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Blue Cheese Burger topped with pomegranate onion relish on a wooden board with two meat knives on the side.

Blue Cheese Burger Recipe with Pomegranate Onion

A flavorful blue cheese burger recipe topped with a pomegranate onion relish to balance the flavor with freshness and sweetness.
Course Lunch, Main Course
Cuisine American, French
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 4 burgers
Author Omaily Lucas


  • Tinfoil


  • 1 pound 500 grams ground beef chuck (or other high-quality ground beef)
  • salt and pepper to taste
  • 2 tablespoons vegetable oil

Pomegranate Onion Relish

  • 2 pomegranate seeds
  • 1 medium red onions sliced half-moon
  • 4 tablespoons lemon juice
  • Pinch of salt

Blue Cheese Sauce

  • ¾ cup (145 grams) sour cream
  • 1⅓ cups (240 grams) mayonnaise
  • 1 teaspoon dijon mustard
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ cup (115 grams) blue cheese crumbled
  • Butterhead lettuce cleaned and dried cleaned and dried
  • 4 hamburger buns buttom


  • Let the beef come to room temperature then season with salt and pepper. Refrigerate in the meantime.

Pomegranate Onion Relish

  • In a bowl mix the ingredients for the onion relish. Cover and place in the fridge.

Blue Cheese Sauce

  • Take another bowl and mix the ingredients for the blue cheese sauce. Cover and place in the fridge.

Make the Burgers

  • Create 4 patties from the ground beef. Heat the vegetable oil in a grill pan over medium-high heat. Add the patties and sear them on both sides. Lower the heat to medium-low then cook them for another 5 minutes to medium (see note 1). Remove them from the pan and wrap them in tin foil.
  • Place the bottom part of the buns in the grill pan with the inside down. Cook for about 3 minutes or until they get a nice crust.
  • Form the burgers by adding a dollop of blue cheese sauce to the bun. Place the butterhead lettuce, then the burgers, and top it with the onion relish.


  1. Remember that the patties will continue to cook when you let them rest in tin foil, so always take them out before the optimal doneness.