Bacon & Rub-Crusted Mac Cheese Burgers with Brussels Sprout Slaw

This article was published by: Matthew

Share this content!

⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.

About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the mouthwatering recipe for Bacon Rub Crusted Mac Cheese Burgers with Brussels Sprout Slaw! This unique and flavorful dish combines the classic comfort of mac and cheese with juicy burgers, all topped with a crispy bacon rub crust. The addition of a tangy and refreshing Brussels sprout slaw adds a delightful crunch and balances the richness of the burgers. Perfect for a weekend barbecue or a fun dinner party, these burgers are sure to impress your guests with their delicious combination of flavors and textures.

Keywords: Bacon rub, Mac cheese burgers, Brussels sprout slaw, Crispy crust, Flavorful

Bacon rub crusted mac cheese burgers with brussels sprout slaw recipe details

Bacon rub crusted mac cheese burgers with brussels sprout slaw recipe, recipe Rating: 4.9
Number of votes:148

This is all southern: Bacon; a good barbecue rub; mac cheese, which is a “vegetable” down south; and a Brussels sprout slaw (made with bacon grease, of course). Serve this only to the hungry.
Ready in: 1 hour 30 mins

Ingredients

Serves: 6

• 1 cup dried macaroni noodles
• 6 ounces American cheese, grated
• 3 ounces sharp white Cheddar cheese, grated
• 2 ounces goat cheese, crumbled
• 1 ounce Parmesan cheese, grated
• 1 large egg
• 1/3 cup whole milk
• 1 teaspoon paprika
• 2 1/4 teaspoons kosher salt, divided
• 1 1/4 teaspoons freshly ground black pepper, divided
• cooking spray
• 8 ounces hardwood smoked bacon, coarsely chopped
• 12 ounces Brussels sprouts
• 1/3 cup grated sweet onion
• 3 tablespoons ketchup
• 3 tablespoons granulated sugar
• 1 1/2 tablespoons sherry vinegar
• 1/4 cup extra virgin olive oil
• 1/4 cup dry white wine
• 1 1/2 tablespoons ground ancho chilies
• 1 tablespoon light brown sugar
• 1 teaspoon ground cardamom
• 1 teaspoon ground coriander
• 1 teaspoon ground cumin
• 1 teaspoon ground mustard
• 1/4 teaspoon ground cayenne
• 1/4 teaspoon ground cinnamon
• 2 1/4 pounds 75-80% lean fresh ground beef
• 2 cloves garlic
• 2 tablespoons chopped fresh basil
• 6 fresh Kaiser rolls, split

Preparation method

Prep: 1 hour | Cook: 30 mins

1. Bring a grill safe sauce pot filled with salted water to a boil over high heat on a side burner or directly on the open grill. Add macaroni and boil until al dente, about 7 to 8 minutes. Drain macaroni and set aside.
2. Preheat grill, with lid closed, to 350 degrees F, adjusting flame upwards or downwards as necessary. Coat a grill-safe 9×13-inch baking dish with cooking spray.
3. Combine macaroni in a mixing bowl with cheeses. Whisk together in a separate mixing bowl the egg, milk, paprika, and 1/2 teaspoon each of the salt and pepper. Pour egg mixture into macaroni and combine. Pour macaroni mixture into the casserole and smooth into a thin layer.
4. Bake on the grill, with lid closed, over indirect heat (or on a raised rack) until brown and bubbly, about 15 to 20 minutes. Remove from heat and tent with foil.
5. Preheat a grill safe sauté pan, coated with cooking spray, on a side burner or in the grill with the baking macaroni.
6. Add the bacon and fry until fat is rendered but before the bacon is crisp. Remove the bacon with a slotted spoon and drain on paper towels. Discard all put 2 teaspoons of the bacon grease.
7. Thinly slice Brussels sprouts, breaking slices apart into slaw. Discard woody stem ends and any solid core pieces. Sweat Brussels sprouts in the bacon pan until lightly wilted, about 3 to 4 minutes, stirring occasionally.
8. Whisk together in a mixing bowl the onion, ketchup, sugar, vinegar, and 1/4 teaspoon each of the salt and pepper. Slowly whisk in olive oil. Add Brussels sprouts to the bowl, toss, and set aside.
9. Preheat grill to medium high. Combine in a food processor the wine, ancho pepper, brown sugar, cardamom, coriander, cumin, mustard, cayenne, cinnamon, 1 teaspoon of the salt, the remaining 1/2 teaspoon of pepper, and the reserved bacon.
10. Gently combine in a separate mixing bowl the ground beef, garlic, basil, and remaining 1/2 teaspoon of salt. Form the beef mixture into six equal patties, about 1/2 inch thick, without overworking the meat. Press a slight indentation into the center of each patty.
11. Coat patties on both sides with the bacon and spice mixture, lightly pressing the mixture into the meat. Spray the patties on both sides with cooking spray.
12. Grill patties over direct heat for 4 to 5 minutes per side, or until just shy of medium rare to medium, as preferred. Remove from heat and tent with foil.
13. Spray the insides of the rolls with cooking spray and toast on the grill over indirect heat (or on a raised rack). Remove from heat and assemble the burgers, as follows.
14. Slice the mac and cheese into six equal rectangles and place on each bottom roll. Place patties on the mac and cheese. Top each burger with equal amounts of the slaw and finish with the top rolls. Serve the burgers cut in halves and secured with skewers or toothpicks.