Remember those Friday nights as a kid, when the smell of burgers grilling filled the air? This recipe takes that nostalgic feeling and blasts it into the stratosphere with a cheesy, bacony, mac ‘n’ cheese twist that’s ridiculously easy to make. Get ready for a flavor explosion that’ll have everyone begging for seconds (and thirds!).
Why You’ll Love This Recipe
- Fast – Ready in under 30 minutes!
- Easy – Perfect for even the most novice burger flipper.
- Giftable – Imagine the look on their face! (Bonus points for homemade buns!)
- Crowd-pleasing – Guaranteed to be a hit at your next barbecue or family gathering.
Ingredients
- 1 pound ground beef (I prefer 80/20 for the best flavor and juiciness)
- 1/2 cup bread crumbs (plain or seasoned – your call!)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup cooked macaroni (elbow macaroni works best, but feel free to experiment!)
- 1 cup shredded cheddar cheese (sharp cheddar is my go-to, but any kind will work)
- 1/2 cup cooked crumbled bacon (crispy bacon is key here!)
- 1/2 cup milk (whole milk for extra richness)
- 1 tablespoon butter
- 1 tablespoon flour (all-purpose is fine)
- Hamburger buns (sesame seed buns are classic, but choose your favorite!)
- Additional cheese and bacon (optional, but highly recommended!)
How to Make It
Let’s get cooking! This recipe is a breeze:
- Preheat your grill or grill pan to medium heat. Get those grill marks ready!
- In a bowl, gently combine the ground beef, bread crumbs, salt, and pepper. Don’t overmix – just until it’s all combined.
- Form the mixture into patties, about 3/4 inch thick. I like to make mine slightly larger than the buns, so they don’t shrink too much while grilling.
- Grill the patties for 4-5 minutes per side, or until cooked through. Remember, you can always use a meat thermometer to ensure they reach 160°F.
- While the patties are grilling, make the mac ‘n’ cheese. Melt the butter in a saucepan over medium heat. Whisk in the flour until it forms a smooth paste (this is called a roux).
- Slowly whisk in the milk, stirring constantly until the sauce thickens. This takes a few minutes, so be patient!
- Reduce the heat to low, stir in the cheddar cheese until it’s melted and smooth, then add the cooked macaroni and bacon. Mix well to combine.
- Place a patty on the bottom half of a bun. Top with the cheesy mac ‘n’ cheese mixture, and add extra cheese and bacon if you’re feeling extra indulgent (which you should be!).
- Add the top bun and serve immediately. Enjoy the deliciousness!
Substitutions & Additions
Feel free to get creative! Here are a few ideas:
- Cheese Swap: Try pepper jack, Monterey Jack, or a blend of cheeses for a different flavor profile.
- Spice it Up: Add a pinch of cayenne pepper or some chopped jalapeños to the mac ‘n’ cheese for a kick.
- Veggie Boost: Sautéed mushrooms or caramelized onions would be a delicious addition to the burger.
- Gourmet Bacon: Maple bacon or bacon with other flavors would be amazing!
Tips for Success
- Don’t overwork the burger patties – gently mix the ingredients and handle them as little as possible to avoid tough burgers.
- Make the mac ‘n’ cheese ahead of time and reheat it gently before assembling the burgers.
- Ensure your bacon is nice and crispy – this adds a crucial textural element.
How to Store It
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.
FAQs
- Q: Can I make this ahead of time? A: Yes! You can make the mac ‘n’ cheese and the burger patties ahead of time and assemble the burgers right before serving.
- Q: Can I bake these instead of grilling them? A: Absolutely! Bake the patties at 375°F for 15-20 minutes, or until cooked through.
- Q: What if I don’t have a grill? A: A large skillet works just fine! Cook the patties over medium heat for about 4-5 minutes per side.
- Q: Can I freeze these? A: I wouldn’t recommend freezing the assembled burgers, but you can freeze the cooked patties and mac and cheese separately.
Cheesy Bacon Mac 'n' Cheese Burger
Remember those Friday nights as a kid, when the smell of burgers grilling filled the air? This recipe takes that nostalgic feeling and blasts it into the stratosphere with a cheesy, bacony, mac 'n' cheese twist that's ridiculously easy to make. Get ready for a flavor explosion that'll have everyone begging for seconds (and thirds!).
Ingredients
Equipment
Method
- Preheat your grill or grill pan to medium heat. Get those grill marks ready!
- In a bowl, gently combine the ground beef, bread crumbs, salt, and pepper. Don't overmix – just until it's all combined.
- Form the mixture into patties, about 3/4 inch thick. I like to make mine slightly larger than the buns, so they don’t shrink too much while grilling.
- Grill the patties for 4-5 minutes per side, or until cooked through. Remember, you can always use a meat thermometer to ensure they reach 160°F.
- While the patties are grilling, make the mac 'n' cheese. Melt the butter in a saucepan over medium heat. Whisk in the flour until it forms a smooth paste (this is called a roux).
- Slowly whisk in the milk, stirring constantly until the sauce thickens. This takes a few minutes, so be patient!
- Reduce the heat to low, stir in the cheddar cheese until it’s melted and smooth, then add the cooked macaroni and bacon. Mix well to combine.
- Place a patty on the bottom half of a bun. Top with the cheesy mac 'n' cheese mixture, and add extra cheese and bacon if you're feeling extra indulgent (which you should be!).
- Add the top bun and serve immediately. Enjoy the deliciousness!
Notes
Feel free to get creative! Try pepper jack, Monterey Jack, or a blend of cheeses. Add a pinch of cayenne pepper or some chopped jalapeños. Sautéed mushrooms or caramelized onions would be a delicious addition. Maple bacon or bacon with other flavors would be amazing! Don't overwork the burger patties – gently mix the ingredients and handle them as little as possible to avoid tough burgers. Make the mac 'n' cheese ahead of time and reheat it gently before assembling the burgers. Ensure your bacon is nice and crispy – this adds a crucial textural element. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven.
