Mac and Cheese Bacon Burger (Printer-Friendly)
Crispy rolls stuffed with mac and cheese, bacon, and seasoned beef—perfectly melty and golden brown.
# What You'll Need:
→ Main Components
01 -
1 pound ground beef (80/20 blend)
02 -
2 cups cooked macaroni pasta
03 -
1 1/2 cups shredded sharp cheddar cheese
04 -
8 slices bacon, cooked until crisp and crumbled
05 -
6 large wheat flour tortillas (burrito size, 10-inch diameter)
→ Seasonings
06 -
1 teaspoon kosher salt
07 -
1/2 teaspoon freshly ground black pepper
08 -
1/2 teaspoon garlic powder
09 -
1/2 teaspoon onion powder
→ Sauces & Garnish
10 -
2 tablespoons ketchup
11 -
2 teaspoons yellow mustard
12 -
2 tablespoons unsalted butter, melted (for brushing)
# Steps to Follow:
01 -
Heat a large skillet over medium heat. Add ground beef and season immediately with salt, pepper, garlic powder, and onion powder. Break up meat with a wooden spoon and cook, stirring often, until browned and fully cooked, about 6–8 minutes. Drain excess fat.
02 -
In a large mixing bowl, combine cooked macaroni, shredded cheddar, crumbled bacon, ketchup, and mustard. Mix well. While the cheese is warm, fold in the cooked beef until thoroughly combined and the cheese starts to melt.
03 -
Lay a tortilla flat on a clean surface. Spoon about 3/4 cup of the filling horizontally across the center, leaving room at the edges.
04 -
Fold up the bottom edge over the filling, then fold in both sides and roll tightly to form a sealed cylinder. Place seam side down.
05 -
Heat a clean skillet over medium heat. Brush each roll with melted butter on all sides. Place rolls seam side down and cook for 2–3 minutes per side, rotating to evenly brown and crisp until golden all over.
06 -
Transfer to a cutting board and allow rolls to rest briefly before cutting. Slice diagonally and serve hot, with optional dips if desired.
# Extra Suggestions:
01 -
Do not overfill tortillas to prevent tearing and spillage during rolling and frying.
02 -
Always start frying with the seam down to seal the edge properly.
03 -
Allowing the rolls to rest after frying helps the filling set for cleaner slicing.