Cheeseburger

Cheeseburger requires roughly 45 minutes from start to finish. For $2.14 per serving, you get a main course that serves 6. One serving contains 747 calories, 35g of protein, and 46g of fat. This recipe is typical of American cuisine. 5237 people were impressed by this recipe. A mixture of sharp cheddar, milk, flour, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Buns in My Oven. Overall, this recipe earns an awesome spoonacular score of 91%. Cheeseburger, Cheeseburger Loaf, and Cheeseburger Cups are very similar to this recipe.

Servings: 6

 

Ingredients:

Equipment:

Cooking instruction summary:

To make the soup:In a large stock pot, brown the ground beef over medium heat until cooked through. Drain the fat, stir in the seasoning salt to coat the beef, and set the beef aside.Add 1 tablespoon of butter to the bottom of the stock pot set over medium heat. Drain the can of corn and add it to the stock pot. Add in the 2 cubes of garlic and 1 cube of basil. Stir until the cubes have dissolved and the corn is heated through.Add the chicken stock to the pan along with the potatoes. Bring to a boil, reduce heat to medium-low, and cover. Cook for 10-15 minutes or until the potatoes are tender.In a small saucepan, melt the remaining 4 tablespoons of butter. Whisk in the flour and cook for 2 minutes, whisking constantly. Add the flour mixture to the pot of soup, along with the milk and cheddar. Stir to combine and continue cooking over medium-low heat until the cheese has melted and the soup has thickened, stirring occasionally.Add the hamburger meat back to the soup and continue cooking until warmed through.Top each bowl of soup with a few croutons before serving.To make the croutons:While the soup is heating, heat a large skillet over medium heat. Melt the butter in the skillet with the basil and garlic powder. (We're using garlic powder instead of a garlic cube, because fresh garlic may burn while we're toasting the bread.) Add the bread cubes to the pan and toss to coat.Cook over medium heat until browned and crispy one one side, about 3 minutes. Flip each cube over and continue cooking until browned and crispy. Repeat to brown each side of the bread.

 

Step by step:

1. To make the soup:In a large stock pot, brown the ground beef over medium heat until cooked through.

2. Drain the fat, stir in the seasoning salt to coat the beef, and set the beef aside.

3. Add 1 tablespoon of butter to the bottom of the stock pot set over medium heat.

4. Drain the can of corn and add it to the stock pot.

5. Add in the 2 cubes of garlic and 1 cube of basil. Stir until the cubes have dissolved and the corn is heated through.

6. Add the chicken stock to the pan along with the potatoes. Bring to a boil, reduce heat to medium-low, and cover. Cook for 10-15 minutes or until the potatoes are tender.In a small saucepan, melt the remaining 4 tablespoons of butter.

7. Whisk in the flour and cook for 2 minutes, whisking constantly.

8. Add the flour mixture to the pot of soup, along with the milk and cheddar. Stir to combine and continue cooking over medium-low heat until the cheese has melted and the soup has thickened, stirring occasionally.

9. Add the hamburger meat back to the soup and continue cooking until warmed through.Top each bowl of soup with a few croutons before serving.To make the croutons:While the soup is heating, heat a large skillet over medium heat. Melt the butter in the skillet with the basil and garlic powder. (We're using garlic powder instead of a garlic cube, because fresh garlic may burn while we're toasting the bread.)

10. Add the bread cubes to the pan and toss to coat.Cook over medium heat until browned and crispy one one side, about 3 minutes. Flip each cube over and continue cooking until browned and crispy. Repeat to brown each side of the bread.

Nutrition Information:

covered percent of daily need

 

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