Advertisement

Hamburger Buddy

September/October 2007, EatingWell for a Healthy Heart Cookbook (2008)

Your rating: None Average: 3.5 (858 votes)

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.



READER'S COMMENT:
"Total comfort food! I've made this dish several times now. My partner actually requests it! My modifications were based upon many suggested by other reviewers: Chop and shred your veggies for the texture, splash of red wine added...

151 Reviews for Hamburger Buddy

02/03/2012
Anonymous
Delicious Recipe

This was a very good recipe to make - and it makes alot! Next time I will cut in half. Although I felt the dish was heavy and starchy, it had good flavor! Thanks for sharing!

Comments
01/11/2012
Anonymous
Good Easy Meal

I ommited the thyme because I just did not think it would go well, and glad I did. It was very tasty and hearty meal. I made it with ground turkey and fat free sour cream and lots of vedgies chopped up. I did not use a food processor so it too some time to chop all the vedgies small enough to disolve into the sauce. Very good and my fiance, who is from Italy was satisfied for a week night meal!

Healthier Alternative
Comments
12/10/2011
Anonymous

Was a little bland. I added more garlic and some creole seasoning. Was not very impressed with it. Refrigerated the left overs for lunch the next day, since it wasn't that bad. Believe it or not, it actually tasted better cold.

Comments
10/24/2011
Gluten-Free Variation

Great recipe to sneak in extra vegetables and easy to make gluten free. I made ours with the following gluten free substitutions: brown rice elbow pasta (instead of whole-wheat pasta), gluten free flour from Bob's Red Mill (instead of all-purpose), and gluten free Worcestershire sauce (Lea & Perrins Worcestershire sauce). I also used ground turkey instead of ground beef and Greek yogurt instead of sour cream. Brown rice pasta cooks a little differently from traditional pasta - I recommend cooking it less than the recipe/pasta manufacture suggests so that the pasta doesn't get mushy.

Comments
10/02/2011
Great Basic Recipe, but Tweaked Is AWESOME!!

I've made this twice: the first time exactly as the recipe stated. It was alright, but a bit bland. I re-read the reviews and did the following: Added 1 finely diced green bell pepper, used all low-sodium beef broth and no water, cut the thyme to 1/2 tsp., added 1/2 tsp. marjoram and 1 1/2 tsp. Montreal Steak Seasoning, 2 Tbs. worchestershire sauce, and used 6 oz whole-wheat Omega 3 maceroni and 1/4 cup fat free sour cream. Oh, and I added an extra clove of garlic and a bay leaf.
These additions took the dish from just okay to AWESOME!!! My husband wants this in the regular rotation! It was SO great with the additions! Granted, we aren't feeding any children so I spent the time to finely chop everything (I don't mind) - if you don't have good knife skills or are short on time, then use a food processor. Oh, and I didn't even need to add the flour slurry - it was thick and rich, not soupy at all! Really great when you want "comfort food" that's healthy!! I will use ground extra-lean turkey next time! Wonderful!! Well worth the time to chop up everything! Tasty, filling, and very satisfying!

Great taste, filling, satisfying
Comments

Fields marked with * are required

Rate This*

Review Title

Tip: Use adjectives to help get your point across.

Pros

Tip: Use commas to separate pros and cons.

Cons

Tip: Use commas to separate pros and cons.

Description*

Tip: Pretend you're on the debate team and make your point.

Attach a photo

Photo Caption

If you attach a photo, please enter a caption to go with it.

Would you recommend this recipe?

Get a full year of EatingWell magazine.
World Wide Web Health Award Winner Web Award Winner World Wide Web Health Award Winner Interactive Media Award Winner