Mac and Cheese Burger Recipe
Mac and cheese burgers! Two iconic dishes in one. Why settle for only a burger or only mac and cheese when you can have them both in one go?
Servings 4
Calories 535kcal
Equipment
- Grill pan, large skillet (cast-iron) or air fryer Note 1
Ingredients
From scratch:
- 8 tablespoons macaroni and cheese Note 2
- 1 lb ground beef 450 g, Note 3
- 1 teaspoon garlic powder optional
- 1 teaspoon onion powder optional
- ¼ teaspoon ground black pepper
- sea salt to taste
- 2 tablespoons oil
Fast version:
- 8 tablespoons mac and cheese from a box
- 4 beef burger patties store-bought store-bought
Toppings for both versions:
- 4 burger buns
- 4 slices cheddar
- 4 tablespoons sauce of choice, Note 4
- 4 teaspoons mustard or ketchup or mayonnaise
- 8 slices bacon
- 1 red onion small
- 4 lettuce leaves large or 8 smaller leaves
- 12 slices sweet sour cucumbers more if necessary
Instructions
Macaroni and cheese:
- Follow any of our recipes: Gouda Mac and Cheese, Ricotta Mac and Cheese, Mac and Cheese without Milk, or Mac and Cheese without Flour (Note 2).
- Reheat if necessary: You can make the recipe one day ahead and keep what you need for the burgers in an airtight container in the fridge. Reheat in the microwave before adding to the burgers.
Prepare the toppings:
- Slice the onion thinly.Dry the sweet and sour cucumber slices with kitchen paper.
Beef patties:
- Make patties: Mix the beef and all the spices, except the salt. Form the patties and keep them refrigerated until ready to cook. Sprinkle them with salt just before cooking.
- Cook patties in the pan or the air fryer for 3-4 minutes per side or until they are done to your liking (Note 5 – important).
- Top them with a slice of cheese during the last minute of the cooking time. Cover the pan after you add the cheese if cooking them in the pan.
- Cook the bacon in a pan until nice and crispy and drain on kitchen paper.
Build the burgers:
- Toast the bun halves in the pan or the air fryer, about 1-2 minutes should do it.
- Smear the lower halves of the buns with the sauce. Smear the upper halves of the buns with mustard, ketchup, or mayonnaise.
- Place one or two salad leaves and onion slices on the lower half of the bun.
- Add some cucumber slices.
- Top with the patties.
- Cover with a generous amount of reheated mac and cheese.
- Add the bacon slices.
- Top with the upper part of the bun.
Fast version
- Prepare mac and cheese according to the package instructions or reheat leftovers in the microwave.
- Cook the patties in the pan or the air fryer according to the packet’s instructions.
- Cook the bacon.
- Prepare the toppings and build the burgers as instructed above.
Notes
- You can cook the patties and bacon and heat the buns in a skillet/pan or the air fryer.
- Make macaroni and cheese using any of the linked recipes. ½ a batch will be more than enough. That is why I usually make this recipe using leftover mac and cheese.
- Use best-quality ground beef, 80:20 meat-to-fat ratio.
- Any sauce you like: BBQ, chili, sweet chili sauce, etc.
- The cooking time depends on the thickness of the patties and on how well-cooked you like them. To get them cooked exactly to your liking, it’s best to check the internal temperature with a meat thermometer. The safe internal temperature recommended by USDA is 160°F (71°C), but in this case, they will be well done.
Nutrition
Serving: 1burger | Calories: 535kcal | Carbohydrates: 28g | Protein: 27g | Fat: 35g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 570mg | Potassium: 452mg | Fiber: 1g | Sugar: 3g | Vitamin A: 988IU | Vitamin C: 4mg | Calcium: 160mg | Iron: 4mg