To inspire your next craving, we've rounded up a cross-country lineup of rockin' burgers from coast to coast that is sure to make your tummy rumble. Is there ever a bad time for a burger? We don't think so! Foodbeast, for this particular burger the eatery leaves out the bread and instead makes two circular-shaped patties of deep-fried mac and cheese. You can eat a hamburger on a barstool, from a walk-up counter, and even in the comfort of your own car. There are styles and toppings that differ by region. There are mini sliders for appetizers, the smash-burgers of fast food giants, and the craft burgers stacked so high you have to unclench your jaw to eat them. While the origins of the meat sandwich are less clear, as individuals from Seymour, Wisconsin to Akron, Ohio attest to its creation (via What's Cooking America), what is clear is that Americans love a good whopper. Much like the people of this great country, no one burger is exactly the same. It's a staggering amount that's only undone by the "billions and billions served" by the Golden Arches since time immemorial. As Quartz notes, a study from the United States Department of Agriculture found Americans consume over 50 billion burgers annually. As the country's unofficial national dish, it's not surprising they can be found pretty much everywhere ( Smithsonian Magazine). To assemble the burgers, place a Quorn Classic Beef Style Burgers between two mac and cheese buns and top with lettuce, pickles, tomato ketchup and mayonnaise.Americans are obsessed with burgers, and that's a fact.
Set aside and drain on a paper towel lined plate or baking rack. Fry each bun for 2 minutes on each side or until golden. Step 9 Heat oil in 12-inch skillet over medium-high heat. Using a heavy-based pan, add enough vegetable oil to shallow fry. Dredge each macaroni and cheese bite as follows: First coat bite lightly with flour, then dip in eggs, then coat with bread crumbs.Cook the Quorn Classic Beef Style Burgers according to packet instructions. Put chilled macaroni and cheese in a medium size bowl, stir in bread crumbs, Parmesan cheese, green chiles and salt.Dredge each macaroni cheese bun in the flour, followed by the egg and then breadcrumbs to coat. In 3 separate bowls, place the remaining flour, eggs and breadcrumbs.Once cooled, use a cookie cutter or chefs ring around 9 cm in diameter to cut out 8 disks for the buns.
Transfer to the fridge to chill for at least 2 hours.