Categories: Meals
Ingredients
- 3 oz. Elbow Macaroni
- 2 oz. Smoked Gouda Slices
- 1 Celery Stalk
- 10 oz. Ground Beef
- 11/2 oz. Mayonnaise
- 1/2 oz. Dijon Mustard
- 2 Brioche Buns
- 11/2 oz. BBQ Sauce
- 8 Dill Pickle Slices
- 1 oz. Crispy Fried Onions
Directions
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Bring a small pot of water to a boil.
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Once water is boiling, add macaroni and cook until al dente, 7-9 minutes. Drain macaroni in a colander, shaking off excess water. Rinse pot with cold water to cool. While macaroni cooks, quarter cheese slices. Trim ends off celery and cut into ¼" dice.
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Place ground beef in a medium mixing bowl with a pinch of pepper. Mix well and form into four equal-sized patties (about ⅓" thick and 4" in diameter). Divide cheese between two patties. Place remaining patties on cheese-topped patties and seal edges by pinching lightly. A tight seal helps cheese stay in burger while cooking.
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Return macaroni to pot along with celery, mayonnaise, Dijon, and a pinch of salt and pepper. Stir until coated and set aside.
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Place a large non-stick pan over medium-high heat. Drizzle buns with 1 tsp. olive oil and place in hot pan, cut side down. Toast until golden brown, 1-2 minutes. Remove from pan. Reserve pan; no need to wipe clean.
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Return pan used to toast buns to medium-high heat. Place patties in hot pan. Cook until browned, 2-3 minutes. Flip, cover, and cook until burger reaches a minimum internal temperature of 160 degrees, 3-4 minutes. Cheese may leak from burgers. Don’t worry, they’re still delicious! Plate dish as pictured on front of card, smearing bottom bun with BBQ sauce and topping with patties, pickles, and crispy onions. Bon appétit!