Sometimes I get a craving for the classic combo of grilled cheese and tomato soup. I really don’t like condensed tomato soup unless I doctor it up with basil. So when I had the craving for it, I decided to try making a homemade version of the soup. It ended up being yummy!
This recipe came from Rachael Ray. When I was a novice cook, I watched her 30 minute meals A LOT. Hubby credits her with teaching me to cook . During our first few years of marriage, we had some really interesting meals. Dry hamburger patties were the norm. Hubby got us cable so I would watch the Food Network. Slowly the meals I was cooking became better. Continue reading “Creamy Tomato Soup”
Since Hubby needs to be out the door soon after I get home, quick meals are important.
Hamburgers are one meal that can be put on the table quickly. Cook up some fries with it or serve some potato chips to serve with the hamburgers. Add some raw veggies and you have a complete meal.
Hint about the hamburgers – Shape the patty and then put an indentation in the middle. This will allow the patty to retain it’s shape as it cooks.
Stars of the Recipe:
- 1 to 2 lbs of ground beef (80% or 85%) – The more fat the juicer they will be
- 1 to 2 Tbsp. Worcestershire sauce
- 2 Tbsp. dried minced onion or grated fresh onion
- 1 to 2 Tbsp. of your favorite seasoning
- Heat up a skillet to med. high heat or preheat your indoor grill.
- In a large mixing bowl, add the meat, Worcestershire sauce, onion, and seasoning.
- Mix together but don’t over mix.
- Form into patties and make sure to make an indentation in the middle. (My patties are the size of my hand cupped. )
- Cooked until cooked through. If on griddle, turn after about 3 to 5 minutes. Allow to cook for 3 to 5 more minutes.
Hamburger is cooked thoroughly when its internal temperature is 160 degrees.
- Enjoy either on a bun or without a bun. Top with your favorite toppings. We had thousand island sandwich spread and cheddar cheese on our burgers.