Mac and Cheese Burger
Ingredients
Mac and cheese
- Macaroni pasta – 500 g
- Butter – 2 tbsp
- Flour – 30 g
- Milk – 1 L
- Salt – 1 tsp
- Paprika – 1 tsp
- White cheddar – 150 g
- Yellow cheddar – 150 g
Burger
- Burger buns – 3 nos
- Onion – 1 no (sliced)
- Lettuce leaves – 2 nos
- Tomato – 1 no (sliced)
Breading and frying
- Cornflour – 100 g
- Panko breadcrumbs – 150 g
- Oil – 1 L (for frying)
Preparation
In a stock pot, bring salted water to a boil and add the macaroni.
Cook until al dente, then drain, cool, and set aside.
In another pan, melt butter and stir in the flour to make a roux.
Once the roux is cooked, slowly add the milk, whisking until smooth.
Fold in both white and yellow cheddar to make the cheese sauce.
Add the cooked pasta to the cheese sauce and mix thoroughly.
Transfer the mixture into a deep dish and freeze until set.
Once firm, cut the set mac and cheese into patty shapes and freeze again.
Prepare a slurry with cornflour and water; keep panko in a separate bowl.
Dip each frozen patty into the slurry, then coat with panko.
Heat oil in a pan and deep-fry patties until golden brown.
Halve the burger buns and toast until golden and crispy.
Assembly
Place lettuce, tomato, and onion slices on the bottom half of the toasted bun.
Add the fried mac and cheese patty.
Spread extra cheese sauce on the top half of the bun.
Close the burger, serve hot, and enjoy.
