All other burgers are crying right now because they wish they were as beautiful as this burger! In between the two deep-fried disks of extremely cheesy mac and cheese is a seared impossible burger stuffed with even more gooey cheddar cheese. Not only does this mouth-watering burger beautiful, but it is downright delicious. Whether you are making it for yourself as a fun snack or a dinner to impress your family and friends, it is always a showstopper!
- 1 pound elbow macaroni
- 1/2 stick butter
- ¼ cup all-purpose flour
- 3 cups whole milk
- 1 large egg + 2 large eggs
- 3 cups shredded cheddar cheese
- 1 ½ cups shredded muenster cheese
- ½ teaspoon kosher salt
- ¼ teaspoon pepper
- 1/2 cup grated parmesan
- 1 cup panko breadcrumbs
- 16 oz Impossible/Beyond beef
- 1 cup shredded cheddar cheese
- 2 tablespoon oil
- Kosher salt, to taste
- Black Pepper, freshly ground to taste
- Bring a large pot of salted water to a boil over high heat. Add the macaroni and cook until al dente, about a minute less than the recommended cooking time on the package.
- Meanwhile, in a large pot, melt the butter then add in flour. Cook, stirring occasionally, for 5 minutes until it turns to a light tan color. Add in the milk and bring to a simmer. Once simmering, remove about ½ cup of the milk and pour it into a small bowl with the egg and mix quickly to temper the eggs. Once fully combined, add the mixture to the pot stir immediately until fully combined.
- Add in the cheddar cheese, salt, pepper, and mix until combined. Add in the drained macaroni into the cheese mixture and mix until combined. Pour into a large 9x13 inch baking pan, cover, place in the fridge for at least 3 hours to overnight.
- Using a 4 inch round cookie cutter, cut the cold mac and cheese into bun shaped disks and place them onto a parchment paper-lined tray. Place in the fridge for 20 minutes.
- In a small bowl combine the breadcrumbs and parmesan cheese. In another small bowl beat two eggs until fully combined. Coat each of the disks of macaroni in the egg followed by the breadcrumbs. Meanwhile, preheat oil to 350 degrees Fahrenheit. Fry each disk for 4-5 minutes until golden brown.
- Divide the meat into 4 evenly sized balls. Form each ball into two thin patties. Place a large spoonful of cheese on one of the thin patties, and place the other patty over it, pinching up the edges to seal. Season both sides of each patty with salt and pepper.
- Heat two teaspoons of oil in a non-stick frying pan on medium heat. Sear the patties, one at a time, for 3-4 minutes per side. Remove from the pan and place on one of the mac and cheese buns then top with another bun. Serve immediately.