Last week I shared the recipe for my ultimate mac n cheese and today's instalment makes great use of any left over mac n cheese you have. The burger I'm going to share with you today is a combination made up by my boyfriend, it's pretty awesome!
You can't beat a good home made burger, and since my preference for mince is the 5% fat one there is very little fat in these, so they're not too unhealthy.
So lets get to the making.
Burgers (will make 4):
500g 5% fat mince
1 egg - whisked
1 teaspoon wholegrain mustard
1 tablespoon breadcrumbs
leftover mac n cheese (if you have any) - recipe can be found here
1 baking potato per person
Fry Light 1 cal spray
The chips will take the longest to make so it is best to start with them first. They are so easy to make and since I like mine rustic style they are even easier because there is no peeling involved! Wash, cut length ways into chips/wedges, and parboil for 5 minutes. Drain and return to the pan (but not the heat) and cover. Leave for 10 minutes.
At this point you can make the burgers. Mix together the mince, egg, mustard and breadcrumbs. The best and easiest way to do this is to get your hands in there! If you don't like touching raw meat (like me) you can use a spoon or get a glamorous assistant to help. Once you've combined it all divide into 4 portions and shape into burgers.
Put your chips on a baking tray and spray with the 1 cal spray, pop into the oven at 220 degrees celsius and cook for around 25-30 minutes, until golden.
Cook the burgers under the grill on or a George Foreman for around 10 minutes or until cooked to your liking. While the burgers are cooking you can also cook the bacon and heat up some of your mac n cheese in the microwave.
If your time management is spot on everything will be ready at the same time! Construct your burger, on whatever type of bun you like (we used brioche buns), divide up the chips and tuck in!
If you're only cooking for 2 the extra burgers can be frozen to use another time.
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Photograph taken by me