Cheeseburger And Fries Chowder Recipes

CHEESEBURGER AND FRIES CASSEROLE

Steps:

• Preheat oven to 350°. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in soups. Pour into a greased 13x9-in. baking dish. , Arrange french fries on top. Bake, uncovered, until the fries are golden brown, 50-55 minutes.

SIRLOIN CHEESE BURGERS AND FRIES

Steps:

• For the fries: Rinse and cut the potatoes lengthwise into 1/4-inch-by-1/4-inch-length fingers and hold in cold water in the refrigerator for 3 hours and up to 1 day. During the soak for the potatoes, change the water out at least once. This will help remove some of the starch from the potatoes and result in a better fry.
• After soaking the potatoes, remove from the water and pat dry. Heat the vegetable oil in a deep-fryer to 300 degrees F. Pre-cook the potatoes for 3 minutes, blanching them. After blanching, return them to the refrigerator for at least 1 hour. The cooling helps to create crispier skin during the second cooking. To finish, raise the fryer temperature to 350 degrees F. Remove the fries from the refrigerator. Load the fries into the baskets no more than one-third the depth of the baskets, and cook until crisp, a final 3 to 4 minutes. Remove and allow the oil to drip off. Season with salt and pepper.
• For the burgers: In a bowl, blend the sirloin with the salt and pepper, mixing well but do not over mix. Over mixing will result in tough burgers. Portion the meat into 6 equal balls. Next, between two 5-to-6-inch plates, with parchment paper on each plate, press the balls into 1-inch-thick patties.
• To cook, heat a large pan over medium heat with the grapeseed oil until hot, about1 minute. After heating the oil, add the burgers, reduce the heat to medium and cook on the first side, 4 to 5 minutes. Then flip the burgers and cook, another 4 to 5 minutes. After cooking the second side, add the cheese and turn the heat off. The burgers will finish with "carry over" cooking, and this will allow the cheese to melt.
• During the carry over cooking, heat a second pan over medium heat with the butter to coat the bottom of the pan, about 1 minute. Once the butter is heated, add the buns in batches and brown. This will take 1 to 2 minutes. Remove the buns once browned and repeat the process with the remaining buns.
• To build a burger, place a romaine leaf, tomato slice and cheesed burger on the bottom bun. Finish with the onion ring and bun top. Repeat for remaining burgers. Serve with the fries.

CHEESEBURGER CHOWDER

Steps:

• Brown meat with onions in large saucepan; drain.
• Stir in flour; cook and stir 2 min. Add broth and tomatoes; cook on medium-low heat 5 min. or until heated through. Stir in VELVEETA; cook and stir 8 to 10 min. or until VELVEETA is completely melted and soup is heated through.
• Spoon into soup bowls; top with relish. Serve with crackers.

CHEESEBURGER AND FRIES CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Combine the ground beef and onion in a skillet over medium-high heat. Cook, stirring occasionally until beef is no longer pink, and the onion is translucent. Drain off excess grease, and season with salt, pepper and garlic powder.
• Return to the heat, and stir in the golden mushroom and cheese soups until well blended. Heat through, and remove from stove. Transfer the mixture to a 9x13 inch baking dish. Cover the ground beef mixture with a layer of frozen French fries.
• Bake for 25 to 30 minutes in the preheated oven. When the fries are golden brown, remove the casserole from the oven, and sprinkle cheese over the top. Return to the oven, and bake just until cheese has melted.

CHEESEBURGER CHOWDER

Steps:

• In a saute pan brown the ground beef. Drain and set aside. In same saute pan saute onion in 1 tablespoon butter until tender. Add garlic, carrots, basil and parsley. Saute about 3 minutes. Add broth and beef and potatoes. Bring to a boil. Reduce heat and cover, simmer for 15 to 20 minutes or until carrots and potatoes are tender. Meanwhile melt remaining butter in a small skillet. Add flour and cook, stirring, for 3 to 5 minutes. Gradually add evaporated milk, stirring constantly, cooking and stirring for 6 to 8 minutes. Gradually stir the sauce into the soup. Bring to a boil and cook for 2 minutes. Reduce heat to low. Add cheese, salt and pepper. Continue to stir until cheese melts. Remove from heat and blend in sour cream. Garnish each serving with chopped fresh tomatoes and dill pickle slices.

CHEESEBURGER CHOWDER WITH SAUSAGE

Steps:

• Combine beef, sausage, and onion in a large skillet over medium heat; cook and stir until browned, about 5 minutes. Drain off grease and transfer to a large pot.
• Stir broth, potatoes, carrots, garlic, parsley, basil, salt, and black pepper into the beef mixture. Simmer over low heat, covered, until potatoes are tender, about 15 minutes.
• Mix milk and flour together in a small bowl. Pour into the pot. Bring back up to a simmer until chowder flavors combine, about 5 minutes. Remove from heat.
• Stir processed cheese and sour cream into chowder when it is no longer boiling, to prevent curdling. Ladle into serving bowls and top each serving with some diced tomatoes.

QUICK CHEESEBURGER CHOWDER

Steps:

• In a large saucepan, cook ground beef until browned; drain off any fat.
• Stir in potatoes, celery, onion, green pepper, bouillon cube, water and salt.
• Cover and cook for 15 to 20 minutes, until vegetables are tender.
• Whisk together flour and milk.
• Slowly add to meat mixture, stirring until thickened and bubbly.
• Add cheese and heat, stirring, just until cheese melts.
• Garnish with additional shredded cheese when serving, if desired.

COPYCAT BURGER AND FRIES

Steps:

• Cut potatoes in 1/2-inch wide strips. Place in a large bowl filled with warm water and soak for 20 minutes.
• Pour oil in a Dutch oven and heat over medium-high heat until it reaches 350 degrees F (175 degrees C). Line a rimmed baking sheet with paper towels and set a wire rack on top.
• Drain potatoes well and dry thoroughly with paper towels. Add 1/2 of the dried potatoes to the hot oil and cook, stirring often, until they soften slightly, about 3 minutes. Remove potatoes to the wire rack to drain. Repeat with remaining potatoes. Maintain oil temperature at 350 degrees F (175 degrees C) for finishing fries just before serving.
• Divide ground chuck into 4 portions and flatten to form 1/4-inch thick patties.
• Heat a large skillet over medium-high heat. Add burger patties to the hot skillet and cook undisturbed, until a brown crust has formed around the edges, 2 to 3 minutes. Flip, press down with a spatula to flatten, and cook for 2 more minutes. Flip again, press down once more, then top each patty with a slice of cheese; cook for 1 minute.
• While the burgers cook, spread mustard and ketchup on bottom halves of the buns. Drizzle hot sauce on the top halves of the buns, then spread mayonnaise over top. Layer with lettuce, tomato slices, pickles, and onions.
• Invert 1 patty onto a second patty so the cheese sides are touching. Repeat with remaining 2 patties. Place a stacked patty onto each top bun, and cover with a bottom bun, condiment-side down. Wrap burgers in foil.
• Return fries to the hot oil and cook until golden brown, 3 to 4 minutes. Drain on paper towels and sprinkle with salt. Serve immediately with burgers.

"BACON CHEESEBURGER AND FRIES" SOUP

Steps:

• In a large skillet, cook bacon. Drain. Crumble. Set aside in a medium bowl. Do not discard grease from skillet.
• In same skillet with bacon grease brown beef, onion, celery, garlic powder and pepper. Remove with slotted spoon to bowl with bacon. Be sure to remove all solids from skillet, leaving fat. Add tomatoes to the beef mixture.
• Peel potatoes and cut into 1/2" dice. When fat in skillet is very hot again, fry potato cubes on all sides until well browned. Drain. Remove to bowl with bacon and beef. (You are done with the skillet, now!).
• In soup pot, melt butter and add flour. Whisk for 1 minute to cook flour.
• Add chicken broth and half-and-half. Cook, whisking constantly, until you see the first signs of thickening.
• Begin adding grated cheeses, a little at a time, whisking constantly, until soup is bubbling, creamy and thick. Remove from heat. Add parsley, mustard and relish. Stir well.
• Add bowl of bacon and beef mixture and potatoes. Stir. Cover and let stand 5 minutes.

HEARTY CHEESEBURGER CHOWDER

Steps:

• In a large saucepan, cook beef and onion over medium heat 6-8 minutes or until meat is no longer pink, breaking into crumbles; drain. Add potatoes, water, celery, bouillon and salt. Bring to a boil. Reduce heat; simmer, covered, 15-20 minutes or until potatoes are tender., In a small bowl, mix flour and 1/2 cup milk until smooth. Stir into beef mixture. Bring to a boil; cook and stir 1-2 minutes or until thickened and bubbly. Stir in remaining milk; heat through. Add cheese; cook and stir until melted.