Mini Sirloin Burger Soup
Mini Sirloin Burger Soup
Here’s a blast from the past that’s been brought back to our table. Our family has enjoyed the canned variety of mini sirloin burger soup for three generations. When we changed our diet, we had to forfeit enjoying this family favorite—until now! The mini burgers in this recipe are tender and so flavorful. The potatoes, carrots and other veggies are utterly delicious, all swimming in a tasty gravy. In our opinion, this recipe rivals the canned soup and is so much better for our health. Packed with real ingredients and zero junk, this is a simple meal that has all those comfort-flavor notes and brings us fond memories. Sitting around the table after a long day of school and work, we can decompress over this warm meal. We like to serve this soup over basmati rice, but it is also lovely over mashed potatoes, cauliflower rice, zoodles or swoodles.
Ingrediënten
yield: 8 servings
mini burgers
- 1 lb 454 g grass-fed ground beef
- 2 tbsp 16 g cassava flour
- 2 tsp 4 g mustard powder
- 2 tsp 10 ml apple cider vinegar
- Âľ tsp fine sea salt
- ½ tsp onion powder
- ÂĽ tsp porcini mushroom powder here
- 1 large egg at room temperature
- Avocado oil as needed
soup
- 2 large russet potatoes peeled and cut into ½” (1.3-cm) cubes
- 2 large carrots peeled and sliced into ½” (1.3-cm)-thick rounds
- 4 cups 960 ml unsalted chicken bone broth
- ÂĽ cup 60 ml sugar-free ketchup
- 1 tsp fine sea salt
- 3 tbsp 24 g cassava flour
- ½ cup 120 ml plain unsweetened almond milk
- 1 cup 134 g frozen peas
- 1 cup 110 g 1” (2.5 cm)-long fresh or frozen green beans
- ÂĽ cup Mango Steak Sauce
- 1 tbsp 15 ml balsamic vinegar
- 1 tbsp 15 ml coconut aminos
- Finely chopped fresh parsley as needed (optional)
Instructies
- Prepare a 13 x 18–inch (33 x 45–cm) baking sheet by lining it with plastic wrap.
- To make the mini burgers, place the ground beef, cassava flour, mustard powder, apple cider vinegar, salt, onion powder, mushroom powder and egg in a medium bowl.
- For the best results, combine the ingredients using your hands—but if that isn’t for you, use a wooden spoon or spatula.
- Mix the ingredients together until they are fully incorporated.
- Shape 1 tablespoon (15 g) of the burger mixture into a small oval patty.
- Place the patty on the prepared baking sheet.
- Repeat this process with the remaining burger mixture.
- You should have about 30 small patties.
- Preheat a 10- to 12-inch (25- to 30-cm) cast-iron skillet or a stovetop grill pan over medium heat.
- If you are using a skillet, warm a bit of the avocado oil in the skillet.
- Working in batches, cook the patties for 2 to 4 minutes per side, until they have a golden sear or grill marks.
- Transfer the cooked patties to a medium bowl.
- Repeat this process with the remaining patties.
- To make the soup, combine the potatoes, carrots, bone broth, ketchup and salt in the insert of a 6-quart (5.
- 8-L) Instant Pot.
- Stir the ingredients to combine them, then secure the Instant Pot’s lid in place.
- Cook the vegetable mixture at high pressure for 8 minutes, and then manually release the pressure.
- In a small bowl, mix together the cassava flour and almond milk to make a smooth slurry.
- Pour the slurry into the hot vegetable mixture, stirring to combine everything.
- Add the peas, green beans, Mango Steak Sauce, balsamic vinegar, coconut aminos and the cooked mini burgers.
- Stir the ingredients to combine them and secure the Instant Pot’s lid in place.
- Cook the soup at high pressure for 3 minutes.
- Manually release the pressure.
- Stir in the parsley (if using) and serve the soup.
