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Truffle Mac and Cheese Bun Burger

August 29, 2014 By Sarah 'n Spice 61 Comments

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 😛

Truffle Mac and Cheese Bun Burger

 First off you’re going to need some Gelatin Sheets. I got mine on Amazon.

Truffle Mac and Cheese Bun Burger

 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!

Truffle Mac and Cheese Bun Burger

Next, get together 1/2 lb. of elbow macaroni.

Truffle Mac and Cheese Bun Burger

Cook macaroni, rinse with cold water, and set aside.

Truffle Mac and Cheese Bun Burger

Melt some butter in a pot, not the truffle butter just yet.

Truffle Mac and Cheese Bun Burger

 And saute the mushrooms

Truffle Mac and Cheese Bun Burger

Put in a bowl and set aside.

ITruffle Mac and Cheese Bun Burger

 Heat milk over low heat.

Truffle Mac and Cheese Bun Burger

Take those gelatin sheets and put them in measuring cup or bowl.

Truffle Mac and Cheese Bun Burger

 Add in cold water

Truffle Mac and Cheese Bun Burger

Let them soften

Truffle Mac and Cheese Bun Burger

 Now get that delicious truffle butter and melt. Your house is going to smell amazing!

Truffle Mac and Cheese Bun Burger

Make a roux by adding in  flour and whisking.

Truffle Mac and Cheese Bun Burger

Add in the milk and whisk until smooth. Then add in the bloomed gelatin sheets.

Truffle Mac and Cheese Bun Burger

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.

Truffle Mac and Cheese Bun Burger

Then add in those mushrooms we sautéed

Truffle Mac and Cheese Bun Burger

And finally the macaroni

Truffle Mac and Cheese Bun Burger

Mix it all together. Take a spoon and make sure it’s not poison. This may require several spoonfuls to be fully sure 😉

Truffle Mac and Cheese Bun Burger

 Line a baking sheet with parchment paper. Pour the mac and cheese into the pan and spread evenly.

Truffle Mac and Cheese Bun Burger

Top that with another sheet of parchment

Truffle Mac and Cheese Bun Burger

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.

Truffle Mac and Cheese Bun Burger

 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.

Truffle Mac and Cheese Bun Burger

Now that it’s been 3 hours, take the glorious pan of mac and cheese out of the fridge.

Truffle Mac and Cheese Bun Burger

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!

Truffle Mac and Cheese Bun Burger

Set up your breading station. Flour, Egg, Panko…in that order.

Truffle Mac and Cheese Bun Burger

Dredge the bun in the flour and shake off excess

Truffle Mac and Cheese Bun Burger

Then into the egg wash

Truffle Mac and Cheese Bun Burger

Finally the panko

Truffle Mac and Cheese Bun Burger

 Set them on a baking sheet and prepare the oil for frying!

Truffle Mac and Cheese Bun Burger

Fry those babies up in a pan with vegetable oil.

Truffle Mac and Cheese Bun Burger

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.

Truffle Mac and Cheese Bun Burger

 It’s time. Plate in this order bun, lettuce, burger, Sriracha ketchup, sliced green onion, shredded Parmesan cheese, top bun.

Truffle Mac and Cheese Bun Burger

 I made some tots for good measure. Feast immediately!

You’re welcome 😉

Ingredients

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
Salt
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

Directions

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

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Filed Under: Beef, Main Meals, Pasta, Recipes, Sandwich

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Comments

  1. Chitra Jagadish says

    August 29, 2014 at 7:47 am

    Mac and cheese bun ummm sounds delish Sarah. ….wish i could bring this in my kitchen ASAP. …

    Reply
    • Sarah 'n Spice says

      August 29, 2014 at 8:38 am

      It was awesome! I wish I could deliver it to you 🙂

      Reply
  2. Ngan R. says

    August 29, 2014 at 8:18 am

    OMG, this is insane! What?! You have introduced me to another world of burger eating. I’ve not yet had the pleasure of the ramen burger, but I think this will be first on my list over that. Your efforts look delicious! I’d be tempted to eat the mac and cheese before they get made into buns. 🙂

    Reply
    • Sarah 'n Spice says

      August 29, 2014 at 8:39 am

      Insane it was! There was definitely some mac and cheese missing before the buns were made 😉

      Reply
  3. strictlydelicious says

    August 29, 2014 at 8:23 am

    HOOOOOOOLY CRAP. Please excuse my language but I could say nothing else. Oh my WHAT?! You just took the amazing burger to a level I didn’t even know existed. WHUH-OWWWW. Oh my goodness I didn’t know I needed that in my life, but now I know. Now I know…

    Reply
    • Sarah 'n Spice says

      August 29, 2014 at 8:40 am

      Ha, I’m with you girl! You must have this in your life 🙂

      Reply
  4. Tasty Eats Ronit Penso says

    August 29, 2014 at 8:34 am

    Such an interesting creation! 🙂

    Reply
    • Sarah 'n Spice says

      August 29, 2014 at 8:40 am

      Thanks! It’s super yummy!

      Reply
  5. apuginthekitchen says

    August 29, 2014 at 10:06 am

    WOW!!!!! Now thats amazing. LOVE IT!! Creative comfort food at its best.

    Reply
    • Sarah 'n Spice says

      August 29, 2014 at 11:11 am

      Thank you!

      Reply
  6. Sue says

    August 29, 2014 at 10:21 am

    whaaaaat????? this is awesome! Just letting you know, your link to your post is not working on the InLinkz page . . . but since I saw the photo I had to come over and check it out. Very very impressed sarah!!!

    Reply
    • Sarah 'n Spice says

      August 29, 2014 at 10:33 am

      Thanks Sue and thanks for letting me know about the link. I’ll see if I can get that fixed.

      Reply
  7. "Cheffie Cooks" says

    August 29, 2014 at 10:58 am

    Wooooooowwwwwwooooooweeeeeeeeeeewow! Out of this hemisphere Sarah!!! Cheryl

    Reply
    • Sarah 'n Spice says

      August 29, 2014 at 11:11 am

      Thanks Cheryl! Have a wonderful Labor Day Weekend 🙂

      Reply
  8. Arl's World says

    August 29, 2014 at 1:02 pm

    Wow, how cool is this! This looks so good. My family would love this …minus the mushrooms. 😉 Thanks for sharing! Happy FF!

    Reply
    • Sarah 'n Spice says

      August 29, 2014 at 1:26 pm

      Thanks Arlene! It would be delicious as well without them 🙂

      Reply
  9. Lisa says

    August 29, 2014 at 4:08 pm

    OMG!!! This recipe will surely win you “Chef of the Year!” How creative and absolutely amazing! You inspire me! Happy FF!

    Reply
    • Sarah 'n Spice says

      August 30, 2014 at 1:34 pm

      Thank you so much Lisa, you are too kind! That means a lot 🙂 Happy FF!

      Reply
  10. deliciouslynell says

    August 29, 2014 at 6:17 pm

    I was sold at mac and cheese! What a clever idea!

    Reply
    • Sarah 'n Spice says

      August 30, 2014 at 1:34 pm

      I was sold at cheese 🙂 Thanks for the kind words!

      Reply
  11. Ahila says

    August 29, 2014 at 7:14 pm

    Unique creation. Would love to try it out one day! 🙂

    Reply
    • Sarah 'n Spice says

      September 4, 2014 at 1:20 pm

      Thanks Ahila 🙂

      Reply
  12. nancyc says

    August 29, 2014 at 7:55 pm

    What a great idea–Yum! 🙂

    Reply
    • Sarah 'n Spice says

      August 30, 2014 at 1:33 pm

      Thanks! Very yummy indeed 🙂

      Reply
  13. Tracey@WhatsforDinnerDoc.com says

    August 29, 2014 at 8:09 pm

    I’m speechless. Definitely drool worthy.

    Reply
    • Sarah 'n Spice says

      August 30, 2014 at 1:33 pm

      Ha ha! I needed a napkin re-reading it 🙂

      Reply
  14. Traditionally Modern Food says

    August 29, 2014 at 8:10 pm

    Wow what a innovation:-) love it

    Reply
    • Sarah 'n Spice says

      August 30, 2014 at 1:32 pm

      So fun and unique! Thanks 🙂

      Reply
  15. Hilda says

    August 30, 2014 at 8:35 am

    This recipe surprised me no end. I love all the ingredients, and as I read the recipe, just thought I wanted those ingredients, no need to follow this recipe. But as I got to the end, I was won over. Innovative, delicious, fun. And your step by step photos are a big help in understanding the whole process. Thanks so much for bringing this to Fiesta Friday.

    Reply
    • Sarah 'n Spice says

      August 30, 2014 at 1:31 pm

      Glad you were won over 🙂 So happy you like the step by step process! I love seeing how each step works in recipes! Happy FF and thanks so much!

      Reply
  16. skd says

    August 30, 2014 at 11:37 am

    Gosh Sarah! Only you can come with something like this. Amazing 🙂

    Reply
    • Sarah 'n Spice says

      August 30, 2014 at 1:30 pm

      You are too kind <3 Thank you 🙂

      Reply
  17. cookingwithauntjuju.com says

    August 30, 2014 at 12:15 pm

    I saw a version of this “mac and cheese” bun on the Today Show – amazing 🙂

    Reply
    • Sarah 'n Spice says

      August 30, 2014 at 1:29 pm

      Oh I wish I would’ve seen that! It truly is amazing 🙂

      Reply
  18. Michelle @ Giraffes Can Bake says

    August 31, 2014 at 6:28 am

    Wow this is insane, I have to have them!! It’s weird, I like truffle oil and butter but I don’t like mushrooms, so I would have to omit those. Otherwise though, this sounds like the ultimate way to eat a burger!

    Reply
    • Sarah 'n Spice says

      August 31, 2014 at 12:56 pm

      Thanks! I’m positive it will be just as good without the mushrooms 🙂

      >

      Reply
  19. vegasmotherrunner says

    September 3, 2014 at 10:46 am

    OMG this looks insanely delicious. I love that the mac and cheese bun has mushrooms in it. This is something I need to make for Vince’s birthday or something…he would die.

    Reply
    • Sarah 'n Spice says

      September 3, 2014 at 11:18 am

      It is totally and insanely delicious! He would love it! Make sure you guys go for a long run before consuming 😀

      Reply
  20. ddeeppaa says

    September 3, 2014 at 10:43 pm

    Awesome and innovative recipe. Will try it soon, luks delicious. Chk out my blog when your free 🙂

    Reply
    • Sarah 'n Spice says

      September 4, 2014 at 8:37 am

      Let me know how you like it! I’m checking out your blog now 🙂

      Reply
      • ddeeppaa says

        September 4, 2014 at 8:53 am

        Today i came across your blog. Was too gud and particularly dis recipe is quiet interesting and innovative. Finally iam following you ☺

        Reply
        • Sarah 'n Spice says

          September 4, 2014 at 8:57 am

          Thanks Deepa! I appreciate it and am following you as well.

          Reply
          • ddeeppaa says

            September 4, 2014 at 9:19 am

            🙂

            Reply
  21. The Novice Gardener says

    September 4, 2014 at 5:02 am

    OMG! I’m speechless, truly am. Uhm…..uhm……told you I’m speechless :-). It’s too freaking awesome, Sarah!

    Reply
    • Sarah 'n Spice says

      September 4, 2014 at 8:38 am

      Thank you so much, means a lot! My husband was the exact same way when I put it on his plate 🙂

      Reply
  22. chefjulianna says

    September 5, 2014 at 9:07 am

    This is AMAZING, Sarah! I would serve it on its own at a fancy gig! Brilliant recipe! 😀 Bookmarking as I type!

    Reply
    • Sarah 'n Spice says

      September 5, 2014 at 9:19 am

      Thank you Julianna! Great idea for a fancy gig 🙂

      Reply
  23. wheelie38 says

    September 9, 2014 at 6:15 am

    Sarah, this recipe looks amazing, I’m going to have to make it at some point 😀

    Reply
    • Sarah 'n Spice says

      September 10, 2014 at 8:24 am

      Thank you! You really do need to make this! Let me know how you like it 🙂

      Reply
  24. Yana says

    September 16, 2014 at 4:11 pm

    Wow, what a cool idea! Thank you for sharing, Sarah! 🙂

    Reply
    • Sarah 'n Spice says

      September 18, 2014 at 9:39 am

      Thanks Yana!

      Reply
  25. Sharde says

    September 17, 2014 at 5:04 pm

    This sounds dangerous…! Truffle is sooo good.

    Reply
    • Sarah 'n Spice says

      September 18, 2014 at 9:36 am

      So dangerous but oh so good!

      Reply
  26. vickidelbrouck says

    October 2, 2014 at 2:54 pm

    You make me laugh out loud with some of the things you say! I can’t wait to try this 🙂

    Reply
    • Sarah 'n Spice says

      October 2, 2014 at 2:58 pm

      😀 My mission is complete!

      Reply
  27. skd says

    January 8, 2015 at 3:57 am

    This is delicious Sarah. I have been wanting to do this for a while now. Yumm…

    Reply
    • Sarah 'n Spice says

      January 9, 2015 at 11:36 am

      Thank you! 🙂

      Reply
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    February 17, 2018 at 9:06 pm

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Trackbacks

  1. Bruschetta or Crostini ?| Fiesta Friday #31 | The Novice Gardener says:
    August 29, 2014 at 2:34 pm

    […] Sarah […]

    Reply
  2. Best Chili con Carne ever! (Includes vegan version) | Fiesta Friday #32 | The Novice Gardener says:
    September 5, 2014 at 5:14 am

    […] Truffle Mac and Cheese Bun Burgerfrom Sarah @Sarah ‘n Spice. In Hilda’s word, “I had a feeling when I saw the title that it was not going to be the old mac and cheese in a box, but had no idea how far outside the box this recipe was. The flavors of mushroom and truffle butter were enough to pique my interest, but the thoroughly original technique of making a bun out of these ingredients wowed me! I can’t wait to try these myself!” […]

    Reply
  3. Egg Files II | My Good Eats says:
    September 10, 2014 at 8:35 am

    […] off with baking the bacon. I had some leftover truffle butter from my Truffle Mac and Cheese Bun Burgers so I had to use it up. It would be a crime not […]

    Reply

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Nice to Meet You!

Oh hi there, my name is Sarah and I’m the voice behind Sarah ‘n Spice. I love to cook and am constantly inspired by unique and serious eats, and by that I mean foods that make you go “Whoa, get me a napkin to wipe the drool off my face.” I’m a self-taught home cook who loves to let my creativity flow in the kitchen. readmore →
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