Best 5 Bacon Mushroom Swiss Cheeseburger Soup Recipes

CREAMY BACON MUSHROOM SOUP

Steps:

• In a large saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels; drain, reserving 2 tablespoons drippings. In the drippings, saute mushrooms and onion until tender. Add garlic; cook 1 minute longer. Stir in cream and broth. Gradually stir in cheese until melted. , In a small bowl, combine the cornstarch, salt, pepper and water until smooth. Stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Garnish with bacon.

BACON-MUSHROOM-SWISS BURGER

Steps:

• To prepare herbed mayo: In a medium bowl, combine mayonnaise, dried herbs, Worcestershire sauce and lemon juice, mixing well. Cover and refrigerate.
• Cut each strip of bacon in half and cook in a skillet over medium heat until crisp.
• Remove and drain on paper towels. Pour off all but 1 tablespoon bacon drippings from the pan.
• Add mushroom slices and soy sauce to the pan.
• Over medium heat, saute mushrooms until browned and soft, about 5 to 10 minutes. Drain on paper towels.
• Preheat grill for medium heat and lightly oil the grate.
• To prepare burgers, mix ground beef, garlic granules, and salt and pepper together in a bowl. Form into patties. Place on prepared grill and grill 3 to 5 minutes per each side. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C).
• During last 2 minutes of cooking, top with cheese and cover to melt cheese.
• Meanwhile, heat oven to 400 degrees, arrange hamburger buns on a foil-lined cookie sheet and lightly toast hamburger buns in the oven on each side.
• When toasted, remove buns to serving plates and spread some of the herbed mayonnaise on each bun.
• To serve, put cheese-topped patties on each bun, add desired hamburger trimmings, finish with the top bun and enjoy.

BACON CHEESEBURGER SOUP

Steps:

• In a large skillet, cook and crumble beef with onion over medium-high heat until no longer pink, 6-8 minutes; drain. Stir in flour and pepper; transfer to a 5-qt. slow cooker., Stir in broth and milk. Cook, covered, on low 4-5 hours or until flavors are blended. Stir in cheeses until melted. Top servings with remaining ingredients.

MUSHROOM SOUP WITH BACON

Steps:

• Add the bacon and butter to a wide, large pot and bring it to a medium heat. Cook the bacon, stirring frequently until it gets crispy and has released a lot of fat. Reserve the bacon and set aside.
• To the bacon fat, add the diced onions and another pat of butter, if needed. Season the onions with salt and cook until they are soft and very aromatic, about 7 to 8 minutes. Add the garlic and cook for 2 to 3 more minutes. Add the mushrooms to the pan, season with salt and cook until they are soft and have released their juices, about 6 to 7 minutes. Scoop 1/3 of the mushroom mixture into a bowl and reserve.
• To the pot, add the diced potato and sprinkle with 2 tablespoons flour. Add the sherry and cook until it has reduced by 1/2. Add the stock and bring to a boil and reduce to a simmer. Taste the stock and season with salt, if needed. Simmer the soup for 30 minutes. Add the cream and simmer for 10 minutes more.
• Using a blender or immersion blender, puree the soup until smooth. Return the soup to the pot and add the reserved bacon and mushrooms. Taste the soup and adjust the seasoning, if needed.
• Garnish the soup with the chopped fresh parsley.

GOURMET BACON-MUSHROOM CHEESEBURGER

Steps:

• Combine onion, bell peppers, and garlic in the bowl of a food processor; pulse until finely chopped but not quite pureed.
• Transfer onion mixture to a saute pan over medium heat; cook until reduced to a moist paste, about 20 minutes. When done, set aside to cool.
• Grate Cheddar and Asiago cheeses into a bowl using the finest teeth of a box grater.
• Place ground beef in a large mixing bowl. Add onion mixture and salt; mix thoroughly by hand until evenly combined. Add grated cheese mixture, a bit at a time, and mix until thoroughly combined. Add panko and mix until evenly distributed. Form into 8 balls and press into patties, using a hamburger maker if you have one. Wrap patties in waxed paper and refrigerate for at least 4 hours, but preferably overnight.
• Remove burgers from the refrigerator. Preheat an outdoor grill for 375 degrees F (190 degrees C) and lightly oil the grate.
• While the grill is preheating, cook bacon in a large skillet and over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels.
• Drain all but 1 tablespoon bacon grease from the skillet and add mushrooms. Saute over medium heat until soft, about 5 minutes. Set aside.
• Cook burgers on the preheated grill until no longer pink in the center, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). During the last few minutes of cooling, add 2 slices bacon and 1 slice American cheese to each burger.
• Remove burgers from the grill. Place on Kaiser rolls and add mushrooms.