This smashburger soup recipe is something else. If you close your eyes, you’ll swear you’re eating some re-mixed version of a double-double animal style burger from In-N-Out. But you know, in a big bowl and with a spoon instead. Anyway. I perused a bunch of cheeseburger soup recipe online recently and thought they were conspicuously lacking in some big ways (Ketchup! Mustard! Worcestershire sauce! Come on people! The opportunity for flavor here is SO big!).
So, I figured I’d contribute one of my own and can I just tell you? She’s a stunner, this smashburger soup recipe. Like, a truly amazing pot of soup if for no other reason than it gives you the ultra rare opportunity to enjoy all of the vibes of a great smashburger for longer than the four bites it usually takes to wolf one down. Here, you get to tuck into a bowl of cheeseburger soup that lasts a little longer, and there’s something inherently satisfying about that to me …
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What Makes This Smashburger Soup Recipe So Great?
Well, it tastes just like a cheeseburger from your favorite spot for starters. There’s that little detail, which is just fun. But it also feels like an EXPERIENCE. By that I mean it’s really enjoyable to whip up a big pot of the soup and then set out a lineup of classic smashburger toppings so people (or just you) can pile their bowls high with all of their favorite things. It’s kind of charming like that.
Chopped tomatoes are a must, I think. And if you like pickles, then I’d highly recommend those as well. The spicy punch of red onion brings the whole thing to life, and shredded lettuce (shredduce) cannot be left out, as it really makes it obvious that this is a cheeseburger soup recipe just from looking at it.
If I’m being honest though, it is the addition of the ketchup and mustard that makes the soup so good. By adding them to the pot, you create something that basically tastes like a classic burger sauce, but in soup form. I’ve suggested you use a couple tablespoons of each, but you should start with that amount and go up from there. I also add Worcestershire sauce and beef stock concentrate to my soup because they make it taste SO much more interesting than just a pout of ground beef and chopped potatoes ever could on their own.
Lastly, the recipe is written to maximize the crispy browned salty goodness of the beef (hence, why I’m calling it “Smashburger soup,” as opposed to most recipes, which just go for cheeseburger status. We will cook the beef first here, not touching it until it gets very brown and crispy and then we’ll transfer it out of the pot. All of those beefy drippings will be used to cook the veggies while adding that iconic burger flavor throughout every bite. Rather than cooking the beef in the soup, I do it first and then slip it back in and on top, right before serving. It’s just so delicious, what can I tell you?
What You’ll Need to make this Cheesy Smashburger soup Recipe
- Olive oil
- 1.5 pounds ground beef
- Salt and pepper to taste
- 1 pound yellow potatoes, small diced
- 1 small to medium yellow onion, diced
- 2 large carrots, diced
- 2 celery stalks, diced
- 1 teaspoon beef stock concentrate
- 2 teaspoons Worcestershire sauce
- 4 garlic cloves, minced or grated
- ¼ cup cornstarch
- 32 ounces beef stock
- 1 cup half and half or heavy cream
- 2 tablespoons yellow mustard
- 2 tablespoons ketchup
- 2 heaping cups shredded cheddar cheese
For topping: Shredded lettuce, minced red onion, chopped tomatoes, chopped dill pickles
How to Make the best ever cheeseburger soup recipe
- Add a tablespoon or two of olive oil to a large deep pot over medium-high heat. Add the beef in big chunks/pieces and smash it down in the flat, creating as much surface area as you can. Season very generously with salt and pepper. Let the beef brown almost entirely on one side (about 5 minus) before flipping and browning the other side. Transfer the browned meat to a plate/tray for now, and leave the drippings in the pot.
- Reduce the heat to medium and add the potatoes. Season with salt and pepper. Cook them, stirring occasionally, for five minutes. Add the onion, carrots, and celery and cook for five minutes more.
- Add the stock concentrate, Worcestershire sauce, and garlic and stir to combine. Add the cornstarch and cook for about a minute.
- Add the beef stock and half and half and bring to a boil, then reduce to a simmer. Add the mustard, ketchup, and cheese and stir to combine. Cover and simmer until the potatoes are tender (about 5 to 10 minutes more).
- Add the beef back in just before serving and ladle into bowls. Top with shredded lettuce, tomatoes, red onion, and pickles. Enjoy!
Cheesy Smashburger Soup Recipe (Best Ever Cheeseburger Soup Recipe)
The coziest, most soul-warming way to enjoy a burger that there ever was, this cheesy smashburger soup perfectly captures everything we love most about this favorite food, but just repackaged in a big, piping hot bowl so you can enjoy it slower, savoring every last spoonful. SO GOOD. Potatoes give a nod to french fries, of course, and a few other veggies make an appearance to ensure you’re getting a nourishing, well-rounded meal, too.
- Yield: Serves 4 to 6
Ingredients
- Olive oil
- 1.5 pounds ground beef
- Salt and pepper to taste
- 1 pound yellow potatoes, small diced
- 1 small to medium yellow onion, diced
- 2 large carrots, diced
- 2 celery stalks, diced
- 2 teaspoons beef stock concentrate
- 2 teaspoons Worcestershire sauce
- 4 garlic cloves (minimum), minced or grated
- 1/4 cup cornstarch
- 32 ounces beef stock
- 1 cup half and half or heavy cream
- 2 tablespoons yellow mustard
- 2 tablespoons ketchup
- 2 heaping cups shredded cheddar cheese
For topping: Shredded lettuce, minced red onion, chopped tomatoes, chopped dill pickles
Instructions
- Add a tablespoon or two of olive oil to a large deep pot over medium-high heat. Season the beef very generously with salt and pepper. Add the beef to the pot in big chunks/pieces and smash it down/flatten it, creating as much surface area as you can (like crispy, salty smashburger bites). Let the beef brown almost entirely on one side (about 5-ish minutes) before flipping and quickly browning the other side. Transfer the browned meat to a plate/tray for now, and leave the drippings in the pot.
- Reduce the heat to medium and add the potatoes. Season with salt and pepper. Cook them, stirring occasionally, for 5 minutes. Add the onion, carrots, and celery and cook for five minutes more.
- Add the stock concentrate, Worcestershire sauce, and garlic and stir to combine. Add the cornstarch and cook for about a minute.
- Add the beef stock and half and half and bring to a boil, then reduce to a simmer. Add the mustard, ketchup, and cheese and stir to combine. Cover and simmer until the potatoes are tender (about 5 to 10 minutes more).
- Add the beef back in just before serving to warm it up and ladle into bowls. Top with shredded lettuce, tomatoes, red onion, and pickles. Enjoy!
