Cheeseburger Soup Sent from the Heavens | Cookin' Somethin' w/ Matty Matheson

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PERLIN'S GATES ARE OPEN AND YOU’RE GREETED WITH THIS CHEESEBURGER SOUP! MY WOODEN SPOON IS ALSO UP THERE MAY IT REST IN PEACE KICK YOUR SHOES OFF GET YOUR OWN UTENSIL AND STIR UP THIS DEEP N DELICIOUS!!!!

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INGREDIENTS:
SOUP INGREDIENTS
2 pounds ground beef (80/20)
1 cup beef tallow
4 yellow onions, sliced
1 (14 ounce) can tomato puree
8 cups beef stock
1 bay leaf
¼ cup Worcestershire sauce
½ cup soy sauce
TKTK ketchup
1 teaspoon white vinegar

CROSTINI INGREDIENTS
1 stick room temperature butter
¼ cup yellow mustard
4 brioche hamburger buns
2 garlic cloves
1 tablespoon garlic powder
8 ounces emmentaler cheese, grated

GARNISH
Dill pickle, diced
Yellow onion, diced

COOKING METHOD:
SOUP METHOD:
1. In a large Dutch oven over medium heat, add beef tallow. Once melted, add onions and a pinch of salt. Stir to combine and let the onions gently steam and turn translucent, about 20 minutes.
2. Increase the heat to high and add knobs of ground beef. Using a wooden spoon, break the beef up into small pieces and cook until the beef and onions are deeply golden brown.
3. Once the beef is browned, add beef stock, bay leaf, Worcestershire, soy sauce and ketchup. Stir to combine and bring to a simmer.
4. Simmer for 1 hour, or until reduced and desired consistency is achieved.

CROSTINI METHOD
1. In a small bowl, stir together butter and mustard. Slather 4 hamburger buns with mustard butter and top with cheese.

ASSEMBLY:
1. Preheat oven to 500°F.
2. Set soup tureens on a sheet tray and ladle cheeseburger soup into tureens evenly.
3. Top with hamburger bun crostini and bake until the cheese is brown and bubbly - about 3 minutes.
4. Remove from the oven and top with pickles and onions.