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.

Enjoy.