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Mac and Cheese Topped Big Bite Burger inspired by Jacob Wirth Restaurant
Inspired by Jacob Wirth Restaurant

Mac and Cheese Topped Big Bite Burger

Main Course
This indulgent burger features a juicy Angus beef patty topped with crispy fried macaroni and cheese for an unexpected textural contrast. The creamy interior of the mac and cheese complements the savory beef while the crunchy exterior adds delightful crispness. Served with traditional German curry ketchup, this fusion burger offers a unique twist on two comfort food classics.
Prep Time 45 mins
Cook Time 25 mins
Inactive Time 30 mins
Total Time 100 mins
Servings 4

Ingredients

  • 1 1/2 lbs Ground Angus beef (80/20 fat content)
  • 1 tsp Salt
  • 1/2 tsp Black pepper
  • 1/2 tsp Garlic powder
  • 1/2 tsp Onion powder
  • 1 tbsp Worcestershire sauce
  • 4 whole Brioche burger buns
  • 2 tbsp Unsalted butter (Softened, for toasting buns)
  • 4 large Lettuce leaves
  • 1 large Tomato (Sliced)
  • 1/2 medium Red onion (Thinly sliced)
  • 1 cup Elbow macaroni
  • 2 tbsp Unsalted butter (For mac and cheese)
  • 2 tbsp All-purpose flour
  • 1 cup Whole milk
  • 1 cup Sharp cheddar cheese (Shredded)
  • 4 slices American cheese
  • 1/2 cup Monterey Jack cheese (Shredded)
  • 1/4 cup Parmesan cheese (Grated)
  • 2 large Eggs (Beaten)
  • 1 cup Panko breadcrumbs
  • 3 cups Vegetable oil (For frying mac and cheese)
  • 1/2 cup Ketchup
  • 1 tbsp Curry powder
  • 1 tsp Honey
  • 1/2 tsp Paprika

Tools You'll Need

  • Cast iron skillet or grill
  • Deep skillet for frying
  • Saucepan
  • 8x8-inch baking dish
  • Whisk
  • Mixing bowls
  • Thermometer
  • Paper towels
  • Tongs

Chef's Tip

For the crispiest fried mac and cheese topping, ensure the mixture is thoroughly chilled before breading and frying. This helps it hold together during cooking and creates the perfect contrast to the juicy burger patty.

Instructions

  1. For the mac and cheese: Cook elbow macaroni according to package directions until al dente. Drain and set aside.
  2. In a saucepan, melt butter over medium heat. Add flour and whisk for 1-2 minutes to create a roux.
  3. Gradually whisk in milk until smooth. Bring to a simmer and cook until thickened, about 3-4 minutes.
  4. Reduce heat to low. Add cheddar, American cheese, Monterey Jack, and Parmesan. Stir until completely melted and smooth.
  5. Fold in cooked macaroni until well coated. Season with salt and pepper to taste.
  6. Spread mac and cheese in a greased 8x8-inch baking dish. Cover and refrigerate for at least 30 minutes until firm.
  7. For the curry ketchup: In a small bowl, whisk together ketchup, curry powder, honey, and paprika until well combined. Set aside.
  8. For the burgers: In a large bowl, gently combine ground beef, salt, pepper, garlic powder, onion powder, and Worcestershire sauce. Form into 4 equal patties, about 3/4-inch thick. Press a slight dimple in the center of each patty.
  9. Cut chilled mac and cheese into 4 squares. Dip each square into beaten eggs, then coat with panko breadcrumbs.
  10. Heat vegetable oil in a deep skillet to 350°F. Fry mac and cheese squares until golden brown and crispy, about 2-3 minutes per side. Drain on paper towels.
  11. Heat a grill or cast-iron skillet over medium-high heat. Cook burger patties to desired doneness, about 4 minutes per side for medium.
  12. Butter the cut sides of burger buns and toast until golden.
  13. To assemble: Spread curry ketchup on the bottom bun. Layer with lettuce, tomato, burger patty, fried mac and cheese square, red onion, and top bun.

Plating

Serve each burger on a large plate with additional curry ketchup in a small ramekin on the side. Secure the burger with a decorative pick to hold all components together. Add a small side of extra fried mac and cheese bites if desired for an impressive presentation.

Storage & Reheating

The burger patties can be formed, separated by parchment paper, and refrigerated for up to 24 hours before cooking. The mac and cheese can be prepared and refrigerated up to 2 days in advance. The curry ketchup will keep for up to 1 week refrigerated in an airtight container. Assembled burgers should be eaten immediately for best texture and flavor.

About This Recipe

This indulgent creation draws from Jacob Wirth's innovative fusion of German and American comfort foods. The combination of a classic American cheeseburger with crispy fried mac and cheese creates an unforgettable textural experience. The German curry ketchup adds an international twist, nodding to the restaurant's German heritage while satisfying the American craving for bold, creative burgers.

How did it turn out?

We'd love to hear about your experience making this recipe!