Congratulations to Heather Smith for Winning the 2009 Cookoff

on bringing smiles

MOSTLY THE SIZE... My kids love the fact that they can grab em and go!!! And the sweetness of the Frenchs Honey mustard with the smokey bite of the chipolte really brings this one together.

Ingredients:

2 tbsp FRENCH'S® Classic Worcestershire Sauce

2 tbsp FRENCH'S® Honey Mustard

1/4 cup onion

1 tbsp garlic

2 Sourdough bread

2 chipolte peppers in adobo

1.5 lb 80/20 Ground Chuck

16 Potato rolls

1 tsp salt

1 tsp pepper

Directions:

Begin by finely chopping 2 pieces of sourdough bread with the crust cut off and incorporate into ground beef in a large mixing bowl. Next put garlic, onion, salt, pepper, and 2 of the 4 chipolte peppers into a food processor and process until finely minced. Incorperate minced mixture into ground beef and add 2tbsp Frenchs worcestershire sauce and mix well. Form into a rectangular shape and place inbetween two layers of parchment paper about 1.5 feet wide. Using a rolling pin roll over the top of the parchment paper thinning mixture until its approx 1/8 inch thick. Remove top layer of parchemtn paper and discard. Apply a thin layer of Frenchs Honey Mustard to the top of the mixture using a pastry brush or back of a spoon. Taking two of the far corners of parchment paper to your right fold in half forming a square then lightly roll over the top of the folded in half parchment paper to ensure the two halfs of the mixture stick together. Peel off the top layer of parchment paper and using a pizza cutter or sharp knife cut the mixture into squares slightly bigger than your rolls to allow for shrinkage and place directly into a pre-heated skillet or griddle heated to about 325 degrees. Cook on the first side for about two minutes or until a light char begins to form, flip and then continue to cook for another 1 to to minutes on the other side or until done to your liking. cut potato rolls in half to form a bun and place patty on the bottom layer. Add chipolte mayo (recipe to follow) and top off with Frenchs Honey Mustard. Serve hot and enjoy. CHIPOLTE MAYO Recipe: 1 Cup Mayonnayse (your choice of brand) 2 Chipolte peppers in adobo sauce finely minced mix together ingredients until uniformely smooth. Add additional adobo sauce to add color and smokey flavor. ABOVE ALL ELSE.... ENJOY!!!!