Categories: Meats 
      Yield: 4 servings 
  
      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.