Mac And Cheese Bun Burgers Recipe By Tasty

MAC AND CHEESE BUN BURGERS RECIPE BY TASTY

Steps:

• Prepare macaroni according to package directions. Drain the macaroni in a colander and return to the pot.
• Add butter, cheddar cheese, Parmesan cheese, American cheese, milk, salt, mustard powder, cayenne to the pot. Turn heat up to medium-low and stir until cheeses are melted and all ingredients are well combined.
• Remove the pot from the heat and pour onto a parchment paper-lined sheet tray. Spread evenly with a spatula, cover with plastic wrap, and refrigerate for at least 30 minutes.
• Once cooled, use a ring mold or rounded container roughly 4-inches (10 cm) in diameter to cut out 6-8 "buns."
• Place flour, eggs, and bread crumbs in three separate bowls.
• Dip each macaroni bun in flour, then egg, and finally bread crumbs, coating evenly.
• Preheat vegetable oil to 350°F (175°C).
• Place the macaroni buns gently in oil and fry 3-4 minutes, until golden brown. Remove with a slotted spoon and drain on paper towel-lined plate.
• Season hamburger patties liberally with salt and pepper. In a cast-iron skillet over high heat, sear patties to desired doneness, flipping halfway through.
• Place burger between two mac and cheese buns and top with sliced onions and tomatoes.
• Nutrition Calories: 3850 Fat: 280 grams Carbs: 197 grams Fiber: 8 grams Sugars: 21 grams Protein: 133 grams
• Enjoy!

MASHED POTATO BUN BACON BURGER RECIPE BY TASTY

Steps:

• In a pot over high heat, add the potatoes and garlic and cover with cold water.
• Bring the potatoes to a boil, reduce the heat and simmer until fork tender, about 20 minutes.
• Drain the potatoes in a colander and return to the pot.
• Add the butter, milk, salt and pepper. Mash until smooth.
• Add in the parsley and mix until combined. Transfer the potatoes to a piping bag or ziplock bag.
• On a parchment paper-lined baking sheet, place the provolone slices.
• Pipe the mashed potatoes on top of the rounds starting from the outside to the center of the cheese.
• Freeze until solid, about 1 hour.
• Place the egg and panko in two bowls.
• Place the frozen potato round in the egg ensuring it's completely submerged.
• Place the potato round in the panko and flip to cover completely. If necessary repeat process putting potato back into the egg and once more in the panko.
• In a large pot, heat oil to 350°F (180°C).
• Place the potato in oil and fry until both sides are golden brown, about 2 minutes per side.
• Set the mashed potato rounds on a wire rack to drain.
• In a bowl, add the ground beef, season with salt, onion powder, and pepper. Mix until combined.
• Form patties with your hand about the size of your palm.
• Lay the bacon two strips overlapping and two strips perpendicular.
• Place the burger patty on the bacon and fold over the bacon strips, trimming if necessary.
• Heat a pan over medium heat and add the bacon patties and cook until cooked through.
• Assemble the burger by placing one potato "bun" on the bottom. Spread with ketchup or your favorite sauce.
• Build with lettuce, patty, red onion and top potato bun.
• Nutrition Calories: 1850 Fat: 164 grams Carbs: 51 grams Fiber: 2 grams Sugars: 9 grams Protein: 44 grams
• Enjoy!

MAC 'N' CHEESE WAFFLE BURGERS RECIPE BY TASTY

Steps:

• Make the mac 'n' cheese waffles: In a large bowl, combine the mac 'n' cheese, flour, garlic powder, paprika, onion powder, cayenne, salt, black pepper, eggs, and cheddar cheese. (If you are using cold mac 'n' cheese, microwave briefly to loosen up for easier mixing). Mix well to combine.
• Heat the waffle iron to medium-high heat or 375°F (190°C).
• Scoop ¾ cup of the mac 'n' cheese mixture into each of the waffle divots. Close the waffle iron and cook for 8-10 minutes, until the waffles are golden brown and crispy all over. Remove the waffles from the iron (cutting into individual waffles with kitchen shears for easier removal) and repeat with the remaining mac 'n' cheese mixture. You should have 8 waffles total.
• Meanwhile, make the burger sauce: In a medium bowl, mix together the mayonnaise, ketchup, onion, sweet relish, white vinegar, and salt. Refrigerate until ready to use.
• Make the cheese sauce: In a small saucepan, melt the butter over medium-low heat until bubbling. Whisk in the flour and cook for 1-2 minutes, until light golden brown, whisking continuously to prevent burning. Pour in the milk, whisking continuously to prevent clumping. Cook for 2-4 minutes, whisking occasionally to prevent burning, until slightly thickened and steaming. Remove the pot from the heat and whisk in the cheese and salt until melted and smooth.
• Transfer the sauce to a 2-cup liquid measuring cup and use an immersion blender to blend until completely smooth. Set aside until ready to use.
• Make the burgers: Heat a large cast-iron skillet over medium-high heat until smoking. Generously season the ground beef patties on both sides with salt and pepper. Cook the patties for 4-5 minutes on each side, depending on your desired doneness.
• Assemble the burgers: Spoon 1-2 tablespoons of the burger sauce onto a mac 'n' cheese waffle. Top with 2-4 pickle slices, ½ cup shredded lettuce, a burger patty, ¼-⅓ cup cheese sauce, 2 slices of bacon, and another mac 'n' cheese waffle. Repeat to make the remaining burgers.
• Serve immediately.
• Enjoy!