What’s better than a hamburger? A cheeseburger, of course.
But what’s better than a cheeseburger?
How about a … with mac and STUFFED inside the !
By stuffing mac & inside of a , we’re eliminating the mess that you’d normally get from using mac & as a topping.
And even though this is loaded with , one stuffed patty contains only 300 calories with 31g of protein thanks to the lean .
Should you use store-bought or homemade mac &
To make this very simple, I used a store-bought masc & .
Specifically, I used Trader Joe’s “Guilt Free Mac & which is a lower calorie option in the freezer section. “
After just a few minutes in the microwave, it’s ready to go, and the container was the perfect amount of mac & to stuff 4 burgers.
When I’ve made this homemade Mac & , and it worked very well. It’s a packed with tons of , so you can’t go wrong. previously, I’ve used my own
If you go the homemade route, just plan to make the mac & ahead of time. It will be easiest if you make it the day before and keep it stored in the fridge until you’re ready to make the burgers so you’re not dealing with hot .
How to make stuffed mac and burgers
For these burgers, I used 90/10 (sirloin) to keep these nice and lean. Since we’ll be getting a ton of flavor and moisture from the , a lean meat works great here.
To make 4 burgers, separate the into 4oz portions. Then split each one in half, rolling them into balls. This will leave you with 8 total balls of that weigh 2oz each.
You can form the patties with your hands, but I use a they are worth the tiny investment). press to make it MUCH easier (trust me,
If you’re using frozen mac and , be sure to it up in the microwave to fully thaw it out. Note that it doesn’t need to be hot, but it can;t be frozen. If you are using leftover mac & from the fridge, it’s fine to use it cold!
Add a scoop of mac & , but or even will work great. into the center of 4 of the patties. If you want these burgers to be extra cheesy, add some additional on top of your mac & scoops. I love using
Top each with another patty and pinch down all of the edges to fully seal the patties so all of the is locked inside.
These stuffed patties are going to be very thick, but don’t worry! That’s exactly what we want.
Preheat your grill to about 500 degrees F. If you would rather make these on the stove, preheat a pan over .
Once heated up, lightly & your patties on each side, then add to the grill or pan. If you prefer specific seasoning (like bbq seasoning or garlic powder, for example) feel free to spice these up- but they have a ton of flavor with just salt & pepper!
Close the lid (or cover your pan) and let the mac and burgers cook for 2.5 minutes. It’s a quick process because the patties are incredibly thin.
Flip the burgers and let them cook for an additional 2.5 minutes.
It’s okay if some is oozing out at this stage, too. As long as the is locked inside, some sneaking out is totally fine.
With about 1 minute left, add a slice of on top of your patties to allow it to follow melt.
Remove the burgers from the and let them sit for about 5 minutes to allow the juices to lock in.
Add each to a brioche (or any of your choice) and add your toppings. I like to keep it simple with pickles, grilled , and ketchup, but feel free to get creative with your toppings.
Additional would make a great addition, or you can go with the classic combo of , , and .
Cheesy sides to serve with stuffed mac and burgers
If you’re going to go all-in with a and , and you might as well pair it with another cheesy food! Whether you want a cheesy appetizer to kick things off, or fries to pair your burgers with, here are some of my favorites: stuffed with
- Parmesan Truffle Fries
- Spicy Feta Dip
- Loaded Cheesy Tater Tots
- Spicy Nacho Fries
- Pretzel Skillet with Beer
- 1lb 90/10 Lean Ground Sirloin (any ground meat will work)
- 1 Package Trader Joe's Guilt-Free Mac & Cheese (it's a frozen dish, but you can use any mac & cheese you'd like. If you want to make your own, click here for my go-to mac & cheese recipe)
- Salt & Pepper for Seasoning
- 4 Slices of Fat-Free (or regular) American Cheese
- 4 Brioche Buns (St. Pierre is my preferred brand)
- If you're making your own mac & cheese, prep it first. Since I used a frozen mac & cheese, I just followed the instructions to microwave it until ready, then set it aside.
- Take your ground beef and break it up into 8 equal-sized pieces, then flatten them out into thin patties. I like to use a burger press to make sure they're uniform, but you can use your hands.
- Take 1/4 of the mac & cheese, add to the center of one of the patties, then cover with another patty. If you want to make these extra cheesy, top your mac and cheese with some additional cheese before adding the patty on top. Pinch down the edges to seal the burger. It's going to seem very "poofy" but don't worry, that's what we want!
- Preheat your grill (I get mine around 500 degrees F) or heat a pan on the stove over medium heat.
- Lightly salt and pepper each side of your stuffed patties, then add to the grill or pan. Let cook for 2.5 minutes, then flip and cook for an additional 2.5 minutes. If you're using a pan, be sure to cover it to help the patties cookie through.
- When there is about 1 minute left, add a slice of cheese onto each patty to melt.
- Remove from the grill and let sit for 2-3 minutes to allow the juices to settle. In the meantime, toast up your brioche buns.
- Assemble your burgers and top with the condiment of your choice!
Nutrition facts for stuffed burger without bun: 300 Calories, 12.5g Fat, 12g Carbs, 31g Protein
The nutrition reflects using the Trader Joe's Mac & Cheese as well as fat-free American cheese. Be sure to calculate your own nutrition based on the cheese you use.
If you prefer a dairy-free option, I have a Vegan Mac & Cheese recipe you can use for this!
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Nutrition InformationYield 4 Serving Size 1 Burger With Brioche Bun
Amount Per Serving Calories 450Total Fat 15.5gCarbohydrates 37gProtein 36g