This Smashburger Soup has all the parts of the viral smashburger in a cozy bowl: crispy browned beef, jammy onions, tender potatoes, melty cheddar, and a little pickle juice for that classic burger flavor.
The key is cooking the ground beef a little differently than you normally would. Instead of stirring it constantly, press it into the hot Dutch oven and let it sit long enough to get really brown and crispy. Those browned bits also add so much flavor to the onions and broth.
It’s hearty, comforting, and packed with flavor, but still easy enough for weeknight dinner.
If you love classic comfort foods, try my Burger Bowls or Instant Pot Lasagna soup next.
What Makes This a Smashburger Soup
It has all the makings of a smash burger in it! Crispy beef, griddled onions, cheese, pickles, and even a little ketchup!
The first time I tested this recipe, I formed actual burgers and smashed them right in the stockpot. It worked, but it was pretty awkward trying to maneuver a spatula around the high sides of the pot.
It was much easier to break up the beef like you normally would, then press it firmly into an even layer across the bottom of the pot. Let it cook without touching it for 4-5 minutes so the bottom and edges get really golden brown and crispy.
After you remove the beef, cook the onions right in all those browned bits. They take a little time to soften and get jammy around the edges, but it’s worth it.
Ingredients You’ll Need
- Ground beef: Press it into the hot Dutch oven and let it sit so you get those crispy edges.
- Yellow onion: Thinly sliced onions cook in the browned bits from the beef until they’re soft and jammy.
- Garlic: For more savory flavor.
- Yukon Gold potatoes: They get soft and buttery in the broth and make the soup really hearty. Cut them into even 1/2-inch pieces so they cook at the same rate.
- White beans: They add more protein and make the soup extra hearty. I use them in plenty of filling soups, and if you love this combination of ground beef, beans, and potatoes, try my cowboy soup next.
- Tomato paste and ketchup: Add rich tomato flavor with a little sweetness from the ketchup.
- Worchestershire sauce: Adds a lot of savory flavor to the broth.
- Smoked paprika: For a little extra smoky flavor.
- Beef broth: The base of the soup.
- Pickle juice: Adds that tangy pickle flavor you want in a burger-inspired soup.
- Cheddar cheese: Melts into the broth at the end and makes it a little richer and creamier.
How to Make Smashburger Soup
Step 1. Brown the beef: Heat the olive oil. Break up the ground beef, then press it firmly into the hot Dutch oven. Let it cook undisturbed until golden brown and crispy. Remove it from the pot.
Step 2. Cook the onions: Cook the sliced onions in the browned beef bits until soft and jammy. Add the garlic and cook until fragrant.
Step 3. Add the soup ingredients: Stir in the potatoes, white beans, tomato paste, ketchup, Worcestershire, seasonings, and beef broth.
Step 4. Simmer: Cover and simmer until the potatoes are fork-tender.
Step 5. Finish the soup: Stir in the pickle juice and cheddar until melted. Taste, season as needed, and serve with your favorite toppings.
3 Tips for the Best Smashburger Soup
- Let the beef sit. Once you press it into the pot, don’t keep stirring it. Leaving it alone is how you get those really crispy, browned edges.
- Don’t rush the onions. Give them the full 7-8 minutes so they have time to soften, get jammy, and pick up all the flavor left in the pot.
- Add the cheese and pickle juice at the end. The cheddar makes the broth a little creamier and the pickle juice adds just enough tang to balance everything out.
Topping Ideas
I like serving this with sliced green onions, sour cream, and extra shredded cheddar cheese, similar to my sweet and spicy chili. You can put everything out and let everyone top their own bowl.
Storing and Reheating Leftovers
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze the cooked soup for up to 3 months.
Reheat the soup by thawing in the fridge and reheating the soup in a saucepan over medium-low heat until heated through. Add a splash of beef broth if it thickens up in the fridge.
Looking for another hearty soup for an easy weeknight dinner? My Instant Pot taco soup is another ground beef favorite that’s loaded with beans and plenty of toppings.
More Hearty Soup Recipes to Try
Smashburger Soup
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Ingredients
- 1 tablespoon olive oil
- 1 lb ground beef
- 1 large yellow onion thinly sliced
- 4 cloves garlic minced
- 1 1/2 lb yukon gold potatoes diced into 1/2-inch pieces
- 1 can white beans drained and rinsed
- 3 tablespoons tomato paste
- 2 tablespoons ketchup
- 2 teaspoons Worcestershire sauce
- 2 teaspoons smoked paprika
- 1 teaspoon kosher salt plus more to taste
- 1/2 teaspoon black pepper
- 4 cups beef broth
- 1 Tablespoon pickle juice
- 1 cup shredded cheddar cheese
For Serving
- green onions, sour cream, shredded cheese
Instructions
- Heat the olive oil in a large Dutch oven over medium-high heat. Add the ground beef and break it up with a spatula. Press the beef firmly into an even layer across the bottom of the pot.1 tablespoon olive oil, 1 lb ground beef
- Cook undisturbed for 4-5 minutes, until the bottom and edges are very golden brown and crispy. Break up the beef and continue cooking until browned and cooked through. Transfer to a clean plate or bowl.
- Add the sliced onions to the same pot and reduce the heat to medium. Cook for 7-8 minutes, until they're very soft and jammy around the edges. Add the garlic and cook until soft and fragrant.1 large yellow onion, 4 cloves garlic
- Stir in the potatoes, white beans, tomato paste, ketchup, Worcestershire sauce, smoked paprika, salt, pepper, and beef broth.1 1/2 lb yukon gold potatoes, 1 can white beans, 3 tablespoons tomato paste, 2 tablespoons ketchup, 2 teaspoons Worcestershire sauce, 2 teaspoons smoked paprika, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, 4 cups beef broth
- Bring the soup to a boil over high heat, then reduce the heat to medium-low. Cover and simmer for 10-12 minutes, until the potatoes are fork-tender.
- Stir in the pickle juice and cheddar cheese until the cheese is melted and the broth looks a little creamier. Taste and add more salt as needed.1 Tablespoon pickle juice, 1 cup shredded cheddar cheese
- Serve hot with green onions, sour cream, and extra shredded cheese.green onions, sour cream, shredded cheese
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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