Hello. Welcome to solsarin. This post is about “hamburger soup best of bridge“.
A hamburger (or burger for short) is a food consisting of fillings —usually a patty of ground meat, typically beef—placed inside a sliced bun or bread roll. Hamburgers are often served with cheese, lettuce, tomato, onion, pickles, bacon, or chilis; condiments such as ketchup, mustard, mayonnaise, relish, or a “special sauce”, often a variation of Thousand Island dressing; and are frequently placed on sesame seed buns. A hamburger topped with cheese is called a cheeseburger.[1]
The term burger can also be applied to the meat patty on its own, especially in the United Kingdom, where the term patty is rarely used, or the term can even refer simply to ground beef. Since the term hamburger usually implies beef, for clarity burger may be prefixed with the type of meat or meat substitute used, as in beef burger, turkey burger, bison burger, portobello burger, or veggie burger. In Australia and New Zealand, a piece of chicken breast on a bun is known as a chicken burger, which would generally not be considered to be a burger in the United States; Americans would generally call it a chicken sandwich, but in Australian English and New Zealand English a sandwich requires sliced bread (not a bun), so it would not be considered a sandwich.[2][3]
Hamburgers are typically sold at fast-food restaurants, diners, and specialty and high-end restaurants. There are many international and regional variations of hamburgers.
Aunt Joan handed me a ‘care package’ as we were walking out the door after that very first visit. But I had no idea what delight that margarine container held until I opened it the next day. “It’s nothing fancy,” she used to say. Oh but it was sooo much better than fancy; it was a warm refuge. It was this home cooked Easy Hamburger Soup recipe. You can’t get full on fancy anyway…
This hamburger soup can be stored in a sealed container for up to 3 days in the fridge and frozen for up to 3 months. Reheat it in the microwave or over low heat on the stove top.
This is my favourite recipe from the original Best of Bridge cookbook. I thought it was already posted here at Zaar, but since I can’t find it I want to make sure it’s included; I’ve only modified it slightly from the original. It’s so easy to make and tastes so great!
1 1/2 lbs lean ground beef
1 medium onion, peeled and chopped fine
1 garlic clove, minced fine (my addition, original recipe uses no garlic)
1 (28 ounce) can plum tomatoes, undrained
4 cups low sodium beef broth
1 (10 ounce) can tomato soup
3 carrots, peeled and chopped fine
4 celery ribs, leaves removed and chopped fine (add celery leaves to soup if you wish, I often do)
2 bay leaves
1 teaspoon dried thyme (original recipe used less, but I love thyme)
1 teaspoon fresh ground black pepper (even more is better)
1/3 cup barley (pearl barley or pot barley, both work fine)
salt, to taste
A stick to your ribs thick and hearty soup, filling and very good. Easy and quick to make. A family favorite in our house! Serve with fresh biscuits.
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