Tuesday, February 21, 2012

A Month of Soups: Cheeseburger Soup

Okay. Cheeseburger soup? This one will probably be more of a kid favorite or a SuperBowl party dish than something you’ll do regularly. But, who knows?

And who doesn’t like cheeseburgers? Putting the ingredients together in a soup isn’t so far-fetched. What do you think your stomach does with a cheeseburger and it’s fixings? No way are there separate bins for each part. It all gets mashed together. So go with the flow.

Cheeseburger Soup (serves ~6)

6 hamburger buns, toasted (We like onion buns for more flavor)

1½# hamburger

2 cloves of garlic, minced

¼ c catsup or Worcestershire sauce

¼ c mustard

1 T olive oil

1 medium onion, cut into rings

8 oz dark beer

2 cans diced tomatoes

12 large lettuce leaves

12 slices of fresh tomato

6 (or more) slices of favorite burger cheese

12 pickles (I like dill, but use what they like)

Toast buns. Keep warm. Mix hamburger with garlic, catsup, and mustard. Let sit while you fry up the onion rings until they just have some color. Set aside covered to keep warm. Fry the hamburger until done, adding salt and pepper to taste. Add beer and tomatoes. Simmer for 20 minutes, covered.

Put a bun bottom in the bottom of each bowl. On top of the bun, put a few onion rings and one tomato slice. Distribute soup among the six bowls. On top of the soup put a slice or two of cheese, the remaining onions, a tomato slice, a couple of pickles, and a lettuce leaf. Top with bun. DO NOT PICK THIS UP!!! Serve with a knife, fork, AND spoon!

DH’s Rating: 3.8 Tongues Up. Too heavy for him, but he did like the flavor meld.

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