Mac and Cheese Stuffed Cheeseburger

Stop having sides with your burgers, and just start having your sides IN your burger!

Done in 1 hour

Serves 4

Dish by Ori Goldberg

Ingredients

Mac and Cheese:

2 tbspplain flour

2 tbspbutter

500mlwhole milk

50gred Leicester

50gmature cheddar

1 tspsweet paprika

1 tspmustard powder

300gmacaroni

Onion rings:

1large white onion, sliced into rings

200gplain flour

100g cornstarch

1 tsp baking powder

330mlbeer/sparkling water/cider

1 whole egg

1 tsphoney

Everything else:

4brioche buns, toasted

drizzle of ketchup

drizzle of mustard

8cheese slices

We've done what everyone has been thinking. A gorgeous fatty beef patty, stuffed with our best Mac and cheese, topped with sliced cheese, and homemade fluffy onion rings... because food is for enjoying!

Method

Start by making the Mac and cheese. Boil the pasta in salted water, and whilst this is happening, add flour and butter to a saucepan, and cook until bubbling and slightly nutty in smell. To this, slowly add your milk whilst continuously whisking. To this béchamel, add the cheeses, followed by seasonings. Add the pasta and mix well, before allowing to completely chill in the fridge.

Once completely chilled, make small balls of Mac and cheese, place on a tray and allow to harden slightly in the freezer. Once hardened, wrap the balls in beef to form a patty, and leave aside to cook later.

For the onion rings, mix all the dry ingredients together, before adding the wet ingredients, starting with the beer/sparkling water. Slice your onion into rings, and once your deep fryer has reached 170°c, quickly dunk your onion into some plain flour, then into the batter and straight into the oil. Cook until golden - about 3-5 minutes.

In a non-stick pan, sear the burger on one side, flip carefully and add the cheese slices. Allow to steam and melt, before assembling this dream of a burger.

Start by saucing up the brioche buns, before adding pickles and the burger, followed by some onion rings. All that's left to do is enjoy!

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Ori Goldberg

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Coming from a family of entertainers and cooks, Ori (a professional eater turned chef) has been surrounded by all things food for as long as he can remember. Born and raised in NW London, post university Ori decided to dedicate some time into running the family restaurant, delve deep into his middle-eastern roots, and create menus expressing his love for traditional street foods and baked goods. Now, the dream is to continue to push boundaries of technique and fusion, through life experiences and upbringing!