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Cheeseburger Pudding

Ingredients (7)

  • 1 eight-pack microwavable hamburgers (preferably White Castle cheeseburger sliders)
  • 1 (12-ounce) package shredded sharp cheddar cheese (or the equivalent in whatever the f—-k cheese you want)
  • 1 cup milk or cream or whatever
  • 8 eggs
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • ketchup, for drizzling
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Nutritional Information
  • Calories390
  • Fat28.3g
  • Saturated fat14.42g
  • Trans fat0.82g
  • Carbs8.79g
  • Fiber0.28g
  • Sugar3.66g
  • Protein24.71g
  • Cholesterol282.12mg
  • Sodium588.25mg
  • Nutritional Analysis per serving (6 servings) Powered by

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Cheeseburger Pudding

Does Cheeseburger Pudding sound unappetizing? Then follow the suggestion in The Culinary Bro-Down cookbook and call it “crustless cheeseburger quiche” instead, or maybe bread pudding with beef and cheese. The burgers—beef, cheese, buns, and all—are chopped up and bound with eggs, milk or cream, and extra cheddar (or whatever queso you’ve got), then gently mixed with sacred ketchup for a kind of ingenious dish perfect for brunch, dinner, or devouring right in the kitchen after you’ve had one too many. If you’re making this spur-of-the-moment some Friday or Saturday at 3 AM (as is wholly appropriate) and you don’t have any frozen burgers but you do have a Golden Arches walk-up window nearby, maybe try it with some Happy Meal cheeseburgers or quarter pounders instead. You should also try Josh Scherer‘s recipes for Cap’n Drunk Pancakes and the Ramelette.

For slightly fancier beef-and-cheese options, get our Bacon Cheddar Meatloaf recipe, or our Cheeseburger Pie recipe.

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Tips for Burgers, Beef, Ground Beef, and Eggs

Instructions

  1. 1Get ready, man, because this recipe is heavy.
  2. 2No, really, this is some complicated, classical French technique sh*t.
  3. 3Alright, if you’re still down, preheat the oven to 400°F, grease a deep casserole, and let’s do it.
  4. 4Microwave those burgers according to the directions on the package. When sufficiently microwaved, chop them into roughly 1-inch-square pieces. Throw into the casserole.
  5. 5Whisk together all the other sh*t. Except the ketchup. The ketchup is sacred. Don’t involve ketchup in this mess right now. Pour it over the cheeseburgers and gently mix by hand, being tender and careful not to just completely mash all the sh*t into one homogeneous slop mush.
  6. 6Bake it for 30 minutes, until golden brown and no moisture remains. Take it out without burning yourself.
  7. 7Use a butter knife to get the edges unstuck from the casserole dish and flip the whole thing over. If all has gone well, your cheeseburger pudding will have come out in perfect loaf form.
  8. 8Cut yourself a thick slice of that abomination of food, drizzle some ketchup on it, preferably garnish it with something green, and then fall asleep before you eat it, because you’ve had a long night, bud.

Excerpted from the book THE CULINARY BRO-DOWN COOKBOOK by Josh Scherer. Copyright © 2017 by Josh Scherer. Photograph by Andrea D’Agosto. Reprinted with permission of Grand Central Life & Style. All rights reserved.

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