Mexican Mac Attack Burgers
This shop has been compensated by Collective Bias, Inc. and its advertiser. All opinions are mine alone. #FireUpTheGrill #CollectiveBias
Okay, so… it’s summer. Who here has had at least one kind of burger so far this season? Alright perfect. If you’re answer was no… it’s time to get on it- pronto. If you’re answer was yes, my guess is that the burger wasn’t nearly as good as a MEXICAN MAC ATTACK!
I do believe that a description of this masterpiece is now necessary. Ahem. A perfectly grilled burger, (as I show you how to construct below), topped with warm & savory Mexican Mac & Cheese. That’s your classic Kraft Macaroni and Cheese tossed with black beans, diced tomatoes, and cilantro- all paired with a fresh Side Salad from Walmart Marketside. Now I betchya haven’t had that this summer yet- have you!? Onnnnn to the details!
First, take a look at this online digital cookbook & make note of everything you want to whip up so that you can get it all in one big swoop at Wally World!
Next, get yerself to your nearest Walmart and get the key ingredients for this meal (err… and all the other stuff.)- but mainly your Kraft Macaroni and Cheese and a fresh side of your choice. They’ve got potato salads, summer salads, salsas, and tons of fresh goodies!
Just a handful of ingredients is all you need for this CRAZY delicious burger topping!
Don’t forget your Fresh Marketside Salad from Wally World!
- 1 ½ pounds fresh ground sirloin (with 20% fat- it tastes like a restaurant burger)
- ½ pound ground pork (or an additional ½ lb. of sirloin)
- ⅓ cup cornmeal
- 1 (4.5 oz.) can green chilies, drained
- ⅓ cup chopped fresh cilantro
- ⅓ cup grated cheddar cheese
- 2 cloves minced garlic
- ½ teaspoon cummin
- ½ teaspoon cinnamon
- ½ teaspoon paprika
- ½ teaspoon ground cloves
- ½ teaspoon ground coriander
- Salt/pepper to taste
- 6 large burger buns
- Mexican Mac & Cheese Topping:
- 1 (14 oz.) box Kraft Deluxe Macaroni & Cheese Dinner
- 1 (15 oz.) can black beans, drained.
- 1 medium tomato, diced & patted dry
- ½ cup chopped fresh cilantro
- Gently mix together all of the burger ingredients. Carefully mold each burger into a tennis ball shape, then oh-so-gently flatten them into a patty shape. Be gentle with the meat and don’t compact it too tightly, we want a nice, juicy burger. Have you experienced burgers that “bloat” on the grill?
- … in other words, they get all round in the middle?! To mitigate this, make a slight indentation in the middle of the burger with your thumb before you put it on the grill. This will get counteracted as it cooks and you’ll end up with a nicely shaped patty. This is better than putting an overly flat patty on the grill.
- Turn your grill on high and cook the burgers on direct heat for a few minutes on each side. Cooking them this way as opposed to cooking them slowly helps maintain a lot of the juiciness. Do not squish or flatten the burgers with a spatula while they cook. As my dad would say “Leave them the heck alone!” Also, it’s best to only flip them once.
- Prepare the Kraft Macaroni & Cheese According to package instructions.
- Carefully ix in your desired amount of drained black beans. Top your creation with the diced tomatoes and cilantro and stir briefly and gently.
- Grab a giant spoon and top your juicy burgers with this Mexican Mac Attack Topping. Serve with a savory Walmart Marketside side of your choice and dig in!
I’m sharing this one at Saucy Saturday!
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