Cheeseburger soup, perfect for using up those leftover hamburger buns

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What is the trick to frying up the juiciest hamburger? Make it a hamburger soup! While it might sound a little out there, this soup is rich and full of familiar, comforting flavors like tomato, potato, and beef; and it’s served with a crispy, cheesy, toasted hamburger bun!
This is the perfect recipe for those leftover hamburger ingredients you don’t know how to use up. The buns don’t even have to be fresh; stale works just as well to cover in cheese and garlic, bake, and then dip into piping hot soup. Not to mention, the leftovers are even better, so don’t feel pressure to finish it all tonight. You can reheat it for lunch all week instead of heading to the drive through.
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Cooktop Cove
Cheeseburger soup
5
15 minutes
50 minutes
65 minutes
2 tablespoons unsalted butter
½ pound lean ground beef
2 teaspoons paprika
1 teaspoon dried basil
Salt and pepper
1 medium onion, diced
2 medium carrots, diced
3 stalks celery, diced
3 cloves garlic, minced
4 cups low sodium chicken broth
1 can diced tomatoes
2 yukon gold potatoes, peeled and diced
4 tablespoons olive oil
¼ cup Parmesan cheese, grated
½ cup shredded sharp cheddar cheese
3 cloves garlic, minced
4 hamburger buns
Heat the oven to 350 degrees Fahrenheit.
Place a large, heavy-bottomed saucepan over a medium-high heat, and add the butter. Melt and swirl regularly until the butter is browned and smells nutty and fragrant and the milk solids have also browned. Add the beef, paprika, dried basil, and salt and pepper, and stir and crush the ingredients until they are browned. Add the onion, carrots, and celery and cook an additional two to three minutes. Add the garlic, and cook an additional minute. Add the flour, and stir well for one additional minute.
Add the chicken broth, diced tomatoes, and potatoes. Bring to a boil, and then reduce the heat to medium, partially cover, and simmer 35 to 40 minutes.
In a small bowl, combine the olive oil, cheeses, and minced garlic. Spread the mixture evenly across the four hamburger buns ,and bake on a tin foil-lined baking sheet 15 minutes, or until the cheese has melted and is starting to bubble and crisp around the edges. Remove from the oven, and allow it to cool.
Serve each bowl of soup with a cheesy hamburger bun.
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