Pug Burger

The Hungry Cat • Hollywood

This delectable blue cheese burger is a best seller at chef David Lentz's restaurant, which is named for, and decorated with pictures of, his two cats, Yoda and Tweetie. "Since my cats have gotten so much press, I thought it was only fair to give my dog Pug some props with this burger," he says.


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  • Servings: 4

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  • 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

How to make this recipe

  1. Light a grill. Form the meat into 4 large patties about 1 inch thick. Let stand at room temperature for 30 minutes.

  2. In a skillet, cook the bacon over moderate heat until crisp, 6 minutes; drain on paper towels. In a bowl, mix the 1/2 cup of mayonnaise with the garlic; season with salt and pepper.

  3. Brush the cut sides of the rolls with 2 tablespoons of the oil and lightly toast on the grill. Brush the burgers with the remaining oil and season well with salt and pepper. Grill over moderately high heat for 3 minutes; flip and top with the cheese. Cook for 3 more minutes for medium-rare. Spread the bottom roll halves with the garlic mayonnaise. Top with a burger, bacon, avocado, lettuce and onion and serve.

Contributed By Photo © Tina Rupp Published November 2007

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