ground lamb (80/20), 454 grams
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lillie's q game rub seasoning, 18 grams
dukes mayo, 100 grams
lemon juice, 5 grams
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lillie's q hot chicken seasoning, 3 grams
curry powder, 1 gram
white vinegar, 160 grams
red onion, 90 grams
water, 80 grams
sugar, 20 grams
salt, 6 grams
martins potato buns, 4 each
blue cheese (avoid crumbles use block), 35 grams
bib lettuce, as needed
pickled red onions, as needed
Lamb Burger
Curry Mayo
Pickled Red Onions
Garnish
![Lillie's Q BBQ Beef, Fish, Chicken, Pork Icon](http://lilliesq.com/cdn/shop/files/ingredients-logo_50x.png?v=1618361571)
Meat
Pickled Red Onions
prepare the pickled red onions one day ahead: thinly slice the onions and place them in a non-reactive container
in a small pot, bring the salt, water, sugar, and vinegar to a boil
pour the hot pickling liquid over the onions, cover, and refrigerate overnight to pickle
Curry Mayo
combine all the ingredients for the curry mayo in a bowl: mix well to ensure everything is thoroughly blended
refrigerate the mixture for at least one hour to allow the spices to bloom and flavors to blend
Burger Patties
in a mixing bowl, thoroughly incorporate lillie’s q game rub seasoning into the ground meat until evenly distributed
portion the meat into 113-gram balls, then flatten them into 5-inch discs between sheets of parchment paper
preheat a grill to medium-high heat and cook the patties: watch them closely as they are thin and will cook quickly
once the first side is seared, flip the patties: add blue cheese on top of each patty to melt slightly as the other side finishes cooking
briefly toast the potato buns on the grill, about 15 seconds, just to warm
Assembling the Burger
spread curry mayo on both sides of each bun
place a folded bib lettuce leaf on the bottom bun, over the curry mayo
add the burger patty with melted blue cheese
top with pickled red onions and enjoy
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