Mac ‘n’ Cheese Burgers

February 2, 2011 § 4 Comments

J: This is a recipe that I’d made once before, with not-as-good results.  The burgers tasted fine, of course (check out the ingredients list and try to tell me they couldn’t be delicious), but they crumbled and fell apart while we were cooking them!  They just wouldn’t hold together.  So, this time we decided to add an egg to help the burgers cohere a bit better, and it worked like a charm.

These burgers are fantastic, and while they don’t taste exactly like mac ‘n’ cheese, they do come impressively close.  They’re also pretty great for you, and sandwiched between some hearty homemade bread with a few slices of avocado and tomato, they’re an easy, filling, and really delightfully tasty meal.  Just as a quick note, they’re also from Delicious Wisdom, which sadly appears to have vanished into the ether forever; as of this posting, you can still find the cached version if you search “delicious wisdom” “mac and cheese burgers,” but I can’t promise how long it’ll stay that way.

artistically-arranged burger

Mac ‘n’ Cheese Burgers
(modified from Delicious Wisdom)
1/3 c uncooked whole wheat couscous
1 tsp olive oil
3/4 tsp salt, divided into 1/4 tsp and 1/2 tsp
1-14oz can black beans (we changed this from cannellini beans to give a little more visual texture to the burgers)
1 c sharp cheddar cheese, grated
1/3 c bread crumbs (we used oats and pulverized them into crumbs)
1 egg
Ground black pepper and red pepper flakes, to taste
A pinch of nutmeg

Suggestions for garnishing your burger:
two things I will gladly put on just about any food

Start off by cooking your couscous.  Bring 1/2 c water to a boil, and add the olive oil, 1/4 tsp salt, and couscous.  Immediately cover the pot and remove from heat.  Let the couscous sit for five minutes to absorb the water, and then remove the cover and fluff the couscous with a fork.

it was kind of magical to uncover the pot and poof! couscous!

Get your oven preheating to 375, and lightly grease a baking sheet.

Mix together all remaining ingredients, including the cooked couscous (don’t forget the last 1/2 tsp of salt!).  Smash up a few of the beans so they combine a little better, but don’t worry about getting them all; it doesn’t make that big of a difference.

egged

When everything is thoroughly combined, form the … dough? batter? I really have no idea what to call this — into 4-6 patties, and place them on the baking sheet.  We made four but they were kind of massive, so I think you could definitely do 6 and have them still be satisfyingly sizable.

perfectly formed patties, ready to bake

Bake the patties for 25 minutes, and flip them about halfway through.

When they’re done, serve on bread or rolls with abovementioned suggested toppings, or pick your own favorites!

this was almost impossible to fit in my mouth

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§ 4 Responses to Mac ‘n’ Cheese Burgers

  • Emily G says:

    That sounds amazing! I’ll have to try them. And adding an egg makes a lot of sense. My mom makes wonderful salmon burgers with cold mashed potato, canned salmon and egg. They’re very tasty (especially with soy sauce!) and, like these burgers, they’re made of things I would normally have lying around.

    • nombudsman says:

      Hey Emily! Your mother’s salmon burgers sound pretty delicious as well, and not like something I would have ever thought to come up with. I might have to give that combination a whirl sometime. 🙂 Thanks for stopping by!

  • […] to wanting the cardboard-eating days of my life back. No more, say I! Until Joanna first made the “mac ‘n’ cheese burgers” for me about a year ago, I hadn’t even considered making my own veggie patties. But turns out […]

  • […] this week, and remembered that I had most of a box of couscous in my pantry left over from making these mac ‘n’ cheese burgers.  I decided that, yes, couscous has an extraordinary shelf life, but it was about time that I used […]

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