Mac "n" Cheese Burger

Burgers

• 24 oz boneless beef chuck roast, Certified Angus Beef®
• 24 bacon slices
• 40 oz water
• 8 oz dried elbow macaroni pasta

Donkey Sauce

• 3 garlic bulbs
• 1 - 2 tsp extra virgin olive oil, to drizzle
• ½ tsp salt, to taste, divided
• ½ tsp ground black pepper, to taste, divided
• 8 oz mayonnaise
• 1 tsp yellow mustard
• 4 dashes Worcestershire sauce

Mac "n" Cheese

• 3 oz sharp white cheddar cheese, cubed
• 2 oz Fontina cheese, cubed
• 2 oz smoked Gouda cheese, cubed
• 24 oz whole milk
• 3 oz unsalted butter, plus extra melted, to brush
• 4 oz all-purpose flour
• 1 tsp salt, to taste, plus 4 pinches to season burgers
• ½ tsp ground black pepper, to taste
  o bien ½ tsp white pepper, to taste
• 1 ½ oz yellow mustard
• 1 pinch ground nutmeg
• 8 slices cheddar cheese
• 2 tbsp water
• 4 burger buns, brioche (halved)
• 1 - 2 dill pickles, sliced
• 2 oz sweet onion (½ an onion), thinly sliced in rings
• 8 slices heirloom tomatoes
• ¼ iceberg lettuce, shredded
• crispy fried onions, to garnish