You know those moments when you’re scrolling through social media and someone posts a picture of a cheeseburger so perfect it makes your stomach growl? And then you glance at the clock and realize it’s 11 PM and you’re in your pajamas? Well, what if I told you that you could have all those delicious cheeseburger flavors without changing out of those comfy PJs? Enter: Cheeseburger Soup Pickles – the comfort food mashup you never knew you needed but absolutely deserve!
Why This Recipe is Awesome
First off, this isn’t just soup – it’s a whole dang cheeseburger experience in a bowl. Think about it: you get the savory beef, the melty cheese, the tangy pickles, all without having to worry about your burger falling apart after the third bite. Plus, you can eat it with a spoon while binge-watching your favorite show. No judgment here – we’ve all been there.
The best part? It’s practically impossible to mess up. Seriously, unless you confuse salt with sugar (please don’t), you’re golden. And unlike actual cheeseburgers, there’s no flipping involved, so your kitchen ceiling stays clean. Win-win situation, people!
Ingredients You’ll Need
• 1 lb ground beef (the fattier, the better – this is not the time for your diet plans)
• 1 medium onion, diced (tears are part of the cooking process, embrace them)
• 2 cloves garlic, minced (vampires, consider yourselves warned)
• 2 cups beef broth (the boxed kind works fine, no need to get fancy)
• 2 cups milk (whole milk, because we’re not playing games here)
• 3 tablespoons flour (for thickening, not for making life decisions)
• 2 cups cheddar cheese, shredded (pre-shredded is fine, I won’t tell the food police)
• 1 cup dill pickles, chopped (the star of our show!)
• ¼ cup ketchup (the squeezy bottle kind, not the artisanal stuff)
• 2 tablespoons mustard (yellow, unless you’re feeling fancy)
• 1 tablespoon Worcestershire sauce (yes, I still can’t pronounce it either)
• 2 tablespoons butter (salted, because we’re adults and we make our own rules)
• Salt and pepper to taste (emphasis on taste – don’t just dump it in)
• Optional: diced tomatoes, crumbled bacon, and pickle juice for extra zing
Step-by-Step Instructions
1. Grab your favorite pot – you know, the one that doesn’t have that weird burnt spot at the bottom. Heat it over medium-high heat and toss in your ground beef. Break it up with a spatula like it personally offended you. Cook until nicely browned, about 5 minutes.
2. Add the diced onions to the beef and cook until they’re translucent and starting to caramelize. This is where the magic begins, folks. Toss in the minced garlic and cook for another minute. Your kitchen should smell amazing by now.
3. Sprinkle the flour over the meat mixture and stir continuously for about 2 minutes. This prevents lumps later on, and nobody wants a lumpy soup. Nobody.
4. Slowly pour in the beef broth while stirring. Feel free to pretend you’re on a cooking show at this point. Add the milk, ketchup, mustard, and Worcestershire sauce. Bring to a gentle simmer – not a full boil or your milk might curdle (and that’s just sad).
5. Let it simmer for about 10 minutes, stirring occasionally. Then add the butter and gradually stir in the shredded cheese. Keep stirring until the cheese is melted and the soup is smooth. Patience is key here – rushed melting leads to clumpy cheese, and we’re better than that.
6. Now for the finale – add those chopped pickles! Reserve some for garnish if you’re feeling fancy. Let everything simmer for another 5 minutes, then taste and adjust seasonings. Sometimes a splash of pickle juice brightens everything up like magic.
7. Serve hot, topped with extra pickles, some crumbled bacon if you’re feeling wild, and maybe a few diced tomatoes for color. Prepare for your taste buds to do a happy dance.
Common Mistakes to Avoid
• Boiling the soup after adding milk and cheese – unless you’re aiming for a weird, curdled science experiment. Keep it at a gentle simmer, people.
• Using sweet pickles instead of dill. Look, I’m not judging your life choices, but this isn’t the place for bread and butter pickles. Dill or go home.
• Forgetting to taste as you go. Your taste buds are your best kitchen tool (besides that wine opener, obviously).
• Rushing the cheese-melting process. Rome wasn’t built in a day, and perfect cheese soup isn’t made in 30 seconds. Take your time and stir, stir, stir.
• Not having enough pickles on hand. Trust me, you’ll want extra for snacking while cooking. It’s practically a rule.
Alternatives & Substitutions
Not everyone’s pantry is stocked like a doomsday prepper’s, so here are some swaps that won’t ruin your soup:
• Ground turkey can replace beef if you’re trying to be healthier (though honestly, we’re already making cheeseburger soup, so who are we kidding?).
• No cheddar? Monterey Jack or American cheese work great too. Even that random block of pepper jack hiding in your cheese drawer will do the trick.
• Plant-based milk works if you’re out of regular milk, but coconut milk might give you tropical cheeseburger vibes, which is… interesting.
• No pickles? (First of all, who ARE you?) You can use relish in a pinch, but drain it well or your soup might end up sweeter than intended.
• Pro tip: A dash of liquid smoke adds that “grilled outdoors” flavor that might be missing from soup format.
FAQ (Frequently Asked Questions)
Can I make this ahead of time?
Absolutely! It actually tastes better the next day, like most soups. Just reheat gently and maybe add a splash of milk if it’s thickened up too much in the fridge.
Will this freeze well?
Meh, not really. Dairy-based soups tend to get weird textures when frozen and thawed. But honestly, who has leftovers of this anyway?
Can I make this in a slow cooker?
You can, but add the milk, cheese, and pickles during the last 30 minutes unless you enjoy living dangerously with curdled dairy products.
Is this kid-friendly?
Depends on the kid, doesn’t it? If they like cheeseburgers and aren’t pickle-averse, you’re probably good to go. Otherwise, you might have to eat the whole pot yourself. Oh darn.
Can I use hamburger buns as croutons?
OMG, YES! Toast cubed hamburger buns with a little butter and garlic powder in the oven until crispy. You just leveled up, my friend!
How spicy is this soup?
About as spicy as a vanilla milkshake, TBH. But feel free to add hot sauce, cayenne, or jalapeños if you want to live on the edge.
Final Thoughts
Listen, we both know that this Cheeseburger Soup Pickles recipe isn’t going to win any fancy culinary awards or impress your food snob cousin. But you know what? It’s going to make you happy on a cold night, satisfy that fast food craving without requiring pants, and probably become a regular in your cooking rotation.
So ladle up a bowl, grab your comfiest blanket, and enjoy this liquid cheeseburger masterpiece. And when someone asks what you’re eating, just say “oh, just a little something I whipped up” with a mysterious smile. Let them wonder about your culinary genius – your secret is safe with me.
Now go forth and soup it up! Your taste buds (and your inner couch potato) will thank you.
