Cheesy, creamy and fried mac and cheese serves as the buns for these decadent burgers.
Serves 4
185
mins
A Challenge
990 cals (Per serving)
22g of fat
Ingredients
For the mac and cheese buns:
1 box macaroni noodles (approx. 14 oz)
1/8 cup low-fat margarine
3/4 cup plain flour
1 cup milk
2 cups reduced-fat cheddar, grated
1/4 cup light cream cheese
1 tsp mustard powder
1 tsp garlic powder
¼ tsp salt
¼ tsp ground black pepper
Oil, for frying
2 free-range eggs, beaten
1 cup panko breadcrumbs
For the burgers:
1 pack of Quorn Meatless Gourmet Burgers
4 curly green lettuce leaves
4 tomato slices
8 burger pickles
Tomato ketchup
Mayonnaise
Method
To make the macaroni and cheese, cook the macaroni noodles in a large pan of salted water and bring to the boil. Cook for 8 minutes or until al dente. Drain and set aside.
To make the cheese sauce, put a saucepan over a low heat and add the butter or margarine. Once the butter has melted, stir through approximately 1/8 cup flour to create a roux. Gradually add the milk, mixing until you have a smooth sauce. Add the cheddar, cream cheese, mustard powder, garlic powder, salt and black pepper. Stir to combine.
Add the cooked macaroni to the cheese sauce then transfer to a lined baking tray. Transfer to the fridge to chill for at least 2 hours.
Once cooled, use a cookie cutter or chefs ring around 3.5 inches in diameter to cut out 8 disks for the buns. Set aside.
In 3 separate bowls, place the remaining flour, eggs and breadcrumbs. Dip each macaroni cheese bun in the flour, followed by the egg and then breadcrumbs to coat. Set aside.
Cook the Quorn Gourmet Burgers according to packet instructions.
Using a heavy-based pan, add enough vegetable oil to shallow fry. Fry each bun for 2 minutes on each side or until golden. Set aside and drain on a paper towel lined plate or baking rack.
To assemble the burgers, place a Quorn Gourmet Burger between two mac and cheese buns and top with lettuce, pickles, tomato ketchup and mayonnaise.