Mac and cheese burger
Happy International Burger Day!
Making and eating this mac and cheese burger is the best way to celebrate International Burger Day.
An indulgent vegetarian burger that you can enjoy for dinner or lunch.
Fill a buttery, brioche bun with a crispy-coated burger made from macaroni cheese. Drizzle over a hot cheese sauce and top with a crunchy slaw.
Why buy a takeaway burger when you can make a fakeaway one at home?
This is a straightforward recipe where you:
- Make mac and cheese and freeze it into rounds.
- Coat the frozen burgers with breadcrumbs, fry and bake them until crisp.
- Make a slaw with fresh veggies.
- Make a hot cheese sauce.
- Fill a brioche bun with the burger, cheese sauce and slaw.
American-inspired veggie burger
This recipe is inspired by American mac and cheese burgers. I have seen examples where the mac and cheese has been made into two, breaded rounds and deep-fried. The deep-fried mac and cheese is then used to hold a traditional hamburger instead of using a bread bun.
The breadcrumb-coated mac and cheese is used as the actual burger in my vegetarian version. I make a hot cheese sauce to pour over the burger to emphasise the flavours of macaroni cheese. A crunchy slaw garnishes the burger to add freshness to the dish.
Red Leicester macaroni cheese
I use Vintage Red Leicester cheese from Coles in this recipe as it has a delicious nutty flavour and it adds a beautiful orange hue to the burger.
Red Leicester is an English cheese that has an orange-red colour. The unique colour comes from a natural food colouring called annatto.
Red Leicester cheese is definitely worth buying to make these mac and cheese burgers because it has a lovely taste & texture. If you can’t get hold of Red Leicester, you could use a vintage cheddar or a smoked cheddar instead.
You should make a mac and cheese burger because it is:
- The best way to celebrate International Burger Day!
- An indulgent veggie burger that tastes so good.
- Freezer-friendly – the burgers are frozen before they are cooked.
- A crunchy, cheesy and filling main meal.
Mac and cheese burger’s main ingredients:
- Red Leicester cheese
- Red cabbage, carrot, capsicum, apple
- Brioche burger buns
Tips for busy cooks
I use Vintage Red Leicester cheese from Coles in this recipe. A vintage cheddar or a smoked cheddar cheese would also work well if Red Leicester isn’t available.
I coat the burgers in fresh wholemeal breadcrumbs but you can use whichever type of breadcrumbs that you like. For example, you can make fresh breadcrumbs from day-old sourdough, white or ciabatta bread. Alternatively, you could use store-bought breadcrumbs.
You can use whichever type of burger bun that you prefer. I use store-bought brioche buns in this recipe. If you want to make your own white burger bun, follow my recipe for milk bread rolls.
Instead of grating/slicing by hand, use a food processor with a slicing attachment to slice the vegetables for the slaw.
If you don’t have time to make your own slaw, use ready-made coleslaw instead.
The mac and cheese burgers can be made in advance and frozen (before coating and cooking) until needed.
- Dinner – serve one of these burgers with homemade fries for a filling evening meal.
- Lunch – enjoy a mac and cheese burger with a beer for a tasty weekend lunch.
Enjoy a mac and cheese burger for dinner
A mac and cheese burger is a decadent veggie burger that is perfect to eat on International Burger Day (or on any other day of the week for that matter!).
Classic macaroni and cheese in the form of a vegetarian burger – what’s not to like?
Which type of burger bun did you use?
Let me know by leaving a comment and a recipe rating below – I’d love to hear from you.
Can’t get enough of veggie burgers? Try this recipe next: eggplant parmi burger
Mac and cheese burger
A crispy mac and cheese burger, drizzled with hot cheese sauce, topped with a crunchy slaw and sandwiched between a brioche bun.
- 130 g macaroni
- 30 g butter (reserve 10 g for cheese sauce & extra for greasing tins)
- 15 g plain flour (reserve 5 g for cheese sauce & extra for flouring)
- 250 ml milk (reserve 100 ml for cheese sauce)
- Pinch of nutmeg
- 90 g Red Leicester cheese vegetarian, grated/crumbled (reserve 40 g for cheese sauce) *see Recipe Notes
- 1 free-range egg lightly beaten
- 120 g wholemeal breadcrumbs *see Recipe Notes
- 100 ml rice bran oil
- 20 g onion peeled & coarsely grated
- 80 g red cabbage finely sliced
- 50 g apple cored & cut into matchsticks *see Recipe Notes
- 60 g carrot coarsely grated
- 50 g red capsicum seeds removed, flesh finely sliced
- 2 tsp mayonnaise
- 1 tsp wholegrain mustard
- 4 brioche burger buns split in half *see Recipe Notes
Grease four 10cm round springform tins with butter.
Bring a large saucepan of water to the boil. Add macaroni and simmer for 8 minutes or until al dente. Drain macaroni.
Melt 20 g of butter in a small saucepan over a medium heat. Add 10 g of plain flour and mix using a balloon whisk. Add 150 ml of milk and whisk continuously until the flour is combined with the milk. Continue to whisk over a medium heat until the sauce thickens. Add a pinch of nutmeg and some cracked pepper. Add 50 g of Red Leicester cheese. Whisk until the cheese has melted into the sauce. Remove from heat.
Pour the cheese sauce into the cooked macaroni and mix until evenly combined. Divide the mac and cheese between the four greased tins and press the mixture down using the back of a spoon so it is compact in the tins. Cover tins with clingfilm and put them in the freezer overnight.
The next day, preheat the oven to 200°C fan. Line a baking tray with greaseproof paper.
Take the frozen mac and cheese out of the freezer and leave to thaw at room temperature for 3 minutes.
Put flour, beaten egg and breadcrumbs into three separate bowls. Take the frozen mac and cheese out of the tins. Coat each burger by first covering with flour, then egg and finally with a coating of breadcrumbs. Place each coated burger on a plate ready for frying.
Heat rice bran oil in a large frying pan over a medium heat. Fry each burger for 2 minutes on each side. Transfer burgers to the lined baking tray. Bake in oven for 40 - 45 minutes or until the outside is golden and the inside is hot & cooked through. Keep burgers warm in the oven until ready to plate.
Meanwhile, combine all of the slaw ingredients in large bowl, cover with clingfilm and put in the fridge until serving.
Make a hot cheese sauce to pour over the burgers by melting 10 g of butter in a small saucepan over a medium heat. Add 5 g of plain flour and mix using a balloon whisk. Add 100 ml of milk and whisk continuously until the flour is combined with the milk. Continue to whisk over a medium heat until the sauce thickens. Add 40 g of Red Leicester cheese. Whisk until it has melted into the sauce. Keep the sauce warm until you are ready to serve the burgers.
To serve (hot) per person: put two halves of a brioche burger bun on a plate. Put the mac and cheese burger on the bottom half of the burger bun. Top the burger with a couple of teaspoons of hot cheese sauce. Add some slaw to the burger and top with the other half of the bun.
*Red Leicester cheese - I use Vintage Red Leicester cheese from Coles in this recipe. A vintage cheddar or a smoked cheddar cheese would also work well if you can’t get Red Leicester.
*Wholemeal breadcrumbs - I use fresh wholemeal breadcrumbs to coat the burgers but you can use whichever type of breadcrumbs that you like.
*Apple - squeeze some lemon juice over the apple once you have cut it to stop it from going brown.
*Brioche burger buns - you can use whichever type of burger bun that you prefer. If you want to make your own bun, follow my recipe for milk bread rolls.
Tins - I use 10cm round springform tins to make the burgers. You could use greased egg rings on a lined baking tray instead if you don’t have the right sized tins.