Homemade Hamburger Helper
Here I'll share with you my take on the iconic Hamburger Helper!
Nutrition Facts
Ingredients
Instructions
Add the bacon to a large, deep pot over low-medium heat and fry until crisp with the fat rendered. Remove from the pot and place to one side, leaving the excess fat behind. Dice just before needed.
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Continue Reading at Dontgobaconmyheart →Chef's Notes
a) Bacon - I don't believe this is traditionally added to hamburger helper, but I love what it brings to the dish. Plus, you can use the excess fat to fry the onion, so you keep all that lovely flavour! Make sure it's streaky bacon as it's more fatty.
b) Cheese - I use mostly cheddar, but I unashamedly love adding the 'plastic' cheese in this. I think it's needed for some authenticity (and I actually like the flavour and gooey texture it offers). Having said that, whilst I haven't tried it myself, you could just sub more cheddar.
c) Hot Sauce - 2 tbsp adds a good kick, but nothing crazy. I have gone up to 4 tbsp before, so if you love spice you can do that. If you're wary just start with less and work your way up. I recommend adding in with the beef, not straight into the liquid as it can sometimes curdle the milk (not a big issue as it typically binds back together). I recommend Cholula or Frank's.
d) Leftovers - This is best made fresh but certainly don't waste leftovers. Just allow to completely cool then tightly store in the fridge for 2-3 days. Reheat on the stove or in the microwave until piping hot again. The pasta will bloat as it rests but it's still absolutely fine. You can also freeze it and thaw in the fridge before reheating.
e) Inspiration - I have tried a couple of different flavours of the original Hamburger Helper, which I ordered online for testing purposes. I couldn't upload my version without trying the real-deal! I'd say this recipe is 'inspired' by Hamburger helper, just a bit more 'jazzed up'. A lot of components of this recipe were adapted from the New York Times version.
f) Calories - Whole recipe divided by 4.
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Reviews from the Original Source
Definitely going in the rotation! This was so good!
Hi Chris, another tasty looking recipe from you...
Just a quick question... I don't have the American style "Yellow" mustard. ( I have Dijon or Course grain) I know the yellow one is sweeter as I used "French's yellow" when I lived in Canada.. for hot dogs/ burgers etc.. So... what yellow is available here..( I'm living back in Scotland)
In the meantime, could I use Dijon with a little honey or Maple Syrup mixed in with it for the sweetness effect, or would that not work?
Thanks for all the great recipes you post..I'm patiently waiting for your book to be delivered..Roll on October ..
Take care..Lorna...
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