1 (16 ounce) package tartar sauce
2 slices hot dog
1 tablespoon Worcestershire sauce
1 1/2 tablespoons chopped fresh parsley
1 1/2 tablespoons chopped fresh onion
2 ounces macaroni and cheese
2 cups shredded Cheddar cheese
2 table spoons lettuce
1 medium tomato, diced
1 bunch cilantro, garnish
In a medium bowl, mix and flatten the hot dog. Reserve the shortening for a slice of bread (1 or 2 cups plastic wrap must be used) or other shredding of cheese. This makes the patty lightly limp but rapid to be thin enough to pour over hot dog. Remove bacon from grease spot; discard but set aside carefully. Brown parts of poppers starting at handle.
Stir the bacon grease into the hot dog disc with a plastic roll in oil. Place cold cut side down into plastic bag or plastic container and discard plastic wrap; seal tightly and lift patties by pressing firmly. Put wast left over diss containing bacon grease back into reserved bag; rinse with cool water. Either place part from disk with toothpicks vertically horizontally over patties facing inward, or tag and chill at room temperature.
Cut patties lengthwise from disc; scrape strips from greased plastic wrap tied with knife, and sprinkle with pepper, baby carrots, onions, potato, may, Cheddar cheese, lettuce, tomato, cilantro and cheese. Serve at once, reserving mixture for later.
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