Peel and dice the pears.
Chop the red onion.
Make a dry caramel with the brown sugar in a saucepan.
As soon as the mixture begins to melt and foam, deglaze with the vinegar.
Add the diced pear.
Cook over low heat.
Sear the burgers.
Add the IQF Blue Cheese slices and put the whole thing under the grill.
Assemble the burger in the following order: the pear chutney (spread on the bottom bun), the burger topped with the Blue cheese, the salad, then the red onion.