I awoke this morning, dreaming of pimento mac. I wanted an amazing burger, a burger with a cheesy, oozy and crispy mac n' cheese topping. It wasn't long before Sabrina and I settled on Waffled mac n' cheese. Wait, what??
Yes, Waffled Mac! You may have heard of this. Foodbeast is putting everything in the waffle iron these days. After all, it creates a great crust, while locking in moisture. It's a good call.
BTW, I set off a record amount of smoke detectors making this burger, but it was WORTH it! I needed to get a serious char on the burger patty. THAT, along with making the WAFFLED pimento mac as the topper, things got a little... SMOKEY in the kitchen. ; )
I stumbled across some Dutch Crunch rolls, and they made for a sturdy border to keep the burger and mac together. They look pretty sexy, too!
Make the burgers:
- 1 1/2 lbs ground chuck and brisket (optional)
- 1 Tbls Worcestershire sauce
- 1 tsp dijon mustard
- 1/2 tsp kosher salt
- 1/2 tsp ground black pepper
Add all ingredients together, and hand-mix well. Place 1/4 of beef mixture into 3" round molds, and press to 1/2" thick. Repeat process. Set aside, or chill for later use.
- 4 Artisan buns (I used Dutch Crunch rolls)
- 2 cups Pimento Mac
- 1/4 cup Candied BBQ Sauce, or use your own
- 2 Tbls softened butter
- Kosher salt and cracked black pepper
Make the Waffled Mac:
I made the mac fresh just for this dish, but you don't have to. Leftover mac would probably have worked out better.
Using an ice cream scoop, scoop out and press the mac into a ball, holding your palm against the scoop. Place into greased and pre-heated waffle iron, set to medium. Loosely close the lid, do not press. My mac waffles were done in about 2-3 min. You're looking for deep golden brown color.
Getting them out was tricky, I had to flip my waffle iron over to carefully loosen them. Place them on a foil lined pan, in a 250º oven to keep warm.
Meanwhile, pan-char the burgers!
Heavily season one side of each burger patty with kosher salt and pepper. Prepare a heavy skillet, over medium-high heat. Once hot, add a little veggie oil to the pan, and place as many burgers, (seasoned side down) that can comfortably fit in there. (For me, it's two burgers) Season the other side of each burger as it pan sears, for about 3-4 min. per side.
Once charred, I let the burgers rest on a cookie rack, loosely covered in foil. You can also keep them warm in the 250º oven.
Build the burger:
Lightly butter each half of the buns, and griddle them in a non-stick pan over medium heat, until toasted. About 2-3 minutes. Once toasted, slather a little BBQ sauce on each side. Place beef patty on lower bun, and layer a mac waffle on top of the patty. Drizzle the mac waffle with more BBQ sauce, and top with bun.
This is a hearty burger, so serving it with fries is perhaps, a tad indulgent, but I won't judge you. Do what you want, but I suggest a salad, something like coleslaw or mixed greens.