Fleetwood mac and cheese burger

Makes 4 Starters and mains

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Method

If you're making this outdoors, use the half-and-half technique (see below) with a saucepan and plancha. It is not recommended you cook the freckles outside. If you're making this recipe indoors, use a saucepan and large frying pan on the hob. You'll also need a deep-fat fryer or deep saucepan.

The half-and-half technique:

This is the technique you will probably find yourself using most often, and it's quick and easy to set up. Once you have your coals cooking, lay them out over half of the base of your barbecue, so one half of the base has no coals. This gives you a medium-hot heat available over the coals and a large indirect zone where you can move food to avoid overcooking. You will want the bottom and top vents fully open with this method.

If cooking outside, prepare your coals for the half-and-half technique.

The mac and cheese needs to be made at least an hour in advance. It’s best to make it the night before or at least the morning of the cook, as you need to chill it so it’s easier to shape and holds together well. Cook the macaroni according to the instructions on the packet – either over a high heat on the hob or over direct heat on your grill.

When the pasta is drained add the grated cheese, butter and mustard and season. Mix thoroughly until it has a smooth consistency, then keep chilled until needed.

To make the frickles, pour the oil into a large, deep saucepan (or you can use a deep-fat fryer), set it over a high heat and get the oil hot. Once the temperature reaches 180C/350F, you’re ready to fry.

Whisk the flour and beer or water together in a mixing bowl, then season well. Dust the pickles with flour. The easiest way is to tip the flour out into a small roasting tin and throw in the pickles until they are lightly covered in flour.

Dip the floured pickles into the batter and carefully lower them into the pan or deep-fat fryer and cook until golden. This will usually take 3-4 minutes. Remove and lay on kitchen paper to drain.

To make the burgers, get your cooking surface hot – either sit your plancha over direct heat on the grill or your frying pan over a high heat on the hob. Divide the mince into 4 balls and flatten them into patties. Season, then throw them in the frying pan or plancha.

If you’re cooking outdoors directly on the grill, the meat might stick – don’t worry, the grill will release the meat when it’s ready. Cook for 1-2 minutes, then flip and repeat until they are done (around 6 minutes for medium).

Meanwhile, shape the chilled mac and cheese into 4 patties. Chuck the knob of butter or a glug of vegetable oil onto your cooking surface – plancha or frying pan set over a medium- hot heat (or less direct heat on the grill). When the fat is melted, carefully place your mac and cheese patties onto the cooking surface. You may need to cook them in a couple of batches, if you don’t have enough room.

Fry for 2 minutes, or until you have a nice brown crust, then very carefully flip and cook until the other side has a nice crust. Use a thermometer to make sure the burger is perfectly cooked, then remove your burgers and keep warm while you toast the buns. When they are toasted, on the bottom bun add the patty, fried mac and cheese, a dollop of the ketchup, the frickles, then top with the toasted bun lid.