How many ways are there to cheese a burger? Let's find out!
Print and save the recipes for later!Download PDF
“I developed this recipe because my kids love macaroni and cheese. I got the idea when I saw my son stuffing a dinner roll with mac and cheese one night and I thought that if he only had meat and some grilled vegetables in there it would be a complete meal. I like making mac and cheese with Tillamook Sharp Cheddar because it gives the most flavor for the least amount of cheese -- that saves me money and calories!” - Marye Audet of Restless Chipotle
Pour about a tablespoon of olive oil in a pan and add the onions. Saute slowly, stirring often, until they are golden brown and very tender then set aside. Mash the chipotle and stir it into the mayo and then set it aside.
Preheat the grill to high. Mix the liquid smoke into the burger gently, making sure that it is well blended. Separate the meat into 8 equal portions and gently form into a ¾ inch thick patty. (Be careful not to compact the meat too much. This will make it tough.) Grill for 3 minutes or until the burger is slightly charred with good grill marks. Flip and grill for 3 minutes more (for medium rare) or until the patty is just under temperature for desired doneness.
Brush the buns with oil and put them cut side down on the grill. Add the cheese to the burgers and close the grill cover for one minute to allow the cheese to melt. Remove buns and cheeseburgers from the grill. Place ¼ cup of hot macaroni and cheese on the bottom bun and put the cheeseburger on top. Add 2 slices of the crispy bacon if using and spoon â…› of the onions on top of the cheeseburger. Spread the cut side of the top bun with chipotle mayo and put it on the burger. Serve with a good, artisan amber ale, and pretzels.
Notes: Use shell macaroni for the macaroni and cheese - it stays in the bun better. You can use boxed mac and cheese if you must but it won't be nearly so good.