Categories: Ground Beef, Hamburgers, Main Dish, Rachael Ray
Ingredients
- Extra virgin olive oil (EVOO) or vegetable oil, for drizzling
- 2 1/2 pounds ground turkey or beef sirloin, divided
- 1/2 cup onion, chopped
- 2 large cloves garlic, finely chopped
- 1 rounded tablespoon mild (ancho) or hot (chipotle) chili powder (a healthy palmful)
- 1 teaspoon coriander (1/3 palmful)
- 1 teaspoon cumin (1/3 palmful)
- Salt and pepper
- 2 tablespoons tomato paste
- 1/2 cup beer or beef stock
- 2 tablespoons butter
- 2 tablespoons flour
- 1 1/4 cups milk
- 1 cup shredded sharp yellow cheddar cheese
- 1/3 pound elbow macaroni
- 1/4 cup Worcestershire sauce
- 4 large burger rolls or 12 slider-size rolls
Directions
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In a small skillet, heat a drizzle of EVOO, about 1/2 tablespoon, over medium-high heat.
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Add 1/2 pound turkey or beef and brown and crumble.
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Add the onion, garlic, chili powder, coriander, cumin, salt and pepper and cook to soften the onion, 5 minutes.
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Add the tomato paste and stir a minute, then deglaze the pan with the beer or stock.
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In a second small pan, melt the butter over medium heat.
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Whisk in the flour, add the milk and season the sauce with salt and pepper.
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Let thicken, then melt the cheese into the sauce.
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Bring a medium size saucepot of water to a boil.
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Salt the water and cook the pasta to al dente.
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Drain the pasta and toss it with the cheese sauce, then fold in the chili.
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While the pasta water comes to a boil, heat a grill or griddle pan over medium-high heat.
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In a mixing bowl, season the remaining 2 pounds of meat with Worcestershire sauce, salt and pepper and form four large burgers or twelve slider-size burgers.
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Cook the burgers to your desired doneness.
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Place the patties on the buns and top with some chili mac.
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Serve with vegetable sticks alongside.