Forget the patty we're stuffing the bun! Buffalo Mac n' Cheese Burger is next level deliciousness.
Course Main Course
Cuisine American, Barbecue, Vegan
Servings 2burgers
Author Two Market Girls
Ingredients
2beyond meat patties
vegan blue cheese or ranch dressingto taste
Puff Pastry Bun
1/2pkgvegan puff pastry
1tbspmelted butter
sesame seedsto taste
Sauteed Vegetables
1cup (100 g)yellow onionsliced
1/2cup (50 g)sweet pepperssliced
1cup (115 g)mushroomssliced
1tsp (5 mL)liquid smoke
1tbsp (14 g)butter
Mac n' Cheese
2cups (100 g)cooked elbow mac
1/2pkgcheddar daiya shreds
1tbsp (15 mL)milk
1tbsp (14 g)butter
1/8cup (30 mL)buffalo sauce
Instructions
Preheat oven to 400F.
To make the Mac n' Cheese; combined cooked pasta, vegan cheese shreds, milk, butter and buffalo sauce. Stir until the cheese is melted and a cheese sauce has coated the pasta. If you are using cold pasta you may need to turn the stove on low to add some heat to melt the cheese. Set aside to cool.
Roll out the puff pastry to about 1/4" thick and using a round cookie cutter the size of your burger cut out 8 rounds (4 per burger) and placed on a lined baking sheet. When the mac n' cheese has cooled spoon 1-2 tbsp of the pasta onto the center of four puff pastry rounds. Using a little bit of water ony our finger trace the edges of the puff pastry and place one of the non mac n' cheese rounds on top of the other with mac n' cheese. Using a fork crimp the edges to seal. Repeat for all puff pastry buns. Brush the tops of each bun with melted butter and sprinkle with sesame seeds. Bake for about 17 minutes or until golden brown. Each puff pastry brand will be different so make sure to check the box.
To make the sauteed vegetables; melt butter over medium heat. Add chopped veggies and saute until soft and tender. Remove from heat and set aside.
Cook the beyond burgers on the grill to your desired done-ness.
Construct the burger with the puff pastry buns, patty, sauteed veggies and top with your choice of vegan ranch or blue cheese sauce.