Wagyu and macaroni burger with fries on a wooden board

WAGYU & MACARONI BURGER WITH BATCH NO.5 AIOLI

Why choose between a burger and mac & cheese when you can have both? This towering creation stacks a crispy mac patty, juicy Wagyu beef, smoky bacon jam and batch No.5 Aioli into one outrageously indulgent bite that’s guaranteed to satisfy even the biggest appetite.

Notes from the Kitchen

Chef Chris here… Let the mac and cheese set properly before cutting and crumbing—it’s the key to a patty that holds together beautifully in the fryer. Keep the bacon jam low and slow until it’s thick and sticky, and don’t skimp on the aioli. It’s the creamy finish that balances all that rich, savoury goodness.

SKIP TO RECIPE

Chef in a black uniform before a wall of greenery.

Meet the Chef

Chef Chris Bonello

Chris Bonello is a highly accomplished executive chef with over 20 years’ experience leading kitchens across award-winning venues. Known for his precision, creativity, and no-compromise approach to quality, Chris brings a modern, flavour-first mindset to every dish. With a background spanning high-volume service through to refined dining, he’s all about bold flavours, solid technique, and making great food approachable—exactly what you see in this recipe.

Ingredients

Mac patty:

500g Cooked elbow macaroni
100g butter
100g baker’s flour
2tbs salt
3tsp pepper
1L milk
150g Parmesan cheese, grated
150g cooking cream
1tbs Dijon mustard
250g panko breadcrumbs
5 eggs
4tbs milk
250g plain flour

Wagyu beef patties:

800g ground wagyu beef mince
200g wagyu beef fat
3tsp salt

Bacon jam:

500g thick cut bacon
70g brown onion, sliced
½ cup brown sugar
30mL espresso
1tbs balsamic vinegar
3tsp bourbon
2tbs maple syrup

Burger buns
Hi-melt cheese
McClure pickles
Sliced tomatoes
Whole leaf lettuce
batch No.5 free range aioli

Method

01

To make the mac patty: Prepare a béchamel by cooking the butter and flour, whisking in the milk until thickened, then season with salt and pepper. Cool slightly before combining with the cooked macaroni, Parmesan, cream and Dijon mustard. Spread into a lined tray, bake at 180°C for 12 minutes, chill until firm, cut into patty-sized rounds, crumb with flour, egg wash and breadcrumbs, then deep fry at 180°C until golden.

02

Prepare the bacon jam: Cook the diced bacon until chewy, reserving a tablespoon of the rendered fat. Cook the onions in the reserved fat until softened, add the brown sugar and caramelise, then stir in the espresso, water and bacon. Simmer until thick and jam-like before finishing with balsamic vinegar and seasoning to taste.

03

Make the Wagyu patties: Combine the Wagyu mince, beef fat and salt, shape into 160g patties and grill until cooked to your liking.

04

Toast the buns: Lightly butter and toast the burger buns until golden.

05

Build the base: Spread a generous layer of bacon jam over the bottom bun and top with the crispy mac patty. Add a slice of Hi-Melt cheese and allow it to melt.

06

Add the beef: Place the grilled Wagyu patty on top of the mac patty and melt Swiss cheese over the beef. Layer with McClure pickles, sliced tomato and whole leaf lettuce.