season with salt.

Instructions

1
Mix smoked paprika, garlic powder, onion powder, oregano, cayenne, black pepper, and kosher salt together in a small bowl to make the blackening rub.
2
Pat the beef patty dry and press the rub firmly onto both flat faces of the patty, coating generously.
3
Heat a cast-iron skillet over high heat for at least 2 minutes — it should be very hot and beginning to smoke lightly. Add a thin film of a neutral high-heat oil (avocado or canola).
4
Add the seasoned patty and cook undisturbed for 3–4 minutes until the bottom is deeply darkened and crusted. Do not press.
5
Flip once and cook 2–3 more minutes for medium. In the last 60 seconds, pile blue cheese crumbles on top and cover the pan with a lid or foil to let the cheese soften.
6
Remove the patty and let it rest on a rack for 2 minutes while you finish the bun.
7
Melt butter in the same skillet over medium heat and toast the bun cut-side down until golden, about 1–2 minutes.
8
Spread the quick burger sauce on both toasted faces of the bun.
9
Place the patty on the bottom bun. Spoon warm caramelized onions over the blue cheese. Layer tomato and shredded iceberg on the top bun, then close the burger.
10
Serve with dill pickle chips and a side of blue cheese dressing for dipping.

The Draft Room · Senoia, GA

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