4 8in pita, edges cut off with scissors and halves separated.
1 cup greek yogurt
1/2 cup mint
1tb pomegranate molasses
1tb red wine vinegar
1 english cucumber, halved and thinly sliced
3 cups parsley
1 cup walnuts, toasted and chopped
1/2 cup pomegranate seeds
Add 1-2 to processor and pulse 10-12 times. Mix with 4tb olive oil, 2tsp salt, 3tb lemon juice and 6-13. Divide evenly onto thicker halves of pits and press evenly to 1/2in of edges. Top with remaining halves and press gently until mixture is 1/4in from edges.
Broil for 7-10 minutes. Flip and continue broiling for 7-10 minutes.
Meanwhile, mix 15-17 with 2tb olive oil and remaining salt and lemon juice and set aside.
Meanwhile, whisk 18-19 with remaining olive oil. Toss with 20-21. Toss with half of 22-24, top with remaining 22-24 and set aside.
Process bacon to smooth paste. Cook in a 12in skillet on medium heat for about 5 minutes; bacon will be mostly pink and not crispy. Drain bacon, reserve 2tb fat and set bacon aside on a paper towel-lined plate until cool.
Cook bacon fat and onion on medium heat for 20 minutes. Set aside.
Mix bacon and beef and form four 1/2in thick patties. Cook on medium heat for 3 minutes. Flip, top with blue cheese, cover and continue cooking for 3 minutes.
Meanwhile, toast buns. Top with burgers and onions and serve.