Have you heard about that Chicago restaurant that serves a hamburger on buns made of fried mac and cheese? Put Rockit Burger Bar on your list if you are heading to Chicago soon! But guess what? I’m not headed to Chicago any time soon. But sheer curiosity gave me the desire, nay, the need to try these for myself. My brothers were coming to town and I knew this would be right up their culinary allies. And so the adventure ensued. First, on the morning of, I made my famous secret ingredient macaroni and cheese, let it cool, then put it in the fridge still in the 9×13 pan. Next, I used a cup to cut out circles in the macaroni and cheese for use as buns. I still don’t own biscuit cutters or circle cookie cutters because cups work so incredibly well. The buns were thick, so I sliced them in half which was an excellent choice. I ended up with 7 bun sets. Nice. Be careful and keep them cold so they don’t fall apart. It was time to fry up some mac and cheese buns. Pour some frying oil (I always end up using vegetable oil) in a large skillet and get that sucker up to somewhere in the 350 to 375 degree range. Time to pull some ingredients together. You will need: 3 cups bread crumbs 2 tsp. dried basil 1 tsp. dried oregano 1 tsp. crushed red pepper flakes 8 eggs
- Mix together the bread crumbs, basil, oregano, and red pepper flakes and put them in a shallow pan or dredging pan for easy coating.
- Whisk those eggs into oblivion and put them in a shallow bowl, shallow pan, or dredging pan.
- Carefully dip each bun half into the egg batter to coat, then into the bread crumb mixture to coat, then directly into the hot oil.
- Fry until golden brown, flipping half way through. Should take a few minutes per side.
- Dry on paper towels. With buns successfully made I put together the rest of the burger. I’m in California so I can barely eat a burger without some guacamole. (It ended up absolutely amazing with the mac and cheese!) I formed patties using 15% fat ground beef and even cooked them up on the grill for the extra flavor. I sauteed up onion slices for that “animal style” feel. Remember the whole California thing? (‘animal style” = In n Out) Lettuce, tomato. The end. Burger finished. So now the question you all have? Was it any good? This was incredible burger. It was most definitely a heart attack on a plate, but it was delicious, filling, and a total culinary adventure. While half the people at the table ate it with their hands, I ultimately used a fork. But who cares? Definitely try it once! ***I can’t advocate any more than once because I don’t want anyone suing me for health problems or something! Δ Δ
