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Clinton Kelly's Chicken Mac and Cheese Burgers

Clinton Kelly
Servings: 6
30 to 60 min

Chicken Burgers topped with Mac and Cheese

  • Ingredients
  • step-by-step directions
Clinton Kelly's Chicken Mac and Cheese Burgers
  • For the Burgers:
  • 1 1/2 pounds Ground Chicken
  • 1 Zucchini (grated)
  • 1 Onion (grated and excess moisture squeezed out)
  • 1 Carrot (grated)
  • 3/4 cup Breadcrumbs
  • 1 Egg
  • Salt and Freshly Ground Pepper
For the Mac and Cheese:
  • 1 pound Macaroni
  • 2 tablespoons Butter
  • 1 Onion (diced)
  • 1 Garlic Clove (minced)
  • 1 teaspoon Paprika
  • 1 teaspoon Dried Mustard
  • 2 tablespoons Flour
  • 2 cups Milk
  • 1 pound Cheddar Cheese
To Assemble:
  • 6 Brioche Rolls
  • For the Burgers: In a large bowl, combine the chicken with the grated zucchini, onion, carrot, breadcrumbs, egg, and a generous pinch of salt and freshly cracked pepper. Fold together until combine. With dampened hands, form into patties, and arrange on a parchment lined sheet tray.
  • On a lightly oiled griddle over medium-high heat, griddle the patties for 6 to 8 minutes per side, until cooked through.
  • To Assemble: Halve the brioche rolls and lightly toast. Assemble burger. Place a chicken patty on the bottom bun and top with a large scoop of mac and cheese.
  • For the Mac and Cheese: Cook the macaroni according to package directions in salted water. Drain.
  • In a large sauce pan, sauté the onions and garlic in the butter over medium heat until soft, about 4 minutes.  Add the paprika and the mustard and season with salt and pepper. Whisk in the 2 tablespoons flour and the milk and stir until starts to thicken slightly, about 4 minutes. Fold in the cheese and add the macaroni. Stir together and set aside.
Similar categories: Dinner Courses & Meals
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