Gourmet Mac n Chee Burger

Wednesday, November 26 2008 @ 01:07 PM EST

Contributed by: Hurlaroid

Recently a friend and I embarked on a journey to make the best burger we could think of, after hours of brainstorming, we decided on the mac and chee burger.

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Recently a friend and I embarked on a journey to make the best burger we could think of, after hours of brainstorming, we decided on the mac and chee burger.
I started by taking a little over a pound of fresh ground ribeye and mixed it with cumin, louisiana hot sauce, worcestershire, 1 egg yolk, diced purple onion, garlic, and dijion mustard. I then formed the resulting loaf into 2 massive patties.


While I was working on this my friend began work on the mac. It was created using sharp cheddar, smoked fontina, Brie, asiago, chevere, american, and parm reggiano. Added to this was a hint of chipolte powder to give a slight sweet kick. The Cheeses:

After the macaroni was mixed together it was then given a topping made from breadcrumbs, parmesan, cheddar, and fresh basil. From here we placed it under the broiler to crisp up. Finished Mac n Chee:

After the burgers were grilled and buns toasted the put the whole thing together and served with a side of grilled brussel sprouts and asparagus that had been tossed with olive oil and sea salt. Here's what we ended up with:


The burger pattie was tender and moist, made succulent by the sweet purple onions and the beef really enhanced by a strong note of cumin. The Mac was creamy and al dente, with a perfectly balanced orchestra of cheeses working together to create an amazing flavor, which was then amplified by the crisp cheesy topping. Even the fresh baked buns were buttered and grilled to give them just enough crisp to hold all the cheese and juices inside and created a surprisingly clean and easy to eat burger. Absolute bliss!

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