What is better than Mac’n Cheese? Bacon? Mac’n Cheese + Bacon? How about Mac’n Cheese + Bacon on a Burger? Yes, please.

We had some left over mac’n cheese. It was actually Diaya Deluxe Cheezy Mac, which is dairy and gluten free. I also used Beyond Beef for the burgers but as I quoted before when talking about going meatless, “my hypocrisy only goes so far” when it comes to bacon. I used real bacon and “real” American cheese on the burger. I’ve been making the same sauce for awhile with the inspiration coming from the famous Husk burger made famous by my favorite chef, Sean Brock. Basically he wanted to combine all the condiments into one and I would say it’s very successful. I’ve made slight modifications but it is essentially the same.

Ingredients for Bacon Mac’n Cheese Burgers

• 1 lbs Beyond Beef or 80/20 ground beef
• 4 Martin’s Potato Buns
• 4 tomato slices
• 1 quarter red onion, thinly sliced or shaved
• 4 slices white American cheese (we used Boar’s Head)
• 8 slices bacon (we prefer Niman Ranch Applewood Smoked)
• 1 packet Mac’n Cheese prepared or leftover like we did
• For the sauce:
  • 2 tbs mayonnaise (we use Vegenaise)
  • 2 tbsp yellow mustard
  • 2 tbsp ketchup (we use Fody)
  • 1 tbsp dices pickles jalapenos
  • 2 tsp lemon juice
  • Several dashes Tobasco to taste

How to make Bacon Mac’n Cheese Burgers

1. First, you should make the sauce. It’ll keep in the refrigerator for at least a week. To make the sauce, simply combine all the ingredients and stirred to combine. To thin the sauce, add a little water. Store in the fridge until ready to use.
2. If you’re not using leftover mac and cheese, prepare per the directions on the box. Allow to cool slightly.
3. Heat a non-stick pan over medium high heat. I used ring molds to keep the Mac’n Cheese hold it’s form. If you don’t have ring molds, just form them into patties and cook them like a burger. If you do have ring molds I suggest spraying with nonstick spray. Cook until one side is crusty and they hold together and then flip and cook on the other side. Keep warm.
4. Heat a cast iron skillet or non-stick pan over medium high heat, I used the same pan that I cooked the mac and cheese in. Divide beef in four patties and shape to your preference. Season with salt and pepper. Cook half way through and flip. When almost cooked to your desire doneness, top with the shaved red onion and top that with the cheese. Place in the oven until cheese is fully melted.
5. Cook the bacon to your preference. We prefer to cook it in the oven so the oven was already on. I toasted the Martin’s potato rolls on the bottom rack until nice and crispy.
6. To serve, place some of the sauce in the bottom of the roll, add a slice of tomato, add the mac and cheese, add the burger with the melted cheese and red onion, add the bacon, add more sauce to the top of the bun and smash together. Enjoy.
7. We served with Alexia fries and a quick salad.