Mac 'n' Cheese Burger Sliders

Ingredients

2 pounds ground sirloin
1/4 cup Worcestershire sauce, eyeball it
A scant handful parsley, very finely chopped
2 cloves garlic, minced or very finely chopped or pasted
3 to 4 tablespoons grated onion
Coarse salt and lots of coarse black pepper
EVOO – Extra Virgin Olive Oil, for drizzling
1/2 pound small elbow macaroni or ditalini or small elbow whole wheat macaroni
2 tablespoons butter
2 tablespoons flour

1 1/2 cups milk
A few grates nutmeg
1 cup very sharp yellow or white cheddar cheese, shredded
1/2 cup Gruyere or Swiss cheese
1/4 cup, about a handful, Parmigiano-Reggiano cheese
1 tablespoon Dijon mustard
Ketchup, for topping (optional)
Bacon-Tomato Jam, for topping (optional)
12 slider-size burger buns or split brioche rolls
Toothpicks

Yields: Serves 6

Preparation

Combine meat with Worcestershire, parsley, garlic, onion -- grate directly over bowl to catch juices -- some salt and lots of pepper. Form 8 3-ounce patties, making them thinner at center and thicker at edges for even cooking. Drizzle patties with EVOO.

Heat a cast-iron skillet or large griddle pan over medium-high heat.

Meanwhile, boil a medium pot of water and add salt. Undercook pasta by a minute or so from package directions – just shy of al dente. Drain and reserve.

While pasta cooks, melt butter in a small pot over medium heat, sprinkle in flour and whisk 30 seconds. Whisk in milk and season sauce with salt, pepper and a little nutmeg. Melt cheese into sauce to combine then turn off heat, stir in Dijon. Fold in reserved macaroni.

Cook meat patties in the hot skillet for 3 minutes on each side for medium. Serve on buns or rolls topped with some mac and cheese and a dot of ketchup or some Bacon-Tomato Jam, if you wish. Secure bun or roll tops with toothpicks and anchor a slice of pickle atop the burgers for a cheeky presentation.