You know how I can be with desserts— light bites one day and then heavy-hitting and belt-busting another day—well, same goes for savory. See the below picture for clarification.
It’s pretty much a full day’s calorie count in one meal. This burger is stacked with pastrami, smoked white cheddar mac and cheese, peppercinis and deep fried onions. How you attack is up to you, but my advice: tuck your napkin into the collar of your shirt and go for it. Never mind the mess on your face because you’ll need to pay attention and make sure all the fallen pieces are scooped and tucked back into the burger.
Of course you can leave out any of the add-ins, but you really shouldn’t. As for the smoked mac and cheese – I’ll be back next week with the recipe. That said, any mac and cheese will work, I just prefer my smoked mac and cheese for an added layer of flavor.
On another note, Matt and I had some fun doing another blogger vs. blogger face-off with the theme of burgers being picked by our Chopped-watching, Food Network-loving son. He chose burgers. And boy did he have a lot to say about the winning burger—Matt’s. Wah.
Yep, Matt has me on this one. Cole thought his rib-eye mixed patty was more flavorful and that my burger was “too busy”. This is an eight-year-old?! But I guess that is what happens when you watch nearly every Food Network show, you learn to judge and dish it up—even if it is to your mom.
Pastrami, Smoked Mac and Cheese Burger
Yield: Makes 4 burgers
- 1 1/2 lb. ground beef chuck (80/20)
- 1 teaspoon kosher salt
- 1/2 teaspoon fresh ground pepper
- 4 hamburger buns
- 4 tablespoons mayonnaise
- 4 oz. pastrami
- 4 slices fontina cheese
- 1 1/2 cups mac and cheese
- 4 tablespoons peppercinis
- 3/4 cup of crispy onions
Evenly divide beef and shape patties approximately 4 inches in diameter and about 1 inch thick, making sure not to pack the patties to tightly.
Spread mayonaise on the inside of the bun and place it on the griddle to toast it. Then heat 2 tablespoons of oil on the griddle and place the hamburger patty down and sprinkle with kosher salt. Once the bun is toasted, remove it from the griddle; set aside. Place the pastrami on the griddle and sear. Flip the patty sprinkle with kosher salt and cook to desired doneness. Place the cheese on top and melt. Remove from heat and add the pastrami on top of the cheese. Top the pastrami with the mac and cheese, peppercinis and crispy onions. Serve immediately.