naturalbeefblog

A tasty and hearty soup with all of the flavours of a bacon double cheeseburger.
Servings: makes 4 servings

Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 60 minutes

Ingredients

• 1 pound ground beef
• 8 slices bacon (preferably smoked), cut into one inch pieces
• 1 onion, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 1 jalapeno, seeded and finely diced
• 2 cloves garlic, chopped
• 1/4 cup flour (rice flour for gluten free)
• 2 cups beef broth
• 1 (~12 ounce) bottle/can beer (gluten free for gluten free)
• 1 large yukon gold or other boiling potato, peeled and cut into bite sized pieces
• 2 tablespoons ketchup
• 1 teaspoon dijon mustard
• 1 tablespoon worcestershire sauce
• 1 (14.5 ounce) can diced tomatoes
• 2 cups lettuce, shredded
• 1 cup milk
• 1 cup cheddar, shredded
• 1 cup mozzarella, shredded
• cayenne to taste
• salt and pepper to taste
• 1 tablespoon bacon grease oil
• 2 hamburger buns, cut into 1 inch cubes (gluten free for gluten free)
• 4 tablespoons pickle, diced (optional)

Directions

1. Cook the ground beef in a large sauce an over medium heat, about 8-10 minutes, and set aside.
2. Cook the bacon in the pan, about 5-7 minutes, and set aside on paper towels reserving about 2 tablespoons of the bacon grease in the pan and 1 tablespoon for later.
3. Add the onions, carrots, celery and jalapeno and cook until tender, about 10-15 minutes.
4. Add the garlic and cook until fragrant, about a minute
5. Mix in the flour and let it cook for 2-3 minutes.
6. Add the broth, beer, bacon, beef, potato, ketchup, mustard, worcestershire sauce and tomatoes, bring to a boil, reduce the heat and simmer until the potatoes are tender, about 10-15 minutes.
7. Add the lettuce, milk and cheese and cook until the cheese has melted without bringing it back to a boil.
8. Season with cayenne, salt and pepper and enjoy!
9. While the soup is cooking, toss the bun cubes in the reserved bacon grease and bake in a preheated 400F oven until lightly golden brown, about 10 minutes, turning half way through.
10. Serve garnished with the croutons and pickle.