Mac & Cheese Burger Recipe

Ingredients

• 1 ½ cups of your favorite prepared Mac and Cheese (homemade or from a box)
• 2 lbs. ground beef
• 1/3 cup Beef Marinade
• 6 cheese slices of your choice (Cheddar recommended)
• 1/3 cup of your favourite Bar-B-Q Sauce
• 1 red onion, sliced
• Pickles

Directions

1. Prepare the Mac & Cheese according to recipe (or the directions on the box).
2. In a large bowl, mix the ground beef and marinade. With your hands, make 6 large hamburger patties.
3. Prepare the grill for direct cooking. Over medium heat, cook the burger until done, about 10-12 minutes, flipping once during cooking. Add the cheese during the last minute of cooking to melt.
4. Assemble the burgers from the bottom up: bottom bun, pickles, onion, cheese burger, ¼ cup of mac & cheese. Drizzle 1 tablespoon barbecue sauce over the mac & cheese and then top with the bun.

There is a secret ingredient in your burgers: wood pulp

From Quartz

There may be more fiber in your food than you realized. Burger King, McDonald’s and other fast food companies list in the ingredients of several of their foods, microcrystalline cellulose (MCC) or “powdered cellulose” as components of their menu items. Or, in plain English, wood pulp.YS3 

The emulsion-stabilizing, cling-improving, anti-caking substance operates under multiple aliases, ranging from powdered cellulose to cellulose powder to methylcellulose to cellulose gum. The entrance of this non-absorbable fiber into fast food ingredients has been stealthy, yet widespread: The compound can now be found in buns, cheeses, sauces, cakes, shakes, rolls, fries, onion rings, smoothies, meats—basically everything.

The cost effectiveness of this filler has pushed many chains to use progressively less chicken in their “chicken” and cream in their “ice cream.” McDonald’s ranks highest on the list with cellulose integrated into 14 of their menu items including their renowned fish fillets, chicken strips and biscuits, with Burger King ranking second on the list with 13 menu items  containing cellulose. Moreover, many cellulose-laden ingredients (such as honey mustard, bbq sauce, and cheese blends) can be found in multiple items throughout the menu making the filler difficult to avoid.There may be more fiber in your food than you realized. Burger King, McDonald’s and other fast food companies list in the ingredients of several of their foods, microcrystalline cellulose (MCC) or “powdered cellulose” as components of their menu items. Or, in plain English, wood pulp.\

The emulsion-stabilizing, cling-improving, anti-caking substance operates under multiple aliases, ranging from powdered cellulose to cellulose powder to methylcellulose to cellulose gum. The entrance of this non-absorbable fiber into fast food ingredients has been stealthy, yet widespread: The compound can now be found in buns, cheeses, sauces, cakes, shakes, rolls, fries, onion rings, smoothies, meats—basically everything.

The cost effectiveness of this filler has pushed many chains to use progressively less chicken in their “chicken” and cream in their “ice cream.” McDonald’s ranks highest on the list with cellulose integrated into 14 of their menu items including their renowned fish fillets, chicken strips and biscuits, with Burger King ranking second on the list with 13 menu items  containing cellulose. Moreover, many cellulose-laden ingredients (such as honey mustard, bbq sauce, and cheese blends) can be found in multiple items throughout the menu making the filler difficult to avoid.

Steakburger Recipe

Ingredients

• ½ cup barbecue sauce
• ¼ cup A.1. Original Steak Sauce
• 2 pounds ground sirloin
• 1 each green and red bell pepper, cut into ¾-inch-wide strips
• 1 Vidalia onion, cut into ½-inch-thick slices
• 8 Kraft Singles
• 8 whole wheat hamburger buns, toasted

Instructions

1. Prepare the grill for direct cooking over medium heat (350° to 450°F).
2. Mix barbecue sauce and steak sauce. Mix ¼ cup with meat; shape into 8 (½-inch-thick) patties.
3. Grill patties and vegetables over direct medium heat, 10 to 12 minutes or until burgers are done (160ºF) and vegetables are crisp-tender, turning and brushing with remaining sauce after 6 minutes.
4. Top burgers with Singles; grill 1 minute or until melted. Fill buns with vegetables and cheeseburgers.