This was a burger created by the imagination of three high school dudes. As the years pass, their friendship kept going with only the idea of this creation. I took it into my hands to introduce these fellas to their masterpiece.
The day Joe, Josh, and Timmy told me about this burger they created while in high school together, I went forth to figure out how to make the their hamburger stuffed with mac and cheese, which they called the "Mac N' Churger", corn-free so I can enjoy it with them. But mainly, I wanted them to finally see and enjoy their finished product.
4 tbsp unsalted butter
2 tbsp flour
½ cup almond milk
1 ½ cups cooked elbow macaroni, drained
½ cup mozzarella cheese, shredded
½ cup cheddar cheese, shredded
1lb ground beef
½ tbsp salt
½ tbsp pepper
6 slices cheddar cheese
6 hamburger buns
Mac n Cheese
Heat a medium sized pot over low heat and add butter to melt. Add in flour and stir until there are no remaining lumps. Continue to cook and stir the mixture until golden brown, this will take roughly 1 minute.
Add milk, bring to a boil and continue to cook the mixture until it thickens. Add the cooked pasta and stir until coated evenly.
Stir in shredded cheese until melted and pasta is coated evenly. Remove from heat
Burgers & Assembly
In a medium sized bowl combine the ground beef, salt and pepper. Mix with your hands until the salt and pepper has been evenly combined into the meat.
Pinch off some ground beef and roll it into a small ball. Mold a bowl from the ball using your thumbs. Place mac & cheese into the center of the pocket.
Pinch off a small amount of ground beef. Roll into a ball and then flatten into a patty. Place patty on top of the bowl you molded and seal edges by pinching the meat together.
Repeat process with the remaining beef.
Heat a pan over medium heat and cook the patties on one side for 2-3 minutes. Flip the patties and place a slice of cheese on top. Cook for another 2-3 minutes, until the cheese is melted and the meat is cooked through. Remove from the heat and serve on bun.