The All American

Pop the burgers onto half of a lightly oiled baking tray. IMPORTANT: Wash your hands and equipment after handling raw mince.
Meanwhile, grate the cheese.
Bring a large saucepan of water to the boil with 1/2 tsp of salt for the macaroni.

Bake the burgers on the middle shelf of your oven until cooked through, 12-15 mins. IMPORTANT: The burgers are cooked when no longer pink in the middle.
After a few mins, lay the bacon rashers on the other side of the tray and bake until golden brown and crispy, 10-15 mins. IMPORTANT: Wash your hands and equipment after handling raw meat. Cook bacon thoroughly.
When the burgers have 4 mins left, sprinkle one third of the cheese onto each. Return to the oven for the remaining time to allow the cheese to melt.

Meanwhile, when your pan of water is boiling, add the macaroni and bring back to the boil. Cook until tender, 12 mins.
While the pasta cooks, mix the balsamic glaze and olive oil (see ingredients for amount) together in a large bowl.
Season with salt and pepper, then set your dressing aside.

When the macaroni is cooked, drain in a colander and pop back into the pan.
Pour in the water for the sauce (see ingredients for amount) and chicken stock paste, then pop on medium-high heat. Bring to the boil, stirring continuously, then remove from the heat.
Vigorously stir in the creme fraiche and remaining cheese. Taste and season with salt and pepper.
Halve the burger buns. Pop onto a baking tray and into the oven to warm through, 2-3 mins.