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Blue Lamb Burgers, wood pellet grill, BBQ, smoker, recipe, How to BBQ, Ken Patti BBQ, Sawthooth Pellet Grill, Grill Grate

Blue Lamb Burgers

Blue Lamb Burgers, our friend Nancy doesn’t eat beef. So, we suggested the “other red meat”. She’d never had lamb so she was pleasantly surprised by how lean it was and that the flavor was much stronger than beef, too. We added her favorite blue cheese and served them medium rare. Ken loved making them because he got to use his new Sawtooth Pellet Grill and there were only three ingredients. Lamb makes a rich and savory burger, with just a little preparation and lots of flavor. Rosemary is the perfect herb for lamb and Butcher BBQ Private Seasoning has rosemary as part of its seasoning blend.

We gave them a “Kiss of Smoke” with Country Cherry Gourmet Pellets.

Blue Lamb Burgers
A Wood Pellet Grill Recipe

Prep Time: 5 minutes
Cook Time: 5 min. per side @ 400 degrees (205c)
Grill: Sawtooth Wood Pellet Grill
Pellets: Pacific Pellet Gourmet BBQ Pellet Country Cherry

Ingredients: Blue Lamb Burgers

Blue Lamb Burgers
A Wood Pellet Grill Recipe

Blue Lamb Burgers, wood pellet grill, BBQ, smoker, recipe, How to BBQ, Ken Patti BBQ, Sawthooth Pellet Grill, Grill GrateOur Ingredients

Cooking Directions: Blue Lamb Burgers

Form lamb into 4 ½lb. patties. Generously season both sides with Butcher BBQ Private Seasoning. Preheat the Grill Grates to 400 degrees (205c) and place burgers directly on them. We are going “Hot and Fast” and doing our patties for 5 minutes per side with a quarter turn around 2 ½ minutes for those nice looking flavor bars. When you flip your burgers sprinkle them with your fresh cut rosemary and top with the blue cheese then after you do the quarter turn.

For “OUR” taste I pulled these off at 140 degrees (60c) these will be medium rare. Keep in mind that U.S.D.A. safe for “All Ground” meat is 165 degrees (74c). Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

Note: I get a lot of questions about the kind of pellets you can use with a recipe. Keep in mind that a recipe is just an outline. Some you need to follow closely like when you are making bread, but most you can do anything you can dream, our favorite way to cook. Feel free to mix and match the pellets until you find a combination you really like. Also you are only smoking at temps less than 250 degrees (122c), anything higher is cooking and there will not be much if any smoke so it does not matter what kind of pellet you are using.

Blue Lamb Burgers
A Wood Pellet Grill Recipe

Blue Lamb Burgers, wood pellet grill, BBQ, smoker, recipe, How to BBQ, Ken Patti BBQ, Sawthooth Pellet Grill, Grill GrateA Thing of Beauty

Blue Lamb Burgers, wood pellet grill, BBQ, smoker, recipe, How to BBQ, Ken Patti BBQ, Sawthooth Pellet Grill, Grill Grate

That “Kiss of Smoke” on the Grill Grates

Blue Lamb Burgers, wood pellet grill, BBQ, smoker, recipe, How to BBQ, Ken Patti BBQ, Sawthooth Pellet Grill, Grill Grate

Smoked Blue Cheese

Blue Lamb Burgers
A Wood Pellet Grill Recipe

Blue Lamb Burgers, wood pellet grill, BBQ, smoker, recipe, How to BBQ, Ken Patti BBQ, Sawthooth Pellet Grill, Grill Grate

Let’s Eat!!!

About our Recipes

We do our recipes on our patio where we have a lineup of grills, including Louisiana, Green Mountain, Royall, Memphis, Traeger pellet grills, Char Griller side box smoker, Saber, Charmglow, Char-Broil, The Big Easy, Pacific Living Outdoor Oven, Lodge Sportsman’s, Brinkman and Weber. I call it our “Wall of Grill”. Our grilling styles are healthy and low fat and will fit pelletheads, gas, natural wood and even charcoal purists. Almost any of our recipes can be done on any kind of good BBQ.

The important thing to keep in mind is TIME & TEMPERATURE. You can even do some of them in the oven or crock pot, but, then you lose all the flavors you get from cooking outdoors. But sometimes it does rain.

Remember that a recipe is simply an outline; it is not written in stone. Don’t be afraid to make changes to suit your taste. Take it and run with it….

Live your Passion and Do What you Love,
Ken & Patti

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Our Thanks To:

Country Bob’s All Purpose Sauce
www.countrybobs.com

Maverick Industries, Inc.
1-800-526-0954
help@maverickhousewares.com
http://www.maverickhousewares.com/ 

Grill Grates
http://www.grillgrate.com/

Sawtooth Wood Pellet Grill
www.sawtoothpelletgrills.com/

Pacific Pellet Gourmet BBQ Pellet
http://www.pacificpelletbbq.com/

A-MAZE-N-PRODUCTS
http://www.amazenproducts.com/

Butcher BBQ
http://www.butcherbbq.com/

Our Cutlery Provided By:

http://datenightdoins.com

Blue Lamb Burgers
Recipe Type: Burger
Cuisine: American
Author: Chef Ken
Prep time:
Cook time:
Total time:
Blue Lamb Burgers, our friend Nancy doesn’t eat beef. So, we suggested the “other red meat”. She’d never had lamb so she was pleasantly surprised by how lean it was and that the flavor was much stronger than beef, too. We added her favorite blue cheese and served them medium rare. Ken loved making them because he got to use his new Sawtooth Pellet Grill and there were only three ingredients. Lamb makes a rich and savory burger, with just a little preparation and lots of flavor. Rosemary is the perfect herb for lamb and Butcher BBQ Private Seasoning has rosemary as part of its seasoning blend. We gave them a “Kiss of Smoke” with Country Cherry Gourmet Pellets.
Ingredients
  • 2lbs. ground American lamb
  • Butcher BBQ Private Seasoning, to taste
  • 8 slices blue cheese
  • Fresh cut rosemary
  • Rolls and condiments of choice
Instructions
  1. Form lamb into 4 ½lb. patties. Generously season both sides with Butcher BBQ Private Seasoning. Preheat the Grill Grates to 400 degrees (205c) and place burgers directly on them. We are going “Hot and Fast” and doing our patties for 5 minutes per side with a quarter turn around 2 ½ minutes for those nice looking flavor bars. When you flip your burgers sprinkle them with your fresh cut rosemary and top with the blue cheese then after you do the quarter turn.
  2. For “OUR” taste I pulled these off at 140 degrees (60c) these will be medium rare. Keep in mind that U.S.D.A. safe for “All Ground” meat is 165 degrees (74c). Keep in mind that the meat will continue cooking for another 5 to 10 degrees after you pull it off the grill. I use a Maverick ProTemp Instant Read Thermometer for checking meat temps.

 

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