| 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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