Description
Mac & Cheese Stuffed Burger
“Juicy, perfectly seasoned beef patty loaded with creamy mac & cheese and melted cheese, all tucked into a buttery brioche bun—this is the ultimate comfort food burger!”
Ingredients:
For the Burger Patties:
1 lb ground beef (80/20 blend)
1 tsp salt
1/2 tsp black pepper
1/2 tsp garlic powder
1/2 tsp smoked paprika
1 tbsp butter (for cooking)
2 slices cheddar or Swiss cheese
For the Mac & Cheese:
1 cup elbow macaroni
2 tbsp butter
2 tbsp flour
1 cup whole milk
1 1/2 cups shredded cheddar & Monterey Jack cheese
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp mustard powder
For the Burger Assembly:
2 brioche buns
1 tbsp butter (for toasting buns)
Instructions:
Make the Mac & Cheese:
Cook macaroni until al dente, then drain.
In a pan, melt butter and whisk in flour to create a roux.
Slowly add milk, stirring until smooth.
Add shredded cheese, salt, black pepper, and mustard powder. Stir until creamy.
Mix in cooked pasta and set aside.
Prepare the Burger Patties:
In a bowl, mix ground beef with salt, pepper, garlic powder, and smoked paprika.
Form two large patties.
Heat a skillet over medium-high heat and melt butter.
Cook patties for 3-4 minutes per side until browned.
In the last minute, add cheese slices on top and cover to melt.
Toast the Buns:
Spread butter on brioche buns and toast them in a pan until golden brown.
Assemble the Burger:
Place a cooked patty on the bottom bun.
Load it up with a generous scoop of mac & cheese.
Top with the other bun and serve hot!
Pro Tip: Add crispy bacon or jalapeños for an extra flavor boost!
Step-by-Step Guide
1. Begin by cooking the elbow macaroni according to package directions until al dente. Drain and set aside.
2. For the cheese sauce, melt 2 tbsp butter in a saucepan over medium heat. Whisk in 2 tbsp flour and cook for 1 minute to form a roux.
3. Gradually pour in 1 cup of whole milk, whisking constantly until the mixture is smooth and slightly thickened.
4. Reduce heat to low. Add the shredded cheeses, salt, pepper, and mustard powder. Stir until the cheese is fully melted and the sauce is creamy. Fold in the cooked macaroni. Let cool slightly.
5. For the patties, combine the ground beef and seasonings in a bowl. Divide the mixture into four equal portions.
6. Form two portions into larger, thinner patties. Place a generous scoop of cooled mac & cheese in the center of each. Form the remaining two portions into patties and carefully place them on top, sealing the edges completely to encase the macaroni.
7. Cook the stuffed patties in a hot, buttered skillet for 4-5 minutes per side, or until cooked to your desired doneness. Add cheese slices in the last minute and cover to melt.
8. Butter and toast the brioche buns in the same pan until golden.
Serving Suggestions
Serve this indulgent burger immediately while hot and gooey. Pair it with lighter sides to balance the richness, such as a crisp green salad, pickles, or sweet potato fries. For a fun twist, serve mini slider versions at parties. A cold beer, creamy milkshake, or sparkling lemonade makes the perfect beverage pairing.
How-to Summary
Create a creamy stovetop mac & cheese and let it cool. Season ground beef and form it into four patties. Use two patties as bases, top with mac & cheese, and seal with the remaining patties. Cook the stuffed burgers in a skillet until done, melting cheese on top at the end. Toast buttered brioche buns and assemble.
Frequently Asked Questions
Can I prepare the mac & cheese stuffing ahead of time?
Yes, you can make the mac & cheese a day in advance. Store it covered in the refrigerator. Let it come to room temperature before stuffing the patties for easier handling.
What’s the best way to ensure the stuffed burger doesn’t burst open while cooking?
Ensure the mac & cheese is cooled and not overfilled. Seal the edges of the patties meticulously, pressing firmly to create a tight seal. Avoid pressing down on the burger while it cooks.
Can I use a different type of pasta for the stuffing?
Absolutely. Small pasta shapes like cavatappi, shells, or ditalini work well as they hold the cheese sauce effectively.
How do I know when the stuffed burger is fully cooked?
Use a meat thermometer. The internal temperature should reach 160°F (71°C) for ground beef. The cheese inside will be hot and melted.
Can I cook these burgers on a grill?
Grilling is possible but requires caution. Use a well-oiled, preheated grill and handle the burgers very carefully with a spatula to prevent breakage. A grill basket or mat is recommended.
Common Mistakes to Avoid
- Using hot mac & cheese for stuffing, which can make the meat soggy and difficult to seal.
- Overfilling the patty, which guarantees a messy burst during cooking.
- Not sealing the patty edges thoroughly, allowing the filling to leak.
- Pressing down on the burger with a spatula while cooking, which squeezes out the precious filling.
- Using lean ground beef (like 90/10), which results in a drier, less flavorful patty. The 80/20 blend is ideal for juiciness.
Conclusion
The Mac & Cheese Stuffed Burger is the pinnacle of comfort food fusion, combining two classics into one spectacular meal. While it requires a bit of care in assembly, the result—a juicy, cheesy, flavor-packed masterpiece—is utterly worth the effort. By following the detailed steps and avoiding common pitfalls, you can create a show-stopping burger that is sure to impress. Don’t forget to customize with your favorite add-ons and enjoy this ultimate indulgence.