The Cheeseburger Pasta Recipe Of Your Carb-loading Dreams

Everyone loves to arrive hungry on cheat day…but when you find yourself standing in the kitchen prepared to assemble a mouthwatering cheeseburger and realize you’re out of buns you’re forced to get creative.

So I’m staring at a plump beef patty, jar of pickles, grainy mustard, finely sliced onions, a selection of cheeses and my fave barbecue sauce wondering, “what do I do?” I can’t bring myself to be one of those people who eats a bun-less burger so rift through my cupboards and grab a box of pasta.

I whip up a sherry splashed caramelized onion veloute which I then toss with steaming al dente pasta and spoon into my big bowl. I top it all off with fried hamburger meat (tossed in that sweet barbecue), chopped pickles and a mountain of fresh feta. Proof that earnest fridge foraging can often lead to creating exciting and new dynamite dishes.


1 T butter

1 T flour

3/4 cup beef stock

1/2 cup Peroni

1 t grainy mustard

1 T sherry caramelized onions

a few dashes of Worcestershire sauce

salt and pepper to taste

1 Canadian beef hamburger patty

2 T barbecue sauce

5 Bick’s Bread and Butter Pickles, sliced

topped with your favourite cheese (parmesan, asiago, feta for me)

2 cups Catelli pasta, cooked al dente


Boil pasta until al dente. Strain in the sink.

Prepare veloute by melting flour in a pan and slowly whisking together flour until it forms a roux (paste) on medium heat. Slowly add beef stock and Peroni until you’ve formed a thickened sauce. Whisk into your sauce sherry caramelized onions, mustard, worcestershire, and salt and pepper to taste. Add pasta to your pan, stirring to fully incorporate with your sauce.

In a separate pan fry crumbled hamburger meat until fully cooked then toss in your favourite barbecue sauce.

Scoop pasta into your bowl and top with hamburger, sliced pickles, and cheese of your choice.

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