Equipment Needed
- Large oven-safe skillet or Dutch oven (or a regular skillet + a 9×13 baking dish)
- Large pot for boiling noodles
- Wooden spoon or spatula
- Colander
- Mixing bowl
- Measuring cups and spoons
Step-by-Step Instructions
We start by building our flavor base. Preheat your oven to 375°F (190°C). In your large oven-safe skillet or Dutch oven over medium-high heat, cook the chopped bacon until crispy. I like to render the fat slowly for about 8-10 minutes. Remove the bacon with a slotted spoon and set it aside on a paper towel, but leave that glorious bacon grease in the pan. This is our cooking gold. To the hot bacon fat, add the diced onion and ground beef. Break up the beef as it browns, letting it get a nice sear and soak up all that smoky flavor. Once the beef is cooked through and the onions are soft, add the minced garlic and cook for one more minute until fragrant. Drain any excess grease if it seems like a lot.
Now, while the beef is browning, let’s tackle the noodles. Bring a large pot of water to a boil. Break the ramen bricks into quarters (this makes them easier to mix and eat) and cook them for only 2 minutes. They should be pliable but still very firm, as they will continue cooking in the oven. I learned the hard way that cooking them fully at this stage turns them to mush in the final bake. Drain them immediately and set them aside. This par-cooking is the key to the perfect noodle texture.
Next, we create the signature “burger sauce” that brings it all together. In a mixing bowl, whisk together the beef broth, mayonnaise, ketchup, yellow mustard, Worcestershire sauce, and smoked paprika until smooth. This sauce is the soul of the dish. Pour it directly into the skillet with the cooked beef and onions. Bring the mixture to a simmer, letting it thicken slightly for about 3-4 minutes. The smell is incredible—tangy, savory, and deeply comforting. Remove the skillet from the heat.(See the next page below to continue…)