Mac and Cheese Bacon Burger (Printer-Friendly)
Crispy rolls packed with cheesy macaroni, ground beef, and bacon for a bold, filling comfort food snack.
# What You’ll Need:
→ Filling
01 -
1 pound ground beef (80/20 blend)
02 -
1/2 teaspoon kosher salt
03 -
1/2 teaspoon freshly ground black pepper
04 -
1/2 teaspoon garlic powder
05 -
1/2 teaspoon onion powder
06 -
8 ounces macaroni, cooked al dente and drained
07 -
1 1/2 cups sharp cheddar cheese, grated
08 -
8 slices bacon, cooked until very crispy and crumbled
09 -
3 tablespoons ketchup
10 -
1 tablespoon yellow mustard
→ Assembly
11 -
8 large wheat tortillas (burrito-size, approximately 10 inches)
12 -
3 tablespoons unsalted butter, melted
# Steps to Make This:
01 -
Heat a large skillet over medium heat. Add ground beef and season immediately with salt, pepper, garlic powder, and onion powder. Break up the meat with a wooden spoon and sauté until completely cooked through and no longer pink, about 6–8 minutes. Drain excess fat.
02 -
Cook macaroni in a large pot of salted boiling water until just al dente according to package directions. Meanwhile, cook bacon in a skillet or oven until deeply crisp; drain on paper towels and crumble once cool.
03 -
In a large mixing bowl, gently toss together the hot cooked macaroni, grated cheddar, crumbled bacon, ketchup, and mustard until the cheese starts to melt and everything is evenly mixed. Fold in the cooked beef to distribute throughout the filling.
04 -
On a flat surface, lay out a tortilla. Spoon about 3/4 cup of the filling horizontally across the center, leaving a 1-inch border around the edges. Fold bottom edge over filling, tuck in the sides, and roll up tightly so the seam is underneath.
05 -
Heat a nonstick skillet over medium heat. Brush each roll all over with melted butter. Place rolls seam side down in the skillet in batches. Cook 2–3 minutes per side, turning until all sides are golden brown and crisp.
06 -
Remove cooked rolls from the skillet and let rest on a rack for 2 minutes before slicing. Serve warm, halved diagonally if desired.
# Additional Notes:
01 -
For best results, avoid overfilling the rolls as this will make them difficult to seal and prone to bursting during cooking.
02 -
Always start pan-frying with the seam side down to ensure the rolls stay sealed and crisp up evenly.
03 -
Use medium heat so the tortillas brown and crisp without burning, allowing the filling to heat through completely.