American Burger with Truffled Mac and Cheese, Potato Wedges and Corn on Cob

Mix the minced meat well and season with salt and pepper. Form patties (approx. 170g -220g per patty) Heat the pan with a little oil. Sear the burger patties for approx. 4-6 minutes per side (depending on your preference), approx. 1 minute before finishing, place the cheese on the burger and cover the pan with the lid. Once the cheese has melted slightly, the burgers are ready.

Put egg yolks, lemon juice, mustard and garlic in a bowl and mix with a mixer. Gradually add the oil and mix continuously until the mixture becomes thick. Then add tomatoes, paprika powder, Cajun spice and salt and pepper and stir by hand.

Heat the milk, water and butter in a small saucepan until the liquid is very warm (not boiling). In a large bowl, combine 200g flour, yeast, sugar and salt. Add the milk mix, then the egg. Mix well with a wooden spoon. Gradually add the remaining flour and mix well. As soon as the dough is well mixed, place on a lightly floured surface and knead well for about 8-10 minutes. Divide the dough into 8 equal balls and shape into small balls. Press it slightly flat with your hand. Place on a baking sheet (including baking paper) and cover with a tea towel. Let rise for about 30 minutes. Brush the balls with whisked egg mixture and sprinkle with sesame seeds. Bake in a preheated oven at 200 degrees for 10-12 minutes. Cut the bread roll in half, brush with a little butter and put in the oven just before preparation until lightly browned. Then coat both halves with mayo, arrange lettuce, tomatoes, onions, etc. on one half, place burger patties and bacon on the other half. Serve open faced.

If it has to be done quickly: Mix all ingredients well and store in a cool container. Optional for a stronger taste development: Simmer the amount in a saucepan for approx. 1 hour over medium heat.

Cook the macaroni according to the instructions on the packet. Meanwhile, reduce the wine in a small saucepan until it is thick. Drain the pasta and place in a saucepan, drizzle with truffle oil, mix well. Add the stock to the reduced wine in the pot. Mix the Parmesan and flour and add the mixture to the wine stock and stir until the cheese has melted and the mixture is thick. Add pasta and cream cheese and stir until cheese is completely melted. Sprinkle with pepper. Pour into small ceramic molds and sprinkle with a little extra Parmesan. Serve.

Wash the potatoes well, cut into wedges, drizzle with the mixed seasoning ingredients and mix well. Spread out on a baking sheet. Bake in the preheated oven at approx. 230 degrees for 35 minutes until they are slightly crispy. Serve with BBQ sauce.

Cut the corn on the cob in half and simmer in water until cooked. Brush with salt and butter and serve.