Can I make this recipe gluten-free?

Yes! Swap the buns for gluten-free brioche and use gluten-free pasta. Double-check labels on bacon and cheese to ensure they’re free of additives containing gluten. I’ve found this keeps the dish safe without sacrificing texture.

Why is a 70/30 beef ratio important for the patty?

The 70% lean meat and 30% fat balance ensures juiciness. Leaner blends dry out when smashed thin, while the fat melts into the meat, creating a crispy crust. Trust me—it’s the secret to a flavorful, tender bite.

What’s a good substitute for Donkey Sauce?

If you’re out of Donkey Sauce, mix mayo with minced garlic, mustard, and a dash of Worcestershire. It adds that tangy, umami kick I love for balancing the richness of melted cheese and crispy bacon.

How do I keep the mac & cheese creamy?

Stir in a splash of milk or cream while reheating leftovers. I also add extra butter and a blend of sharp cheddar and Monterey Jack to maintain that velvety texture against the crunchy topping.

Can I make a vegetarian version?

Absolutely. Use plant-based ground “meat” and vegan bacon. For the mac, opt for dairy-free cheese and butter. The key is layering flavors—roasted garlic butter or smoked paprika adds depth to mimic the original’s boldness.

What’s the best way to cook bacon for maximum crispiness?

I use a cast iron skillet on medium-low heat. Slow rendering melts the fat evenly, and flipping every 2–3 minutes prevents burning. Drain on paper towels immediately—this keeps it crunchy even under warm toppings.

Can I prep components ahead of time?

Yes! Cook the mac & cheese and bacon a day in advance. Store patty meat (unformed) in the fridge. Assemble fresh to maintain contrasts between hot, melty layers and toasted buns. Reheat the mac with a splash of milk to revive creaminess.

What cheese blend works best for the mac?

I combine sharp cheddar for tang, Gouda for smokiness, and pepper jack for heat. Melt a slice of American cheese into the sauce—its sodium citrate keeps the mix smooth, even when cooled slightly before stacking.

Discovering the Deep-Fried Triple Bacon Mac & Cheese Burger

Name: Discovering the Deep-Fried Triple Bacon Mac & Cheese Burger
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1.5 lbs 80/20 ground beef; 8 strips thick-cut bacon, chopped; 4 brioche buns; 2 cups elbow macaroni; 1/2 cup sharp cheddar, shredded; 1/2 cup Gruyère, shredded; 1/4 cup Red Leicester, shredded; 1/3 cup mozzarella, shredded; 4 slices American cheese; 4 tbsp garlic butter; 1/4 cup Donkey Sauce; 2 cups whole milk; 1/2 cup heavy cream; 3 tbsp butter; 2 tbsp all-purpose flour; 2 cups shredded lettuce; 1 tsp smoked paprika; 2 tsp Dijon mustard

Description

Indulgent deep-fried triple bacon mac & cheese burger combining crispy textures, rich sauces, and creamy cheese blend for the ultimate handheld feast.

Ingredients

Scale

1.5 lbs 80/20 ground beef

8 strips thick-cut bacon, chopped

4 brioche buns

2 cups elbow macaroni

1/2 cup sharp cheddar, shredded

1/2 cup Gruyère, shredded

1/4 cup Red Leicester, shredded

1/3 cup mozzarella, shredded

4 slices American cheese

4 tbsp garlic butter

1/4 cup Donkey Sauce

2 cups whole milk

1/2 cup heavy cream

3 tbsp butter

2 tbsp all-purpose flour

2 cups shredded lettuce

1 tsp smoked paprika

2 tsp Dijon mustard

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Instructions

1. Preheat cast iron skillet over low heat and melt butter for bun toasting

2. Toast brioche buns cut-side down for 90 seconds until golden

3. Add chopped bacon to pan edge and cook until crispy, about 4 minutes

4. Remove buns and bacon, increase heat to medium-high

5. Form beef into 4 loose 6oz balls, season with salt and pepper

6. Place meat balls in hot skillet and smash firmly with weighted press for 10 seconds

7. Cook patties untouched for 2 minutes until edges caramelize

8. Flip patties, immediately top with American cheese and cover to melt

9. For mac & cheese: melt butter in saucepan, whisk in flour until smooth

10. Slowly add milk and cream, whisking constantly until thickened

11. Remove from heat, stir in cheese blend until melted and creamy

12. Add cooked macaroni, smoked paprika, and Dijon mustard

13. Let mac & cheese cool for 15 minutes to thicken

14. Spread garlic mayo on toasted bun halves as moisture barrier

15. Layer chilled lettuce on bottom bun

16. Add hot cheese-topped patty

17. Crown with generous scoop of mac & cheese

18. Sprinkle crispy bacon pieces over mac & cheese

19. Top with second bun and serve immediately

Notes

Use 70/30 ground beef ratio for optimal juiciness and flavor

Chill mac & cheese before assembly to prevent sauce separation

Toast buns slowly to prevent burning while building flavor

Assemble immediately while components are at ideal temperatures

For gluten-free version, use GF buns and pasta

Store leftover mac & cheese up to 3 days refrigerated

Prep Time: 25
Cook Time: 20
Category: Main Dish
Method: Pan-Frying
Cuisine: American

Nutrition

Serving Size: 1
Calories: 1250
Sugar: 12
Sodium: 2100
Fat: 78
Saturated Fat: 35
Unsaturated Fat: 43
Trans Fat: 2
Carbohydrates: 85
Fiber: 4
Protein: 65
Cholesterol: 185