For the Burger:

• 1 lb. 80/20 ground chuck 
• Brioche buns
• Cheese slices
• Butter (for toasting the bun) 
• Crove Food Co. Beef Rub & Seasoning 
• Thinly sliced white onion

1. Preheat your cast iron skillet with a little bit of oil as a base layer. 
2. Using parchment paper as a barrier, smash the burger balls down into the skillet with a spatula as flat as you can get them.
3. Then smash shaved onions into the tops of the burger. Season with Crove Beef Rub. The more surface area you have, the more crust you will have and keep in mind that the patties will shrink as they cook. 
4. Using a large spatula, flip the ground chuck over to the other side once a good crust is formed. Season this side with Crove Food Co. Beef Rub & Seasoning. Cook until a crust is formed on both sides. 
5. Add sliced cheese on the tops of the patties. Remove the patties when the cheese has melted and set aside to rest. 
6. Add a little bit of butter to the bottom of the skillet, then toast brioche buns. 

For the Burger Sauce:

• 1 Cup of mayo
• 1 Tbsp ketchup
• 1 Tbsp Worcestershire Sauce
• 1 Tbsp Pickle Juice
• 1 Tsp Chipotles in adobo sauce
• 1 Tbsp Crove Beef Rub
• 1 Tbsp finely diced white onion
• 1 Sprig of Rosemary finely Chopped

For the Mac & Cheese:

• 1 Lb Pasta
• 2 Cups Smoked Gouda – Grated
• 2 Cups Cheddar Cheese – Grated
• 3 Tbsp Butter
• 3 Tbsp Flour
• 2 Cups Heavy Whipping Cream
• 1 Cup Milk
• 2 tbsp. Crove Food Co. Beef Rub & Seasoning
• 2 Tsp Cajun Seasoning
• 2 Tsp Chili Powder
• ½ Tsp Red Pepper Flakes
• 3 Tbsp Breadcrumbs
• 2 Eggs

Directions:

1. 1. In a pot, melt butter and add flour. Whisk together and cook for 60 seconds
   2. Slowly add in milk and cream. Stir together and add in seasoning.
   3. Mix together the cheese over low heat and stir until melted.
   4. In a separate pot add water and bring to a boil. Add a pinch of salt and add in your pasta. Cook to al dente according to package directions. 
   5. Drain the pasta and mix with the cheese. 
   6. Place on a sheet tray and put in the freezer for 2-3 hours.
   7. Before it is completely frozen solid, cut out a circle of macaroni and cheese, dredge in egg wash, then completely coat in breadcrumbs. You can start with a flour dredge, but I don’t think it needs it for this recipe!
   8. Fry at 350 degrees until all sides are crispy. 
   9. Assemble your burger and enjoy!