DIRECTIONS
1. Preheat your grill to medium. While it’s heating, toss the green onions in the oil and salt them. Char the green onion on the side burner until blackened.
2. Roughly chop the green onion, grate the garlic using a microplane, stir in the sour cream, and mayonnaise. Scoop your avocado into a blender, add a drop or two of lime juice, and blitz until it’s smooth. Fold the avocado into your aioli mixture for a festive, green spread that will be perfect for those burgers.
3. Make sure the meat is as cold as you can get it – like right before freezing. Add the mustard, Worcestershire and Onion Burger Seasoning. Use your hands to work it all through the meat thoroughly. Add the butter and press it into the meat, leaving larger-ish chunks. Don’t completely dissolve the butter into the meat.
4. Make about 6 patties, and place them on a parchment or waxed-paper-lined baking tray. Set them into the fridge to chill for about 30 minutes.
5. Cook the bacon on the main grill.
6. Melt butter in the sizzle platter and then whisk in the flour and mustard powder until smooth. Cook the flour down a little – it will darken in colour a little – before whisking in the cream a little at a time, whisking until smooth. Once the cream starts to steam slightly, add small handfuls of shredded cheese, whisking until completely melted in each time. Don’t forget to check on the bacon and remove it from the grill when cooked. Keep the cheese sauce warm either on the side burner or in the BBQ while you cook the burgers.
7. Once the burgers have chilled out, it’s time to cook them. Grill over direct heat for about 5 minutes per side, or until grill marks have formed and an instant-read thermometer says 165°F inside.

Irish Cheddar Dip:
2 cups shredded Irish Cheddar cheese
3 tbsp. butter
3 tbsp. flour
3 tsp. mustard powder
1½ cups heavy cream
salt and pepper to taste
freshly chopped chives