Recipe: Burger Night with pizazz!

Burgers are a staple in our house, but I get very bored of cheeseburgers. So I'm always searching for a tasty variation. Tonight's burger and side dish both came out winners (even with my toddlers!)! The burgers were quite juicy and flavorful. The Mac'n'Cheddar was the biggest surprise - I guess I didn't know exactly what to expect considering the horseradish. Don't let that ingredient scare you! It's not obnoxious .. its really well balanced with the extra sharp white cheddar!

Ultimate Hamburger

• 8 strips bacon
  
• 1 Tsp table salt
• 2 Slices White Sandwich Bread, Remove Crusts, Cut Into 1" Squares
• 1/2 Tsp ground black pepper
• 2 large cloves garlic, very finely
• 1/4 Cup milk -minced
• 1 1/2 Lb Lean Ground Beef

1. Fry bacon in large skillet over medium heat until crisp, about 8 minutes. Transfer bacon to plate lined with paper towels. Spoon 3 tablespoons bacon fat into heatproof bowl and place in refrigerator while preparing other ingredients.
2. Place bread in small bowl, add milk, and let mixture sit until saturated, about 5 minutes. Using fork, mash bread and milk until it forms smooth paste. Break up beef into small pieces in medium bowl. Season with salt and pepper, then add garlic, bread paste, and reserved bacon fat. Using fork or hands, lightly knead together so that ingredients are well incorporated and mixture forms cohesive mass. Divide meat into 4 equal portions. Using hands, toss each portion of meat back and forth to form loose ball, then gently flatten each ball into 3/4-inch-thick patty.
3. Oil cooking grate and grill burgers over very hot fire, without pressing down on them, until well seared on both sides, 7 to 10 minutes. Serve, topped with bacon, if desired.


Horseradish Mac 'n' Cheddar With Bacon

• Salt and pepper, and nutmeg to tase
  
• 1 Lb farfalle pasta
• 2-1/2 c Extra sharp white cheddar cheese
• 8 Slice smoked bacon
  
• 2 Tbl prepared horseradish
• 3 Tbl butter
  
• 1 Tablespoon Dried Parsley
• 2 Tbl flour
  
• 2 scallions, finely chopped
• 2 1/2 Cup milk
  
• Pickle spears, for serving

1. Bring a large pot of water to a boil, salt it, add the pasta and cook until just shy of al dente.
2. Cook bacon until crispy. Set on paper towel and reserve some bacon fat.
3. Meanwhile, in a medium saucepan, melt the butter over medium heat. Whisk in the flour for 1 minute, then whisk in the milk; season with salt, pepper and nutmeg. Cook until reduced, about 5 minutes. Stir in 2 cups cheese until melted, then remove the sauce from the heat and stir in the horseradish and bacon.
4. In a casserole dish, combine the pasta with the sauce and top with the parsley, scallions and remaining 1/2 cup cheese. Broil until browned, 3 to 4 minutes. Serve with the pickles.
NOTE: I was challenged with time this evening, so I added all the cheese to the sauce and melted in through. Then I added the pasta to my saucepan and heated through.

Download recipe as PDF:
Ultimate Burger
Horseradish Mac'n Cheddar