Description
A juicy, indulgent burger featuring a molten center of creamy mac and cheese, sealed inside a savory beef patty. This crowd-pleasing recipe combines two American classics for a memorable comfort food experience.
Ingredients
Scale
- 1 pound (450g) ground beef (80/20 blend)
- 1 cup (200g) dry elbow macaroni
- 1 cup (100g) sharp cheddar cheese, shredded
- ½ cup (50g) low-moisture mozzarella cheese, shredded
- 2 tablespoons unsalted butter
- ¼ cup (60ml) whole milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 4 sturdy burger buns (brioche or potato rolls)
- Optional toppings: lettuce, tomato, pickles, bacon
Instructions
- Bring a large pot of salted water to a boil. Add elbow macaroni and cook al dente (1-2 minutes less than package directions). Drain and rinse under cold water to stop cooking. Set aside to cool.
- In a small saucepan over low heat, melt butter. Add garlic powder and onion powder, stirring for 30 seconds until fragrant. Pour in milk and stir. Remove from heat and stir in cheddar and mozzarella until melted and smooth. Season with a pinch of salt and pepper.
- Add cooked macaroni to the cheese sauce and stir to coat. Spread mixture onto a baking sheet or plate to cool completely. Chill in the fridge for 15 minutes if necessary.
- Divide ground beef into four equal portions (approx. 4 oz each). Gently form each portion into a flat, wide disc larger than the burger bun.
- Roll about ¼ cup of the cooled mac and cheese mixture into a ball per portion.
- Place a mac and cheese ball in the center of each beef disc. Fold the edges of the beef up and over the filling, sealing tightly. Press seams firmly to prevent leaking. Reshape into a round, flat disc.
- Season both sides of the stuffed burgers generously with salt and pepper.
- Heat a skillet or grill over medium-high heat with oil or butter. Cook burgers for 4-5 minutes on the first side until a deep brown crust forms. Flip and cook for another 4-5 minutes. Alternatively, sear both sides for 2 minutes, then bake at 375°F (190°C) for 10-12 minutes.
- Check internal temperature with an instant-read thermometer; it should reach 160°F (71°C).
- Toast burger buns lightly. Assemble burgers with toppings and serve immediately.
Notes
Ensure the mac and cheese is completely cool before stuffing to prevent the beef from cooking prematurely. Handle the beef gently to avoid tough burgers. Seal the edges firmly to prevent leakage. For best results, use a cast-iron skillet for a good sear. Let burgers rest for 2-3 minutes after cooking.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed burger wit
- Calories: 650
- Sugar: 4
- Sodium: 800
- Fat: 40
- Saturated Fat: 18
- Carbohydrates: 35
- Fiber: 2
- Protein: 35
Keywords: stuffed burger, mac and cheese burger, comfort food, summer cookout, easy dinner, beef recipes, cheesy burger