Chili Mac 'N' Cheese Burgers

Name: Chili Mac 'N' Cheese Burgers
Prep time: 1 h
Cook time: 10 min
Total time: 1 h 10 min
Yield: 4 serving(s)
Ingredients: extra-virgin olive oil, for drizzling; 2 lbs ground chuck; 1/2 cup finely chopped onion; 2 large garlic cloves, finely chopped; 1 tablespoon dried ancho chile powder or 1 tablespoon dried chipotle powder; 1 teaspoon ground coriander; 1 teaspoon ground cumin; kosher salt; pepper; 2 tablespoons tomato paste; 1/2 cup beer or 1/2 cup beef stock; 1 cup elbow macaroni; 2 tablespoons butter; 2 tablespoons flour; 1 1/4 cups milk; 1 . shredded sharp cheddar cheese; 2 tablespoons Worcestershire sauce; 4 burger rolls, split

Submitted by ratherbeswimmin

"In 'The Book of Burger' by Rachael Ray"

Download

Ready In:: 1hr 10mins
Ingredients:: 18
Serves:: 4

ingredients

extra-virgin olive oil, for drizzling
2 lbs ground chuck
¹⁄₂ cup finely chopped onion
2 large garlic cloves, finely chopped
1 tablespoon dried ancho chile powder or 1 tablespoon dried chipotle powder
1 teaspoon ground coriander
1 teaspoon ground cumin
kosher salt
pepper
2 tablespoons tomato paste
¹⁄₂ cup beer or 1/2 cup beef stock
1 cup elbow macaroni
2 tablespoons butter
2 tablespoons flour
1 ¹⁄₄ cups milk
1 . shredded sharp cheddar cheese
2 tablespoons Worcestershire sauce
4 burger rolls, split

directions

Heat a drizzle of oil in a small skillet over med-high heat.
Add 1/2 pound of the beef and break it into crumbles as it browns.
Add the onion, garlic, chile powder, coriander, cumin, salt, and pepper, and cook to soften the onion, about 5 minutes.
Add the tomato paste, stir a minute, then deglaze pan with beer or stock.
Bring a medium saucepan of water to a boil.
Salt the water and cook the macaroni to al dente.
While the pasta is cooking, in a second small saucepan, melt the butter over medium heat.
Whisk in the flour and cook for 1 minute.
Whisk in the milk and bring up to a bubble.
Simmer until the sauce has thickened, about 2 minutes.
Stir in the shredded cheese until melted.
Drain the pasta and toss with the cheese sauce, then fold in the chili; keep warm.
Heat a grill pan or griddle over med-high heat.
In a large bowl, combine the remaining 1 1/2 lb beef and the Worcestershire sauce; season with salt and pepper and mix thoroughly.
Score the mixture into 4 equal portions and form them into patties slightly thinner at the center than at the edges for even cooking.
Drizzle the patties with a little oil.
Cook the burgers, flipping once, 10 minutes for medium.
Place the burgers on the roll bottoms and top with chili mac.
Set the roll tops in place.