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.
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.