Following the success of the ramen burger, Rockit Burger Bar in Chicago recently came out with the Mac Attack Burger. The burger buns are made of macaroni and cheese, which is then breaded and deep fried.
Of course I had to try making it at home. I’ve seen it demoed on a few shows and it looked relatively simple. I didn’t follow the original recipe exactly because I wanted to make a faster and easier version.
This came out pretty good. The burger buns hold together relatively well because of the outside breading and add a nice crunch to the burger. The macaroni and cheese is extra cheezy due to some cheese chunks mixed into the macaroni and cheese.
The burger does take some pre-planning. You need to make the macaroni and cheese and then let it sit in the fridge for a few hours. I used my easiest macaroni and cheese recipe. Once you finish making the macaroni and cheese, you pour it into a pan and then press down to compact it. Put something on top to weigh it down. I used a pie pan but next time I’ll use a square or rectangle pan, making it easier to make more buns.
After it has set, you cut out the burger buns with something round and about the same size of a burger bun such as a cup, biscuit cutter or ramekin. I used ramekins. Then you bread the buns in egg, flour and bread crumbs and then do a quick fry so the breading becomes nice and crispy. Then add your favorite burger ingredients and it’s ready to go.
You can view the original Mac Attack Burger here.
Mac Attack Burger
Yield: 2 medium burgers or 1 large burger and 1 slider
For the mac and cheese:
2 cups elbow macaroni
2 cups skim milk
1 1/2 cups shredded cheddar cheese
1 tsp mustard powder
1/2 tsp garlic powder
1/2 tsp onion powder
1 tsp red pepper flakes
1/2 cup of sharp cheddar cheese cut into small cubes (about 1/4 inch by 1/4 inch)
for the breading:
1 cup all purpose flour
1 cup Italian or panko bread crumbs
burger toppings of your choice:
premade beef patty
1. Boil the milk in a pot and add in the elbow noodles. Cook until al dente at a low boil, stirring constantly so that the milk does not burn. Turn off the stove and add in the shredded cheese, garlic, mustard, onion and pepper flakes and stir until cheese is completely melted. Add in the cheese cubes and stir to distribute but do not let them melt.
2. Pour macaroni and cheese in an 8 x 8 dish. Cover top with plastic wrap and press down on macaroni to compress it. Add something to add weight on top and then place in fridge for several hours or overnight.
3. When ready to make, cut out burger buns with ramekins, glass cups, or biscuit cutter rounds about the size of a full burger bun. Turn stove to medium high heat and add in about 1/2 inch to 1 inch of oil to a sauce pan being used for frying. Meanwhile, beat egg and place in a medium bowl. In another bowl, add flour. In another bowl add the bread crumbs.
4. Take noodle bun and coat in egg, then flour and then bread crumbs. Repeat so that it is double coated in each. Add to oil and fry on each side for about 30 seconds to 1 minute or until breading becomes brown and crisp. Remove from oil and repeat with remaining noodle buns.
5. Add your favorite burger ingredients to your buns. I used premade burger patties, tomato slices, lettuce, ketchup and bacon.