Homemade Hamburger Helper

hamburger helper served in a large white bowl with fresh chives

Print Recipe

5 from 1 vote

Here I'll share with you my take on the iconic Hamburger Helper!

Prep Time10

Cook Time35

Total Time45

Course: Dinner, Main Course

Cuisine: American

Servings:

Author: Chris Collins

Cost: £3 / $4

Equipment

Sharp Knife & Chopping Board
Large Pot & Wooden Spoon
2x Jugs (for milk/stock)
Cheese Grater

Ingredients

6 slices of Streaky Bacon
1 large White Onion, finely diced
3 cloves of Garlic, finely diced
500g / 1lb Minced/Ground Beef (5%)
3 tbsp Tomato Puree/Paste
2 tbsp Hot Sauce (see notes)
2 tsp Yellow Mustard
250g / 9oz dried Macaroni
480ml / 2 cups Beef Stock, or as needed
480ml / 2 cups Whole Milk, at room temp
1 1/2 tsp Paprika
1/2 tsp EACH: Dried Oregano, Salt, Black Pepper
150g / 1 1/2 cups Cheddar, grated
4 slices of American/Processed Cheese, roughly torn (see notes)
1/2 bunch / 3 tbsp Fresh Chives, plus more to serve if desired

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.
Increase heat slightly to medium and add the onion to the leftover fat. Gently fry until soft and golden, then add the garlic and fry for another minute. Add in the beef and cook until browned, breaking up with your wooden spoon as you go.
Stir in the tomato puree, hot sauce and mustard and continue frying for another minute or so, then add the macaroni. Pour in the stock and milk, then stir in the paprika, oregano, salt and pepper. Gently simmer and stir occasionally until the sauce thickens and the pasta is al dente.
Turn the heat to the lowest it goes then stir in the cheese until it melts. Stir in the chives and bacon, then check for seasoning and adjust if needed. If at any point the sauce dries up before the pasta cooks, just add in more stock a splash at a time.

Video

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.

Nutrition