For the burgers:

• 1 k Monterey ground round beef
• 1/4 cup white onion, chopped
• 1/4 cup celery, chopped
• 1/4 cup red bell peppers, chopped
• Magnolia Fresh Milk
• 1 cup white bread, torn into bits
• 2 whole eggs
• 2 tsps fine salt
• 1 tsp group pepper
• 1 (200 gms) Magnolia Quickmelt Cheese, slice into 12 pcs
• 12 French baker Hamburger or Kaiser buns, sliced into 2
• 1 pack Jack N' Jill potato chips
• 1 slices (rashers) bacon
• 12 toothpicks

For the dressing, mix together:

• 1 cup sandwich spread
• 1/2 cup Hunt's Catsup

For the garnish:

• 1/4 k lettuce, washed & dried
• 3 big salad tomatoes, slice each into rings (refrigerate until ready to use)
• 2 white onions, sliced

To prepare burgers: mix the ingredients well. Form into 1/2 cup each patty to yield 12 burgers.

Divide each patty into 2. Put a slice of cheese in the middle; enclose well. Put bacon around patty; secure with toothpick.

Cook burgers on a 12" flat pan with 1/4 cup each Magnolia Butter and Top Choice canola oil. Invert to cook other side using 2 spatulas. Cover pan and cook 3 minutes more over low fire. Repeat procedure until all 12 burgers are done, adding more butter and oil. REmove toothpicks.

To assemble: oven toast bread 3 minutes in a Panasonic toaster. Put lettuce, some dfressing and burger on a bread slice. Top with tomato, onions and more dressing. Cover with another bread slice. Serve with potato chips.

NOTE: For chicken burgers, use 2 packs, 500 gms each, Magnolia chicken giniling).