Baked Soup Burgers Food

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.

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.

FRENCH ONION SOUP BURGERS

Steps:

• Melt 2 tablespoons of the butter in a large saute pan over medium heat. Add the bacon and cook until some of the fat has rendered and the bacon is just starting to crisp, about 2 minutes. Reduce the heat to medium low and add the onion, thyme, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the bacon is very crisp and the onions are deep golden brown and caramelized, about 15 minutes. If the pan is getting too dark, add 2 tablespoons of water and scrape the brown bits from the bottom of the pan; continue to cook until all the water has evaporated.
• Meanwhile, stir together the mayonnaise, whole-grain mustard and Dijon in a small bowl. Spread the remaining 2 tablespoons butter on the inside of each bun. Shape the ground beef into four 6-ounce patties, each about 1/2 inch thick. Use your thumb to make a deep depression in the center of each patty. Season both sides generously with salt and pepper.
• Heat a griddle (preferably cast-iron) over medium-high heat and grease with some butter. Place the buttered buns on the griddle and cook until lightly toasted, about 1 minute. Move to a cutting board. Place the burgers on the griddle and cook, undisturbed, until the bottoms are well browned, 3 to 4 minutes. Flip the burgers and top with 1/2 cup of cheese each. It is ok if it spills over -- it will get crispy that way. Cover with a large heat-proof bowl and continue to cook until the cheese is completely melted and starting to crisp on the griddle, about 2 minutes. Uncover and continue to cook until the edges of the cheese are crispy, about 2 minutes. (This timing should result in medium-rare to medium burgers.) Transfer to the bottom buns.
• Top the burgers with the caramelized onions and bacon. Spread the Dijonnaise on each top bun, then sandwich together and serve.

MOM'S SOUP BURGERS

Steps:

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

HAMBURGER SOUP

Steps:

• In a large pot over medium-high heat, brown the meat with the garlic, celery and onions. Remove the pot from the heat and drain off as much fat as you can. (Discard the fat once it cools.)
• Return the pot to the heat and add the beef stock, tomatoes, tomato paste, parsley, oregano, salt, black pepper, cayenne, potatoes, carrots and green, red and yellow bell peppers. Stir to combine, then bring to a boil. Reduce the heat, cover the pot and simmer until the potatoes are tender but not overly mushy, 15 to 20 more minutes. The soup should be somewhat thick, but if you'd like it to be more "soupy," add 1 to 2 cups more broth OR hot water and heat through. Taste and adjust the seasonings, adding more salt, black pepper or cayenne if needed.
• Serve with crusty bread!

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.

SOUP BURGERS

Steps:

• 1. Brown hamburger in a skillet over med-high heat, stirring often.
• 2. Stir in diced onion and saute with hamburger until soft. Drain grease.
• 3. Reduce heat to medium. Add in 1 can cream of chicken soup, undiluted; and 1 can cream of celery soup, undiluted. Heat through, stirring occasionally. Serve on buns.

SLIDER-STYLE MINI BURGERS

Steps:

• Preheat an oven to 350 degrees F (175 degrees C). Cover a baking sheet with aluminum foil and spray with cooking spray.
• Mix together the ground beef and onion soup mix in a large skillet; cook and stir over medium-high heat until the beef is crumbly, evenly browned, and no longer pink. Drain and discard any excess grease. Remove from heat. Stir the mayonnaise and Cheddar cheese into the ground beef mixture.
• Lay the bottoms of the dinner rolls on the prepared baking sheet. Spread the cheese and beef mixture on the bottom half of each roll. Replace the tops. Cover with another sheet of aluminum foil sprayed with cooking spray.
• Bake in the preheated oven until the burgers are heated through and cheese melts, about 30 minutes. Serve with sliced pickles.

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.