Hamburger Buddy

Hamburger Buddy

175 Reviews
From: EatingWell Magazine, September/October 2007

Very finely chopping onion, mushrooms and carrots in the food processor is not only fast—it makes the vegetables hard to detect for picky eaters. They also form the base for the sauce of this ground beef skillet supper. Make it a meal: Serve with a green salad.

Ingredients 6 servings

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  • 3 cloves garlic, crushed and peeled
  • 2 medium carrots, cut into 2-inch pieces
  • 10 ounces white mushrooms, large ones cut in half
  • 1 large onion, cut into 2-inch pieces
  • 1 pound 90%-lean ground beef
  • 2 teaspoons dried thyme
  • ¾ teaspoon salt
  • ¼ teaspoon freshly ground pepper
  • 2 cups water
  • 1 14-ounce can reduced-sodium beef broth, divided
  • 8 ounces whole-wheat elbow noodles, (2 cups)
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons all-purpose flour
  • ½ cup reduced-fat sour cream
  • 1 tablespoon chopped fresh parsley, or chives for garnish

Preparation

  • Active

  • Ready In

  1. Fit a food processor with the steel blade attachment. With the motor running, drop garlic through the feed tube and process until minced, then add carrots and mushrooms and process until finely chopped. Turn it off, add onion, and pulse until roughly chopped.
  2. Cook beef in a large straight-sided skillet or Dutch oven over medium-high heat, breaking it up with a wooden spoon, until no longer pink, 3 to 5 minutes. Stir in the chopped vegetables, thyme, salt and pepper and cook, stirring often, until the vegetables start to soften and the mushrooms release their juices, 5 to 7 minutes.
  3. Stir in water, 1½ cups broth, noodles and Worcestershire sauce; bring to a boil. Cover, reduce heat to medium and cook, stirring occasionally, until the pasta is tender, 8 to 10 minutes.
  4. Whisk flour with the remaining ¼ cup broth in a small bowl until smooth; stir into the hamburger mixture. Stir in the sour cream. Simmer, stirring often, until the sauce is thickened, about 2 minutes. Serve sprinkled with parsley (or chives), if desired.

Nutrition information

  • Serving size: 1⅓ cups
  • Per serving: 204 calories; 3 g fat(2 g sat); 5 g fiber; 38 g carbohydrates; 9 g protein; 33 mcg folate; 9 mg cholesterol; 5 g sugars; 0 g added sugars; 3,498 IU vitamin A; 5 mg vitamin C; 68 mg calcium; 2 mg iron; 534 mg sodium; 416 mg potassium
  • Nutrition Bonus: Vitamin A (70% daily value)
  • Carbohydrate Servings:
  • Exchanges: 2 starch, 1 vegetable, 2 medium-fat meats

Reviews 175

May 02, 2019
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By: Kristinn
Yum! Easy, delicious AND healthy! And it's the kind of meal I can basically use anything I have on hand. I did not have mushrooms, but I put one green bell pepper in the mixer instead (chopped in smaller bits, of course), and I used some leftover tomato paste I had. I can see this becoming a frequent flyer in my kitchen! Thanks :o)
April 23, 2019
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By: hannah
This was an amazing dish! My entire family loved it! It’s healthy and delicious and I am so glad I tried it!
March 03, 2019
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By: Tina Sawicki
Love this recipe. Very comfort food and So easy! The carrots give it a nice little bit of sweetness and onions and sour cream give it so much flavor! Love this meal as it's easy and yummy!!
January 12, 2019
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By: t a Hursh
This is a good starter recipe. I cut up and cooked the veggies in broth for 15 minutes, then used an immersion blender to create the "sauce". Also used creminis versus button mushrooms. I used some of my lemon thyme and then let that simmer while I browned the ground beef. The sauce was very thick, so I added 2 more cups of water (didn't add more broth) after mixing in the ground beef. I sprinkled canning salt and ground pepper over the top, then 'eyeballed' the worchestershire sauce (I think it was probably about 4T). The noodles cooked up great, and the sauce consistency was perfect. I used plain yogurt to finish it off. Really liked it!
September 16, 2018
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By: momma24beans
Very bland. Needed less thyme and more salt. We won't be making this again, nor will anyone probably eat the leftovers tomorrow.
January 23, 2018
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By: Joanne Zhang
Too bland. Needs more salt.
September 05, 2017
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By: Kelli Higgins
I'll start by saying that my family did eat this meal and will have it for leftovers tomorrow, so it isn't horrible. However, we won't be cooking it again. In a world of a million online recipes (and just as many cookbooks), it was just too far from where it needed to be . First, it is very bland. I added some celery salt and dried mustard to perk up the flavor after tasting it. I think it could benefit from more pepper, maybe even a steak blend. It also needed quite a bit more Worcestershire. Everyone added a few shakes to their bowl and agreed it was better. Husband thought perhaps it needed the bite from chives or scallions. Second, mine had way too much liquid in the end. I would recommend cutting 1/2 cup of the water and giving that a try. And finally, this isn't something you take pictures of. Luckily my toddler doesn't care what food looks like, but the husband muttered something about the dog getting prettier food.
August 18, 2017
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By: SBuck
Great base recipe. I didn't add the carrots. I substituted homemade vegetable stock for beef, ground turkey for beef, and whole wheat flour for all purpose. I only used one cup of water. I added more salt, Worcestershire sauce, and herbs de province instead of thyme. Family loved it.
July 28, 2017
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By: SWest
I was out of thyme, so I used 1 1/2 t. of dried basil instead. It was a decent meal and a good, healthy substitute for processed, boxed dinners. The first bite was a little bland, but the more I ate, the more I liked it.
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