Hamburgs are as all American as apple pie. An undemanding meal, they hit the spot without taking much of the cooks time. Cheeseburgers are the superlative evolution of the hamburg. They add decadence to a simple indulgence. It might get boring if we were to eat a hamburg or cheeseburger every day. Here is a quick and easy twist to a classic meal; Cheeseburg chowder.
- 1 lb lean ground beef , try the grass fed fare from Austin Brothers in Belchertown
- 1/2 cup chopped onions
- 2 cups grated American cheese (or cheddar or Sweet Pea goat cheese if you prefer)
- 2 cups potatoes, cubed (Red Fire Farm potatoes are amazing)
- 2 tsp Everything Blend
- 4 cups milk (I use Silk original soy milk)
- 1/2 cup chopped stewed tomoatoes (optional)
In a skillet, brown beef until almost done. Stir in the onions and 1 tsp Everything Blend Spice and cook till onions are soft and meat is no longer pink. Drain off any remaining fat. In a soup pan over medium heat, combine milk & cheese, cooking until just beginning to boil, stirring often. Add beef, onion and potatoes to cheese sauce. Lower heat and simmer for 20 minutes or until potatoes are tender,sprinkling remaining 1 tsp (or more if desired) of Everything Blend.
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