Blewegrass Lamb Burger
A list of my top five favorite foods has to include a burger. National Burger Day was quickly approaching and it only made sense to create something for the occasion. Recently, my friend Valerie at Freedom Run Farm had given me some awesome ground lamb so it seemed like the perfect opportunity to create something a little different. I give you the Blewegrass Lamb Burger.
Blewegrass don’t you mean Bluegrass?
Don’t you know how to spell? I’m notoriously bad at spelling and correct grammar so I’m sure my close friends didn’t think twice. Nope, I just love puns. Bleu Cheese + “Ewe” + Bluegrass = Blewegrass Lamb Burger. My unapologetic love of dad jokes guides my creativity the older I get.
So I’ve got this incredible lamb for a burger but what else should I include? I looked around my refrigerator and pantry and realized that I had lots of great locally produced products. Why not make a Burger that celebrates all the amazing farmers and artisan producers here in my home state of Kentucky?
Support those local farmers and producers
I think it’s incredibly important to support your local producers, especially in these uncertain times. It’s become ridiculously apparent how fragile our food supply chain has become. Support the small local producers and these disruptions have a much smaller impact.
I don’t use these products just because they are local. They also happen to be incredibly high quality. Disclaimer: Freedom Run Farms did give me the ground lamb but there were no strings attached. All the other products included in this recipe were purchase with my own funds. I simply believe in these wonderful producers and want to share them with as many people as I can. Not everyone has access to these specific ingredients but I encourage you to do some research and support your own local producers. You will be surprised at what you have available to you.
Where can I find those ingredients?
If you live in the great state of Kentucky or surrounding areas here is a list of the products you can easily acquire if you want to make an exact replica. Ground Lamb – Freedom Run Farm. Heavy Cream – JD Country Milk. Bleu Cheese – Kenny’s Farm House Cheese. Bourbon Barrel Aged Worcestershire Sauce – Bourbon Barrel Foods. Burger Bun – Bluedog Bakery and Cafe. I’m confident that if farmer’s markets were open this recipe could be completed with 100% local ingredients.
Ok enough time on the soapbox. This recipe is a taste of the products local to me. I encourage you do take a look at what’s available in your area. This Blewegrass Lamb Burger will tantalize your tastebuds no matter where you live. Cheers!
Blewegrass Lamb Burger
This delicious and decadent lamb burger highlights some of the amazing farmers and artisan producers in the great state of Kentucky.
- 1 pound Ground Lamb
- 1 Sweet Yellow Onion
- 8 oz Bleu Cheese
- 2 Burger Buns
- 1.5 cups Heavy Cream
- 1/2 cup Worchestershire Sauce
- 1/2 cup Arugula
- 2 TBS Butter
- 2 TBS Flour
- 1 TBS Mayo
- 1 tsp Minced Garlic
- 1 tsp Bacon Grease (optional)
- 1 tsp salt
- 1 tsp ground black pepper
Patty out 2 half-pound lamb burgers. A deli container lid makes a good mold.
Season each side with salt
Light your grill and set to medium/high heat
Slice one sweet yellow onion
Sautee onions on grill in a cast iron pan in one tsp bacon grease, butter, or olive oil until translucent and slightly brown.
In a large cast-iron skillet or saucepan, melt 2 TBS of butter.
Add two TBS of flour.
Whisk/stir mixture constantly on medium heat being careful not to over-brown the roux.
After butter and flour have been incorporated add in one tsp of minced garlic.
Add in 1/2 cup of Worcestershire Sauce and continue to stir.
Add 1.5 cups of heavy cream that has been slightly warmed on the stove. If it's added cold you could develop clumps.
Add in your bleu cheese and continue to stir. If you want a completely smooth sauce reduce your heat and let cheese completely dissolve. I prefer mine a bit chunky so I didn't let the bleu cheese completely melt.
Add salt and ground black pepper to taste.
Spread a thin coat of mayo on each side of the burger buns and toast in a cast-iron skillet.
Grill the lamb burgers on medium-high heat for 2-3 minutes per side before flipping for a total cook time of 4-6 minutes depending on preferred doneness. I suggest keeping a quick read digital thermometer to nail the exact temp you like.
Add another thin coat of mayo to each side of the toasted buns.
Assemble your Blewegrass Lamb Burger.
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This sounds amazing! I miss proper food. I can’t cook and nothing compares to get a professionally cooked meal.