Stuffed Burgers Hawaiian Mac Salad, and Roasted Brussels

Oh man I made the best dinner the other night. Now that grilling season is upon us I plan on grilling my heart out.

First up the stuffed burgers.
1 lb. Ground beef
4 slices of crisp bacon chopped
Shredded cheddar cheese
Pepper
Salt
2 eggs

Divide meat into 4 equal balls and firm into thinish patties. Fill 2 patties with bacon and cheese. Top with the other side and make sure seams are closed. Salt very little and pepper.
Grill these babies up!  Then top with a yoky poached or fried egg and devour!

Next up was oven roasted Brussel sprouts which I'm sure I've written about. This time I used the left over bacon grease. Normally I don't haha. But it wasn't a healthy night.  
Pre  heat oven to 425. Roll Brussels in the grease and season with pepper.  Roast about 40 min. We like ours dark and then top with just a tiny bit of salt.

And last but not least....
Hawaiian mac salad!

Ingredients:
1 lb elbow macaroni
1/2 cup apple cider vinegar (I added a little extra myself)
2 cups milk
2 cups mayonnaise
1 Tbsp brown sugar
1/4 cup grated onion
1 large carrot, peeled & grated
Salt & pepper

Bring 4 quarts of water to a boil. Add 1 Tbsp salt and the macaroni; cook until VERY soft, about 15 minutes. Drain and return to pot; meanwhile while pasta cooks grate your onion and carrot. I squeezed off some of the liquid from the union. Whisk your milk mayo and vinegar. Add the salt pepper and grated veg. Fold on the cooked pasta. It will seem watery and that's OK the pasta will absorb the liquid. It's best to make this salad the day before or at least 2 to 4 hours before serving.

* I was a little shy on the mayo a bit over 1/2 cup shy so I just adjusted the milk down to match and it was still plenty saucy!