Ingredients for "Bun"
- 8 cups of cereal
- 6 cups of marshmallows
- 4 tablespoons of butter
Ingredients for "Patty"
- 4 cups of cereal
- 3 cups of marshmallows
- 2 tablespoons of butter
- 6 drops of brown food coloring
Ingredients for "Cheese"
- 1 cup of cereal
- 3/4 cup of marshmallows
- 1/2 tablespoon of butter
- 1 drop of orange and 1 drop of yellow food coloring
Ingredients for "Lettuce"
- 1 cup of cereal
- 3/4 cup of marshmallows
- 1/2 tablespoon of butter
- 3 drops of green food coloring
Ingredients for Tomato
- 1 cup of cereal
- 3/4 cup of marshmallows
- 1/2 tablespoon of butter
- 3 drops of red food coloring
Special Ingredient
- Pearl sugar
- Gel food coloring
Equipment
- Large stockpot
- Parchment paper
- Cheeseburger template
- Cooking spray
Directions
1) Mix the C batch recipe: In a large stockpot, melt the butter over low heat until it’s 80 percent melted (see photo), about 1 minute 20 seconds. Note: If the butter begins to sizzle, lower the heat. It should melt very slowly.
2) Add the mini marshmallows and stir gently, coating them with melted butter, about 30 seconds.
3) When the marshmallows are about 80 percent melted (when you can still see the individual marshmallow shapes but they are beginning to run together), add the food coloring, if using. Stir for another 15 seconds and then turn off the heat.
4) Stir gently until the color is well distributed but the marshmallows are still only about 80 percent melted, about 35 seconds (you should still be able to identify individual pieces within the melted ones). Note: If the marshmallows melt too much, the mixture will be too hot to handle—wait 1–2 minutes and then mold quickly!
5) Add the cereal and mix well, until the marshmallows and cereal are fully combined, about 40 seconds. Do not overmix! Once done, pour the mixture onto your work surface.
6) Pour the mixture onto the parchment-covered template on the work surface. Generously coat your hands with cooking spray. Split the mixture into two parts, in an approximately 3-to-5 ratio for the bottom and top of the bun.
7) Mold the smaller portion into a flatter circle (the bottom of the bun), and the larger portion into a rounded dome shape (the top of the bun).
8) Gently press pearl sugar into the top of the bun to look like sesame seeds.
9) Repeat steps 1–5 to make the E batch recipe and pour it onto the bottom of the bun. Mold the mixture into a patty shape that fits comfortably on the bun.
10) Repeat steps 1–5 to make the orange-yellow H batch, then press a thin layer of the mixture into a rough square for the melted cheese, as shown.
11) Repeat steps 1–5 to make the green H batch, then press a thin layer of the mixture over the cheese to make the lettuce, as shown.
12) Repeat steps 1–5 to make the red H batch, then press a thin layer of the mixture atop the lettuce to make the tomato, as shown.
13) Carefully lift the top of the bun with both hands to place it on top of the tomato.
14) Press down gently on the top bun to fuse the layers and complete the cheeseburger
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