Trending
I don't know many people who don't like a big juicy cheeseburger. Whether enjoyed plain, with mustard and catsup, or with the works, not much surpasses the taste of a good burger. Personally, I like them hot off the grill and just the thought of it makes me anxious for summer cookouts. In the meantime, when the yen hits for a cheeseburger, I look to a variety of delicious options to satisfy the craving.
Since I like burgers with lettuce, tomato and onion and slathered with mayo, a Bacon Cheeseburger Salad is right up my alley. The burger in this recipe is enhanced with a packet of onion soup mix and the dressing is a sweet and tangy French with pickle relish added for kick. Yum.
When a good friend who makes the best soups introduced me to Cheeseburger Soup I fell in love. It's hearty and cheesy with chunks of ground beef, potatoes and vegetables. Served with crusty bread this soup is a meal in a bowl and guaranteed to become a family favorite.
Remember Impossible Cheeseburger Pie from the back of the buttermilk baking mix box, the pie that made its own crust? Well, it's still around, though the recipe has evolved. This one includes a layer of sliced tomatoes for extra goodness. Make this easy pie to your own tastes with seasonings, cheeses and vegetables.
Bacon Cheeseburger Salad
Salad:
1 pound ground beef
1 envelope onion soup mix
3/4 cup water
6 cups shredded lettuce
1 cup cherry tomatoes, halved or quartered
1 medium green, red, or yellow sweet pepper, cut into bite-size strips (optional)
1/2 small red onion, thinly sliced and separated into rings
1 1/2 cups shredded Cheddar, Swiss, American or Colby cheese
Crumbled crisp-cooked bacon
French Pickle Dressing:
1 cup bottled creamy French dressing
1/3 cup hot dog, sweet pickle or dill pickle relish
Directions: Prepare pickle dressing by combining ingredients. Cover and chill at least 30 minutes.
While dressing chills brown ground beef in a large skillet. Drain off fat. Sprinkle with dry onion soup mix and stir in water. Bring to boiling then reduce heat to medium and cook, uncovered, about 4 minutes or until no water remains.
Combine lettuce, tomatoes, sweet peppers and red onion in large bowl. To serve, divide lettuce mixture among salad plates. Top each serving with warm ground beef mixture. Sprinkle with cheese. Dress with French Pickle Dressing and sprinkle with cooked bacon. Serves 6.
Cheeseburger Soup
1- pound lean ground beef
2 to 3 T. olive oil
1 large onion, chopped
1 cup diced celery
1/2 cup diced sweet red pepper
1/2 cup chopped carrots
3 medium yellow or red potatoes, peeled, cubed (about 3 to 4 cups)
1 tsp. dried parsley flakes
1/2 tsp. dried basil
1 quart chicken broth
Few dashes of Worcestershire sauce and hot sauce, if desired
4 T. butter
1/3 cup flour
2 cups half-and-half or milk
8 ounces sharp Cheddar cheese, shredded or cubed (may substitute a chunk of processed cheese for some of the Cheddar)
Salt and pepper, to taste
Directions: Brown ground beef, onion and celery in large saucepan or stockpot in a little olive oil. Add the diced red pepper and cook 1 minute longer. Add the chicken broth, carrots, potatoes, parsley and basil. Bring to a boil then reduce heat to low, cover and simmer for 30 minutes, or until vegetables are tender.
In a heavy saucepan, melt butter over medium-low heat. Add flour, stirring until smooth, about 30 seconds. Slowly stir in milk. Stir in cheese and continue cooking, stirring, until cheese is melted and the mixture is thick and begins to bubble. Stir the cheese mixture into the soup mixture until well blended. Salt and pepper, to taste. Heat thoroughly. Serve with biscuits or crusty rolls. Serves 6 to 8.
Easy Cheeseburger Pie
1 pound ground beef
1 onion, chopped
2 cloves garlic, minced
1 tomato, sliced
1/2 tsp. garlic salt
1 tsp. black pepper
1 tsp. dried oregano
1 cup shredded Cheddar cheese
1/2 cup buttermilk baking mix
1 cup milk
2 eggs
Directions: Preheat oven to 400-degrees F. Grease a 10-inch deep-dish pie plate. In skillet, over medium heat, brown ground beef, onion and garlic. Drain off fat and spread mixture into pie plate. Sprinkle meat with garlic salt, pepper and oregano. Arrange tomato slices over meat and sprinkle cheese on top.
In a small bowl, combine baking mix, milk and eggs. Pour mixture over the cheese. Bake 25 minutes, or until knife inserted in center comes out clean. Cool 5 minutes before serving. Serves 6.