Soupy Burgers Recipes

HAMBURGER SOUP I

Steps:

• In a medium skillet, brown hamburger over medium heat. Drain off fat.
• Combine beef, carrots, celery, onions, bouillon, water, tomato sauce, chopped tomatoes, salt, corn, basil, and ketchup in a large stock pot. Bring to a boil. Reduce heat, and simmer for at least 1 1/2 hours.

FRENCH ONION SOUP BURGER

Steps:

• In a medium saucepot over medium heat, melt 2 tablespoons of the butter. Add the cognac, onions and thyme and cook until the onions are soft and caramelized. Add the stock and continue cooking, stirring occasionally, until most of the liquid has evaporated, about 20 minutes total. Remove the thyme sprigs and set the mixture aside.
• In a heavy-bottomed saucepan, melt the remaining 3 tablespoons butter. Using a whisk, whisk in the flour and cook, stirring constantly, until the flour does not have a raw flavor, about 2 minutes. The mixture will bubble a bit; do not let it brown. Whisk in the milk, making sure the mixture is smooth and there are no lumps. Continue to cook and stir as the sauce thickens. Whisk in 8 ounces of the cheese until melted and bring the mixture to a boil. Add salt and white pepper to taste, lower the heat and cook, stirring, for 2 to 3 minutes more. Remove from the heat and set aside. (To cool this sauce for later use, cover it with plastic wrap to prevent a skin from forming on the top of the sauce.)
• Pile up the remaining 12 ounces grated cheese on some wax paper and mold the cheese back together with your hands. Roll the cheese out as if you were rolling dough. With a 4-inch ring, cut out 6 rounds. Set aside. Using the same ring, mold out 6 burgers with the ground beef, each around 3/4 inch high.
• Heat a grill pan over high heat. Lightly brush the pan with olive oil.
• Brush both sides of the burgers with olive oil. Sprinkle on a generous amount of salt and some brown sugar. Cook the burgers on the grill pan for 5 to 6 minutes on the first side. Flip the burgers, top with the cheese and cook until the cheese melts and the burgers are cooked to desired doneness, 5 to 6 minutes for medium.
• Butter the toasted English muffins. Spread 1 teaspoon of the Dijon mustard on the bottom halves of each muffin. Place the burgers on top and then top with a tablespoon of the sauteed onions, followed by a tablespoon of the bechamel sauce. Place the other halves of the muffins on top and serve.

JUICIEST HAMBURGERS EVER

Steps:

• Preheat grill for high heat.
• In a large bowl, mix the ground beef, egg, bread crumbs, evaporated milk, Worcestershire sauce, cayenne pepper, and garlic using your hands. Form the mixture into 8 hamburger patties.
• Lightly oil the grill grate. Grill patties 5 minutes per side, or until well done.

BEST HAMBURGER EVER

Steps:

• Preheat a grill for high heat.
• In a large bowl, mix together the ground beef, onion, cheese, soy sauce, Worcestershire sauce, egg, onion soup mix, garlic, garlic powder, parsley, basil, oregano, rosemary, salt, and pepper. Form into 4 patties.
• Grill patties for 5 minutes per side on the hot grill, or until well done. Serve on buns with your favorite condiments.

EASY HAMBURGER SOUP

Steps:

• In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in the tomatoes, broth and water. Bring to a boil., Add celery, carrots, barley, thyme and pepper. Reduce heat; simmer, covered, for 10-12 minutes or until vegetables and barley are tender., Remove from heat; stir in parsley. Let stand 5 minutes.

MOM'S SOUP BURGERS

Steps:

• Brown the hamburger.
• Drain.
• Add the soup and mustard.
• Cook 10-15 minute.
• Place mix on buns.
• Enjoy!

STUFFED FRENCH ONION SOUP BURGER

Steps:

• For the onion jam: Heat a large saute pan, then toss in the onion and garlic slices with 2 tablespoons oil and a generous pinch of salt. Cook over medium heat for 2 to 3 minutes, then add the Marsala, brown sugar and mustard and cook, stirring occasionally, until the onions are caramelized and tender, 20 to 25 minutes. (Do not rush this step, because properly caramelized onions make this burger top-notch!) Stir in the vinegar and cook to blend in, 1 to 2 minutes. Set aside.
• For the burgers: In a medium bowl, break up the meat and spread it up on the sides of the bowl so that the seasoning really permeates. Sprinkle the meat with salt and pepper. Gently mix in the Marsala, soy sauce and Worcestershire. Do not overmix. (The more you work the meat, the tougher the burger.) Form the meat into 4 even patties that are about 3/4-inch thick and transfer to a baking sheet.
• Use a spoon to gently scoop out a little meat and make a hole or pocket in the center of each patty that does not go all the way through to the bottom. Place about 1/4 cup Gruyere in the hole of each patty. Flatten the piece of meat you scooped out and press it over the cheese so that it's hidden in the middle of the patty. Turn the patty on the other side that it is weighing down on the seam. Repeat with the remaining patties. Refrigerate for at least 30 minutes and up to 6 hours.
• Preheat the oven to 400 degrees F.
• Heat a large skillet over medium-high heat and add the remaining 4 tablespoons oil. Sprinkle the patties lightly with salt. When the oil begins to smoke lightly, arrange the patties in a single layer, cheese-pocket-side down, at a distance from one another. Cook the patties, undisturbed, until the bottom browns, 3 to 5 minutes. Turn the patties on their other sides and let the bottoms brown again, 3 to 5 minutes. Lower the heat and add the stock to the skillet and cover. Cook on low heat until the patties are cooked through, 8 to 10 additional minutes. Remove the cover, shut off the heat under the skillet and let the patties rest with the heat off.
• Arrange the bun halves in a single layer on a baking sheet and sprinkle each bun half with about 1/4 cup Gruyere. Place the baking sheet in the center of the oven and toast until the buns are golden brown and the cheese is bubbling and melted, 5 to 8 minutes. Season with salt and pepper.
• Arrange the bun bottoms on a flat surface. Mix the onion jam and remaining cup Gruyere into the liquid in the skillet. Taste for seasoning. Spoon some of the onions and liquid on each bun bottom and top with the patties and more onions. Top with a few slices of pickle and season the bun tops with a pinch of salt. Close the burgers and serve.

SLOPPY JOE BURGERS

Steps:

• In a large skillet, brown the beef; drain. Stir in flour, soup and Worcestershire sauce until blended. Bring to a boil; cook and stir over medium heat for 2 minutes or until thickened. Serve on buns.

SOUPY BURGERS

Steps:

• Brown burgers in a frying pan. Remove burgers to plate; drain excess fat, but leave enough to sauté onion.
• Add tomatoes with juice.
• Add soup and bring to a low boil. Do Not add any water.
• Return burgers to soup mixture and simmer about 30 to 60 minutes covered. Stir once every few minutes so they don't burn.
• Place burgers on a plate next to a dollop of potatoes and cover both with sauce and enjoy.

CONTEST-WINNING HEARTY HAMBURGER SOUP

Steps:

• In a large saucepan, brown beef; drain. Add the next 10 ingredients; bring to a boil. , Reduce heat; cover and simmer for 15 minutes or until potatoes and carrots are tender. Add green beans. Cover and simmer 15 minutes longer or until the beans are tender.

MUSHROOM SOUP BURGERS

Steps:

• Brown hamburger patties in large skillet or electric fry pan.
• After hamburger is browned, drain excess grease.
• Combine soup and milk, pour over hamburgers.
• Peel and quarter potatoes and add to meat and soup.
• Salt and pepper to taste, if desired.
• Simmer covered 30 to 45 minutes or until potatoes are done.