I specifically recollect those moments of eating Hamburger Helper Cheeseburger Macaroni and Tuna Casserole. Probably because it was so infrequent. So here is a version of it you can eat and enjoy without any worry about of the nasty ingredients that typically accompany pre prepared foods. Like this ingredient list below from Hamburger Helpers Cheeseburger Macaroni you dont have to worry about any of those items Ive emphasized in bold Enriched Macaroni wheat flour, niacin, ferrous sulfate, thiamin mononitrate, riboflavin, folic acid, Corn Starch, Salt, Enriched Flour wheat flour, niacin, iron, thiamin mononitrate, riboflavin, folic acid, Sugar, Ricotta Cheese whey, milkfat, lactic acid, salt, Tomato Monosodium Glutamate, Maltodextrin, Citric Acid, Partially Hydrogenated Soybean Oil, Modified Corn Starch, Natural and Artificial Flavor, Paprika, Spice, Color yellow lakes 5 6, yellows 5 6, Mono and Diglycerides, Cheddar Cheesemilk, cheese cultures, salt, enzymes, Yeast Extract, Enzyme Modified Blue Cheese milk, cheese cultures, salt, enzymes, Cream, Whey, Enzyme Modified Cheddar Cheese milk, cheese cultures, salt, enzymes, Butter Oil, Nonfat Milk, Blue Cheesemilk, salt, cheese cultures, enzymes, Sodium Caseinate, Silicon Dioxide anticaking agent, Sodium Phosphate, Sodium Citrate, Calcium Caseinate, Enzymes. Now compare that with our ingredient list Macaroni, beef, onions, tomatoes, avocado oil, spices, sugar, flour, milk, beef broth, cheddar cheeseAnd thats including the out of box ingredients of beef, milk and broth. With a clean list of ingredients you can feel good about what youre feeding your family. Our kids love this cheeseburger macaroni and I dont have to worry about whats in it. Ready for the table in 2. NO good reason to every buy the packaged stuff againHow to Make a Hamburger. Toss out those processed burger patties Making your own burger is both easy and a much healthier option. All you need is to get some freshly. Ready to get cooking Lets get started 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 and add the seasonings and flour. Add the milk and beef broth and stir. Stir in the macaroni. Theres a lot of debate over whats better for you Homemade hamburgers or frozen. No there isnt. Theres no debate at all. I just thought itd be good, as. Sometimes its those simple comforts that hit the spot best. I grew up in healthconscious home where things like Hamburger Helper were only served on very rare. Noknead sourdough bread is a simple sourdough bread you can make at home with very little effort and still produce beautiful artisanal results. Bring to a boil then reduce the heat to medium low. Cover and simmer 1. I prefer mine a little al dente and check after 9 minutes. Add the cheese. Stir until the cheese is melted. For serving you can garnish it with a little chopped fresh parsley if you like. Dinner is served. Enjoy Homemade Hamburger Helper Cheeseburger Macaroni. No junk ingredients and tastes WAY better than store bought Author Kimberly Killebrew. Gluten Free dissolve 1 tablespoon cornstarch in the beef broth2cupswhole milk. MSG beef broth. 2cupsdried whole wheat elbow macaroni pastaGluten Free use GF macaroni2cupsshredded Cheddar cheese. 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 1. For al dente check after 9 minutes. Stir in the Cheddar cheese until melted. Serve immediately garnished with some chopped fresh parsley if desired. Homemade Hamburger Helper Cheeseburger Macaroni. Calories 5. 65. Calories from Fat 2. Total Carbohydrates 3. Percent Daily Values are based on a 2. How the Zen Master Prepares a Real Happy Meal HamburgerGive a man a burger and he will gladly pay you Tuesday. Teach a man to make a burger and he will feed his family as if every day is Sunday. Meathead. By Meathead Goldwyn. Close your eyes and think of the best hamburger youve ever had. In a restaurant, right Lets fix this. Lets all go from Grasshopper to Burger Zen Master. Let me guess what is in your memory You needed two hands and two napkins. The toasty charry beefy scent wafted to your nose as it was escorted to your table. The perfume told your mouth to start the lube moving the moment the plate became visible. It almost smelled burnt, but it was not. As you lifted the top of the bun to add ketchup, you saw that the patty had a mahogany skin and the bun was wet with dark juices that looked like Suwanee River. It was crunchy when your teeth pierced it. The warm salty juices flowed over your tongue followed closely by an assertively deep prime steak flavor, like a steakhouse steak framed by the irresistible bracing flavor of roasted beef fat. The bun was warm, buttery, and crispy on the inside, and condiments amped up the experience, but you really cant remember them. It was the succulent brawny beef that sticks in your mind. The experience ended, reluctantly, with licking the juice off your elbows. My Platonic Image of the perfect burger is the Pinesburger from the Glenwood Pines in Ithaca, NY, circa 1. Frenchbread bun, veggies lettuce, tomato, onions, dairy American cheese, and protein the 6 ounce patty of fresh ground chuck, 8. The Pines is under new ownership, but I am told the Pinesburger is still a winner for only 5. So what are the secrets of a Zen Masters BurgerFinding out has taken me a whole year, a longer odyssey than any other cooking technique Ive tried to conquer on your behalf. Whooda thunk the humble burger was such a pain Dont expect perfection the first time you try my methods, but do expect improvement. Youll get closer each time you do it. By the third attempt you should have everyones attention. Remember, in any form of experiment, you must set up a repeatable system in which you can change only one variable at a time. Are Macaroons Gluten Free. If you make your first batch on a charcoal grill, dont switch to a cast iron griddle and change the meat blend at the same time. One variable at a time. Soon youll know what the restaurants and I know Youll know the gestalt of the Zen Masters Burger and be well on your way to making your home a hamburger heaven. Begin by throwing out all your preconceived notions about cooking burgers. Never buy hamburger or ground beef for burgers. If top quality is your goal, never ever ever nohow noway buy something labeled hamburger or ground beef for making burgers. Save these for chili or sloppy Joes. Hamburger or Ground Beef can legally come from practically any muscle on the animal. You know the old joke about lips and sphincters You got it. They usually contain up to 3. Technically the difference is that, if the meat is packed at a USDA inspected plant, hamburger can have fat scraps added and ground beef cannot. But the USDA inspects only meat that crosses state lines, so if it is ground by your grocer, practically any muscle can be in there. Butchers toss trimmings from any old cut in there, and much of the stuff in preformed patties comes from old bulls and no longer productive dairy cows, not known for the tastiest meat. A maximum of 3. 0 fat by weight is allowed in either hamburger or ground beef and both may have seasonings, but no water, phosphates, extenders, or binders added. I prefer to add my own seasonings. Much hamburger and ground beef comes from processing plants many miles away and if it is not frozen, it can be several days old when you buy it. Keep in mind that your grocer and butcher may grind and package their own meat at a central warehouse or in the store, and their facilities are not USDA inspected unless they ship across state lines. The fat content laws, however, apply to all grinders. Buy meat and have your butcher grind it for you. If quality is your goal, whenever possible you should ask your butcher to grind your meat while you wait. You pick the steak, and she grinds it. Pre ground meat, even some of the better cuts of pre ground meat, such as ground chuck, may have been ground miles away and days ago. Once meat is ground, it begins to oxidize. If you want to buy ground meat, try to buy it at a store with a butcher in the back room who can grind for you. In grocery stores, butchers usually come in early in the morning, and leave before 5 p. They are probably not on duty on Sunday. Find out when your butchers are in, and get to know them by name. Ask them to grind meat for you. You want at least 2. Many top chefs now recommend 2. USDA recommended safe temps of 1. F. Thats right, you do not want lean burger because fat brings a lot of flavor, moisture, and crispness to the party, and it helps hold the patty together. Face it, burgers are not diet food so we cant eat them every day. But when we do crave one we want a good one, and that means at least 2. The easiest thing to do is pick a nice looking choice grade chuck, with plenty of fat, and if necessary, ask the butcher to add some fresh white fat trimmings to get the blend up to 2. Go ahead. Get it 3. Especially if you plan to cook it well done. Just dont tell your cardiologist. Ask for a coarse grind, using the 14 holes, only once through the grinder, and ask for it to be packaged loosely. Many butchers grind beef fine or grind it twice. Not for you. It should come out looking like thick wavy spaghetti. Coarser grinds and looser pack make for an uneven surface plus air pockets inside, and thats good. If you cant get your meat ground to order, buy pre ground chuck which is usually about 1. Ground round is usually about 1. If you buy ground sirloin, you are getting only about 5 to 1. Alas, these are not precise standards. The fat content can vary from one store to another, from one steer to another. While youre at it, ask for some suet beef fat to freeze and mix in the next time your meat is too lean. I have never been charged for it. Your butcher may even grind it for you. If not, you can grind it easily in a food processor. Dont get just any fat. You want fresh white fat, not yellow fat. Ive been known to freeze fat trimmed from my briskets and add it to my burger grind. Wrap it tightly in plastic first, and dont keep it for more than 6. You can also use suet to coat your griddle or pan if you are making Diner Burgers. Another option for lean meat is to add finely choped raw bacon into the blend. Select the fattiest strips. This is an amazingly effective trick, and bacon brings flavor and salt. Thats why we love bacon on top of our burgers. Better still, grind your own. The best way to control quality is to grind your own hamburgers. That way you can select the exact cut from the counter, control the fat to lean ratio, get the freshest meat, reduce oxidation, and even reduce risk. Click here for my article on grinding your own hamburger meat. Its easier than you think. The best cuts and grades for grinding. Dont waste money on the tenderest steak cuts from along the back of the steer Ribeye, filet, or strip. The grinding process will make tough cuts tender. The Hamburger Zen Master wants inexpensive meat that has great beefy flavor like short ribs side, chuck shoulder, flank steak belly, skirt steak mid chest, sirloin hip, hanger steak diaphragm, or brisket front chest. Vogue Magazines esteemed food writer Jeffrey Steingarten reports that most of New York Citys best burgers are a blend of chuck and brisket, with some chefs adding hanger steak or short rib meat. His personal house blend is two parts chuck, two parts short rib, and one part brisket. That seems like a lot of trouble to me. Short ribs. This is my favorite cut of meat for hamburger tastewise.