Wine Varietal: Merlot
Competition, and a love of cooking.
18 ounces 80% lean ground beef.
6 large “Aunt Hatties” Potato buns
6 slices fresh tomato,each 1/4 inch thick, 2 inches in diameter
12 leaves fresh iceberg lettuce
6 slices fresh sweet purple onion, each 1 1/2 inches in diameter, 1/4 inch thick
6 slices bacon cut in half
18 tablespoons cooked small elbow macaroni and cheese
3/4 teaspoons salt in 6 1/8 teaspoon portions
3/4 teaspoons black pepper in 6 1/8 teaspoon portions
6 teaspoons yellow mustard
6 teaspoons mayonnaise (salad dressing)
Grill 6 3 ounce portions ground beef, each with 1/8 teaspoons salt and 1/8 teaspoons black pepper, flattened to about 3 inch diameter, until well done.
Cook 1 small package of Kraft macaroni and cheese according to instructions on package, and bacon, on side burner of grill, while grilling burgers.
Heat six burger buns to lightly toasted on grill.
Spread 1 teaspoon mustard on bottom half of bun, place grilled burger on this and top with 3 tablespoons cooked macaroni and cheese. Cover with 2 half slices of cooked bacon. Cover with 1 leaf fresh iceberg lettuce, then 1 slice onion, and one slice fresh tomato, and cover with 1 more leaf of lettuce. Spread 1 teaspoon mayonnaise on inside of top bun, and place on top to complete the “All American Mac and Cheese Burger”.