Lamb Sliders for National Cheeseburger Day
- - 1 lb ground lamb
- - 4 tsp Oakridge BBQ Black Ops Brisket Rub
- - 2 tbsp beer (ale)
- - green leaf lettuce
- Red onion and blue cheese aioli (recipe below)
- - 5 cloves garlic, peeled
- - 1 large red onion, sliced into 1/4” thick rings
- - 1/4 cup olive oil
- - 3-4 oz blue cheese
- - 2 egg yolks
- - Juice and zest of 1 lemon
- - 2 cups vegetable oil
- - salt & pepper, to taste
- - 6 slider buns
- - 1 avocado
- - 2 tbsp parsley, minced
- - 1 tbsp mint, minced
- - juice of 1/2 a lemon
- - salt, to taste
Preheat your [Yoder Smokers YS640|http://www.atbbq.com/yoder-smokers-ys640-pellet-cooker.html to 450ºF, set up with GrillGrates. Season the ground lamb with the Oakridge BBQ Black-Ops and beer. Mix well by hand. Shape into 6 patties. Grill burgers on each side until the internal temperature reaches 160ºF (check the temperature using an instant read thermometer like the Maverick PT-100). Toast your slider buns while grilling the burgers.
Cut the avocado in half length-wise. Remove the pit. Scoop out the flesh. Mash the flesh with the parsley, mint, lemon juice and salt. Assemble the burgers. Spread the aioli on the bottom bun. Top with the burger, lettuce and avocado.
Red Onion and Blue Cheese Aioli-Preheat your Yoder Smoker YS640 to 450ºF, set up with GrillGrates. Place the garlic cloves and red onion slices in a bowl and toss with the olive oil. Place the garlic in a foil pouch with a small amount of olive oil. Place on the grill for about 10 minutes until the cloves are soft. Grill the onions on both sides until softened and charred in spots.
Place the garlic, onions, blue cheese, yolks, lemon juice and zest in the food processor and puree. With the motor running, add the vegetable oil in a thin stream until entirely incorporated. Season with salt and pepper.