CHEESEBURGER MACARONI SKILLET

One of our go-to dinner recipes when we are in the throes of busy school schedules and extracurricular activities and I haven't planned ahead is this Homemade Hamburger Helper Cheeseburger Pasta Skillet made with browned ground beef, shredded cheddar cheese, and cavatappi or macaroni noodles. It's may not be fancy, but it's always easy, satisfying, and a hit with my family!

prep time5 MINUTES
cook time10 MINUTES
total time15 MINUTES


INGREDIENTS
1 pound ground beef
1 tablespoon cornstarch
1 tablespoon paprika
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons salt
1 teaspoon sugar
1/2 teaspoon black pepper
2 cups hot water
1 1/2 cups milk
2 cups dry cavatappi pasta or macaroni noodles
2 cups grated cheddar cheese

INSTRUCTIONS
Heat a large skillet over medium high heat, then add the ground beef and break it up, cooking and stirring until the meat is no longer pink. Drain any remaining fat in the pan.

Sprinkle the cornstarch, paprika, garlic powder, onion powder, salt, sugar, and pepper over the browned meat and stir well to evenly distribute the spices. Add the hot water, milk, and pasta, then bring to a boil. Cover with a lid, reduce heat and simmer for 8-11 minutes, or until the pasta is al dente.
Sprinkle the grated cheddar cheese over the cooked pasta and stir until melted into the sauce. Remove from the heat, and let stand for a few minutes until the sauce thickens a bit. Garnish with freshly chopped parsley, if desired, then serve.

NOTES
Recipe adapted from Dinners, Dishes, and Desserts.

link recipes from https://houseofnasheats.com/homemade-hamburger-helper-cheeseburger-pasta-skillet/

GARLIC OVERLOAD BURGERS WITH CREAMY GARLIC BURGER SAUCE

If you love garlic, you'll love these Garlic Overload Burgers with Creamy Garlic Burger Sauce; they will blow you away. Cream cheese with herbs and garlic tango together, in a juicy burger that is full of flavor.
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This post is part of a kick-butt burger grill giveaway hosted by GirlCarnivore but the burger epicness (these incredible Garlic Overload Burgers with Creamy Garlic Burger Sauce) are all my own.

Let me tell you about this burger, yo. It’s incredible!

yield: 4 burgers
prep time: 20 minutes
cook time: 10 minutes
total time: 30 minutes

INGREDIENTS
CREAM CHEESE MIXTURE
4 oz cream cheese, softened
1 Tablespoon garlic, minced
1 teaspoon Italian herbs
BURGERS
2 pounds ground beef
8 teaspoons garlic powder
salt and pepper, to taste
CREAMY GARLIC BURGER SAUCE
1/4 cup water
2 tablespoons garlic, minced
1 teaspoon garlic powder
2 cups heavy cream
1 tablespoon chopped fresh parsley
salt and pepper to taste
2 tablespoons cornstarch
1/4 cup water
FOR GARLIC OVERLOAD BURGERS
4 slices provolone cheese
4 brioche hamburger buns



INSTRUCTIONS
MAKING THE CREAM CHEESE MIXTURE
In a small bowl, combine the cream cheese, minced garlic and Italian herbs and blend well. Divide into 4 equal portions.
SEASONING AND MAKING THE BURGERS
In a large bowl, mix the ground beef with the garlic powder and salt and pepper.
Divide the hamburgers into 8 equal portions. Form the meat into balls and then flatten into a patty about 1/4" thick. Remember to make the burgers a bit over sized to account for shrinkage when cooking. In the middle of 4 patties, spoon some of the cream cheese mixture.
Top each of the four patties with the cream cheese mixture with the patties without. Gently press the burgers together to form a large burger.
Grill burgers as desired.
When almost ready to remove burgers, add a slice of provolone cheese to the top of each burger. Allow cheese to melt by closing grill (or placing lid over burgers if using something other than a grill).
CREAMY GARLIC BURGER SAUCE
In a saucepan, boil 1/4 cup of water over medium heat.
Stir in the minced garlic and garlic powder. Boil until the water is nearly evaporated, about 5 minutes. It's okay for some water to remain, but you want very little.
Stir in the heavy cream, Italian herbs, salt, and pepper.
In a small bowl, mix the cornstarch and 1/4 cup of water and stir until dissolved. Add to the cream mixture.
Continue boiling, stirring constantly, until thickened. About 3 minutes.
Remove from heat. It will continue to thicken upon cooling.
BRINGING IT ALL TOGETHER
Place burgers on bottoms of brioche buns.
Spoon Creamy Garlic Burger Sauce over burger.
Top with the top of the brioche bun.

link recipes from https://dailydishrecipes.com/garlic-overload-burgers-with-creamy-garlic-burger-sauce/

BUTTER BURGER RECIPE (WISCONSIN BUTTER BURGERS)

Butter Burgers are the most delicious burgers ever, cooked and smothered in butter! This Wisconsin Butter Burger recipe is everything your dreams are made of, juicy, cheesy, and absolutely tasty.
Butter Burgers are a Wisconsin classic. It should be no surprise that a state known for its dairy products would pile them on to a burger. Every part of this dish is cooked in butter, hence the name. The meat and onions are cooked in butter, but you can’t skip adding it straight onto the bun too. There’s not point in resisting this indulgent burger; your taste buds will absolutely love you!

COURSE: MAIN COURSE
CUISINE: AMERICAN
KEYWORD: BUTTER BURGERS, CHEESEBURGERS, WINCONSIN BUTTER BURGER
PREP TIME: 10 MINUTES
COOK TIME: 20 MINUTES
TOTAL TIME: 30 MINUTES
SERVINGS: 4
CALORIES: 668KCAL

INGREDIENTS

10 tablespoons salted butter softened
1 medium sweet yellow onion chopped
1 tablespoon water
¾ teaspoon kosher salt
¾ teaspoon freshly ground black pepper
1 pound 90% lean ground beef
4 hamburger buns toasted
1 teaspoon vegetable oil
4 slices American cheese

INSTRUCTIONS

In a large skillet, melt 2 tablespoons butter over medium heat. Add chopped onion, water and ¼ teaspoon salt. Cover and cook, until tender, about 5 minutes. Reduce heat to medium-low and remove lid. Continue to cook until onions are translucent and just beginning to brown, about 3 more minutes. Transfer onions to a plate, and divide into 4 equal portions; set onions aside until ready to use.
Divide beef into 4 equal sized portions and gently shape each into a 4½x½-inch patty. Sprinkle both sides of the patties with salt and pepper. Refrigerate the patties 15-30 minutes.
Spread each bun top with 2 tablespoons butter; set aside.
Heat oil in the same skillet used for the onions until the oil begins to smoke. Use a spatula to transfer the patties to the skillet and cook 3 minutes (without moving them). Flip the patties and cook 1 more minute. Place 1 cheese slice over each patty and continue to cook until cheese is melted, about 20-30 seconds more.
Transfer patties to the bun bottoms and place ¼ of the sautéed onions on each patty. Top each with the buttered bun tops and serve immediately.
Enjoy!

NOTES
1. Be sure to cook the onions in butter and water and then brown them.
2. Don’t skimp on buttering the bun tops. Yes, 2 tablespoons per bun top to be considered Wisconsin Butter Burgers.
3. Be sure to cook the patties a full 3 minutes before flipping them. These burgers need a good sear to get the flavorful dark brown crust.

link recipes from https://www.thecookierookie.com/wisconsin-butter-burger-recipe/