Chicken noodle soup in Vietnamese. I made the decision to attempt making this soup at home after ordering it at a neighborhood Vietnamese restaurant. This recipe is fairly adaptable. Feel free to try various noodles or to swap in some of your preferred vegetables. Enjoy!
| Prep Time: | 20 mins |
| Cook Time: | 35 mins |
| Additional Time: | 4 hrs |
| Total Time: | 4 hrs 55 mins |
| Servings: | 8 |
| Yield: | 8 burgers |
Ingredients
- 1 large white onion, coarsely chopped
- 1 large red bell pepper, coarsely chopped
- 1 medium green bell pepper, coarsely chopped
- 2 cloves elephant garlic, chopped
- 4 ounces white Cheddar cheese
- 1 ounce Asiago cheese
- 2 pounds lean ground beef (90%)
- 1 teaspoon sea salt
- ½ cup panko bread crumbs
- 16 slices hickory-smoked bacon
- 1 (8 ounce) package shiitake mushrooms, sliced
- 8 slices American cheese
- 8 Kaiser rolls, split
Instructions
- 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.
- Make sure that your beef mixture is 90%. I know it seems too lean but remember the liquid from the ingredients will more than keep them juicy.
Nutrition Facts
| Calories | 685 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 143 mg |
| Dietary Fiber | 2 g |
| Protein | 47 g |
| Saturated Fat | 18 g |
| Sodium | 1524 mg |
| Sugars | 3 g |
| Fat | 40 g |
| Unsaturated Fat | 0 g |
Reviews
Gourmet indeed! Loved the flavor combo of these but didn’t love the texture. The filling makes them soft and I like a little snap to my burgers. I’m still giving this 4 stars because they are definitely company worthy. Made as written except for the bun. I couldn’t find Kaiser so I used onion buns instead. Instead of your typical ketchup and mustard, I recommend steak sauce with these.