Big Boy’s Fried Chilli Mac Burger

Ingredients

• 4 processed cheese slices – trust me, these are the best for this
• 4 good-quality burger buns
• 2 large gherkins (pickles), thinly sliced into strips
• 4 slices beef (beefsteak) tomato
• 1 hass avocado, sliced (or use left-over chilli guac)

• 4 large spoonfuls of left-over mac ‘n’ cheese
• rapeseed oil for frying

• 4 tablespoons mayonnaise
• 2 tablespoons ketchup (tomato sauce)
• 1 tablespoon American-style mustard
• 1 tablespoon red wine vinegar
• 1½ teaspoons chipotle Tabasco sauce
• 1 large gherkin (pickle), finely diced

1. Fairly portion up the left-over mac ‘n’ cheese, being as generous as you can – no one’s going to want the small portion here. Heat a generous glug of rapeseed oil in a large frying pan over high heat and cook the mac ‘n’ cheese ‘burgers’ for 3–4 minutes on each side or until golden and crisp. When they are cooked on one side, carefully turn them over and place a cheese slice on top of each one. Cook until the other side is well browned and crispy and the cheese has melted.
2. For the burger sauce, combine all the ingredients and season with salt and pepper. Adjust the level of spice to your taste by adding more Tabasco for extra heat, or more mayo and ketchup for less heat.
3. Slice the burger buns in half and spoon a generous coating of burger sauce onto both halves. Place some strips of gherkin, a slice of tomato and a couple of slices of avocado on the bottom half of each bun, then season.
4. Once the ‘burgers’ are cooked to crisp and golden perfection and the cheese slice has melted over the top, place them on the buns, cover with the top half of the bun and get stuck in.