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1
Special equipment: 5-inch wooden skewers, for plating
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2
For the blackening spice: In a small mixing bowl, combine the pepper, cumin, granulated onion, cayenne, granulated garlic, Italian seasoning, paprika, chili powder and salt.
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3
Mix to blend.
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4
Store in an airtight container if not using immediately.
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5
For the garlic butter: In a medium saucepan over medium heat, add the butter and garlic, and cook until the butter has melted and garlic has become fragrant, 5 to 6 minutes.
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6
Mix in the parsley.
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7
Reserve to the side in a small bowl.
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8
For the donkey sauce: In a small mixing bowl, combine the mayonnaise, roasted garlic, mustard, salt, Worcestershire and pepper.
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9
Mix well.
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10
Cover and reserve.
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11
For the black and blue burger: Preheat a grill to medium-high heat.
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12
Divide the ground beef into eight portions; roll each into a loose ball, then flatten into a 4-inch patty.
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13
On four of the patties, place 2 ounces of the blue cheese.
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14
Cover with a second patty and gently seal the edges to form a stuffed patty about 1 1/2-inches thick.
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15
Season the stuffed patties on both sides with the blackening spice.
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16
Grill, spaced 3 inches apart to prevent flare ups, until a crust has developed on the first side, about 3 minutes.
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17
Flip, and cook to develop a crust on the reverse side, 2 minutes.
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18
Top each burger with 2 slices of bacon and 1 ounce of the remaining blue cheese.
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19
Cover with a piece of foil and cook another 30 seconds to melt the cheese.
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20
Remove the burgers to a serving tray to rest.
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21
Lightly brush the cut sides of the brioche buns with garlic butter, and toast on the grill until crisp and golden, 5 to 10 seconds.
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22
To assemble: Smear the buns with some donkey sauce.
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23
Layer the bottom buns with pickles, onions and a burger.
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24
Top with tomatoes and lettuce.
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25
Cover with the bun tops and secure with wooden skewers.
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26
Serve.
