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Red, White and Bleu Burger

Bleu cheese burger
Andy Kitko/STK

Chef notes

Chef Andy Kitko of STK in New York City shares his super flavorful burger.

From your butcher, request a 60% chuck flap or boneless short rib / 40% dry age brisket ground beef blend. Mix gently and portion into four 8-ounce patties. Season with salt and pepper when ready to cook.  

If purchasing pre-ground beef from the grocery store, be sure to get a blend that is at least 80% meat / 20% fat to maximize flavor and juiciness. 

Note: The aioli and marmalade portions are enough for 18 burgers.


Burger patties
  • 2 pounds ground beef blend
  • Salt and pepper, to taste
Heirloom tomato marmalade
  • 5 pounds heirloom tomatoes, peeled, seeded, diced & strained
  • ¼ cup extra virgin olive oil
  • 1/8 cup garlic, minced
  • 1/8 cup ginger, minced
  • ½ tablespoon cinnamon
  • ½ tablespoon cumin
  • 1 teaspoon clove
  • ¼ teaspoon cayenne
  • 1 ½ cup light brown sugar
  • 2 cup champagne vinegar
  • Salt and pepper
Build the burger
  • 4 sesame seed buns
  • 1 cup bleu cheese
  • ½ cup heirloom tomato marmalade
  • ½ cup basil aioli
  • 4 leaves bibb lettuce


Cook burger patties on a hot grill, approximately 4 minutes per side for medium rare. While cooking, spread basil aioli on the bottom bun, then place the bibb lettuce on top. Once the burger is to the preferred temperature, place on the bibb lettuce, then top with blue cheese and finally, the tomato marmalade. Serve with butter pickles and cornichons.