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    The Mac Attack Burger Appears On The Today’s Show

    • AUTHOR: rbbbar // CATEGORY: News, Press

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      Wishing you lived in the Windy City (well, for a day at least) so you could get your hands on the nationally trending Mac Attack? Wish no more. Check out Rockit Ranch Production’s CEO Billy Dec LIVE on the Today’s Show teaching America how to master the insanely delicious phenomenon at home!

      The Mac Attack, with an insanely gooey fried mac n’ cheese bun, black angus patty, sriracha ketchup, lettuce, tomato and scallions served with a side of mixed greens ($14), has received countless accolades and a ton of national press for its unconventional ingredients and inventive twist on the traditional hamburger bun.

      Recipe by Executive Chef Amanda Downing

      Mac & Cheese Bun:

      •   4 cups heavy whipping cream
      •   4 sheets of gelatin
      •   2/3 cups parmesan, finely grated
      •   1 cup cheddar jack, shredded
      •   1 tablespoon Gorgonzola, crumbled
      •   1/2 teaspoon kosher salt
      •   1/2 teaspoon ground black pepper
      •   3/4 cup cheddar, 1/4″ cubed
      •   8 cups cooked cavatappi pasta
      •   1 cup all purpose flour
      •   2 eggs, beaten
      •   1 cup coarse panko bread crumbs
      •   1/2 teaspoon salt
      •   1/2 teaspoon black pepper
      •   1/2 cup vegetable oil
      •   2 13×9″ baking pan
      •   Parchment paper
      •   Non stick spray
      •   3.25″ round biscuit cutter

      Directions:

      Heat cream in a large sauce pan and simmer until reduced about a third and it lightly coats the back of a spoon. Whisk in gelatin sheets until dissolved. Whisk in Parmesan, cheddar jack, Gorgonzola and salt and pepper.

      Place the pasta in a large mixing bowl and pour the cheese sauce over the pasta. Mix until well combined. Allow to cool to room temperature and then fold in the cheddar cubes.

      Line 13×9 baking sheet with parchment paper, spray bottom and sides of pan with non stick spray. Pour Mac and cheese into pan and spread out evenly. Lightly spread an additional sheet of parchment paper and place on top of the Mac. Set the second pan on top to press down the Mac, place a few cans to weigh down the top pan to press the Mac. Chill for at least 3 hours, until fully chilled and set.

      Season flour with 1/4 teaspoon of each salt and pepper.

      Season bread crumbs with 1/4 teaspoon of each salt and pepper.

      Using the biscuit cutter, cut out 6 each Mac discs. Dredge in flour, dip in egg and then in the bread crumbs.

      Heat a large frying pan or skillet on high, add in vegetable oil and lightly pan fry breaded Mac discs until golden on both sides. Drain on paper towel lined plate.

      To assemble:

      •   3 4oz beef burger patties (thin)
      •   Kosher salt
      •   Ground black pepper
      •   3 each pieces of lettuce
      •   3 slices tomato
      •   2 scallions, thinly sliced
      •   1.5 teaspoons sriracha sauce
      •   1.5 teaspoons ketchup

      Lightly season burger patties with salt and pepper and grill on high heat until desired doneness.

      Mix together the sriracha and ketchup.

      Place one hot Mac disc on a plate and then layer lettuce, tomato slice, burger patty, sprinkle of chopped scallions and a drizzle with sriracha ketchup, top with second Mac disc.

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    CHICAGO, IL 60613

    Telephone // (773) 645.4400