I used to love patty melts. In fact, it was one of my favorite things to order when we went out to dinner at a greasy spoon. Celiac disease (and a low-carb paleo diet) put the patty melt out of reach for me, but I know I could find a way to get all the same flavors without it having to be a greasy burger.
Whenever I’m trying to recreate flavor profiles of a favorite dish I can no longer have, my first stop is soup. I figure you can recreate almost any flavor in a soup. In this case, it worked. Patty melt cravings satisfied in a delicious, low-carb, paleo way.
Patty Melt Soup
- 4 slices bacon, cut into pieces
- 2 pounds ground beef
- 2 onions, thinly sliced
- 4 garlic cloves, minced
- 1 teaspoon ground caraway seed (use a spice grinder if you can’t find it ground)
- 2 teaspoons mustard powder
- 8 cups beef bone broth
- 2 tablespoons nutritional yeast (optional)
- In a large pot, brown the bacon on medium high. Remove the bacon from the fat with a slotted spoon and set it aside.
- In the same pot, cook the ground beef, crumbling it with a spoon, until it is browned, about five minutes. Remove it from the fat with a slotted spoon and set it aside.
- Reduce the heat to low. Add the onions. Cook, stirring occasionally, until the onions are browned and caramelized, 20 to 30 minutes.
- Add the garlic. Cook, stirring constantly, until it is fragrant, about 30 seconds.
- Add the beef broth, caraway, and mustard powder, scraping any browned bits from the bottom of the pot with the side of a spoon. Return the ground beef and bacon to the pot. Turn the heat to medium.
- Bring the pot to a simmer. Simmer, stirring occasionally, for ten minutes.
- If you’d like a little cheesy flavor with the soup, stir in the nutritional yeast.
If you like more veggies in your soup, add some sliced carrots, zucchini, or any other vegetables you enjoy. Cabbage is also a tasty addition.