Cheeseburger Soup Recipe (2024)

FAQs

What is cheeseburger soup made of? ›

This soup has beef and cheese in it along with onions, celery, and potatoes. It can be on the dinner table in about 45 minutes—very doable on a weeknight.

Do you drain hamburger meat for soup? If your ground beef has a more fat than 90% lean beef, you will need to drain off the fat. For example, if you use 85% lean or 80% lean ground beef you will want to drain the fat after cooking the meat.

It might be tempting to add sour cream or softened cream cheese to help thicken the soup, but these dairy products only work in certain circ*mstances. You must blend cream cheese or sour cream, either with an immersion blender or a full-size blender, for it to thicken a soup.

Milk and/or broth such as chicken broth or stock are used to form the liquid basis for cheese soup. Additional ingredients can include half and half, beer, bread crumbs, butter, eggs, onion, onion juice, garlic, vegetables such as broccoli, cauliflower, carrot and celery, spices and seasonings.

The dish we call stew may start the same way as a soup, and can include many of the same ingredients used in soup (meat, fish, vegetables, whatever). Stews are cooked by simmering or slow boiling, known as stewing.

Adding whole grains to soups will make soups thicker, more filling and more nutritionally dense. Great whole grains to add to soups include barley, bulgur wheat, rice and even smaller grains like amaranth and quinoa.

In fact, ichi means one and ju means soup, while san is three and sai refers to dishes—so ichiju-sansai literally means, "One soup, three dishes." Rice and pickles are always served as well, but the soup and other dishes are free to change depending upon the season and what you'd like to eat.

During cooking, beef undergoes many chemical changes, affecting its appearance, taste and texture. Browning or searing the lean outer surface of your beef produces the rich, deep meaty colours, flavours and aromas we love. This browning process is known as the Maillard reaction.

Toilets, sinks, and floor drains are all off-limits as gluey oils and animal fats will destroy your plumbing. Instead, turn to your garbage can. Cooled, solidified oil can be thrown in the trash once it is placed into a sealed container.

Why has my soup gone brown? ›

It looks as though some of your potatoes might have got a bit scorched. Did you fry them off before adding the liquid? The colour from the browned potatoes could be what is turning it brown.

Cheese is a particularly tricky addition to soups because if the temperature of the soup is too hot or too cold, the cheese won't melt properly and will start to clump. Temperatures over 150 degrees Fahrenheit will cause the cheese to release liquid too fast as a result of broken protein bonds.

Applying too much heat to dairy base sauce. or soup can be a common mistake made in the kitchen. This can cause the soup to become separated and curdled.

The best cheese for a soup generally has a meltability and smooth texture, like Gruyère, fontina, Monterey Jack.

Here are the facts: All of our burger patties in the U.S. are always made with 100% USDA-inspected beef. That's the only ingredient: 100% real beef. Our patties contain no preservatives or fillers, and the only thing we ever add is a touch of salt and pepper when the patties are sizzling hot on the grill.

Onions, carrots, and celery add depth of flavor to its herb-flecked tomato broth, and starchy beans and pasta make it nice and thick. I toss in green beans for texture, and, as a final finishing touch, I top it off with fresh parsley and a sprinkle of Parmesan cheese.

Over time, I have learned that for great burger patties, simple is best. The best patty requires nothing more than ground beef, salt and pepper. This recipe for homemade cheeseburgers uses the following ingredients; Ground beef; the fattier, the better.