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.