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. 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.