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Hamburger Buddy

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

Your rating: None Average: 3.5 (816 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...

150 Reviews for Hamburger Buddy

09/21/2009
Anonymous

I gave this 3, not 4, stars for two reasons: it tasted really good, but I had to make a few changes to it. It's not astounding or anything but it's a hearty meal with lots of veggies, fiber, and protein. I can't stand mushrooms but the rest of my family likes them. Instead of "very finely chopping" the onion, mushrooms and carrots, I actually made somewhat of a chunky paste with them: I pureed half of the mixture (this made the dish more watery than it was supposed to be, so I had to add a bit more flour to thicken it up), and finely chopped the other half in the food processor and it came out great. I can't even taste the mushrooms, which was a big bonus, at least for me. I used Fiber Gourmet elbow noodles, which is actually much healthier than whole-wheat pasta and tastes way better. I used 1/2 teaspoon of dried thyme, 3/4 teaspoon dried basil, about 1 teaspoon of Penzeys Pizza Seasoning (Weird, I know, but it tastes amazing!) and a little less than 1/4 teaspoon of ground pepper to avoid what other reviews said about this dish ("Too much thyme; bland."). Oh, and I added a rounded teaspoon of freeze-dried chives instead of using fresh chives/parsley as a garnish. Because I have a lot of regular beef broth on hand, I didn't go out and buy reduced-sodium broth. I only used a dash of salt from the salt-shaker, which I'm not even sure I needed but I wanted to be safe. To cut down on fat and calories, I used 93% lean beef and fat-free sour cream. I doubt I'd taste the difference between using 90% and reduced-fat and what I made. I calculated the calories and my version easily cut out about 100 calories per serving (although just one cup, not 5/4 cups, was more than enough) I'll definitely be making this again.

Mo, McLean, VA

Comments
09/21/2009
Anonymous

Instead of ground beef, I used ground turkey; and I also used fat free sour cream instead of the low fat sour cream. Also, there is a low fat chicken broth to use instead of beef. My husband loves this dish, and it makes enough for 2 meals. The leftovers are even better.

Cindy T, Canfield, OH

Comments
09/21/2009
Anonymous

I made this for my family and we all thought it was great. Very easy and we actually pureed most of the mushrooms, the kids didn't even know what veggies were in it until we told them. We will be making this one again.

Jennifer, New Bern, NC

Comments
09/21/2009
Anonymous

I have made this a couple of times and my family likes it a lot as an occassional dish. I cut down on the Worcestshire sauce because it was a bit strong, eliminated the thyme but substituted some other herbs, and added a bit more salt. I do use the food processor as it gives it a saucey feel more like the packaged version. It's not gourmet, but it does the trick for a family meal without all the processed garbage from a box.

Erin, Madison, WI

Comments
09/21/2009
Anonymous

My family loved this recipe... I added about 1/2 cup wine to the recipe and even my kids loved this I made it twice in 1 week... will try the pecorino next time I make this... thanks eating well.

kasd97, Neptune, NJ

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