Okay, this so goes against any New Year’s resolutions for a diet/healthier lifestyle. I actually made this last year, and it’s so wickedly delicious, I had to share it! I’ve seen photos posted up on Instagram and elsewhere of macaroni and cheese burgers and decided to finally give it a go at home.
Homemade macaroni and cheese is super simple to make. You can really use any cheese you prefer, but I opted for white Vermont cheddar for both the macaroni and cheese and for the burgers. (Yes! I added MORE cheese on top of the patties!… you can’t go wrong with more cheese!)
I make a lot of burgers loaded with some sort of seasoning or other strong flavored topping. But, when I don’t, I still like to flavor the burger patty with Worcestershire sauce, steak sauce, and Dijon or yellow mustard. It gives the meat a bit of a boost while also keeping the patty super moist after cooking. With this burger, while the macaroni and cheese is delicious, the added seasonings to the patty add another dimension to the burger that is so satisfying.
But, to be honest, the secret to making this burger an ultimate burger is the Boursin garlic herb spread. I don’t know about you, but I love Boursin cheese. Scooped up on a rice cracker, well, it’s quite addictive. To top this burger off, I smear the Boursin garlic herb spread on the top and bottom bun slices. I did not expect it to knock my socks off, but it did. I think it’s a new game changer, to be honest.
Like most of my burgers, this is surprisingly easy and quick to come together, as long as you’re okay multitasking. If you don’t want to multitask, make the macaroni and cheese and set it aside. Just reheat it over medium a few minutes before serving. But, if you multitask, you can have this whipped up in 20 minutes.
So, what does multitasking look like? While the pasta is cooking, prep and form the burger patties. When the noodles have about 5 minutes left on them, heat up your cast iron pan. When hot, add your burger patties, setting a timer for 5 minutes. When the pasta is done, drain it, rinse it with cool water, and set it aside. Using the same pot, melt the butter and add the flour to form a roux. Flip the burgers when the timer goes off and reset the timer for 5 minutes, when there is about 2 minutes left, add the sliced cheese and cover the pan with a lid.
Now, to the pot, slowly add the milk, whisking constantly. Once fully incorporated, add the cheese and stir until fully melted. Add a pinch of cayenne and nutmeg and season to taste with salt and pepper. (If the burgers finish during this time, remove them to a plate and add the buns cut side down to toast in batches ~ about 30 seconds to 1 minute each). Now, add the noodles to the cheese and stir to thoroughly coat. Finish up toasting the buns and smear each half with Boursin cheese. Top with the burger patties then the macaroni cheese, and you’re done!
Okay, that may sound daunting, but if you have all the ingredients prepped and staged, it really isn’t a lot. It’s okay if the cheese simmers a minute or two longer because you’re dealing with the burgers, and it’s okay if you remove the patties from the pan and you wait a couple of minutes before toasting the buns. The key is not to overcook your burgers or overcook the macaroni. Besides that, it’s hard to majorly screw up anything else!
Don’t look at the calories! This is a sinfully delicious meal that should be enjoyed guilt free (oxymoronic?). It’s okay to cheat and treat yourself every once and a while 😉.
Enjoy!
Print
Mac Attack Burger – Macaroni & Cheese Burger
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Burgers, Pasta
- Cuisine: Dinner
Ingredients
Macaroni & Cheese
8 oz macaroni noodles
8 oz white Vermont cheddar, shredded
2 cups milk
3 TBs butter
¼ cup flour
⅛ tsp cayenne pepper
pinch of nutmeg
salt and pepper
Burgers
1½ lbs 85% or 90% lean ground beef
1 TB Dijon mustard
1 TB A-1 sauce, or steak sauce
1 TB Worcestershire sauce
4 slices cheddar cheese
4 brioche buns
garlic herb Boursin cheese
Instructions
Cook the macaroni according to the package. Drain and rinse with cold water. In the same pot, melt the butter over medium heat. Once melted, add the flour and whisk to thoroughly saturate the flour. Let the roux cook for 1 minute. Slowly add the milk to the pot, whisking constantly. Once the sauce has started to thicken, add the cheese and stir until melted. Add the nutmeg, cayenne pepper, and salt and pepper to taste. Return the noodles to the pot and stir to thoroughly coat. Reduce the temperature to low.
In a medium bowl, mix together with your hands the ground beef, Dijon mustard, steak sauce, and Worcestershire sauce. Form into 4 even patties.
Heat a large cast iron pan or frying pan over medium heat. When hot, add the patties. Cook 4 to 5 minutes then flip. Cook 2 to 3 minutes and add the cheese. Cover the pan and continue to cook an additional 2 to 3 minutes. Remove the lid once the cheese has melted. Set the patties aside and toast the buns in the pan until lightly golden. Spread Boursin cheese on both halves of the buns. Place the burger patty on the bottom bun, top with macaroni and cheese, then place the top half of the bun on. Serve immediately.
Enjoy!
Keywords: burger night, burger with macaroni and cheese, loaded burger, cheesy burger, cheesy cheeseburger
