Korean Cheeseburger Macaroni Recipes

KOREAN CHEESEBURGERS WITH SESAME-CUCUMBER PICKLES

Steps:

• In a medium bowl, combine vinegar, 1 teaspoon salt and 1 teaspoon sugar, stirring to dissolve the sugar. Add cucumbers and toss to coat, then let stand at room temperature.
• Heat broiler to high and set oven rack set 6 inches from heat. In a small bowl, combine soy sauce, scallions, garlic, 1/2 teaspoon pepper and remaining 2 tablespoons sugar. Mix well, stirring until the sugar is dissolved. Transfer 1 tablespoon of the marinade to a small bowl and stir in mayonnaise and ½ teaspoon sesame oil. Set aside.
• In a medium bowl, combine beef and 3 tablespoons of the scallion marinade. Gently mix to incorporate. Form into 8 thin patties (each about 4 ½ inches wide) and arrange in a single layer on a rimmed baking sheet. Brush tops with half of the remaining marinade. Flip and brush with the remaining marinade. Broil until golden and caramelized on top, about 4 minutes.
• Arrange cheese on 4 patties, top with the remaining patties and let stand until cheese melts, about 1 minute.
• Pour off all the liquid from the cucumbers and stir in the remaining 2 teaspoons sesame oil.
• Smear the cut side of the buns with some of the seasoned mayonnaise. Arrange bottom buns on plates. Layer with lettuce, onion, tomato, double-stack burgers, pickles and top bun. Serve with extra pickles on the side.

CHEESEBURGER MACARONI SKILLET

Steps:

• In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain., Stir in macaroni, broth, milk, ketchup, steak seasoning, mustard and onion powder; bring to a boil. Reduce heat; simmer, uncovered, 10-15 minutes or until macaroni is tender. Stir in cheese until melted. Sprinkle with chives.

KOREAN CHEESEBURGER MACARONI

Steps:

• In small bowl, stir together mayonnaise and gochujang; set aside.
• In 12-inch nonstick skillet, melt butter over medium-high heat. Add kimchi; cook 4 to 6 minutes, stirring frequently, until browned on edges. Transfer to small bowl; cover and keep warm.
• In same skillet, cook beef over medium-high heat 4 to 6 minutes, stirring frequently, until thoroughly cooked; drain. Stir in milk, hot water, and uncooked pasta and sauce mix (from Hamburger Helper™ box). Heat to boiling, stirring occasionally. Reduce heat; cover and simmer 6 minutes, stirring occasionally.
• Stir; make 1 indention in mixture with spatula; crack 1 egg in indention. Repeat 4 times, spacing around pan. Drizzle eggs with sesame oil and soy sauce. Cover and simmer 11 to 13 minutes or until egg yolks are firm, not runny.
• Top with kimchi. Drizzle with gochujang mayonnaise. Sprinkle with green onions.

KRAZY KOREAN BURGERS

Steps:

• With the motor running on a food processor, drop in the garlic and ginger and process until finely chopped. Add pancetta, onion, chile flakes, soybean paste, chile paste, sugar and pepper and process until fairly smooth. Set the pancetta mixture aside.
• Crumble the beef into a large bowl. Add the seltzer, sesame seeds, pancetta mixture and some salt and pepper and gently mix together with your hands, being careful not to overwork the mixture. Form the mixture into 4 patties, each about 1 inch thick and 4 inches wide. Create a depression in the center of one side of each patty, as burgers tend to rise in the middle during cooking and this will help the burgers come out flat. If not cooking immediately, cover the patties and refrigerate.
• Heat the oil in a large skillet over medium-high heat. Put the patties in the skillet depression-side up and cook, flipping halfway through, until browned and cooked through, about 7 minutes total.
• Meanwhile, heat a two-burner griddle/grill pan or skillet over medium-high heat. Spread both sides of the buns with the butter and cook cut-side down until lightly toasted, about 1 minute. (If working in batches, toast the bottom buns first.) Transfer to individual plates.
• Put a patty on each bottom bun and top with lettuce and then the Cucumber Kimchi. Smear some Korean Ketchup and Doenjang Mayonnaise on the top buns and place on the burgers. Secure with bamboo skewers or long toothpicks and serve immediately.
• Cut each cucumber crosswise into 2-inch slices with a small knife. Stand the slices on their cut sides and cut each one two-thirds of the way down into quarters, keeping them attached at the bottom. Sprinkle the cucumbers with the salt, spreading the cucumbers open to get the salt deep inside the cuts. Arrange the cucumbers with their cross-cut sides up in a single layer in a glass or other nonreactive container that is at least 2 inches tall and that has a tight-fitting lid. Cover and let soften at room temperature for 30 minutes to 1 hour.
• Meanwhile, combine the scallions, onion, chile flakes, shrimp, garlic, ginger and 2 tablespoons water in a food processor. Pulse until a coarse spice paste forms, then stir in the chives.
• Rinse the salted cucumbers well under cold water, making sure to rid the crevices of all the salt. Shake dry and then press the spice paste all over and into the crevices of each piece. Return the cucumbers to the (rinsed) container, cross-cut sides up, packing them somewhat tightly and pressing in any remaining spice paste and liquid. Cover and let the cucumbers ferment at room temperature for about 24 hours. Refrigerate until ready to serve.
• Stir together the ketchup and chile paste in a small bowl. Cover and store in the refrigerator if not using immediately.
• Whisk together the mayonnaise and soybean paste in a small bowl until smooth. Cover and store in the refrigerator if not using immediately.

HOMEMADE CHEESEBURGER MACARONI HAMBURGER HELPER

Steps:

• Brown ground beef in a large skillet. Drain.
• Add hot water, milk, pasta and "sauce packet" ingredients.
• Bring to a boil, cover, reduce heat and simmer 12 minutes or until pasta is tender.
• In the last few minutes of cook time, add cheese, stir and re-cover.
• When pasta is tender and cheese is melted, remove heat and uncover.
• Let stand about 5 minutes. Sauce will thicken as it stands.
• Top with additional cheese if you like.

CHEESEBURGER MACARONI CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Bring a large pot of lightly salted water to a boil. Cook elbow macaroni in the boiling water, stirring occasionally until cooked through but firm to the bite, 8 minutes. Drain.
• Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. Add ground beef back to skillet and mix in tomatoes; season with salt and pepper. Cook and stir mixture until tomatoes are heated through, about 5 minutes.
• Transfer beef mixture to a casserole dish; top with cooked macaroni. Spread cream cheese over macaroni and sprinkle Cheddar cheese over cream cheese.
• Bake in the preheated oven until cheese is melted and bubbling, about 45 minutes. Cool casserole for 15 minutes before serving.

CALIFORNIA CHEESEBURGER MACARONI

Steps:

• In 12-inch nonstick skillet, melt butter over medium-high heat. Add onion; cook 6 to 8 minutes, stirring frequently, until onions brown; transfer to small bowl.
• In same skillet, cook beef over medium-high heat 4 to 6 minutes, stirring frequently, until thoroughly cooked; drain.
• Stir in mustard, milk, hot water, and uncooked pasta and sauce mix (from Hamburger Helper™ box). Heat to boiling, stirring occasionally. Reduce heat; cover and simmer 9 to 11 minutes, stirring occasionally, until pasta is tender.
• Arrange cooked French fries over mixture in skillet; top with onions. Drizzle with dressing. Sprinkle with tomato and relish.

CHEATING CHEESEBURGER MACARONI

Steps:

• Bring a large pot of lightly salted water to a boil. Add penne, and cook for 8 to 10 minutes, or until tender. Drain.
• Heat a large skillet over medium-high heat. Add ground beef and onion; cook, stirring to crumble the beef, until evenly browned. Drain off excess grease, and mix in the cream of onion soup, cream of chicken soup, and Cheddar cheese soup, along with the water and sour cream. Simmer over medium heat for a few minutes. Stir in the cooked pasta, and serve immediately.

SIMPLE CHEESEBURGER MACARONI

Steps:

• Cook macaroni in large pot as directed on package; drain well. Return to pot.
• While macaroni is cooking, brown the ground beef in a medium skillet. Drain well and set aside.
• Combine milk and Velveeta cubes with cooked pasta; cook on low heat until cheese is completely melted and mixture is well blended, stirring frequently.
• Add cooked ground beef to pot; stir to combine. Add salt & pepper to taste.

CHEESEBURGER MACARONI RECIPE

Steps:

• Brown ground beef and drain grease.
• Stir in taco seasoning, tomatoes, beef broth, and macaroni and bring to a boil. Reduce heat and cover pan. Simmer 12-14 minutes until macaroni is tender.
• Melt the butter in a small saucepan.
• Whisk in the flour and cook, whisking for 2-3 minutes until it becomes fragrant and starts to turn a light brown color.
• Whisk in the milk and bring to a boil. Whisk until smooth and mixture starts to thicken. Remove mixture from heat and stir in the shredded cheddar cheese until melted. Add the salt and pepper to the cheese sauce.
• Pour the cheese sauce over the hamburger mixture. Stir gently to combine.

CHEESEBURGER MACARONI

Steps:

• In a skillet, cook beef, onion and garlic over medium heat until meat is no longer pink; drain. In a bowl, combine soups, milk, basil and pepper; mix well. Stir in beef mixture. Fold in macaroni and cheese. , Transfer to a greased 13x9-in. baking dish. Toss bread crumbs and butter; sprinkle over the top. Bake, uncovered, at 375° for 45 minutes or until heated through.

KOREAN-INSPIRED BURGERS

Steps:

• Preheat the oven to 400 degrees F.
• For the marinade: Combine all the ingredients in a medium saucepan over medium-high heat. Bring to a simmer, then remove from the heat. Reserve 1/4 cup of the marinade for the slaw. Transfer the remaining marinade to a shallow baking dish and let cool completely.
• For the burgers: Divide the meat into 4 equal portions (about 6 ounces each). Shape each portion with your hands into a round patty, about 3/4 inches thick. Use your thumb to make a divot in the center of each burger. Transfer to the shallow baking dish with the marinade, cover and refrigerate at least 10 to 15 minutes and up to 2 hours.
• For the cabbage slaw: Combine the cabbages, carrots, green onions, cilantro and sesame seeds in a medium bowl. Add the reserved 1/4 cup marinade and season with salt and pepper to taste. Let sit at least 15 minutes before serving.
• To finish the burgers: Heat a griddle or large cast-iron pan over high heat. Add the canola oil and let heat until it begins to shimmer. Remove the burgers from the marinade, season with salt and pepper and place in the pan. Cook the burgers, basting with the marinade and flipping once, until golden brown on both sides and cooked to medium doneness, about 8 minutes total.
• Place the buns cut-side up on a baking sheet, brush the cut sides with some canola oil and toast in the oven until golden brown, 4 to 5 minutes.
• Meanwhile, make the gochujang "ketchup": Whisk together the gochujang, orange juice and honey in a small bowl and set aside.
• Place the burgers on the bottom buns. Top with the gochujang "ketchup", a spoonful of the slaw, cilantro leaves and the top buns and serve immediately.