fbpx
mac and cheese burger

Deep Fried Mac and Cheese and Bacon Jam Burgers

This deep fried mac and cheese burger with bacon jam is a giant burger that is packed with all the deliciousness of a burger with the added benefits of favourites like macaroni and cheese, bacon and syrup. This is a combo like no other.

  • 4 beef burger patties
  • Fried mac & cheese balls
  • Bacon jam
  • Lettuce
  • 4 large burger buns
  • Skewers to serve

Pile your toasted burger buns with lettuce leaves, grilled beef burger patties (see recipe for gourmet burgers), hot mac and cheese balls, and loads of bacon jam. Skewer through the top to hold it all together when serving (and don’t forget extra serviettes!).

Deep fried mac & cheese

Prepare the mac & cheese the day before, or at least an hour before, and refrigerate to firm.

  • 250g macaroni pasta
  • 50g flour 50g butter
  • 1 cup milk
  • 1 cup grated cheddar
  • Salt and pepper
  • ½ teaspoon mustard

For finishing

  • 1 egg, beaten
  • 1 cup or so Panko breadcrumbs
  • Oil for frying

Cook the pasta in salted water until al dente but not overdone. To make a sauce, start by melting butter in a saucepan. Add flour and cook out for 30 seconds. Add the milk and use a whisk to combine and get rid of any lumps. Heat until thick and creamy. Add the cheese and season with salt, pepper and mustard. Add to the macaroni and combine. Place in a container and refrigerate until ready to use. Form four balls of mac and cheese and flatten to form patty-shaped toppings for the burger. Dip into egg and then into breadcrumbs. Heat the oil in a saucepan on the grill. Test with a few breadcrumbs, and when nice and hot add the macaroni patties. Cook until golden on both sides, and drain on kitchen towels.

Bacon jam

  • 1 packet bacon, chopped
  • Olive oil
  • 1 onion, chopped
  • 2 tablespoons brown sugar
  • 2 tablespoons maple syrup
  • ¼ cup strong espresso coffee
  • ¼ cup water
  • 1 tablespoon balsamic vinegar

Cook the bacon in a little olive oil until nearly crisp. Remove from the pan and set aside. Add onions to the pan and turn down the heat. Cook the onions for 10 minutes. Add the sugar and syrup and cook for 20 minutes on low. Add the coffee and water and cook for the last 30 minutes. Stir in the balsamic vinegar at the end.