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Dig into this ultra creamy, cozy bowl packed with smoky bacon, juicy beef, and melty cheese, all without the carbs you’d get from a bun. Every spoonful tastes like a diner cheeseburger—smoky, beefy, super cheesy—with a smooth, rich base and a bite of crispy bacon on top. It’s the perfect comfort food when you’re craving those hearty, classic flavors but wanna skip the grains.
I whipped this up one chilly weekend after we’d all had our fill of chili—and enough extra bacon in the fridge to feed a crowd. It’s now our go-to dinner after snowball fights or weekend games.
Tasty Ingredients
- Dill pickles: bring a punchy crunch—go for whole dill pickles over relish for more snap
- American cheese: melts down super smooth and gives you those classic burger vibes
- Shredded cheddar cheese: tangy and sharp—freshly grated is best for that lift
- Heavy cream: gives everything a silky, rich finish—make sure it’s thick and pourable
- Worcestershire sauce: drops in deep, savory flavor—choose one without loads of sugar
- Dijon mustard: a touch of zing—use the classic, creamy kind
- Canned diced tomatoes: for a little fresh, savory pop—just toss ’em in with their juices
- Cauliflower: turns smooth and creamy, making it filling without carbs—look for tight, white florets
- Beef stock: rich base flavor—grab low-sodium so you keep control of the saltiness
- Salt and black pepper: keeps it simple—grind the pepper fresh for more pop
- Onion: sweetens up the base—pick a firm one with no squishy bits
- Ground beef: makes it hearty and beefy—80/20 is spot on for taste
- Bacon: the star crunch—thick slices work best for the meatiest bites
- Red onion: bright raw bite for topping—pick a small but sturdy one
Easy Step-by-Step
- Finish and Load Up:
- Spoon the soup into bowls. Toss on crispy bacon bits, minced pickles, and little red onion to make it taste just like a burger in a bowl.
- Add Cream and Cheese:
- With the pot off the heat, stir in the cream, cheddar, and chopped American cheese. Mix until the cheese melts and the soup looks extra smooth.
- Bring It All Together:
- Pop the browned beef back in, then add the mustard and Worcestershire. Give it a good stir and let it sit a few minutes so flavors can hang out.
- Blend for That Rich Texture:
- Grab an immersion blender and blitz most of the soup in the pot, but stop while there are still a few chunky bits for some bite.
- Simmer Away:
- Add cauliflower florets and tomatoes to the onions, pour in beef stock, then scrape the bottom for all the tasty bits. Let it boil, drop to a simmer, and let it bubble until the cauliflower’s super soft—just poke with a fork to check.
- Soften the Onion:
- Pour diced onion into the leftover bacon drippings, then season with salt and pepper. Keep the heat down and let the onion mellow and go gold—about 10 minutes is perfect for big flavor.
- Brown the Beef:
- Drop the beef right into the bacon fat. Break it up, cook until totally browned and crumbly, then scoop out with a slotted spoon and keep with your bacon.
- Fry the Bacon:
- Set uncooked bacon in a cold Dutch oven, turn the heat to medium-high, and let it cook up slow and steady so it crisps without burning. Once both sides are crisp, pull it out—you want to keep the bacon grease in the pot.
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Nothing beats that first bite of smoky bacon on top. Takes me right back to burger nights as a kid, but with way less mess. My kids toss in extra pickles and crack up—it’s kinda become our thing.
Storing Leftovers
Let it cool off, then scoop it into sealed containers. It’ll last about four days in the fridge, and it reheats well—just splash in a bit more cream or broth to loosen it up. Want to freeze it? Portion into containers, pop in the freezer for up to two months, and thaw overnight in the fridge before gently reheating.
Switch Things Up
No ground beef? Turkey or chicken will work. For a meat-free take, try plant crumbles with veggie stock. Out of cheddar? Monterey Jack or Swiss keep things mellow. Broccoli florets also swap easily for cauliflower.
Ways to Serve
Honestly, a bowl is all you need for dinner, but a green salad with creamy dressing fits right in. Use crisp lettuce or cucumber for scooping. If you love pickles, set out a bowl on the side for bonus flavor.
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Loaded Burger Bowls
This might sound offbeat, but turning a cheeseburger into a hearty bowl is classic American diner comfort at its best. Folks who do keto or just want fewer carbs especially love how you get all the fun, minus the bun.
Common Questions
- → How do I get my bacon crispy for this dish?
Put the bacon in a cold pot and warm it up slowly so the fat melts out. Flip it once a side gets crisp, and once it's browned and crunchy, pull it out. That's the trick for the best bacon texture.
- → Can this soup be pureed for extra smoothness?
You bet! After cooking the cauliflower and tomatoes, grab an immersion blender and make everything smooth before dumping the beef back in. That'll give you a thick, creamy bowl.
- → Is there anything I can use besides cauliflower?
If you don't have cauliflower, toss in broccoli or even turnip. Both work great and bring a nice mild taste for this kind of soup.
- → How do I make this soup thicker?
Blend it really well and mix in a little more cheese or some heavy cream. That'll make it thick without needing any flour or starch.
- → What are fun toppings to add?
Crumble extra bacon, toss in some pickles, chopped red onion, or even a handful of shredded cheese on top. It'll taste awesome and add crunch.
- → How should leftovers be kept?
Let the soup cool, stick it in a sealed container, and keep in the fridge up to three days. Warm it back up slowly so it stays tasty.