The Smothered Bird
By Michael Ferraro
Yields:
1
Jump to recipeIt's mac 'n' cheese on a turkey burger!
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Ingredients
Four-Cheese Mac
- kosher salt
- 1/2 lb. elbow macaroni
- 2 Tbsp. all-purpose flour
- 2 Tbsp. butter
- 2 cups whole milk
- 1 cup fontina, shredded
- 1/2 cup mascarpone
- 1/2 cup yellow cheddar, shredded
- 1/3 cup white cheddar, shredded
- Black pepper
Turkey Burger
- 1 Tbsp. extra-virgin olive oil
- 1 clove garlic, minced
- 1/2 shallots, minced
- 2 sprigs thyme, chopped
- 1/2 sprig rosemary, chopped
- 2 sprigs Italian parsley, chopped
- 1/4 bunch chives, chopped
- 14 oz. lean ground turkey
- 1/4 cup whole-wheat breadcrumbs, lightly toasted
- 1/2 tsp. sriracha
- 1 egg
- 1/2 tsp. Dijon mustard
- 1/4 cup cream
- 2 potato buns
- 4 slices bacon, cooked
Directions
- Step 1Make the Mac: Bring pot of water to boil and add 1 tablespoon salt. Add elbow macaroni and cook until al dente, roughly 8 to 10 minutes. Drain pasta and reserve.
- Step 2To make sauce, combine flour with butter in a saucepot and cook for 5 minutes over medium heat while whisking. Add milk, bring to a simmer (continuing to whisk), and cook over low heat for 10 minutes. Add cheeses and whisk until fully incorporated into sauce. Season to taste with salt and black pepper. Toss pasta in sauce to coat.
- Step 3Make the Burger: Add 1 tablespoon olive oil to pan over medium heat and cook garlic and shallot for 1½ minutes. Combine remaining herbs and cook for an additional minute. In bowl, combine turkey, bread crumbs, Sriracha, egg, mustard, cream, and the herb-garlic mixture. Separate meat into two burger patties, place onto nonstick baking sheet, and into oven at 350 degrees F for 20 minutes (patties should have an internal temperature of 165 degrees F).
- Step 4Toast burger buns and top each with turkey burger. Place heaping scoop of mac and 2 slices bacon on top. Top with other half of bun.
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