Cookies and Milk Burger

Cookies and Milk Burger

This is the other recipe from my photo session with Dominic Perri. I have had a cookie bun burger on my list for a long time but it never fully came together for me. The main problem was that I couldn’t figure out toppings. When I suggested this idea, Dom immediately said bacon, so my first thought was blue cheese since it is another ingredient that plays sweet and savory well and bacon blu burgers are a common thing. I quickly realized that this burger was already going to be divisive and throwing a funky cheese on top might tip the scales into full-on gross. Then I thought of milk because it works with cookies and can pair well with beef, but how was I going to put milk on a burger? I decided to make a bechamel which is basically thickened milk and the recipe was complete!

The bechamel was just butter, flour, milk, and plenty of salt. It almost looks like marshmallow.

I used a cakey cookie recipe for the bun but used only half suggested amount of chocolate chips. Normally I like chewy cookies better but the more cakey texture worked better for the burger buns. I made the bottom buns in mini springform pans so they would be shaped more like bottom buns.

The sauce was very thick and was a great bridge between the sweet cookies and savory burger and bacon.

I really did love how these came out. Not something I would eat every day for sure, but they were a really fun idea that tasted way better than I originally thought they would!

The cookie recipe I used is here.

Cookies and Milk Burger

Beef burgers with a cookie bun, topped with bacon and a simple bechamel.
Prep Time20 minutes
Cook Time45 minutes
Course: Main Course
Cuisine: American
Servings: 3 burgers


  • 1 tablespoon butter
  • 1 tablespoon flour
  • 1 cup whole milk
  • cooked bacon
  • 1 pound ground beef
  • Cookie recipe linked above


  • You need small springform pans for this recipe to work and look the way it does in the photo.
  • Use the recipe for cakey cookies linked above but with only 50% of the chocolate chips. Bake half the cookies the regular way, and the other half in the mini springform pans.
  • Melt the butter in a frying pan and whisk in the flour. Cook about 2 minutes until the flour is fully incorporated. Whisk in the milk and bring to a simmer. Add a little more milk if needed if the sauce is too thick, or alternatively, cook a little longer if it is too thin. Season well with salt.
  • Form the burgers the same shape and size as the cookies and season with salt and pepper. Cook in a hot pan to brown on both sides and cook to desired doneness.
  • Build the burger with the bottom bun first, then the burger, then the bacon, then the sauce, then the top bun.


  1. Dan, There is a bar/restaurant in Brattelboro that offers peanut butter on burgers. Gave you tried that?

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