I know this sounds weird but it does really taste like the old time burger joint burger in soup form.
1 lb. Ground beef, made into 4 patties
1 -14 1/2 oz Fire Roasted diced tomatoes
8 slices bacon, cooked crisp and crumbled
4 Tbsp. butter
1/2 cup finely diced, onion
1 yellow onion diced and set aside
1/4 cup finely diced , carrot
1/4 cup finely diced , celery
1 bay leaf
1/3 cup flour
1-12 oz. bottle Ale
2 1/3 cups whole milk
1- 14oz. can chicken broth
1 tsp. dry mustard
2 tsp. Dijon mustard
1 lb. extra sharp cheddar
1 1/2 cups cubed Velveeta cheese
1 large head Romaine Heart , sliced
Sear and cook through the hamburger patties in a large saucepan. Cut into bite size pieces about the size of a quarter. Set aside. You want patties because the seared patties have more service area that’s browned to create the burger flavor.
In the same pan the burgers were cooked, drain of extra fat ,leaving about 2 tablespoons over medium heat quick saute the diced yellow onion, do not cook through. Remove from pan and set aside. Melt butter; add finely diced onion , carrot , celery and bay leaf cook and stir often, until vegetables are translucent and softened. Stir in flour and cook about 3 minutes.
Slowly whisk in beer, milk , chicken stock, roasted tomatoes with the juice and mustards. Bring to simmer , stirring often to prevent scorching. Add grated cheese a handful at a time; stir until cheese has melted. Important not to let boil. Remove bay leaf. Salt and pepper to taste. If a thicker soup is desired whisk in over low heat , Wondra flour whisking constantly until thickened. Add Velveeta cheese and stir in until melted along with the sauteed onion and cut up hamburger patties and bacon that were set aside. Add sliced Romaine lettuce at the end and stir in.
Serve with crumbled bacon on top, sliced scallions and shredded cheddar cheese.