Pug Burger

• 2 pounds lean ground sirloin
• 8 strips applewood-smoked bacon
• 1/2 cup mayonnaise, plus more for serving
• 1 garlic clove, minced
• Kosher salt and freshly ground pepper
• 4 kaiser rolls, split
• 3 tablespoons extra-virgin olive oil
• 3 ounces Danish blue cheese, sliced
• Sliced ripe Hass avocado
• Bibb lettuce leaves
• Red onion slices

1. Light a grill.
2. Form the meat into 4 large patties about 1 inch thick.
3. Let stand at room temperature for 30 minutes.
4. In a skillet, cook the bacon over moderate heat until crisp, 6 minutes; drain on paper towels.
5. In a bowl, mix the 1/2 cup of mayonnaise with the garlic; season with salt and pepper.
6. Brush the cut sides of the rolls with 2 tablespoons of the oil and lightly toast on the grill.
7. Brush the burgers with the remaining oil and season well with salt and pepper.
8. Grill over moderately high heat for 3 minutes; flip and top with the cheese.
9. Cook for 3 more minutes for medium-rare.
10. Spread the bottom roll halves with the garlic mayonnaise.
11. Top with a burger, bacon, avocado, lettuce and onion and serve.

lean ground sirloin, bacon, mayonnaise, garlic, kosher salt, kaiser rolls, extravirgin olive oil, blue cheese, avocado, red onion

Taken from www.foodandwine.com/recipes/pug-burger (may not work)