(Source: simplecomfortfood.com. & photos also & Dax Phillips)
••••MACARONI AND CHEESE BURGER!!
Mac and Cheese Burger
Author: Dax Phillips
Recipe type: Burgers
½ lb ground chuck
1 hamburger bun, sliced
½ cup of caramelized onions
½ cup of macaroni and cheese
½ tsp salt, or to taste
I like to begin by caramelizing the onions first. This allows me to provide some nice aromatherapy for the family members, while at the same time allowing me to season my cast iron skillet that I cook the burgers in. I will let you decide on which route to take. While the onions are cooking, form your ground chuck into a nice ball. We will smash that ball when we are ready to make the burgers. Season the top of the ball with a generous pinch of that salt.
Once the onions are done cooking, remove them from the skillet, and set them aside.
Bring up the heat to the skillet to a medium high heat. Add the burger to the middle, and let this cook for a few minutes.
Mac and Cheese Burger Recipe
With a large spatula smash the burger down, completely flattening it. Let cook another minute, then flip it over. You should have an awesome, caramelized burger. Season with a bit more salt, then add the caramelized onions to the top, and cover the onions with the mac and cheese. After a couple of minutes, flip the burger, allowing the mac and cheese to warm through, and get a nice crisp onto the noodles.
Remove and place onto your sliced bun. Get ready to dig in. This burger is pretty darn amazing. It is everything you expect in a great cheese burger but with this great texture from the mac and cheese. If you happen to have any leftover mac and cheese, try topping some on your next burger and let me know what you think of this creation. Hope you enjoy.
This burger is over the top, but so delicious. When making burger patties, choose ground chuck or round that is 20% fat content. This makes the juiciest burgers.
You can make the queso sauce up to 3 days in advance. Cool then press plastic wrap directly onto the top of the sauce to prevent a skin from forming. Keep refrigerated. When you want to use it, place it over moderately low heat to slowly warm up.
Makes 4 burgers
YOU WILL NEED
3 Anaheim or poblano peppers
1 jalepeño pepper
2 tablespoons butter
1/4 cup chopped onions
1 tablespoon all-purpose flour
1 1/2 cups milk
3 cups grated Monterey Jack cheese
Salt and fresh ground black pepper
1 1/2 pounds (680 grams) ground beef chuck or round
Place peppers onto the grill over moderately high heat. Cook, turning occasionally until most of the skin has blistered and turned dark brown or black.
Transfer peppers to a bowl and cover with plastic wrap so they steam. After 15 minutes peel away the blistered skin from each pepper then remove the stems. Scrape away some or all of the seeds and white membrane inside the peppers depending on how spicy you want the sauce. Chop the peppers into small pieces ready for the sauce.
Melt the butter in a large, high-sided pan over medium heat. Add the onions and cook until softened, about 5 minutes.
Meanwhile, add milk to a large microwave-safe measuring jug and microwave 1 to 3 minutes until warm. Alternatively, you can add milk to a large saucepan over medium heat then heat milk until warm.
Add the flour to the onions and cook, whisking constantly 1 to 2 minutes until the butter smells fragrant and nutty — the color of the butter-flour mixture will be light brown.
While whisking, slowly pour the warm milk into butter and flour mixture. Continue to cook, whisking constantly until the sauce bubbles and thickens.
Remove pan from the heat and add the cheese. Stir until the heat from the sauce melts the cheese. Add the peppers, a pinch of salt and a few grinds of black pepper. Taste for seasoning, and then adjust with additional salt.
Form beef into four 6-ounce hamburger patties. Use your thumb to imprint a dimple into the middle of each burger. (This prevents the middle of the burgers from puffing up while cooking). Season both sides of the hamburgers with salt and pepper.
Melt 1 tablespoon of butter in a cast iron pan over medium heat. Cook hamburger patties, 3 to 4 minutes on each side, depending on how well done you like it. Or grill burgers on an outdoor grill. Rest burgers covered loosely with aluminum foil for 5 minutes then serve with sauce and toppings.
Assemble burgers. Spread a little queso sauce onto bottom halves of each bun. Place the hamburger patty on the bottom half and add a quarter of avocado and salsa. Top with more queso sauce and the top of the bun.
ADAM AND JOANNE'S TIPS
Burger Doneness: Rare = 120 degrees F; Medium-Rare = 130 degrees F; Medium = 140 degrees F; Medium-Well = 150 degrees F; Well Done = 160 degrees F
Bake your sweet potato in a 400 degree oven for 40-60 minutes or until tender. If in a hurry, you could use the microwave, but oven-baked yields a bit more flavor.
Add the potato and beans to a large mixing bowl. Using a large fork, mash well. Fold in the onion and keep mashing. Add all the remaining burger ingredients and mash, mash, mash well until thickened and mashed well. Tip! Rinse your beans in hot water before adding to bowl, this heats them, making them easier to mash.
Heat oven to 400 degrees.
Heat a skillet over high heat and add the coconut oil.
Form burger mixture into large patties and place on the hot skillet. If using Panko bread crumbs, roll patties in Panko to coat well. Cook 1-3 minutes on each side, just to brown them. Repeat with all the mixture, you should yield 6 large patties or 8 small. Tip: Place mixture in the fridge for a half hour if you want it to be super easy to form into patties, this will increase cooking time by a few minutes though.
Place the skillet-cooked patties on a baking sheet and bake for 10-15 minutes, until cooked through. Note: YES you could skpi the skillet part and just bake the veggie burgers, but the flavor is better with those crispy coconut-oil seared edges.
Slice up all your burger toppings and toast the buns. Sprouted grain were used! Add vegan mayo or spicy mustard and the patty and toppings. Serve warm!
Store leftover burgers, sealed, in the fridge for up to a day, or freeze and consume within a few weeks for best flavor and texture. To reheat: warm in a 400 degree oven until warmed through, about 12 minutes, depending on burger thickness.Yield: 6-8 patties