Mac ‘n Cheese Burger

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.


1 cup salad macaroni
3 tablespoons butter, divided
2 eggs, divided
3 ounces (3/8 cup) evaporated milk
1 teaspoon hot sauce
4 teaspoons grill seasoning, divided
1/2 teaspoon dry mustard
6 ounces (approx. 3/4 cup) sharp cheddar cheese, shredded
1 1/2 pounds ground chuck
1 tablespoon yellow mustard, plus additional for a condiment
3/4 cup plain bread crumbs, divided
6 slices cheddar cheese
6 hamburger buns



Over high heat, bring a pot of water to a boil on the grill. Cook the macaroni for 8-10 minutes or until al dente. Drain the macaroni and return it to the hot pot. (Do not put the pot back on the grill.) Add 2 tablespoons of the butter and let it melt. While the butter is melting, whisk together 1 of the eggs, milk, hot sauce, 1 teaspoon of the grill seasoning, and dry mustard. Stir the mixture into the macaroni and add the shredded sharp cheddar cheese. Over low heat, stir the macaroni for about 3 minutes until all of the cheese has melted and it's creamy. Take the pot off of the heat and put a cover on it to keep it warm. Combine the ground chuck with the remaining egg, the remaining grill seasoning (3 teaspoons/1 tablespoon), mustard, 1/2 cup of the bread crumbs, and 1 cup of the prepared macaroni and cheese. Form into 6 patties. Place them on the grill over medium high heat and cook them for 3-5 minutes on each side, until desired doneness. While the burgers are cooking, place a small pan on the grill and melt the remaining 1 tablespoon of butter. Combine with the remaining 1/4 cup of bread crumbs and cook for a few minutes until the crumbs start to brown. Remove from the heat. When the burgers are ready to come off the grill, turn off the heat and place a slice of cheddar cheese on each burger. Once it has started to melt, remove it from the grill and place it on a bun. Top it with a spoonful of the remaining macaroni and cheese (approx. 1 tablespoon), sprinkle with the bread crumbs (approx. 1 teaspoon), and top with bun spread with mustard.