Cheeseburger Beer Soup takes everything you love about a good cheeseburger and turns it into a rich, hearty bowl of soup. Seared beef patties, crispy bacon, onions, celery, carrots, shredded potatoes, beer, and plenty of cheese come together in a creamy, savory broth.
The beef patties are seasoned and seared right in the pot along with the bacon, giving the soup a wonderful browned, beefy flavor. Beer adds another layer of flavor, while Dijon mustard, Worcestershire sauce, garlic, onion, and smoked paprika give the broth that familiar savory cheeseburger character.
Top each bowl with crispy bacon, shredded cheese, diced onions, tomatoes, pickles, or even croutons. It’s a fun, filling soup that’s especially good on a cool evening or when you’re looking for something a little different from the usual cheeseburger.
Cheeseburger Beer Soup
Ingredients
- 2-3 slices thick bacon chopped into 1″ pieces
- 1 pound lean ground beef formed into 3 or 4 thin patties
- 1 teaspoon steak seasoning
- ½ cup onions diced
- ½ cup celery diced
- ¼ cup carrots diced
- ½ cup beer I use Shiner of course.
- 2 tablespoons flour
- 2 teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- 3 cups chicken broth low-sodium
- 1 cup potato peeled shredded potato (about an 8-ounce russet)
- ½ cup half and half
- 2 cups cheese shredded
Instructions
- Add the chopped bacon to a 4 or 5 quart Dutch oven or soup pot set over medium heat. Season the beef patties with the steak seasoning on both sides. When the fat starts to render and sizzle, scootch the bacon off to one side and add one or two beef patties to the cleared space (whatever will fit). Let the meat sear on the first side, and then flip to sear the second side. Meanwhile, keep moving the bacon pieces to help them cook, and let any rendered fat spread out to where the beef is cooking. Transfer the cooked patties to a plate, and repeat with the remaining beef. When the last patty is cooked, also remove the crisped bacon to a paper towel-lined plate and set aside.
- There should still be fat in the pot. If not, add a drizzle of olive or avocado oil. Add the onions, celery, and carrots to the pan and saute until softened, about 6 to 8 minutes. Pour the beer into the pot and deglaze the fond with a spatula, scraping the bits up into the liquid. Depending on what kind of beer you used, the liquid will be dark or light (I used Guinness, so it’s quite dark). The alcohol will cook off after a few minutes.
- Add the flour, mustard, Worcestershire sauce, garlic powder, onion powder, and smoked paprika to the vegetable mixture and stir to create a thick base, almost gravy-like.
- Increase the heat to medium-high and add the chicken broth. Let the broth come up to a bubble and simmer for 10 minutes. While the soup simmers, chop the beef patties into 1/2″ pieces. Add the shredded potatoes and the beef to the soup. Let the potato shreds cook down for 4 to 5 minutes, then reduce the heat to low.
- Stir in the dairy, followed by the shredded cheeses, a handful at a time, until thoroughly combined into the soup. Serve the soup along with your favorite toppings (don’t forget the bacon!).
Notes
Nutrition Disclaimer
Art of Cooking Recipes (Paulson Pursuits} is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
