Korean Cheeseburger Macaroni Recipes

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BEST HOMEMADE CHEESEBURGER MACARONI (HAMBURGER HELPER COPYCAT)



BEST Homemade Cheeseburger Macaroni (Hamburger Helper Copycat) image

No junk ingredients and tastes WAY better than store-bought!

Provided by Kimberly Killebrew

Categories     Entree     Main Course

Time 20m

Number Of Ingredients 17

1 pound ground beef
1 tablespoon avocado oil
1 small onion (,finely chopped)
3 tablespoons tomato paste
1 1/2 teaspoons sweet paprika
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon chili powder
1/2 teaspoon freshly ground black pepper
2 tablespoon all-purpose flour ((Gluten Free: dissolve 1 tablespoon cornstarch in the beef broth))
2 cups whole milk
1 3/4 cup natural non-MSG beef broth
2 cups dried whole wheat elbow macaroni pasta
(Gluten Free: Use GF Macaroni)
2 cups shredded Cheddar cheese

Steps:

  • Heat the oil in a large skillet over medium-high heat and brown the ground beef until no pink remains. Add the onions and cook until softened, about 5 minutes. Stir in the tomato paste, seasonings and flour. Pour in the milk and broth and stir. Stir in the macaroni.
  • Bring to a boil then reduce to medium-low, cover and simmer for 10-12 minutes or until the macaroni is done. For al dente check after 9 minutes.
  • Stir in the Cheddar cheese until melted.
  • Serve immediately garnished with some chopped fresh parsley if desired.

Nutrition Facts : Calories 565 kcal, Carbohydrate 36 g, Protein 31 g, Fat 33 g, SaturatedFat 15 g, Cholesterol 101 mg, Sodium 905 mg, Fiber 1 g, Sugar 6 g, ServingSize 1 serving

KOREAN CHEESEBURGER MACARONI



Korean Cheeseburger Macaroni image

No need to go out to a Korean restaurant or burger joint for dinner - get the best of both worlds with this fun fusion skillet.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 55m

Yield 5

Number Of Ingredients 12

1/2 cup mayonnaise
1 tablespoon gochujang paste
1 tablespoon butter
1 cup spicy kimchi, chopped
1 lb lean (at least 80%) ground beef
2 cups milk
1 cup hot water
1 box Hamburger Helper™ cheeseburger macaroni
5 eggs
1 tablespoon toasted sesame oil
1 tablespoon reduced-sodium soy sauce
2 green onions, thinly sliced on the bias

Steps:

  • In small bowl, stir together mayonnaise and gochujang; set aside.
  • In 12-inch nonstick skillet, melt butter over medium-high heat. Add kimchi; cook 4 to 6 minutes, stirring frequently, until browned on edges. Transfer to small bowl; cover and keep warm.
  • In same skillet, cook beef over medium-high heat 4 to 6 minutes, stirring frequently, until thoroughly cooked; drain. Stir in milk, hot water, and uncooked pasta and sauce mix (from Hamburger Helper™ box). Heat to boiling, stirring occasionally. Reduce heat; cover and simmer 6 minutes, stirring occasionally.
  • Stir; make 1 indention in mixture with spatula; crack 1 egg in indention. Repeat 4 times, spacing around pan. Drizzle eggs with sesame oil and soy sauce. Cover and simmer 11 to 13 minutes or until egg yolks are firm, not runny.
  • Top with kimchi. Drizzle with gochujang mayonnaise. Sprinkle with green onions.

Nutrition Facts : Calories 600, Carbohydrate 33 g, Cholesterol 265 mg, Fat 5, Fiber 1 g, Protein 29 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1230 mg, Sugar 8 g, TransFat 1/2 g

KOREAN CHEESEBURGERS WITH SESAME-CUCUMBER PICKLES



Korean Cheeseburgers With Sesame-Cucumber Pickles image

These double-stacked cheeseburgers bring all the savory-sweet flavors of grilled Korean barbecue. A garlicky scallion marinade helps build flavor three different ways: stirred into burger mix, brushed on the patties to form a glaze, and combined with mayonnaise to create a special sauce. The burgers are formed into thin patties, set on a baking sheet and broiled for maximum caramelization and weeknight ease. Roasted sesame oil rounds out tangy pickles and bolsters the burger with extra umami.

Provided by Kay Chun

Categories     burgers, main course

Time 25m

Yield 4 servings

Number Of Ingredients 13

2 teaspoons distilled white vinegar
Kosher salt and black pepper
2 tablespoons plus 1 teaspoon turbinado sugar
2 large Persian cucumbers, sliced 1/8-inch-thick
1/4 cup low-sodium soy sauce
2 tablespoons chopped scallions
2 teaspoons minced garlic
1/2 cup mayonnaise
2 1/2 teaspoons roasted sesame oil
1 1/2 pounds ground beef (preferably chuck or sirloin)
4 slices American cheese
4 hamburger buns
Butter lettuce, sliced onions and sliced tomatoes, for serving

Steps:

  • In a medium bowl, combine vinegar, 1 teaspoon salt and 1 teaspoon sugar, stirring to dissolve the sugar. Add cucumbers and toss to coat, then let stand at room temperature.
  • Heat broiler to high and set oven rack set 6 inches from heat. In a small bowl, combine soy sauce, scallions, garlic, 1/2 teaspoon pepper and remaining 2 tablespoons sugar. Mix well, stirring until the sugar is dissolved. Transfer 1 tablespoon of the marinade to a small bowl and stir in mayonnaise and ½ teaspoon sesame oil. Set aside.
  • In a medium bowl, combine beef and 3 tablespoons of the scallion marinade. Gently mix to incorporate. Form into 8 thin patties (each about 4 ½ inches wide) and arrange in a single layer on a rimmed baking sheet. Brush tops with half of the remaining marinade. Flip and brush with the remaining marinade. Broil until golden and caramelized on top, about 4 minutes.
  • Arrange cheese on 4 patties, top with the remaining patties and let stand until cheese melts, about 1 minute.
  • Pour off all the liquid from the cucumbers and stir in the remaining 2 teaspoons sesame oil.
  • Smear the cut side of the buns with some of the seasoned mayonnaise. Arrange bottom buns on plates. Layer with lettuce, onion, tomato, double-stack burgers, pickles and top bun. Serve with extra pickles on the side.

ONE-POT CHEESEBURGER MACARONI



One-Pot Cheeseburger Macaroni image

Nostalgic for the boxed cheeseburger macaroni dinner from your childhood? Then whip up this homemade version of Hamburger Helper that's just as satisfying as the classic. The recipe is super quick and budget-friendly, leaning on pantry ingredients you probably already have on hand. We use shredded Cheddar to make the dish extra cheesy and finish with chopped parsley for a fresh bite. Perhaps best of all: Everything cooks in one pot, even the pasta!

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 15

2 tablespoons vegetable oil
1 large onion, diced
2 cloves garlic, minced
1 tablespoon chili powder
1/2 teaspoon smoked paprika
Pinch crushed red pepper flakes, optional
Kosher salt and freshly ground black pepper
1 pound ground beef, 80/20
2 tablespoons tomato paste
1 tablespoon Dijon mustard
5 cups low-sodium chicken stock or broth
10 ounces elbow macaroni
2 cups shredded Cheddar, about 8 ounces
4 ounces cream cheese
1 cup flat-leaf parsley leaves and tender stems, chopped, plus more for garnish, optional

Steps:

  • Heat the oil in a large pot over medium-high heat. Add the onion and cook, stirring occasionally, until softened 6 to 7 minutes. Add the garlic and cook, stirring, until fragrant, about 1 minute. Stir in the chili powder, smoked paprika, red pepper flakes (if using), 1 teaspoon salt and a few grinds of black pepper and stir to combine. Add the beef and break it up into small pieces with a large spoon; cook, stirring occasionally, until beef is cooked through and no longer pink in the center, 6 to 7 minutes. Stir in the tomato paste and Dijon until combined. Pour in the chicken stock and 1 teaspoon salt, stir to combine and bring to a boil, 6 to 7 minutes. Add the elbow macaroni and cook, stirring occasionally, until the sauce has thickened and the pasta is al dente, 9 to 11 minutes. Remove from the heat and stir in the Cheddar and cream cheese until smooth. Fold in the parsley. Garnish with more parsley, if desired.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days.

CHEESEBURGER MACARONI SKILLET



Cheeseburger Macaroni Skillet image

This is the ultimate simple and fulfilling dinner that uses items I typically have in my cupboard. It's so easy to prepare and cooking all in one skillet makes it a snap for clean up. -Juli Meyers, Hinesville, Georgia

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 10

1 pound lean ground beef (90% lean)
8 ounces uncooked whole wheat elbow macaroni
3 cups reduced-sodium beef broth
3/4 cup fat-free milk
3 tablespoons ketchup
2 teaspoons Montreal steak seasoning
1 teaspoon prepared mustard
1/4 teaspoon onion powder
1 cup shredded reduced-fat cheddar cheese
Minced chives

Steps:

  • In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain., Stir in macaroni, broth, milk, ketchup, steak seasoning, mustard and onion powder; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until macaroni is tender. Stir in cheese until melted. Sprinkle with chives.

Nutrition Facts : Calories 338 calories, Fat 11g fat (5g saturated fat), Cholesterol 64mg cholesterol, Sodium 611mg sodium, Carbohydrate 32g carbohydrate (5g sugars, Fiber 4g fiber), Protein 27g protein. Diabetic Exchanges

KOREAN-INSPIRED BURGERS



Korean-Inspired Burgers image

Provided by Bobby Flay

Categories     main-dish

Time 55m

Yield 4 burgers

Number Of Ingredients 23

One 3-inch piece fresh ginger, peeled and finely grated
4 cloves garlic, chopped to a paste
1 1/2 cups soy sauce
1/4 cup thinly sliced green onions
2 tablespoons canola oil
1 tablespoon toasted sesame oil
1 1/2 pounds ground pork
2 tablespoons canola oil, plus more for brushing
Kosher salt and freshly ground black pepper
4 brioche buns, split
Fresh cilantro leaves, for serving
1/2 head red cabbage, thinly sliced
1/2 head Napa cabbage, thinly sliced
1/2 large carrot, finely grated
1/2 cup thinly sliced green onions
1/4 cup chopped cilantro leaves
1 tablespoon black sesame seeds
1 tablespoon white sesame seeds
1/4 cup reserved marinade
Kosher salt and freshly ground black pepper
1 tablespoon gochujang
1 tablespoon orange juice
1 tablespoon honey

Steps:

  • Preheat the oven to 400 degrees F.
  • For the marinade: Combine all the ingredients in a medium saucepan over medium-high heat. Bring to a simmer, then remove from the heat. Reserve 1/4 cup of the marinade for the slaw. Transfer the remaining marinade to a shallow baking dish and let cool completely.
  • For the burgers: Divide the meat into 4 equal portions (about 6 ounces each). Shape each portion with your hands into a round patty, about 3/4 inches thick. Use your thumb to make a divot in the center of each burger. Transfer to the shallow baking dish with the marinade, cover and refrigerate at least 10 to 15 minutes and up to 2 hours.
  • For the cabbage slaw: Combine the cabbages, carrots, green onions, cilantro and sesame seeds in a medium bowl. Add the reserved 1/4 cup marinade and season with salt and pepper to taste. Let sit at least 15 minutes before serving.
  • To finish the burgers: Heat a griddle or large cast-iron pan over high heat. Add the canola oil and let heat until it begins to shimmer. Remove the burgers from the marinade, season with salt and pepper and place in the pan. Cook the burgers, basting with the marinade and flipping once, until golden brown on both sides and cooked to medium doneness, about 8 minutes total.
  • Place the buns cut-side up on a baking sheet, brush the cut sides with some canola oil and toast in the oven until golden brown, 4 to 5 minutes.
  • Meanwhile, make the gochujang "ketchup": Whisk together the gochujang, orange juice and honey in a small bowl and set aside.
  • Place the burgers on the bottom buns. Top with the gochujang "ketchup", a spoonful of the slaw, cilantro leaves and the top buns and serve immediately.

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