I’ll never forget the first time I made these indulgent Bacon Mac ‘n’ Cheese Burgers. It was a warm summer evening, and my family had gathered for a barbecue. We all have our favorite comfort foods, but I wanted to combine two of mine in a way that felt new, yet familiar. Growing up, both burgers and mac ‘n’ cheese were staples in our household, but the idea of fusing them together into a single, decadent bite? That was something special.
My inspiration for this creation came from a road trip I took with my best friends a few years ago. We had been driving through the heart of the South, and as we passed through small towns, we found the most amazing food—each spot boasting their own version of a hearty burger or a cheesy, gooey dish. One day, we stumbled upon a tiny roadside diner that served a burger topped with fried mac ‘n’ cheese bites. I was floored! That moment stuck with me, and I knew I had to recreate something just as satisfying for my family.
Back in my kitchen, I decided to take it up a notch by not only adding mac ‘n’ cheese to the burger but also crispy onions, smoky bacon, and the essential Southern flavor in the form of Donkey Sauce. Every bite is an explosion of textures and flavors—from the creamy mac ‘n’ cheese, the crunch of the onions, to the juicy burger, all nestled between buttery, toasted brioche buns. It’s truly a feast for anyone who loves comfort food as much as I do.
These Bacon Mac ‘n’ Cheese Burgers became an instant hit with my family. I watched as everyone’s faces lit up with that first bite, confirming that the combination of all their favorite things in one burger was exactly what we needed. Whether you’re gathering with friends or just looking for a treat-yourself meal, this burger is a surefire way to impress. Trust me, you’ll want to make these for your next get-together!
Making Bacon Mac ‘n’ Cheese Burgers
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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
Directions
- Bacon Mac ‘n’ Cheese: In a medium pan over medium heat, cook the bacon until crisp, about 8-10 minutes. Remove with a slotted spoon and set aside. Melt the butter in the same pan, then whisk in flour, cooking for 1-2 minutes until smooth. Gradually whisk in the milk, stirring continuously until the sauce thickens. Add cheeses, mustard, salt, pepper, and nutmeg, stirring until smooth. Mix in the cooked macaroni, bacon, and bay leaf. Cool and remove the bay leaf before serving.
- Crispy Onions: Heat oil in a deep skillet to 350°F. Soak onion rings in buttermilk for 10 minutes. Combine flour, cayenne, paprika, garlic powder, and salt. Remove onions from buttermilk, coat with seasoned flour, and fry until golden, about 2 minutes. Drain on paper towels.
- Donkey Sauce: In a small bowl, mix mayonnaise, garlic puree, mustard, salt, pepper, and Worcestershire sauce. Set aside.
- Burgers: Preheat a cast-iron skillet over high heat. Season the beef patties with salt, then sear them for 90 seconds on each side. Flatten to ¼-inch thickness and cook for an additional 3-4 minutes. Flip, top with macaroni and cheese, and cover with cheddar. Steam with 2 tablespoons of water under a metal dome for 1 minute to melt the cheese.
- Assembling: Brush brioche buns with garlic butter and toast until golden. Spread Donkey Sauce on the buns, then layer with pickles, onions, patties, bacon, tomato, lettuce, crispy onions, and the top bun. Serve hot and enjoy.
Storing Suggestion
If you have leftovers, store the cooked burger patties and macaroni mixture in airtight containers in the refrigerator for up to 3 days. Reheat the patties in a skillet and the macaroni in the microwave. Assemble the burgers fresh to maintain texture.
Cooking Tips
For extra flavor, try mixing a little smoked paprika into the burger seasoning. If you don’t have smoked Gouda, you can use regular Gouda or even mozzarella for a creamier texture.
Serving Suggestions
Pair these burgers with crispy fries, coleslaw, or a simple green salad. For drinks, consider a cold lager or a refreshing iced tea to complement the richness of the dish.
Ingredient Substitutions
If you prefer a spicier kick, swap out the yellow mustard in the Donkey Sauce for Dijon or spicy brown mustard. You can also substitute turkey bacon or omit it entirely for a lighter version.
Seasonal Variations
In the summer, consider adding grilled vegetables like zucchini or bell peppers for a seasonal twist. In the fall, add a slice of roasted butternut squash for a sweet and savory combo.
Allergen Information
This recipe contains dairy, gluten, and eggs. For a gluten-free option, substitute gluten-free buns and pasta. Use vegan mayonnaise for a dairy-free version of the sauce.
FAQ:
How can I make the mac ‘n’ cheese sauce creamier?
To make the sauce creamier, you can add a tablespoon of cream cheese or increase the amount of Gouda cheese.
Can I prepare the burger patties in advance?
Yes, you can shape the patties and store them in the fridge for up to 24 hours before cooking.
How do I keep the crispy onions fresh?
Store the fried onions in an airtight container at room temperature. They’ll stay crispy for up to 2 days.
Can I grill the burgers instead of using a skillet?
Yes, you can grill the burgers on a medium-high grill for about 3-4 minutes per side.
What’s a good vegetarian alternative for this burger?
You can use a veggie burger patty and substitute the bacon with crispy fried mushrooms or caramelized onions.
Is there a way to make this recipe spicier?
To add more heat, try adding chopped jalapeños to the macaroni mixture or use pepper jack cheese instead of cheddar.
Bacon Mac 'n' Cheese Burgers
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
Bacon Mac 'n' Cheese
- 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.
Crispy Onions
- 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.
Donkey Sauce
- Mix mayonnaise, garlic puree, yellow mustard, kosher salt, black pepper, and Worcestershire sauce in a small bowl to make about ½ cup.
Burgers
- 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.
- 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.
