Cheeseburger and Pickle Soup
This is a classic cheeseburger soup but with a unique twist; adding dill pickles. It sounds a little strange but if you love dill pickles on your cheeseburger, this recipe is a must! I had it at a restaurant once and fell in love, and I've been perfecting it ever since. Garnish with a dollop of sour cream and/or more pickles - I like more chopped pickles in mine, personally.
- 1 tablespoon vegetable oil, or as needed
- 1 pound lean ground beef
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1 cup ketchup
- 1 cup mustard
- 4 cups chicken stock, or as needed
- 1 stick unsalted butter
- 3 pounds shredded Cheddar cheese
- 2 pinches cayenne pepper, or to taste
- 1 cup finely chopped dill pickles
- ¼ cup dill pickle juice
- salt and ground black pepper to taste
- 1. Heat oil in a saucepan over medium-high heat. Add beef and cook until browned and crumbly, 5 to 7 minutes. Drain excess fat and set beef aside.
- 2. Reduce heat to medium and cook onion until browned, 4 to 5 minutes. Add garlic and saute until fragrant, about 1 minute. Add beef, ketchup, and mustard. Cook, stirring frequently, for 1 minute more. Add stock and simmer, stirring occasionally, for 10 to 15 minutes.
- 3. Melt butter in a separate pot. Slowly add in Cheddar cheese, stirring constantly, until sauce is melted and smooth, 4 to 5 minutes. Slowly pour cheese sauce into the soup, stirring constantly to combine. Season with cayenne pepper and simmer over medium-low heat for 10 to 15 minutes.
- 4. Add pickles and juice. Stir and season with salt and pepper. Add more stock for a soupier consistency, or simmer a little longer for a thicker one. Remove from heat.