The Spaghetti & Meatball Burger Is Your New Favorite Food Hybrid, But What Should We Call It?
Some foods are eaten because it's a riff off your great grandmother's recipe and you know it will taste good. Others are eaten because taking just a single picture of your meal is sure to rack up the likes on Instagram. This spaghetti and meatball burger hybrid? Well, this is one recipe that will do both. After all, if there's one thing trendier than Kim Kardashian's new platinum locks, it's food. Yup, you heard me. Food. Think about it: We've seen the Ramen Burger. We tried the Cronut. Now it's time you make something insanely trendy and delicious. That's where the spaghetti and meatball burger comes in. Shall we name it the Spurger? Burgball? OK, so I admit the name still needs some work. But the recipe? That's already been perfected for you.
There's a lot to like about this unnamed wonder. Since this pasta recipe is technically a "burger," does that mean we don't need to count it as a carb? I'm going to go with yes. Layered in between two spaghetti patties lies mini meatballs and tomato sauce, making this recipe the perfect fusion between Italian and American cuisine. Plus you know it's going to taste great, because I told you so. Oh, and also, who doesn't love spaghetti & meatballs together?!
So go ahead and make this recipe. Share it on Instagram and get record likes. Show your boyfriend your amazing skills. Wow your parents into thinking they taught you how to cook. The spaghetti and meatball burger is the latest food craze, and it is now in your hands to create and eat. Enjoy!
Recipe for one burger
What you'll need:
- 3 cups of water, boiled
- 1 cup spaghetti
- 2 eggs
- Marinara sauce, to taste
- 4 to 6 meatballs, halved
- Extra virgin olive oil
- Large pot
- Large mixing bowl
- Progressive International Patty Caddy
- Large skillet
1. In a large pot, bring water to a boil. Add in spaghetti and cook until soft. Drain pasta and set aside.
2. In a large mixing bowl, whisk eggs until there are no visible yolk strands.
3. Once pasta has completely cooled, pour it into the egg mixture and combine until pasta is completely covered with egg.
4. Place half the pasta in the bottom of the Patty Caddy, and place the divider over it. Place the remaining pasta on top, press down with handle, and close. Refrigerate the filled Patty Caddy for 15 to 20 minutes.
5. In a large skillet, pour in oil until the bottom of the pan is covered.
6. Place one pasta patty onto the skillet and cook until the bottom is golden brown. Flip the patty over, and cook until the other side is golden brown. Repeat with your other patty.
7. Let the patties cool, and then fill with meatballs and marinara sauce.
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