Bacon Mac 'n' Cheese Burgers

Try this decadent Bacon Mac 'n' Cheese Burger recipe! Juicy beef patties, creamy
mac, and crispy onions make it unforgettable.

Servings: 4

Author:

Prep Time
20 minutes

Cook Time
30 minutes

Course:

Sandwich

Cuisine:

American

Keywords:

burgers cheese Macaroni

🧂 Ingredients

8 slices bacon

cut into ¼-inch pieces
2 tablespoons unsalted butter
¼ cup all-purpose flour
3 cups whole milk
6 tablespoons grated sharp white cheddar cheese
¼ cup grated Fontina cheese
¼ cup grated smoked Gouda cheese
1½ tablespoons yellow mustard
1 teaspoon kosher salt
½ teaspoon black pepper
⅛ teaspoon nutmeg
4 ounces elbow macaroni

cooked al dente
1 bay leaf
Canola oil

for frying
1½ cups buttermilk
1 large sweet onion

sliced thin
2 cups all-purpose flour
1 teaspoon cayenne pepper
1 teaspoon paprika
1 teaspoon garlic powder
1 tablespoon kosher salt

divided
1 teaspoon black pepper
½ cup mayonnaise
2 tablespoons garlic puree
½ teaspoon yellow mustard
¼ teaspoon kosher salt
⅛ teaspoon black pepper
⅛ teaspoon Worcestershire sauce
1¾ pounds ground beef

divided into 4 patties
1 tablespoon kosher salt

plus extra to taste
8 slices cheddar cheese
3 tablespoons melted butter
1 teaspoon garlic puree
4 brioche hamburger buns
1 kosher dill pickle

sliced thin
¼ cup thinly sliced red onion
8 slices bacon

cooked until crispy
1 large heirloom tomato

sliced thin
½ head iceberg lettuce

shredded

Instructions

1 In a medium saucepan over medium-high heat, cook bacon for 8-10 minutes until
crispy. Use a slotted spoon to transfer bacon to a paper-towel-lined plate and
set aside. Reduce heat to medium and add butter to the pan. Whisk in the flour
gradually and cook, whisking constantly, for 1-2 minutes until the mixture turns
a light golden color. Slowly incorporate milk, whisking continuously to prevent
lumps, and bring to a simmer. Add the cheeses and whisk until fully melted. Stir
in mustard, salt, pepper, and nutmeg. Mix in the cooked pasta, bay leaf, and
bacon. Let the mixture cool and remove the bay leaf before serving.
2 Heat 2-3 inches of canola oil in a deep cast-iron skillet to 350°F. Line a plate
with paper towels. Soak onion slices in buttermilk in a medium bowl for 10-12
minutes. In a large, shallow pan, mix flour, cayenne, paprika, garlic powder, 2
teaspoons salt, and pepper. Remove onions from buttermilk, shake off excess, and
coat in the flour mixture. Fry in batches for 2 minutes or until golden brown.
Transfer to a paper-towel-lined plate and season with remaining salt. Repeat
with the rest of the onions.
3 Mix mayonnaise, garlic puree, yellow mustard, kosher salt, black pepper, and
Worcestershire sauce in a small bowl to make about ½ cup.
4 Preheat a large cast-iron griddle or skillet over high heat. Season burger
patties with salt. Place on the griddle, spaced 3-4 inches apart, and cook for
90 seconds without moving. Flatten each patty to ¼ inch thick with a heavy
spatula. Cook for 3-4 minutes or until juices appear on the surface. Flip and
cook for 2-3 minutes more. Top each burger with a generous 2 tablespoons of mac
'n' cheese and 2 slices of cheddar. Cover with a dome or an inverted metal bowl,
add 2 tablespoons of water under the dome, and steam for 60 seconds to melt the
cheese. Remove the dome and let the burgers rest on a platter.
5 In a small bowl, mix melted butter, garlic puree, salt, and pepper. Brush the
cut sides of the buns with garlic butter and toast on the griddle for 45 seconds
or until golden and crisp. Spread Donkey Sauce on the buns. Layer the bottom
buns with pickles, red onions, patties, bacon, tomato, lettuce, crispy onions,
and top buns.