I took a short trip up to Birmingham last week to surprise my lovely old housemate for her birthday. So the night before I went to the Bristol Pear with some friends where we plotted how to surprise the birthday girl over some delicious burgers. I went for a mac 'n' cheese burger which was fantastic. However, as you can imagine, there is a lot of oil and frying involved in such a feast so I decided to recreate it the slimming world way.
Unfortunately (or fortunately if you see it that way) there is no picture of the final result because they all got eaten before I could get any photos.
Serves 5:
What I used:
- You already have the mac 'n' cheese to make the mac 'n' cheese patties.
- 1kg of extra lean (5%) beef mince
- 1 onion
- salt & pepper
- nutmeg
- Provence herbs
- 5-10 wholemeal burger buns (depending on how hungry you are)
- 1/2 iceberg lettuce
- 4 tomatoes
- 4 gherkins
What I did:
- Follow the mac 'n' cheese recipe to make the patties
- Fill a muffin tin up with the mac 'n' cheese and put in the over for 20 minutes
- Leave to cool
- Cut the onion as small as you can
- Empty the mince into a large bowl
- Mix the onion, salt, pepper and herbs into the meat and season to taste
- Mould the mince into burgers using your hands (use the muffin tin for rough size guide)
- Fry the burgers on a med-high heat until fully cooked
- Cut the vegetables into slices and put them on a plate
- Toast the wholemeal buns
- Serve everything separately and allow diners to build their burgers
Like I said, it went down so well that there was no time to take pictures. We put various condiments on the table and then we figured that it was easier to put the mac burger under the beef burger (but that was just because our burgers were a bit thick). We layered up the veg, I made some homemade chips and dinner was served.
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