Mac & cheese is as flexible as it is glorious – cooked on the stove top or baked, spiced, balled and so on you can make it anyway you want it. Following this philosophy I wanted to try something new, I’ve made fried macaroni cheese balls in the past and had the (rare) brain wave of making a patty out of the mac and frying it like a burger. My first attempt lead to a Mac and cheese burger that would have fed the 5,000 but after a bit of tweaking with the size and what I added to it, I ended up with something that works so well.
I used both a mature cheddar and gouda filling the burgers with stringy melted cheese
Stove top Mac & Cheese. Then put in the fridge for an hour to cool before shaping and freezing for 30 mins
Choose your weapon! These burgers are great on their own but can be stuffed with your choice of fillings. Above: plain, bacon, sriracha and pickled chillies
Coat with beaten egg and then breadcrumbs before shallow frying. Freezing the burgers for 30 minutes helps keep them in shape
Have them like a traditional burger – above is with shredded lettuce, pickles and Sriracha mayo in a brioche bun
Or on their own more like a fishcake like below (this way you can eat more!!)