Mac & Cheese Burger

Transform your kitchen into a comfort food battleground with this indulgent mashup. The secret is frying scoops of mac and cheese until golden and crispy, then stacking them on perfectly smashed burger patties.

Ingredients

• 1 lb ground beef (80/20)
• 2 cups prepared mac and cheese, chilled
• 1/2 cup all-purpose flour
• 2 eggs, beaten
• 1 cup panko breadcrumbs
• 4 brioche burger buns
• 1/4 cup mayonnaise
• 2 tbsp ketchup
• 1 tbsp yellow mustard
• 1 tsp garlic powder
• 1 tsp onion powder
• 2 tbsp vegetable oil
• Salt and pepper to taste

Instructions

1. 1

   Make the Draft Room sauce by mixing mayonnaise, ketchup, mustard, garlic powder, and onion powder. Set aside.

2. 2

   Form chilled mac and cheese into 4 patties about 3 inches wide. Set up breading station with flour, beaten eggs, and panko breadcrumbs.

3. 3

   Bread the mac and cheese patties by dredging in flour, then egg, then panko. Press gently to adhere.

4. 4

   Heat vegetable oil in a large skillet over medium-high heat. Fry breaded mac patties for 2-3 minutes per side until golden brown and crispy. Set aside.

5. 5

   Divide ground beef into 8 loose balls (2 oz each). Season with salt and pepper.

6. 6

   Heat the same skillet over high heat. Place beef balls in pan and immediately smash flat with spatula. Cook 2-3 minutes until crispy edges form, flip, and cook 1 minute more.

7. 7

   Toast brioche buns cut-side down in the hot pan for 30 seconds until golden.

8. 8

   Build burgers: bottom bun, Draft Room sauce, two smash patties, fried mac and cheese patty, more sauce, top bun. Serve immediately.

Reserve a Table

Matt's Place

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