food & drink
http://www.yourhomemagazine.co.uk June 2019 99
Fleetwood Mac & cheese burger
YoU WiLL nEEd
For the mac & cheese 4 175g macaroni
4 200g red Leicester or Cheddar cheese,
grated 4 25g butter 4 1 tbsp English
mustard For the frickles 4 at least 2 litres
vegetable oil, for deep-fat frying 4 100g
self-raising flour, plus extra for dusting
4 175ml lager or sparkling water 4 jar sliced
pickles, dill is better than sweet for that
extra tangFor the burgers 4 500g beef
mince 4 knob of butter or a little vegetable
oil 4 4 burger buns 4 ketchupdirECTionS
nThe mac & cheese needs to be made at
least an hour in advance. it’ s best to make
it the night before or at least the morning
of the cook, as you need to refrigerate it
so it’s easier to shape and holds together
well. Cook the macaroni according to the
instructions on the packet. When the pasta
is drained, immediately add the gratedcheese, butter and mustard, and season with
salt and pepper. Mix thoroughly until it has a
smooth consistency. Then chill it!
nnow it’s frickle time. Pour the oil into a large,
deep saucepan (or use a deep-fat fryer), set it
over a high heat and get that oil hot. onc e it
reaches 180°C/350°f, you are good to fry.
nWhisk the flour and beer or water together
in a mixing bowl, then season well. dus t the
pickles with flour. dip the floured pickles into
the batter and carefully lower them into the pan
or deep-fat fryer and cook till golden. This will
usually take 3-4 minutes. remove and lay on
paper towels to drain.
nnow it’s time to make the burgers. Get your
cooking surface nice and hot – either sit your
plancha over direct heat on the grill or your
frying pan over a high heat on the hob.
ndiv ide the beef mince into four balls and
flatten them into patties. Season with salt and
pepper and throw them in the frying pan or
plancha. if you’re cooking outdoors directly onthe grill, the meat might stick – don’t worry,
the grill will release the meat when it’s ready.
Cook for 1-2 minutes, then flip, and repeat
the process until they are done, about 6
minutes for medium.
nMeanwhile, shape the chilled mac &
cheese into four patties. Chuck the knob of
butter or a glug of vegetable oil onto your
cooking surface – plancha or frying pan set
over a medium-hot heat, or less direct heat
on the grill. When the fat is melted, carefully
place your mac & cheese patties onto the
cooking surface. fry until you have a nice
brown crust, about 2 minutes, then very
carefully flip and cook until the other side
has a nice crust.
nMake sure the burger is perfectly cooked,
then remove your burgers and keep warm
while you toast the buns.
nWhen toasted, on the bottom bun add
the meat patty, fried mac & cheese, a dollop
of ketchup, the frickles and the toasted
top bun.Recipe extracts
taken from
The Burger
Book by
DJ BBQ
(Quadrille,
£12.99).
Photographs
David LoftusOUTDOORS
Half and half technique,
with a saucepan and
plancha; not recommended
for the frickles
INDOORS
Saucepan and large frying
pan on the hob
MakeS 4