Tired of dinner decisions? Enjoy a 14 day trial to our meal plan service, voted #1 by Lifehacker, and reduce your mental load today.

Hamburger Soup
with lettuce, tomato, and onion salad

Active: 35 Total: 35

We had a lot of fun creating this deconstructed burger soup, right down to the classic toppings that we transformed into a side salad. 



Hamburger Soup:
  • Zucchini - 12 oz , chopped
  • Bell peppers, red - 1 , chopped
  • Shallots - 2 cloves , diced
  • Garlic - 2 cloves , diced
  • Oil, cooking - 1 Tbsp
  • Beef, ground - 1 lb
  • Paprika - 1 tsp
  • Salt - 1/2 tsp
  • Black pepper - 1/2 tsp
  • Stock, beef - 5 cups (sub any type stock)
  • Tomatoes, diced and preferably fire-roasted (14 oz / 397 g) - 1 can
  • Hot sauce (opt) - for serving
Lettuce, Tomato, and Onion Salad:
  • Onions, red and medium - 1/4 , very thinly sliced
  • Vinegar, white wine - 1 Tbsp
  • Lemon juice - 2 tsp
  • Mustard, Dijon - 2 tsp
  • Honey - 1/2 tsp
  • Oil, olive - 3 Tbsp
  • Lettuce, romaine - 1 heart , torn or chopped
  • Tomatoes, medium - 1 , halved and sliced


  1. Zucchini / Bell peppers / Shallots / Garlic / Onions - Prep as directed. Combine zucchini and bell peppers in one container. Combine shallots and garlic in another container. Store onions separately. (Note: The onions will be served raw in the salad. If you’d like to take a little of the bite out of them you can soak them in cool water in the fridge until ready to use.) (Can be done up to 5 days ahead)

  2. Make vinaigrette - Whisk together vinegar, lemon juice, mustard, and honey. Add olive oil while whisking. Season with some salt and pepper. (Can be done up to 5 days ahead)

  3. Lettuce / Tomatoes - Prep as directed.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More


  1. Heat a large saucepan (use one with a lid) with cooking oil over medium heat. Add beef, shallots, and garlic and saute, breaking the beef apart until cooked through, 6 to 8 minutes. Drain off any excess fat, if needed.

  2. Stir paprika, salt, and black pepper into beef until no dry spots remain.

  3. Pour stock and tomatoes (including liquid) over beef and bring to a simmer. Stir in bell peppers and zucchini. 

  4. Cover soup and reduce to a low simmer. Simmer until zucchini and bell peppers are tender, 8 to 10 minutes. 

  5. Taste soup and season with some more salt and pepper, if needed. Stir in some hot sauce if you'd like it spicy. 

  6. Toss lettuce, tomatoes, and onions in vinaigrette until dressed to your liking.

  7. Serve soup with salad on the side. Enjoy!



0 reviews