Smashburger Mac and Cheese Burger: A Culinary Collision of Epic Proportions
This isn’t your average burger. This is a Smashburger Mac and Cheese Burger – a symphony of flavors and textures that will redefine your burger expectations. We’re talking about the crispy, caramelized crust of a smashburger, the creamy, cheesy indulgence of homemade mac and cheese, and the satisfying combination of it all nestled between two toasted buns. Get ready for a culinary adventure that’s both comforting and exhilarating!
## Why This Burger Rocks
* **Smashburger Perfection:** The key to a truly great smashburger lies in the thin, crispy patties. Smashing the ground beef onto a hot griddle creates maximum surface area for that irresistible Maillard reaction, resulting in a deeply savory, slightly charred crust that’s far superior to a thick, conventionally cooked burger.
* **Mac and Cheese Nirvana:** Forget the boxed stuff! We’re making homemade mac and cheese with a rich, creamy cheese sauce that clings perfectly to every elbow macaroni. Think sharp cheddar, creamy Gruyere, and a touch of Parmesan for that extra umami punch.
* **The Ultimate Fusion:** The combination of the juicy, crispy smashburger and the creamy, cheesy mac and cheese is simply magical. It’s a delightful contrast of textures and flavors that will keep you coming back for more.
* **Customizable:** Want to add some heat? Throw in some jalapeños. Craving some extra protein? Add bacon! The possibilities are endless. This recipe is a fantastic base for your own creative burger masterpiece.
## Ingredients You’ll Need
### For the Smashburgers:
* 1.5 pounds ground beef (80/20 blend is recommended for optimal flavor and fat content)
* 4 hamburger buns
* Salt and freshly ground black pepper, to taste
* 2 tablespoons canola oil or other high-heat oil
* 4 slices cheddar cheese (or your favorite cheese for burgers)
* Optional toppings: sliced pickles, onions, lettuce, tomato, burger sauce
### For the Mac and Cheese:
* 1 pound elbow macaroni
* 6 tablespoons butter
* 6 tablespoons all-purpose flour
* 3 cups milk
* 1 cup heavy cream
* 1 teaspoon salt
* 1/2 teaspoon black pepper
* 1/4 teaspoon nutmeg (optional, but adds a lovely warmth)
* 2 cups shredded sharp cheddar cheese
* 1 cup shredded Gruyere cheese
* 1/2 cup grated Parmesan cheese
## Equipment You’ll Need
* Large skillet or griddle
* Heavy spatula (essential for smashing!)
* Large pot for boiling pasta
* Large saucepan for cheese sauce
* Mixing bowls
* Measuring cups and spoons
## Step-by-Step Instructions
Let’s break down the process into easy-to-follow steps.
### Part 1: Making the Mac and Cheese
1. **Cook the Pasta:** Bring a large pot of salted water to a boil. Add the elbow macaroni and cook according to package directions until al dente. Drain well and set aside.
2. **Make the Roux:** While the pasta is cooking, melt the butter in a large saucepan over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, until the mixture is smooth and bubbly. This is your roux – the base for the cheese sauce.
3. **Add the Milk and Cream:** Gradually whisk in the milk and heavy cream, stirring constantly to prevent lumps. Continue to cook, stirring occasionally, until the sauce thickens slightly and coats the back of a spoon, about 5-7 minutes.
4. **Season the Sauce:** Stir in the salt, pepper, and nutmeg (if using). Taste and adjust seasonings as needed.
5. **Melt the Cheese:** Reduce the heat to low. Gradually add the cheddar cheese, Gruyere cheese, and Parmesan cheese, stirring constantly until the cheese is completely melted and the sauce is smooth and creamy. Be careful not to overheat the cheese sauce, as it can become grainy.
6. **Combine Pasta and Sauce:** Add the cooked pasta to the cheese sauce and stir gently to coat. Set aside and keep warm while you prepare the smashburgers. You can cover it to prevent a skin from forming. Add a splash of milk if needed to maintain creaminess.
### Part 2: Making the Smashburgers
1. **Prepare the Beef:** Divide the ground beef into four equal portions. Gently form each portion into a loose ball. Do not pack the beef too tightly, as this will prevent it from smashing properly.
2. **Heat the Griddle:** Heat a large skillet or griddle over medium-high heat. Add the canola oil and let it heat up until it’s shimmering and almost smoking. This is crucial for getting that perfect sear.
3. **Smash the Burgers:** Place two of the beef balls onto the hot griddle, leaving some space between them. Immediately smash each ball down with a heavy spatula as thin as possible, aiming for about 1/4 inch thickness. You can use a second spatula to press down on top of the first for extra leverage. The thinner, the crispier!
4. **Season Generously:** Immediately season the smashed patties with salt and pepper.
5. **Cook the First Side:** Cook the burgers for 2-3 minutes, or until a deep brown crust forms. Don’t move them around! Let them cook undisturbed to develop that amazing crust.
6. **Scrape and Flip:** Use the spatula to carefully scrape the burgers from the griddle and flip them over. The crust should be nicely browned and slightly caramelized.
7. **Cook the Second Side:** Cook the second side for 1-2 minutes, or until cooked to your desired doneness. For medium-rare, aim for an internal temperature of 130-135°F.
8. **Add the Cheese:** During the last 30 seconds of cooking, place a slice of cheddar cheese on top of each burger patty. Cover the skillet or griddle with a lid or a baking sheet to help the cheese melt quickly.
9. **Repeat for Remaining Patties:** Repeat the smashing and cooking process with the remaining beef balls.
10. **Toast the Buns:** While the burgers are cooking, lightly toast the hamburger buns on the griddle or in a toaster until golden brown. This will prevent them from getting soggy.
### Part 3: Assembling the Smashburger Mac and Cheese Burger
1. **Build the Burger:** Spread your favorite burger sauce (optional) on the top and bottom buns. Place one cheeseburger patty on the bottom bun. Top with a generous scoop of the homemade mac and cheese. Then add the second cheeseburger patty. You can add your favorite toppings now like onions, pickles, lettuce, and tomato.
2. **Top and Serve:** Place the top bun on top of the mac and cheese and toppings. Serve immediately and enjoy the explosion of flavors!
## Tips and Tricks for Smashburger Mac and Cheese Burger Perfection
* **Use High-Quality Ground Beef:** The better the quality of the ground beef, the better the flavor of the smashburgers. Opt for an 80/20 blend, as the fat content is crucial for creating a juicy and flavorful burger. You can also try using a blend of ground chuck and ground sirloin.
* **Don’t Overwork the Beef:** When forming the beef balls, handle the meat gently. Overworking the beef will result in tough, dense burgers.
* **Get the Griddle Super Hot:** A hot griddle is essential for creating that crispy, caramelized crust on the smashburgers. Let the griddle heat up until it’s shimmering and almost smoking before adding the beef.
* **Smash with Confidence:** Don’t be afraid to really smash the beef down! The thinner the patty, the crispier it will be.
* **Don’t Move the Burgers Too Soon:** Let the burgers cook undisturbed for 2-3 minutes on the first side to develop that deep brown crust. Resist the urge to move them around.
* **Use a Heavy Spatula:** A heavy spatula is essential for smashing the beef and scraping the burgers from the griddle.
* **Melt the Cheese Properly:** Cover the skillet or griddle with a lid or baking sheet to help the cheese melt quickly and evenly.
* **Make the Mac and Cheese Ahead of Time:** The mac and cheese can be made ahead of time and reheated before assembling the burgers. Just add a splash of milk to maintain its creaminess.
* **Customize Your Toppings:** Feel free to get creative with your toppings! Add your favorite burger fixings, such as sliced pickles, onions, lettuce, tomato, bacon, or jalapeños.
* **Serve Immediately:** These smashburgers are best served immediately while the burgers are hot and the mac and cheese is creamy.
* **Experiment with Different Cheeses:** Don’t be afraid to experiment with different cheeses in the mac and cheese. Try adding some smoked Gouda, Havarti, or pepper jack for a unique flavor.
* **Add a Touch of Spice:** For a spicier mac and cheese, add a pinch of cayenne pepper or a dash of hot sauce to the cheese sauce.
* **Use Freshly Grated Cheese:** Freshly grated cheese melts more smoothly and evenly than pre-shredded cheese.
* **Toast the Buns Properly:** Toasting the buns prevents them from getting soggy and adds a nice textural contrast to the burger.
## Variations to Try
* **Spicy Smashburger Mac and Cheese Burger:** Add diced jalapeños to the mac and cheese and use pepper jack cheese for an extra kick.
* **Bacon Smashburger Mac and Cheese Burger:** Add crispy bacon to the burger for a smoky and savory flavor.
* **BBQ Smashburger Mac and Cheese Burger:** Use BBQ sauce instead of burger sauce and add some caramelized onions for a sweet and smoky flavor.
* **Mushroom Swiss Smashburger Mac and Cheese Burger:** Add sautéed mushrooms and Swiss cheese to the burger for an earthy and savory flavor.
* **Veggie Smashburger Mac and Cheese Burger:** Substitute the ground beef with a veggie burger patty for a vegetarian option.
## Nutritional Information (Approximate)
*Note: Nutritional information is approximate and may vary depending on the specific ingredients used.*
* Calories: 800-1200 per burger
* Protein: 40-60 grams
* Fat: 50-80 grams
* Carbohydrates: 60-80 grams
## Conclusion
The Smashburger Mac and Cheese Burger is a truly epic culinary creation that combines the best of both worlds: the crispy, savory goodness of a smashburger and the creamy, cheesy indulgence of homemade mac and cheese. With its customizable toppings and endless variations, this burger is sure to become a new favorite. So, fire up the griddle, gather your ingredients, and get ready to experience a burger that will blow your mind!
Enjoy!