Happy #SoupSwapDay! This is seriously one of my favorite food days – both on the blog and in real life! Each year, I host friends for a soup swap. It’s an afternoon of soup sampling, good conversation – and we go home with enough soup for the cold winter days.
Online, I get together with my blogger buddies to share new soup recipes. This cheeseburger soup is one the whole family has been loving!
The beginning of the year always has me a bit reflective. I tend to spend a lot of time thinking about what the new year will bring, and what I want to take into it. One of the things I’m super pumped for this year is the travelling we have planned.
We already have a trip to Austin, Texas booked and ventures to Ocean City, Maryland and Lake George, New York are in the works too. We’re also debating a fall/winter trip and I’m hoping to make it up to Boston too. It should be a great year for travelling!
One of my little traveling traditions is to pick up a cookbook from everywhere we visit. I’ve amassed quite a little collection – and one of my goals for the year is to use them more. I picked up Spike Mehdelsohn’s The Good Stuff after a D.C. trip a few years ago. We had eaten as his restaurant We, The Pizza and loved it. The Good Stuff is pretty much a guidebook to turn your kitchen into a burger joint – never a bad thing!
There’s nothing terribly revolutionary here. No overly fancy ingredients – but the process makes such an awesome burger. Whip up an easy, special sauce, toast your buns, and wrap the burger in wax paper before serving and you’ll never be running for takeout burgers again!
30 oz. ground sirloin
6 potato buns, cut in half
Salt and pepper
6 slices America cheese
6 leaves iceberg lettuce
6 tomato slices
6 red onion slices
12 pickle slices Good Stuff Sauce
Make 6 burger patties from the ground sirloin and refrigerate. Prep your toppings and cut 6 sheets of wax paper. to wrap the burgers in.
Heat a large skillet on medium-high with just enough oil to cover the bottom. When the oil starts to smoke, reduce heat to medium and add patties. Season with salt and pepper. Cook for 3 minutes, flip, cook for another minute. Add cheese slices to the top, cook for another minute and a half, then cover to melt the cheese.
Toast the buns.
Place each burger patty on a toasted bun and top with lettuce, tomato, onion, pickle, and Good Stuff Sauce. Wrap each burger in wax paper and let rest for 2-3 minutes before serving.
I swear that every time I plan to grill out, it rains. Or at least it feels that way lately. I can’t remember the last time we’ve had so much rain!
It’s meant a few hiccups our meal plans. I was dreaming of burgers on the grill one night, but grilling in the pouring rain had zero appeal – so they became burger burritos instead. It wasn’t the juicy, grilled burger I was daydreaming about, but it was a good enough approximation for a rainy night – and Jake LOVED them.
1 1/2 lbs. ground beef
1/2 cup mustard
1/2 cup ketchup
1/2 cup chopped dill pickle
1 cup chopped tomato
1 cup shredded cheddar
2 cups shredded lettuce
6 large tortillas
In a large skillet over medium heat, brown the ground beef and drain the grease. Stir in the mustard, ketchup relish and bring to a boil. Reduce heat and simmer for 5 minutes. Stir in tomato and cheese.
Divide mixture between tortillas. Divide lettuce between tortillas. Roll up and serve.