3 tablespoons dill weed
2 1/2 tablespoons garlic salt
fresh garlic, minced
6-8 slices hickory smoked bacon
1/4 cup mayonaisse
small container crushed blue cheese
1 1/2 lbs lean hamburger
sourdough hamburger buns (or your choice)

In a bowl, mix mayonaisse with 1/2 tablespoon of garlic salt (McCormick's California style works very well), 1 tablespoon of dill weed, mix, then chill in refrigerator.

In another bowl, mix hamburger, and remaing dill weed, garlic salt, and a dash of fresh garlic. Form into 3-4 patties (about 6 inches across from side to side). Take a butter knife and cut a small slit in one side of the patty to create a hole in the middle of the patty-fill and then close open end of patty.

Chill in refrigerator for 15 minutes. Heat Skillet to med-high heat, put patties on skillet. Grill each side for 13 minutes, or until done.

Cheese may begin to ooze out of slit you previously opened. Watch for this. Hold your spatula against it to prevent loss of cheese. Cook bacon strips in microwave with a paper towel on top for around 7 minutes on high.

Preheat oven to 325°F degrees. Using the mayonnaise mixture, lightly baste the hamburger buns slightly.

Place cooked patties on bun and top with bacon. Sprinkle with additional blue cheese, and top with other bun. Place in oven for 5-6 minutes for toasting.

Remove, cool slightly, and enjoy!

Submitted by: Missy McNeal