Are you ready for this? No, are you really ready? This is the most decadent, insane burger I’ve ever had! A few weeks ago I shared with you the Ramen Burger, and now I’m introducing to you the Mac and Cheese Bun Burger! As if a Mac and Cheese Bun Burger doesn’t sound over the top enough, let’s really ramp it up, and make it a Truffle Mac and Cheese Bun Burger. Take a moment…I understand. This is exactly the type of “Serious Eats” I’m talking about in my About Me Section. There’s no point in describing it anymore, there aren’t enough adjectives to do it justice. There’s a lot of steps, but it’s well worth the effort. Have fun on this visual journey through the recipe, and grab some napkins, cause you’re gonna drool 😛
First off you’re going to need some Gelatin Sheets. I got mine on Amazon.
You’re also going t need some Truffle Butter. I picked up mine at Whole Foods. I warn you, it’s not cheap. I spent about $10 on this little tub. A little decadence once in a while is okay!
Next, get together 1/2 lb. of elbow macaroni.
Cook macaroni, rinse with cold water, and set aside.
Melt some butter in a pot, not the truffle butter just yet.
And saute the mushrooms
Put in a bowl and set aside.
Heat milk over low heat.
Take those gelatin sheets and put them in measuring cup or bowl.
Add in cold water
Let them soften
Now get that delicious truffle butter and melt. Your house is going to smell amazing!
Make a roux by adding in flour and whisking.
Add in the milk and whisk until smooth. Then add in the bloomed gelatin sheets.
And now for the cheese, my favorite part! We’re not just adding any old cheese, but rather brie and Gruyère. You may start drooling now.
Then add in those mushrooms we sautéed
And finally the macaroni
Mix it all together. Take a spoon and make sure it’s not poison. This may require several spoonfuls to be fully sure 😉
Line a baking sheet with parchment paper. Pour the mac and cheese into the pan and spread evenly.
Top that with another sheet of parchment
And another sheet pan. Press them together packing down the mac and cheese and refrigerate for 3 hours. I know, we’ll get through this together.
We can now make the Sriracha ketchup by mixing 2 parts ketchup with 1 part Sriracha. This is probably my favorite condiment on the planet.
Now that it’s been 3 hours, take the glorious pan of mac and cheese out of the fridge.
Take a 3″ biscuit cutter and cut out buns. This brings a little tear of joy to my eye 🙂 You’ll have some mac and cheese leftover, put this in a container in the fridge and heat up later. Once you heat it, the gelatin melts and it’s just like eating regular old mac and cheese, except way better!
Set up your breading station. Flour, Egg, Panko…in that order.
Dredge the bun in the flour and shake off excess
Then into the egg wash
Finally the panko
Set them on a baking sheet and prepare the oil for frying!
Fry those babies up in a pan with vegetable oil.
About 2 minutes on each side until they look all golden and delicious like this. Place them in a 200 degree oven to keep warm while you grill the burgers. For the burgers, grill them however you like. Keep the seasoning simple though, we’ve got a lot of flavor going around them.
It’s time. Plate in this order bun, lettuce, burger, Sriracha ketchup, sliced green onion, shredded Parmesan cheese, top bun.
I made some tots for good measure. Feast immediately!
You’re welcome 😉
For the macaroni and cheese burger buns:
1/2 pound elbow pasta
4 tablespoons salted butter, divided
3 cups cremini mushrooms, cleaned and sliced
2 cups whole milk
4 sheets of gelatin
2 tablespoons truffle butter
1/4 cup all-purpose flour
3/4 cup gruyère, grated
1/2 pound brie, rind removed, coarsely chopped
1/2 cup all-purpose flour
1/2 cup panko bread crumbs
Freshly cracked black pepper
1 egg, beaten
1/4 cup vegetable oil
For the burgers:
2 tablespoons ketchup
1 tablespoon Sriracha
3 romaine lettuce leaves
3 beef burger patties
3 tablespoons scallion, thinly sliced on the bias
3 tablespoons grated parmesan cheese
For the macaroni and cheese burger buns:
Line a baking sheet with parchment paper; spray the paper and sides of the pan with cooking spray.
In a large stockpot, bring water to a boil. Generously salt the water, then add the pasta and cook until it’s al dente, about 5-7 minutes. Strain and rinse with cold water to stop the cooking process. Set pasta aside. Wipe stockpot clean.
In the same stock pot, set over medium-high heat, melt 2 tablespoons butter. Once butter begins to look foamy, add the mushrooms, and cook for 6 minutes, flipping mushrooms once, until mushrooms appear wilted and lightly browned. Transfer mushrooms to a small bowl, and set aside. Wipe stockpot clean.
In a small saucepan, heat the milk over low heat until small bubbles begin to form, about 7-10 minutes. Turn off the flame immediately, but keep the pan on the stove for later use.
Meanwhile, hydrate the gelatin sheets by covering them with cold water until bloomed.
In the stock pot, heat 2 tablespoons truffle butter and 2 tablespoons salted butter over low heat. Add flour, and whisk constantly for 2 minutes, until a smooth paste forms. Slowly stir in milk in 1/4 cup increments. Be careful as it will bubble. Stir with each addition of milk, so no clumps form in the sauce. Continue to stir and cook 1-2 minutes more, until it thickens and is smooth.
Drain the water from the bloomed gelatin, wringing excess water off. Add the gelatin to the sauce, and whisk until completely incorporated and smooth. Add the brie and gruyère, and whisk until the cheese melts completely into the sauce. Stir in the cooked mushrooms, mushroom juices, and pasta. Continue cooking until mixture is heated through and simmering. Season with salt and pepper to taste.
Pour the prepared truffle macaroni and cheese onto the prepared baking sheet and spread it out evenly; cover with another piece of parchment paper. Place a second baking sheet on top, and place a few soup cans on top to press and weigh it down. Place the tray in the fridge until fully chilled and set, at least 3 hours.
Once ready to fry the burger buns, whisk the egg in a wide, shallow bowl. In another bowl, whisk together the flour, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Add the bread crumbs, 1/4 teaspoon salt, and 1/4 teaspoon pepper to a third bowl.
Remove the truffle macaroni and cheese from the fridge. Using a 3-1/4-inch round biscuit cutter, cut out 6 macaroni and cheese buns. Dredge each bun in the flour, eggs, and breadcrumbs, and place on a baking sheet.
In a large skillet, heat oil over medium-high heat. When the oil is hot, fry the discs in batches, turning gently, until golden, about 2 minutes per side. Remove and drain on paper towels. Keep the buns warm in a 200°F oven.
For the burgers
For each burger, layer in this order: a macaroni and cheese bun, a romaine lettuce leaf, a burger patty, 1 tablespoon ketchup, a slice of tomato, 1 tablespoon scallions, 1 tablespoon parmesan cheese, and the second macaroni and cheese bun. Serve immediately.
Recipe Courtesy of YumSugar