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


  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.
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