2 lb Lamb stew meat

1/4 lb Bacon

4 Hamburger buns

4 tb Roquefort (heaping measure)

-=OR=- Blue cheese Mustard Mayonnaise 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.