Burgers & sandwiches , BBQ , Meat , Main dishes

Blue cheese burger with IPA-caramelized onions

Name: Blue cheese burger with IPA-caramelized onions
Prep time: 25 min
Cook time: 25 min
Yield: 3 big burgers
Cuisine: Québécoise
Ingredients: 1/3 cup mayonnaise; 2 tbsp honey; 1 tsp smoked paprika; Salt and pepper, to taste; 450 g (1 lb) lean ground beef; Salt and pepper, to taste; 1 tsp Montreal steak spice; 125 g blue cheese (half crumbled into the meat, half for topping); 1/4 cup Unibroue L’Infiltrée IPA; 3 burger buns, buttered and toasted; Arugula; Tomato slices (optional); Toothpicks for assembly; 2 yellow onions, thinly sliced; Olive oil; 1/2 tsp fennel seeds; Salt and pepper, to taste; 1/4 cup Unibroue L’Infiltrée IPA

Preparation 25 min
Cooking 25 min
Servings 3 big burgers
Freezing I do not suggest

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Ingredients
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🍔 Burger au fromage bleu et oignons caramélisés à l’IPA L’infiltrée : une explosion de saveurs bien d’ici

Quand une bière de microbrasserie 100 % québécoise rencontre un burger décadent, ça donne une recette à couper le souffle. Cette collaboration avec Unibroue pour leur toute nouvelle IPA L’infiltrée, brassée avec passion et certifiée Aliments du Québec, nous a inspiré un burger de feu pour tes soirées BBQ : juteux, intense, et parfaitement balancé.

Ici, on prend du bœuf haché local, qu’on parfume de bière et de fromage bleu bien punché. On ajoute des oignons caramélisés à la bière, un filet de sauce sucrée-fumée maison, et quelques feuilles de roquette bien poivrées pour l’équilibre. Le résultat ? Un burger qui goûte le savoir-faire d’ici, parfait pour accompagner une bonne IPA bien froide sur la terrasse.

Ce burger, c’est un vrai hommage à notre terroir : du fromage bleu crémeux, des produits locaux de qualité, et cette petite touche d’audace typique des recettes qu’on aime partager entre amis. Que ce soit pour impressionner tes invités ou te gâter comme il faut en fin de semaine, c’est le genre de recette qui donne envie de faire sauter le bouchon de L’infiltrée et de faire griller encore une fois.

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Fireworks in your mouth!

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✅ Tips & Tricks for a Blue Cheese Burger with Caramelized Onions that Hits HARD

🧅 Perfectly caramelized onions
• Take your time! The slower they cook, the sweeter and more flavorful they get. That final splash of beer brings it all together beautifully.

🧀 Blue cheese = flavor bomb
• Pick a creamy but not overly pungent blue (like Bleu Bénédictin or a smoked blue from Saint-Benoît-du-Lac). Too strong and it’ll steal the show — too mild and it’ll get lost.

🍺 IPA: not just for sipping
• Adding L’Infiltrée IPA to both the onions AND the meat ties the whole burger to your pint. It’s a flavor loop of deliciousness.

🥩 Juicy patties, always
• Don’t overwork the meat when forming your patties. Keep it loose and airy so it stays tender on the grill.

🔥 Toasted buns = game changer
• Butter those buns and toast just enough to get a golden crust while keeping the inside soft. It’s a simple move that upgrades the entire burger.

🍔 Build it like a pro
• Sauce on both bun halves for a fully sauced bite. Don’t skip the sandwich pick — that beast needs structural support!

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For the sauce

1/3 cup mayonnaise
2 tbsp honey
1 tsp smoked paprika
Salt and pepper, to taste

For the burgers

450 g (1 lb) lean ground beef
Salt and pepper, to taste
1 tsp Montreal steak spice
125 g blue cheese (half crumbled into the meat, half for topping)
1/4 cup Unibroue L’Infiltrée IPA
3 burger buns, buttered and toasted
Arugula
Tomato slices (optional)
Toothpicks for assembly

For the caramelized onions

2 yellow onions, thinly sliced
Olive oil
1/2 tsp fennel seeds
Salt and pepper, to taste
1/4 cup Unibroue L’Infiltrée IPA

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Preparation

In a small bowl, combine the mayonnaise, honey, smoked paprika, salt, and pepper. Mix well and refrigerate.
In a large bowl, mix the ground beef with salt, pepper, steak spices, half the crumbled blue cheese, and 1/4 cup of IPA. Form into 3 patties. Set aside.
In a skillet over medium-low heat, drizzle some olive oil and cook the onions with fennel seeds, salt, and pepper for 15 minutes, stirring often. Add 1/4 cup of IPA and continue to cook for another 2–4 minutes, until almost dry. Keep warm.
Preheat your grill to high. Oil the grates. Grill the burgers for about 4–5 minutes per side or until cooked through. During the last minute, add the remaining blue cheese on top to melt slightly.
To assemble:
Spread some sauce on the bottom bun, add arugula, the burger patty, caramelized onions, tomato slices (if using), more sauce, and top with the bun. Secure with a toothpick and serve!

Frequently asked questions

Absolutely. Store them in an airtight container in the fridge for up to 3 days. Reheat gently in a pan before assembling your burgers.

Totally! Ground pork, veal, or even a beef-pork mix works great. Just make sure to season well depending on the base meat you’re using.

Yep! Shape them, freeze them on a tray, then transfer to a freezer bag. Thaw in the fridge the night before cooking.

Our sommeliers suggest

L’Infiltrée IPA, 5.5%

Unibroue

With its resinous notes, citrusy accents, and perfectly balanced bitterness, L’Infiltrée IPA from Unibroue is the ultimate match for this blue cheese burger with caramelized onions. The beer cuts through the richness of the cheese, enhances the umami flavors of the meat, and refreshes every bite with its bright, aromatic profile. A bold pairing that turns your BBQ into a full-on gourmet experience. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!