The Ultimate Mac-and-Cheese Burger
Let's get grilling
1
Panko-Crusted Mac-and-Cheese Buns Instructions:
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.
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.
2
Using your hands, form 2 divided cups of the mac-and-cheese into two 4.5-inch wide disks for the bottom buns. To create the top buns, use 3–4 cups of mac-and-cheese to create two 4.5-inch wide domes. Wrap each bun half tightly with plastic wrap and place in the freezer for 15–20 minutes to harden but not completely freeze.
3
As the grill comes to temperature, place the flour and salt in a shallow bowl and stir to combine. Place beaten eggs in a second bowl and the panko in a third. Working one at a time, dredge each bun half in flour, then the egg mixture, then panko.
4
In a medium saucepan, add approximately 4 inches and heat over medium-high heat. When the oil begins to shimmer, add the mac-and-cheese “buns” one at a time and fry for approximately 2 minutes until golden brown. Remove the bun from the oil and set on paper towels to drain.
5
Instructions:
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.
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.
6
Form ground beef into 4 flat patties. Place 1/2 of the grated cheese in the center of each of two patties. Top with the remaining two patties and pinch the edges closed to create cheese stuffed burgers.
7
Place the burgers on the grill and cook until they reach an internal temperature of 160°F.
8
To assemble the burgers, place the cheese stuffed patties on the bottom mac-and-cheese buns. Add 2 slices of bacon and the top bun to each burger then serve immediately.
Cooking for 2 people
Ingredients
Main Ingredients
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ground beef (preferably an 80/20 blend)
0.75 lb.
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shredded Colby jack cheese
0.125 cup
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thick-cut bacon (cooked)
4 slices
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Panko-crusted mac-and-cheese buns (recipe follows)
Panko-Crusted Mac-and-Cheese Buns
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elbow macaroni and cheese mix (8 oz. each)
2 boxes
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flour
2 cup
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kosher salt
1 tsp.
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eggs (beaten with 2 tbsp. milk)
4
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panko breadcrumbs
4 cup
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canola oil or peanut oil for frying
Credit: Clint Cantwell
For safe meat preparation, reference the USDA website.
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