Courtesy of
Chef Jaime Corona and The Place at Perry’s,
2911 Routh Street, Uptown Dallas
Blackened burger topped with buttery blue cheese, spicy arugula and sweetn-spicy onions
2 tablespoons extra-virgin olive oil, divided
2 tablespoons butter
2 cups sautéed onion
Salt and freshly ground black pepper
1 tablespoon brown sugar
Splash water
¼ cup spicy brown mustard
1½ pounds grass-fed burger meat
Blackening Spice
2 cloves garlic, grated
3 tablespoons Worcestershire sauce, eyeball it
A handful fresh parsley, finely chopped
½ pound blue cheese
2 handfuls arugula leaves, coarsely chopped
Stir sugar and water into onions, then add mustard. Combine meat with garlic, Worcestershire, parsley, salt and pepper, form patties and rub in blackening spice. Cook patties. In the last minute of cooking time, top burgers with blue cheese. Place burgers on bun bottoms a
