I’ve posted before about the box of burgers that we acquired which were leftover from the church barb-e-que last summer and all the different thing I have used them for…meatballs, sausage rolls, “Toad” in the hole, as well as roasting them with some gravy, but I still have a lot in the freezer (it was a big box)
The other day I was contemplating what to do with some celery and carrots that were sitting in my fridge needing to be used when I started to develop the idea of making some soup. What else could I put in it? I still have quite a lot of these burgers in my freezer (the drawer is quite heavy to pull out) so I started thinking along the lines of breaking up a couple of these into the soup along with some leftover passata that I had frozen.
Saturday morning arrived and I had promised myself a lazy slow start to the day following a hectic couple of weeks and fighting off a “sniffle” so I switched on the TV and found that one of my favorite food programs was on – Pioneer Woman.
Imagine my surprise when she proceeded to make Beefburger soup!!! just what I had been thinking of making. I have not seen this episode before as we are about a year behind in the UK and she was using pretty much the same ingredients that I had (plus she had a few more and she used fresh mince rather than burgers)
So here’s what I did:
I defrosted two burgers (they are quite big – quarter pounders I think) and began to gently fry them and break them up in my casserole pot (no need to add any oil as enough fat would come out of the burgers)
I then chopped up one red onion, two sticks of celery, three small carrots (don’t bother peeling, just scrub them clean) I chopped these quite finely so that they were a similar size to the mince.
I also had a bunch of VERY sad looking spring onions, so rather that waste these, I took the outer layer off and found that they were still quite fresh and green underneath so I chopped these up and added them in.
I had some passatta which was left over in a carton in the freezer so I added some boiling water to dissolve and poured it into the casserole dish.
I added some salt and pepper and a stock cube (although I would now probably leave the salt out as the stock cube is quite salty, A teaspoon of mustard and a splash of Worcestershire sauce and let this cook for a while.
Now I did not want this until later, so I transferred it all into a slow cooker and left it to simmer away for a couple of hours.
When it came to time to dish up, I added some gravy thickening granules to thicken it up a little and served with a slice of bread and butter. YUM!!!
This provided a generous portion for hubby and a nice portion for me, with the leftovers going into a freezer container for another day.
I shall definitely be making this again