Chili Mac 'N' Cheese Burgers

In 'The Book of Burger' by Rachael Ray

• Ready In: 1 hr 10 mins
• 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

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