BACON CHEESEBURGER SOUP
This creamy recipe brings two of my absolute favorite foods together in one! The tomato, fresh lettuce and crisp bacon toppers make this soup taste just like burger time. -Geoff Bales, Hemet, CA
Provided by Taste of Home
Time 4h20m
Yield 6 servings (1-1/2 quarts).
Number Of Ingredients 11
Steps:
- In a large skillet, cook and crumble beef with onion over medium-high heat until no longer pink, 6-8 minutes; drain. Stir in flour and pepper; transfer to a 5-qt. slow cooker., Stir in broth and milk. Cook, covered, on low 4-5 hours or until flavors are blended. Stir in cheeses until melted. Top servings with remaining ingredients.
Nutrition Facts : Calories 557 calories, Fat 32g fat (17g saturated fat), Cholesterol 135mg cholesterol, Sodium 1160mg sodium, Carbohydrate 18g carbohydrate (10g sugars, Fiber 1g fiber), Protein 42g protein.
THE BEST BACON CHEESEBURGER
While we love a grilled burger, this one is our go-to for all seasons. Instead of making a typical patty, we smash the meat in a super-hot cast-iron pan to get crispy, ruffled edges. Once you smash your burgers this way, you'll never go back! We top them with all the fixings, including our perfectly balanced special sauce. It's what we consider an iconic burger.
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400 degrees F.
- Combine the mayonnaise, ketchup, mustard, relish and vinegar in a small bowl; set aside.
- Working in batches if necessary, add the bacon to a large cast-iron skillet over medium heat. Cook, flipping halfway through, until crisp and golden, about 10 minutes. Transfer the bacon to a nonstick baking sheet. Discard the bacon fat (or save for another use) and wipe the skillet clean but do not wash. Heat over medium-high heat until very hot, about 5 minutes.
- Add the buns split-side up to the baking sheet with the bacon and bake until the buns are toasted, about 5 minutes.
- Loosely form the beef into 4 balls. Add one ball of beef to the skillet and press firmly to flatten with a large flat metal spatula for 10 seconds, then gently remove the spatula. Sprinkle the patty generously with salt; repeat with the remaining beef balls, cooking in batches if necessary. Let cook, undisturbed, until well browned on the bottoms, 2 to 3 minutes. Flip the patties, sprinkle with more salt and top each with a slice of Cheddar. Continue cooking until the cheese is melted around the edges and the bottoms are browned, about 2 more minutes.
- Spread the mayonnaise mixture on the bun tops. Serve the patties on the bottom buns topped with the bacon, onion, tomato and lettuce.
LOADED BACON-CHEESEBURGER-POTATO SOUP
This particular soup is a cheeseburger variation on a more traditional potato soup base, and the addition of the ground beef alongside all that cheese and the potatoes makes for a rich, creamy, and hearty soup. The thick cut bacon adds a nice savory flavor and good texture. I love all the vegetables mixed throughout as well. It's just a great combination of flavors, textures, and ingredients. The cheese really thickens up the broth and it's a "stick to your ribs" kind of meal! Serve this with some crusty bread for sopping up all that goodness.
Provided by Rebekah Rose Hills
Categories Potato Soup
Time 55m
Yield 6
Number Of Ingredients 14
Steps:
- Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Drain, discard grease, and set aside.
- Meanwhile, place bacon in a 3-quart saucepan, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Remove crisped bacon with a slotted spoon and set on paper towels to drain. Leave bacon grease in the saucepan.
- Sauté carrots, celery, and onion in the bacon grease until vegetables are tender, about 10 minutes. Add broth, potatoes, and browned ground beef; bring to a boil. Reduce heat, cover, and simmer until potatoes are tender, 10 to 12 minutes.
- Meanwhile, wipe out the skillet you previously cooked the beef in. Melt butter in the skillet and whisk in flour; cook, stirring frequently, until bubbly, 3 to 5 minutes. Carefully whisk milk into flour-butter mixture until well combined and very smooth.
- Pour milk mixture into the soup, whisking to combine; bring to a boil and simmer for about 2 minutes. Add Cheddar cheese and stir until melted. Season with basil, parsley, salt, and pepper.
- Remove from heat. Ladle soup into bowls and sprinkle with bacon and additional shredded Cheddar cheese.
Nutrition Facts : Calories 573.2 calories, Carbohydrate 34.1 g, Cholesterol 119.9 mg, Fat 34.4 g, Fiber 2.8 g, Protein 31.5 g, SaturatedFat 17.8 g, Sodium 1343.2 mg, Sugar 6.3 g
DUTCH OVEN BACON CHEESEBURGER SOUP
There is nothing like a thick, creamy, hearty, stick-to-your-ribs soup when it's cold and nasty outside. This potato soup with beef is so cheesy and full of flavor! Friends and family rave every time I make it!
Provided by Cast Iron Redhead
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Potato Soup Recipes
Time 1h55m
Yield 8
Number Of Ingredients 15
Steps:
- Combine chicken broth, potatoes, onion, carrots, basil, parsley, and garlic powder in a Dutch oven or large pot. Stir, cover, and cook over medium heat until potatoes are soft, 1 to 2 hours.
- Meanwhile, place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain grease from the skillet. Chop bacon and set aside.
- Add ground beef to the same skillet and cook over medium-high heat until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- Add bacon and ground beef to the soft potatoes; mix well.
- Melt butter in another skillet over medium-low heat. Add flour and whisk until brown, about 1 minute. Whisk in milk and season with salt and pepper. Add milk mixture to the soup, stirring well to combine everything. Add 1 3/4 cups Cheddar cheese and stir until melted. Reduce heat to low and simmer for 30 minutes to 1 hour.
- Ladle soup into bowls, top with remaining Cheddar and sprinkle with green onions.
Nutrition Facts : Calories 482 calories, Carbohydrate 28.6 g, Cholesterol 96.1 mg, Fat 29 g, Fiber 3.2 g, Protein 26.2 g, SaturatedFat 14.6 g, Sodium 1075.3 mg, Sugar 5.7 g
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