Prep 1 hr
Cook 10 mins
In 'The Book of Burger' by Rachael Ray
- 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
- 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
- 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.