Here's Steve's rundown on how to re-create his taste test-winning burger:
Use 85% lean Angus Beef. Add meat seasoning to both sides of the burger before cooking.
Steve used a soft bulky roll, red onion, tomato, romaine lettuce and American cheese. Dress it up a bit with Grey Poupon mustard, ketchup and spicy Hellmann's spicy mayo. Also, you can include a strip of bacon already cooked, and a touch of butter on the bun before toasting it on the grill.
Mark's recipe is a bit more technical:
"Black and Blue Burgers" -- Week #1
2 lbs ground beef (80% beef-20% fat mix) – Makes 6 1/3rd pounders
2 TBSP Worcestershire Sauce
2 TBSP Cajun Seasoning (or make your own)
6 TBSP crumbled Blue Cheese or Gorgonzola
6 bakery rolls toasted
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon cayenne pepper
1 tablespoon paprika
1 tablespoon Cajun seasoning or blackening spice
1 tablespoon cumin
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
2 teaspoons dried thyme
Mix all ingredients, and use about 2 TBSP of the mixture on the burgers (you will have leftover spice mix). Pour 2 TBSP Worcestershire sauce over ground beef, mix and form 6 burger patties. Generously sprinkle spice rub on both sides of burger, and gently press into meat. Let stand about 15 minutes on countertop so spices can absorb and burgers are not cold when placed on the grill. Put seasoned patties on a hot charcoal (or gas) grill.
Cook for 5 minutes and then flip for another 5 minutes. When burgers are close to desired doneness, put 1 TBSP (or more!) of blue cheese on each patty. Cover grill for a minute or two, so cheese melts. Served on toasted bakery buns, with red onion, lettuce and tomato slices and your favorite condiments! (I sprinkle a little Tabasco sauce on mine for some extra spicy kick!)