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
- 1 oz. Crispy Fried Onions
- 8 Dill Pickle Slices
Directions
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Bring a small pot of water to a boil. Thoroughly rinse produce and pat dry.
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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 ½ tsp. salt and 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 salt and pepper to taste. Stir until coated and set aside.
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Place a large non-stick pan over medium-high heat. Drizzle buns with 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, 2-3 minutes. Cheese may leak from burgers. Don’t worry, they’re still delicious!
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Smear half the BBQ sauce on bottom bun. Place patties on sauce and top with half the pickles, half the crispy onions, and top bun. Place burger on a plate and serve macaroni salad on the side.