Makes two hamburger buns [enough for one burger].
This was honestly so fun to make. I can't really eat a whole lot right now, let alone open my jaw because I just had to get my dry sockets from my wisdom teeth taken care of yesterday. But I woke up feeling super creative and in the mood to cook something really cool. A few days ago I was thinking of making a ramen burger, but then decided to go with the latest trend of the "deep fried mac and cheese" burger bun.
I made the macaroni and cheese a few nights ago and put the leftovers in two bowls in the fridge, and forgot about them for a couple of days. So as I was ravaging through my fridge like a maniac this morning I ran into them and got really excited.
My brother and I love to deep fry together, we made all sorts of stuff today; deep fried chicken, and deep fried blueberry waffles [which was actually SO COOL, because it was like a waffle coated with a pancake].
I like deep frying with pancake batter better than breadcrumbs because it sticks so much better to whatever you are deep frying. You'll notice the batter really sticks together and doesn't separate or fall apart once you drop it in the hot oil!
Day 1:
1 1/2 cups of elbow noodles
3 slices of american cheese
2 Tablespoons of butter
Day 2:
1 batch of pancake mix [3/4 cups milk, 1 egg, 1 T canola oil]
4 cups of canola oil
Directions:
1. Boil the elbow noodles according to package directions. While waiting, whisk and egg in a small bowl and set aside.
2. Once the pasta is drained add in butter, cheese, and milk. Stir until well mixed and cheesy.
3. Stir the macaroni and cheese in with the whisked egg.
4. Take two bowls, size them up with how big you want your buns to be. Spray the bowls with PAM just to be safe that your macaroni won't stick. Fill the bowl up about a quarter of the way with your macaroni, you can make your bun as thick as you want, but if it's too thin it might break when you try and remove it from the bowl. Press the macaroni and cheese down into the bowl with a piece of wax paper until you have an even looking bun. Leave the wax paper onto of the macaroni and cheese, and then place some sort of weight onto of each one. [I used a circle paperweight that I found in my office.]
5. Let sit in fridge overnight.
6. Fill a small pot [big enough to fit your macaroni bun] with all of the canola oil. And turn flame on to low-medium.
7. Prepare the pancake batter according to box, if you would like you can add in some garlic or seasoned salt for a less sweet taste.
8. Remove the macaroni and cheese patties from the bowl, be really gentle! You are going to deep fry each mac and cheese patty individually. Cover the entire mac and cheese patty with pancake batter.
9. Quickly move the coated mac and cheese over the hot oil, and gently drop it in. I suggest using a large fork, or even two large forks to move the patty into the oil.
10. Keep your eye on the batter and make sure it doesn't burn. Watch it for about 2-5 minutes and take it out when it looks really golden brown. Place the bun on a paper towel in order to absorb excess oil.
10. Let them chill, and then use them exactly as you would use plain old boring hamburger buns!! ;)
