Turkey, Mushroom & Ale Hamburger Hacker

Blonde ale_icon
Blonde ale
British-style pale ale_icon
British-style pale ale
  • Difficulty 2
  • Prep Time 30 mins
  • Cook Time 30 mins
  • Serves 4
  • Difficulty 2
  • Prep Time 30 mins
  • Cook Time 30 mins
  • Serves 4
Reach back in your memory banks and recall the one-pot weeknight wonder of your childhood: a boxed mix that turned hamburger into a special occasion. Well, this homemade version is just as creamy, hearty and deeply satisfying — just lightened up. A mix of mushrooms and turkey reduces the overall amount of meat in the dish (for the reducetarian-minded out there) but still delivers deep umami flavour. Pair it with a bright, lemony salad for a balanced meal.


  • 1-1/2 tbsp (22.5 mL) olive oil
  • 2 ribs celery, finely diced
  • 1 onion, finely diced
  • 1 carrot, finely diced
  • 1 large clove garlic, grated or pressed
  • 2 tbsp (30 mL) butter
  • 225 g cremini mushrooms, minced
  • 225 g ground turkey
  • 3/4 tsp (4 mL) salt
  • 1/2 tsp (2.5 mL) chili powder
  • 1/2 tsp (2.5 mL) paprika
  • 2-1/2 cups (625 mL) chicken broth (approx)
  • 2 cups (500 mL) 2% milk
  • 1/2 cup (125 mL) blonde ale
  • 450 g short pasta, such as rotini, cappelletti or cavatappi
  • 2 cups (500 mL) shredded old cheddar cheese (165 g)
  • 2 tsp (10 mL) Worcestershire sauce
  • 1/4 tsp (1 mL) pepper
  • Chopped chives or parsley (optional)


  1. 1. In a medium Dutch oven or extra-large saucepan, heat oil over medium heat until shimmering. Add celery, onion and carrot. Cook, stirring occasionally, until starting to soften, 5 to 6 minutes. Add garlic and cook, stirring constantly, until fragrant, 30 to 60 seconds.
  2. 2. Make a well in the centre and melt butter. Stir in mushrooms and turkey, breaking up meat and distributing vegetables. Add salt, chili powder and paprika. Cook, stirring often, until turkey is no longer pink and almost no liquid remains, about 8 minutes.
  3. 3. Stir in broth, milk, blonde ale and pasta until mostly submerged. Bring to a boil. Reduce heat to medium-high, cover and cook, stirring often, for 4 minutes. Remove lid and continue cooking, stirring often to keep pasta from sticking to bottom of the pan, until pasta is al dente and broth mixture is saucy but not soupy, 4 to 6 minutes. (If mixture appears too dry in the last 2 to 3 minutes of cooking, add up to another 1 cup/250 mL broth.)
  4. 4. Remove from heat. Stir in cheese, Worcestershire sauce and pepper until well combined and cheese is melted. Top with fresh chives (if using). Serve immediately.


  • The pasta cooking time in this dish is around 1 to 4 minutes longer than the package directions recommend, depending on the type of noodle you use.
  • Ground chicken makes a tasty sub for the turkey, as does ground beef (obviously!).

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