Wine Varietal: Cabernet Sauvignon
1/2 Tbsp butter
1/2 Tbsp flour
1/4 cup milk
1/4 tsp salt
1/8 tsp black pepper
1/2 cup grated medium Cheddar cheese, such as Tillamook
1/2 cup cooked macaroni noodles
2 lbs ground chuck
1 1/2 tsp salt
1 tsp black pepper
Vegetable oil, for brushing on the grill rack
12 slices extra thick bacon
6 potato hamburger buns, split
6 Tbsp ketchup
6 tsp yellow mustard
Preheat grill to medium.
To prepare the macaroni, melt the butter in a flame-proof saucepan on the grill. Add the flour and stir to make a smooth paste. Cook for about 2 minutes or until paste turns slightly golden, being careful not to brown. Gradually add the milk, whisking slowly until the sauce thickens slightly. Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper. Add the grated cheese and stir until completely melted. Remove from heat, add the cooked macaroni noodles and mix thoroughly. Set aside to cool slightly.
Raise heat on the grill to medium-high.
To make the patties, combine the ground chuck, 1 1/2 teaspoons salt and 1 teaspoon pepper in a large bowl. Handling the meat as little as possible to avoid compacting it, mix well. Divide the mixture into 12 equal portions and form the portions into patties to fit the bun. Place 2 tablespoons of cooled macaroni mixture onto 6 of the formed patties. Top each macaroni mound with the remaining 6 formed patties. Pinch the edges of each burger to ensure the filling is completely encased in ground chuck and not visible.
When the grill is ready, brush the grill rack with vegetable oil. Place the patties on the rack, cover, and cook, turning once, until done to preference, 3 to 5 minutes on each side. At the same time place the bacon on the grill and cook, turning once, until done to desired crispness, 4 to 6 minutes total. When bacon is done, remove from grill and keep warm. During the last few minutes of cooking, place the buns, cut side down, on the outer edges of the rack to toast lightly.
To assemble the burgers, spread 1 tablespoon ketchup over the cut sides of the bun tops. On each bun bottom spread 1 teaspoon of yellow mustard and then top with a patty and 2 slices of bacon. Add the bun tops and serve.
Makes 6 burgers