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   Pug Burger
© Tina Rupp

Pug Burger

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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.

  1. 2 pounds lean ground sirloin
  2. 8 strips applewood-smoked bacon
  3. 1/2 cup mayonnaise, plus more for serving
  4. 1 garlic clove, minced
  5. Kosher salt and freshly ground pepper
  6. 4 kaiser rolls, split
  7. 3 tablespoons extra-virgin olive oil
  8. 3 ounces Danish blue cheese, sliced
  9. Sliced ripe Hass avocado
  10. Bibb lettuce leaves
  11. Red onion slices
  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.


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