The Ultimate Mac-and-Cheese Burger
Let's get grilling
Make macaroni and cheese mixes according to directions. Place the mac-and-cheese in a large bowl and refrigerate for at least 15 minutes to cool completely and thicken.
Fire up a full chimney of Kingsford® Charcoal with Mesquite, or light a pile of about 100 briquets. Configure the coals for a two-zone fire, placing the briquets on one half of the charcoal grate to create a hot zone for grilling and a cool zone for moving the burgers during flare-ups. Adjust the bottom grill vents for medium-high heat cooking, approximately 400–425°F.
ground beef (preferably an 80/20 blend)
shredded Colby jack cheese
thick-cut bacon (cooked)
Panko-crusted mac-and-cheese buns (recipe follows)
Panko-Crusted Mac-and-Cheese Buns
elbow macaroni and cheese mix (8 oz. each)
eggs (beaten with 2 tbsp. milk)
canola oil or peanut oil for frying
Credit: Clint Cantwell
For safe meat preparation, reference the USDA website.
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