Hamburgers. Love them. Love them when they’re cooked on an outdoor grill then put on a soft tender bun and topped with good ol’ classic yellow mustard, pickles, lettuce and onions. Nothing fancy for me. Not even cheese. I don’t know about you, but sometimes we have burgers leftover. So they’re refrigerated. But, for me, never taste quite the same the next day. The magic is gone for me.
That’s how this grilled hamburger sriracha soup was born. From a couple of lonely, yet perfectly grilled and tasty, burgers in my refrig!I also used basically leftover veggies I had, so you make the choice of what you want to add. Of course, all had been cooked, so I just threw it in. If you’re doing new potatoes, carrots or other uncooked veggies, you can microwave to pre-cook or just let the soup cook a little longer once you put the veggies in. Some veggies I use in soups, I love to retain the crunch factor, like celery! If that’s not your palate happiness, then cook longer to soften the celery.
Next time you’re grilling hamburgers, throw in a few extra and have the next night’s dinner ready to go in just a jiffy!
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