Menu Icon Menu Print Icon Print Email Icon Email Reading List Icon Reading List Product Icon Product Fire Icon Fire Grill guide Icon Grill guide Beef Icon Beef Poultry Icon Poultry Chicken Icon Chicken Pork Icon Pork All Icon All Country Icon Country Seafood Icon Seafood Fruit and Veggies Icon Fruit and Veggies Vegetables Icon Vegetables Hamburger Icon Hamburger Spatula Icon Spatula Thermometer High Icon Thermometer High Thermometer Medium Icon Thermometer Medium Thermometer Low Icon Thermometer Low Tree Icon Tree Nose Icon Nose Picnic Table Icon Picnic Table Smoke Icon Smoke Table Clock Icon Clock Clock 10 Icon Clock 10 Clock 15 Icon Clock 15 Match Icon Match Grill Icon Grill Clean Grill Icon Clean Grill Arm Icon Arm Oven Icon Oven Charcoal Icon Charcoal Charcoalpile Icon Charcoalpile Charcoalpile 2 Icon Charcoalpile 2 Search Icon Search Right Arrow Icon Right Arrow Left Arrow Icon Left Arrow Down Arrow Icon Down Arrow Facebook Icon Facebook Twitter Icon Twitter Instagram Icon Instagram Pinterest Icon Pinterest Google Plus Icon Google Plus Youtube Icon Youtube Cloudy Weather Icon Cloudy Weather Sunny Weather Icon Sunny Weather Snow Weather Icon Snow Weather Rain Weather Icon Rain Weather Partly Cloudy Weather Icon Partly Cloudy Weather Charcoal on fire icon Charcoal on fire has moved to Kingsford Country. The all-new features how-tos, recipes, product info and news about the latest in BBQ. Slow down and BBQ with Kingsford. OK, got it
Skip to content

The Ultimate Mac-and-Cheese Burger

  • Yields: 2 Servings
  • Cook time: 10 minutes
  • Prep time: 45 minutes


Main Ingredients
  • 3/4 lb. ground beef (preferably an 80/20 blend)
  • 1/8 cup shredded Colby jack cheese
  • 4 slices thick-cut bacon (cooked)
  • Panko-crusted mac-and-cheese buns (recipe follows)
Panko-Crusted Mac-and-Cheese Buns
  • 2 (8 oz.) boxes elbow macaroni and cheese mix
  • 2 cups flour
  • 1 teaspoon kosher salt
  • 4 eggs (beaten with 2 tbsp. milk)
  • 4 cups panko breadcrumbs
  • canola oil or peanut oil for frying


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.

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.

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.

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.

Fire up a full chimney of Original Kingsford® Charcoal, 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.

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.

Place the burgers on the grill and cook until they reach an internal temperature of 160°F.

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.

  1. Credit: Clint Cantwell