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Blue Cheese Burger with Cherry-Cranberry Sauce & Lemony Kale
- 30 min
- 2–6 servings
- 704 kcal / serving
- ★ 4.6 on Mealime
A juicy beef burger finished with blue cheese and a tangy cherry-cranberry sauce, paired with lemony kale for a bright, textural bite. It's a straightforward weeknight combo that stays satisfying from bite to bite.
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Ingredients
- ½ (4 oz) pkgcrumbled blue cheese
- ⅛ cupdried cranberries
- ¾ cupfrozen cherries
- 1 clovegarlic
- ½ bunchkale
- ¾ lblean ground beef
- ½lemon
- 2whole grain buns or rolls
- lemons
From the pantry: black pepper, brown sugar, Dijon mustard, extra virgin olive oil, garlic powder, honey, red wine vinegar, rosemary, dried, salt
Cookware
chef's knife · citrus juicer (optional) · colander · cutting board · garlic press (optional) · grill pan, outdoor grill, or skillet · measuring cups · measuring spoons · mixing bowls · small saucepan · spatula · stirring spoon · tongs · whisk or fork
Directions
- Make the cherry-cranberry glaze: combine cherries, cranberries, vinegar, sugar, and the dried rosemary in a small saucepan. Bring to a boil over medium-high heat.
- Once simmering, gently mash the fruit with the back of a spoon to release juices, then reduce heat to a gentle simmer and cook until thickened, about 15 minutes. Remove from heat.
- Finely mince the garlic and put it in a medium bowl.
- Juice the lemon into the bowl with the garlic, then whisk in the olive oil, Dijon mustard, honey, salt, and pepper to form a dressing.
- Prepare the kale by washing, drying, and removing the stems; chop into bite-sized pieces and place in the bowl. Massage the dressing into the kale until slightly softened, then set aside.
- Divide the ground beef into two equal portions and shape into patties. Season with salt, pepper, and any preferred spices.
- Preheat a grill pan, outdoor grill, or skillet over medium-high heat.
- Cook the patties on the hot surface without moving for about 5 minutes, then flip and cook another 2–3 minutes until done; transfer to a clean plate.
- If desired, toast the buns on the grill pan for 1–2 minutes, cut-side down. Assemble by layering bottom buns with patties, crumbled blue cheese, and a spoonful of the cherry-cranberry sauce, then crown with the top buns and serve alongside the kale.
- Serve plates with a bed of kale and the burgers topped with blue cheese and sauce; enjoy.
Two tips
- Prep ahead: make the cherry-cranberry sauce and kale dressing the same day, refrigerate, and rewarm before serving.
- Serving idea: add a simple green side salad or use the kale to make a quick warm slaw with a splash of red wine vinegar.
Nutrition per serving
- Calories
- 704 kcal
- Protein
- 45 g
- Carbs
- 40 g
- Fat
- 41 g
- Fiber
- 5 g
- Sodium
- 336 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition are recorded from the original Mealime recipe ↗ (captured 2026-09-12). Photo: MealPot, an AI-rendered illustration of the finished dish. Description and directions written by MealPot.