1. Preheat grill to medium heat (about 350 degrees). Mix the meat with the olive oil, garlic, salt and pepper. Start with a small ball of meat, (about 1/4 cup or so) and flatten into a disc.
2. Put sliders on direct heat on and grill for three minutes each side. Once the slider has been flipped to the second side, add blue cheese to each one. After three minutes, check that the sliders have reached an internal temp of at least 160 degrees Fahrenheit. Cook the sliders according to the doneness you like your beef burgers- rare, medium, etc. Add buns to grill on the upper tray (gas) or on indirect heat for charcoal to slightly toast them.
3. Once the sliders have been taken off the grill, “tent” them in foil for 5 minutes so the juices have time to redistribute and make a super juicy burger!
4. Top with mayo, arugula and the Balsamic Red Onions that can be made beforehand.

Heat olive oil in a medium saucepan, add the balsamic and then add the onions. Sautee until caramelized and wilted. Serve hot or cold on the burgers. These are super easy and are also great on pizzas and salads.

1. Boil potatoes until they are tender enough to be pierced with a fork (about 20-30 minutes).
2. Meanwhile, preheat your grill to medium hight heat (350-400 degrees). Drain the potatoes and slice them in 1/4” pieces. Lightly coat them in olive oil.  Grill the potatoes, peppers and scallions until nice charmarks form. There will be a lot of potatoes to grill so I suggest doing them in batches. I did the veggies first and then did the potatoes.
3. Next, combine all the dressing ingredients with an immersion blender or food processor. Chop the potatoes into smaller pieces and put in a large bowl. Discard the stems and slice the peppers and scallions and put into the bowl.
4. Add the dressing to the potato/veggie mixture and stir until uniformly mixed. Add the chopped basil and generous sea salt and fresh ground pepper to taste. Refrigerate until ready to serve. Can also be served warm after it has been made.

1) Dip each half of the cut lemons in sugar and set aside on a tray to be grilled.

2) Combine water, sugar and honey in a saucepan or disposable aluminum tray. Add a couple of sprigs of rosemary to the pan (this is optional but adds a unique touch!)

3) Heat up your grill to medium-high heat. For additional rosemary flavor, throw a handful of rosemary sprigs on the hot coals just before grilling.

4) Grill the lemons cut-side down until nice grill marks appear (5-7 minutes). Remove the lemons and set aside to cool.

5) While grilling the lemons, place the saucepan with the honey syrup on the grill. Heat the syrup until sugar and honey are fully dissolved giving the rosemary time to infuse the syrup with flavor.

6) Let the lemons cool then squeeze the juice into a pitcher by hand. Add syrup and water to taste, along with bourbon and ice. Stir well and serve.