- chicken mushroom ramen noodles
- sour cream
- cheddar cheese
- Parmesan cheese
- cheddar cheese
- egg
- toast or 10 saltine crackers
Serve with baked potatoes, baked butternut squash, steamed broccoli, and a green salad.
- apple cider vinegar
- brown sugar
- Worcestershire sauce
This robust breakfast or brunch recipe is bursting with fresh Mexican flavors.
POINTS® Value: 6
Level of Difficulty: Moderate
- olive oil
- white vinegar
- fresh lime juice
- olive oil
- table salt
- Italian dressing
- diced cooked chicken
- eggs
- ground beef
- tomato sauce
- sour cream
- Parmesan cheese
- margarine
- Parmesan cheese
Hamburgers are easily one of America’s most popular foods and the true test of a grill cook. A great grilled burger is well browned on the exterior and juicy and tender on the inside. But they rarely turn out that way. More likely, they are gray, tough, and bland. We wanted to make the ultimate no-holds-barred burger. Here’s what we discovered:
Test Kitchen Discoveries
Make a “panade”—a blend of breadcrumbs and milk—to bind the burgers together.
Add bacon fat to the beef mixture. The rich, smoky-tasting fat adds flavor and will keep the meat moist.
A little minced garlic goes far in flavoring the meat.
Be gentle with the beef mixture while mixing and shaping the burgers. Overworking will yield tough, dense burgers.
For this recipe, you want ground beef that is 85 percent to 90 percent lean. With the added bacon fat, 80 percent lean beef will make slightly greasy burgers. Crumble the cooked bacon slices over a salad, or use the slices as a burger topping.
- ground black pepper
- table salt
- bacon
- Vegetable oil for grill rack
- chicken ramen noodles
- nutmeg
- egg yolk
- water mixed with seasoning packet
- light cream