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Mac Burger with balsamic roasted beefsteak tomato

Mac Burger with balsamic roasted beefsteak tomato – recipe

This crisp coated mac and cheese veggie burger recipe will indulge all your vegetarian guests. The vegetarian burger consists among other things of macaroni, KNORR Cheese Sauce Mix, cheddar cheese and Panko breadcrumbs and is served with parmesan and black pepper mayonnaise.

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Ingredients

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For the Mac Burger:

  • Macaroni 750.0 g
  • Water 0.83 l
  • KNORR Cheese Sauce Mix (as sold) 190.0 g
  • Cheddar cheese- grated 120.0 g
  • Flat leaf Parsley 10.0 g
  • Plain flour 300.0 g
  • Egg 300.0 g
  • Panko Breadcrumbs 300.0 g
  • Vegetable oil 10.0 ml

For the parmesan and black pepper mayonnaise:

For the balsamic roasted tomatoes:

  • Balsamic vinegar 150.0 ml
  • Caster sugar 70.0 g
  • Beefsteak Tomatoes 1.0 kg

To cook and serve:

  • Brioche Bun 10.0 pc
  • Rocket 150.0 g

This crisp coated mac and cheese veggie burger recipe will indulge all your vegetarian guests. The vegetarian burger consists among other things of macaroni, KNORR Cheese Sauce Mix, cheddar cheese and Panko breadcrumbs and is served with parmesan and black pepper mayonnaise.

...

Preparation

  1. For the Mac Burger:

    • Cook the macaroni until al dente. Then refresh in cold water and a little vegetable oil.
    • Bring the water to the boil and whisk in the KNORR Cheese Sauce.
    • Cook the sauce for 2-3 min. whilst stirring then remove from the heat and allow to cool.
    • Mix the macaroni, cheese sauce, grated cheddar and the flat leaf parsley together.
    • Place the mix on to a flat gastronorm tray lined with clingfilm.
    • Spread the mixture evenly across the tray. Clingfilm the mix and chill.
    • Once set cut the mixture with a ring cutter to the desired size.
    • Panne the discs in flour, eggs and breadcrumbs.
    • Place in the fridge until required.

  2. For the parmesan and black pepper mayonnaise:

    • Mix together the parmesan, black pepper and HELLMANN'S Real Mayonnaise.

  3. For the balsamic roasted tomatoes:

    • Cut the beef steak into thick slices approx. 100g each.
    • Place the balsamic vinegar and caster sugar in a pan and reduce to a glaze.
    • Then sear the tomato slices in the pan ensuring a deep colour on both sides.

  4. To cook and serve:

    • Wash the rocket and dry.
    • Cook the Mac burger in the fryer at 180°C for 8 min. or until the core temperature has been reached.
    • Whilst the Mac burger is cooking cut the Brioche buns in half and grill.
    • On the base place the balsamic roasted tomato, then the fried Mac burger.
    • Top with the Parmesan and black pepper mayonnaise and the rocket.
    • Place on the lid of the burger, skewer and serve.