Onion and Pepper Stacked Sheep Burgers

This recipe for sheep burgers from Nevada Foodies gives you a great reason to start the grill, and your imaginations. Kristy challenges you to use your imagination when coming up with toppings for these delicious burgers – she loves the mild flavor of Anaheim peppers and onions on hers! ~ The Editors

Summer is a big grilling season several of us enjoy and there’s something celebratory about entertaining family and friends when you fire up the grill.

Burgers are easy to make and they always taste great when served up outdoors. Not to mention, they are truly adaptable. You can add variations of condiments and toppings like I do in my Onion and Pepper Stacked Sheep Burger recipe.

Onion and Pepper Stacked Sheep Burgers

Ingredients

• 1 1/2 lbs ground desert sheep
• 1 large shallot, finely diced
• 1 garlic clove, minced
• 1 tbsp unsalted butter
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp kosher salt
• 4 white cheddar cheese slices
• 4 brioche buns

Fried Onion Rings and Peppers

• 1 sweet yellow onion, thinly sliced
• 2 small Anaheim peppers, halved and deseeded
• 1 cup white flour
• 1 cup water
• 1 tsp paprika
• 1 tsp garlic powder
• 2/3 cup vegetable oil

Avocado Mayo Spread

• 1 whole avocado
• 1/2 cup mayonnaise

Instructions

Fried Onion Rings and Peppers

• In a bowl, combine the flour, baking powder, water, paprika and garlic powder. Heat a skillet over medium heat and add the oil. Working in batches, dip the onion ringlettes and Anaheim pepper halves in the batter and add to the skillet. Fry until golden brown. Remove and drain on a paper towel. Season with salt if desired.
  

Avocado Mayo Spread

• In a bowl, mash the avocado and combine with the mayonnaise blending until smooth.

Sheep Burgers

• Pre-heat an outdoor grill. 

Continue reading the recipe for Onion and Pepper Stacked Sheep Burgers from our friends at Nevada Foodies here.

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