Description
Mac and Cheese Burger
Ingredients:
For the Burger:
2 beef patties (about 1/4 lb each)
2 brioche buns
1 tbsp olive oil
Salt & pepper to taste
For the Mac and Cheese:
2 cups elbow macaroni
2 cups shredded cheddar cheese
1/2 cup heavy cream
1 tbsp butter
1 tbsp all-purpose flour
1 tsp garlic powder
Salt & pepper to taste
Instructions:
Cook the macaroni: Bring a large pot of salted water to a boil and cook the elbow macaroni according to package instructions. Drain and set aside.
Make the mac and cheese: In a saucepan, melt butter over medium heat. Add the flour and cook for 1 minute to form a roux. Slowly whisk in the heavy cream, garlic powder, salt, and pepper. Stir in the shredded cheddar cheese until smooth and creamy. Combine with the cooked macaroni and stir until well-coated.
Cook the burgers: Heat olive oil in a skillet or grill pan over medium-high heat. Season the beef patties with salt and pepper. Cook for 3-4 minutes per side or until the burgers reach your desired doneness.
Toast the buns: Lightly butter the inside of the brioche buns and toast them on a skillet until golden brown.
Assemble the burger: Place a beef patty on the bottom half of each toasted bun. Spoon a generous amount of mac and cheese onto the patty. Top with the other half of the bun.
This mac and cheese burger combines the savory flavors of a juicy beef patty with creamy, cheesy pasta for an indulgent and comforting meal.
Step-by-Step Guide
Follow this detailed guide to ensure a perfect Mac and Cheese Burger every time. First, start your mac and cheese sauce while the pasta water boils. For the roux, cook the flour and butter until it turns a light golden color for a nuttier flavor. When whisking in the cream, do so slowly to prevent lumps. For the burgers, let the patties sit at room temperature for 10 minutes before cooking to ensure even cooking. When assembling, create a slight well in the center of the mac and cheese mound on the patty; this helps the top bun sit securely and prevents sliding.
Serving Suggestions
This rich burger is a full meal, but pairing it correctly elevates the experience. Serve with crisp, cold sides to cut through the richness: a simple green salad with a vinaigrette, classic dill pickle spears, or tangy coleslaw. For a true comfort-food spread, add seasoned curly fries or onion rings. A cold beer, creamy milkshake, or sparkling lemonade are ideal beverage pairings to balance the hearty flavors.
How-to Summary
To summarize, the process has four key phases: 1) Boil and drain the elbow macaroni. 2) Create a creamy cheese sauce with a butter-flour roux, cream, and cheddar, then mix with the pasta. 3) Season and cook the beef patties to your preferred doneness. 4) Toast the brioche buns and assemble by layering the patty and a generous scoop of mac and cheese.
Frequently Asked Questions
Can I use a different pasta shape?
Yes, small shells, cavatappi, or rotini work well as they hold the cheese sauce. Avoid long, thin pasta like spaghetti.
How can I make the mac and cheese saucier for the burger?
Add an extra 1/4 cup of heavy cream or a splash of milk to the cheese sauce to achieve a looser, more spoonable consistency that melts over the patty.
Can I prepare components ahead of time?
You can make the mac and cheese ahead, but it will thicken. Reheat it gently with a little extra milk or cream. Cook the patties fresh for best texture.
What are good cheese substitutes?
For a sharper flavor, use a Gruyère and cheddar blend. For extra creaminess, add a few slices of American cheese to the sauce.
How do I prevent a soggy bun?
Toast the buns well and assemble just before serving. Placing the patty directly on the bottom bun creates a slight barrier against the hot mac and cheese.
Common Mistakes to Avoid
- Overcooking the Roux: Burning the flour and butter will give your sauce a bitter taste. Cook just until fragrant.
- Adding Cheese to a Boiling Sauce: Remove the sauce from heat before stirring in the shredded cheese to prevent a grainy, separated texture.
- Overloading the Burger: While generous is good, too much mac and cheese will make the burger impossible to eat. Aim for a stable, manageable mound.
- Using Cold Patties: Cooking patties straight from the fridge can lead to uneven cooking—a grey, overcooked exterior and a cold center.
Conclusion
The Mac and Cheese Burger is the ultimate fusion of two beloved classics, offering unparalleled comfort and indulgence in every bite. By mastering the creamy cheese sauce and cooking a juicy patty, you create a show-stopping meal perfect for a special treat or weekend feast. Remember the tips to avoid common pitfalls, don’t shy away from the suggested pairings, and most importantly, enjoy the delicious, cheesy results of your culinary creation.