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.

• Preparation Time: 10 mins
• Cooking Time: 35 mins
• Total Time: 45 mins
• Calories: 491 Calories

Ingredients

• 1 pound lean ground beef
• salt and ground black pepper to taste
• 2 cloves garlic, minced
• 1 cup ketchup
• ¼ cup dill pickle juice
• 1 tablespoon vegetable oil, or as needed
• 1 medium yellow onion, diced
• 4 cups chicken stock, or as needed
• 1 stick unsalted butter
• 2 pinches cayenne pepper, or to taste
• 1 cup mustard
• 3 pounds shredded Cheddar cheese
• 1 cup finely chopped dill pickles

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 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.