What could be better than combining two things you already love? This mac and cheese smashburger is the juicy, cheesy answer to that exact question. Give it a go, and find out for yourself!
For those who don't know, the smashburger originates in Denver, Colorado. Its patty has been smashed thin (hence the name) while grilling, with cheese on top.
Here we're doing a twist on the original: instead of just cheese, we're topping each patty with a spoonful of creamy, delicious mac and cheese (and then we're adding even more cheese!).
So, other than having yesterday's leftovers, the only prep work needed here is dividing the ground beef into meatballs. One pound (450 gr) of beef is enough for 7-8 patties, because remember, these will end up being quite thin.
Time to fire up your flat-top griddle! Once hot enough, squirt on some olive oil so nothing sticks to the cooking surface. Then throw on the patties, and let one side cook for under a minute.
When you get the first hints of the crust on that first side, flip the patty, and flatten it with a sturdy spatula. A hit of good ol' SPG rub will do it for seasoning, but you can substitute this for whatever you enjoy on a burger.
Once you see the color creeping up the sides of each patty, flip again. Season this side too if you want, or top immediately with a tablespoon of mac and cheese.
Let everything melt for 30 seconds, then top with EVEN MORE goodness, aka as much shredded cheddar as the patties can hold!
When the cheddar has molten, pull the patties off the heat. Give the buns a quick toast as well, and assemble your mac and cheese smashburger right away!
Spread some mustard on the bottom bun, followed by sliced pickles. To finish the burger off, stack two of the thin, cheese-loaded patties on top of each other, and seal the deal with the top bun.
Keep some paper towels within reach, because this baby is bound to make a mess! Trust us when we say, totally worth it.
Catch you on the next recipe!
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