Mac-n-cheese Chili burgers

So we grilled these burgers last night, oh my...def. on our list to make again and SOON! :)

On the left with both buns or on the right, you can leave it open faced, less carbs that way :)  I served with vegies, so good! Little cherry tomatoes, q-cumber and celery with light peppercorn ranch dressing to dip them in!

Ingredients

EVOO – Extra Virgin Olive Oil

2 1/2 pounds ground turkey or beef sirloin (we used beef)

1/2 cup onion, finely chopped

2 large cloves garlic, finely chopped

1 rounded tablespoon chili powder

1 teaspoon coriander

1 teaspoon cumin

Salt and pepper

2 tablespoons tomato paste

1/2 cup 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

Makes: 4 large burger rolls or 12 slider-size rolls (you can 1/2 this for two, although we fixed for dinner then had the left over mac n cheese/chili for lunch the next day!)

Prep:

In a small skillet, heat a drizzle of oil, about 1/2 tablespoon, over medium-high heat. Add 1/2 pound turkey or beef and brown and crumble. Add onions, garlic, chili powder, coriander, cumin, salt and pepper, and cook to soften onions, 5 minutes. Add tomato paste, stir a minute then deglaze pan with your beef stock.


In a second small pan, melt butter over medium heat. Whisk in flour, add milk and season sauce with salt and pepper. Let thicken then melt cheese into sauce.


Bring a medium saucepot of water to a boil. Salt water and cook pasta to al dente. Drain pasta and toss with cheese sauce then fold in chili.


In a mixing bowl, season remaining 2 pounds of meat with Worcestershire sauce, salt and pepper, and form your burgers. Cook burgers to desired doneness. Place patties on the buns and top with some chili mac. I served with Vegies and it made a delicious dinner!

Pick a sunny day and get out that grill!
Enjoy 8)