| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Meats | 4 | Servings | |
INGREDIENTS
| 2 | lb | Lamb stew meat |
| 1/4 | lb | Bacon |
| 4 | Hamburger buns | |
| 4 | tb | Roquefort (heaping measure) =OR=- Blue cheese |
| Mustard | ||
| Mayonnaise |
INSTRUCTIONS
COARSELY CHOP THE BACON. Pass both bacon and lamb through a meat grinder fitted with a medium cutter. Scrape into a bowl, mix well and form into 4 patties. Place in the refrigerator, covered, to chill for 20 minutes. Heat a large heavy skillet to almost smoking. Add the patties, reduce heat to medium and cook 3 minutes. Turn and continue to cook 2 minutes more. Place a tablespoon dollop of cheese on each patty, cover and cook another 1-to-2 minutes. Remove the patties from the heat and place on hamburger buns. Serve immediately and offer mustard and mayonnaise. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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