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stuffed burger

Mac and Cheese Stuffed Burgers

by | Published Aug 2, 2020 | Last updated Nov 1, 2021 | 0 comments

Prep Time15 minsCook Time20 minsTotal Time35 minsYields4 Servings
Years ago, we discovered a nifty little invention called The Stufz Hamburger Press. We have been stuffing everything and anything we can into a burger! One of our favorite things to fill a burger with is mac and cheese. The creaminess of the cheese inside the burger will make even a well-done burger still darn tasty. We use box mac and cheese but homemade would surely take this burger to a whole new level. These burgers are so big you will not need a bun.
stuffed burger
Nutrition Facts

Serving Size 1 patty

Servings 4


Amount Per Serving
Calories 874
% Daily Value *
Total Fat 60g93%
Saturated Fat 172g860%
Cholesterol 168mg57%
Sodium 630mg27%
Potassium 610mg18%
Total Carbohydrate 36g12%
Dietary Fiber 1g4%
Sugars 5g
Protein 45g90%

Vitamin A 0%
Vitamin C 0%
Calcium 4%
Iron 20%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Directions

1

Prepare mac and cheese according to the directions on the box and allow to cool slightly. Place 6 oz of ground beef into the Stufz and press it to form a cavity for the mac and cheese. Fill the cavity about ¾ full of mac and cheese. Form the remaining 2 ounces of ground beef into a patty to mold to the top of the Stufz and press to seal. Season burger with salt and pepper.

2

Preheat grill to medium high or about 550F at the GrillGrate surface. Place burgers on grill and close lid. After about 5 minutes open grill and see if the burgers are ready for the 45 degree turn to get those awesome sear marks. After about another 3-4 minutes the burgers should be ready to flip. Flip the burgers and cook for 3-4 minutes before giving the final 45 degree turn. After the final turn, you should begin to temp the inside of the burger. Stuffed burgers are a little different and you probably will not get a good medium rare unless you are OK with some of the filling being luke warm. Keep in mind you do not want to temp the center of the burger for doneness but try and keep the thermometer in the meat and not in the filling. We like to pull ours once the meat is about 145F-155F depending on the filling.

3

Remove from grill and serve with a light salad. Trust us this burger is a meal on its own!

PRO TIP: Try flipping your GrillGrates over and cooking the burgers on the flat back side.

Ingredients

 2 lbs 80/20 ground beef, divided into 8oz portions
 Box Macaroni and Cheese, prepared according to manufacturer’s directions
 Salt and Pepper
 Stufz Hamburger Press

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