In late spring, when the days can get hot but the nights stay cold, it can be hard to decide whether to grill out on the deck or cozy up to a hot bowl of soup. This recipe satisfies that ‘beginning of summer’ craving for a good burger without the need for a grill. Whipped together easily from a few simple ingredients, you’ll love how fresh this soup tastes. Don’t be shocked at the addition of fresh lettuce to the soup – served immediately, the textural contrast between crisp, cold lettuce and hot, creamy soup is perfect.

1lb extra lean ground beef
1 onion, chopped finely
6Tbsp Better Batter Gluten Free Seasoned Flour (if using regular Better Batter flour, add salt and pepper to taste)
2 Quarts beef stock (make sure you use gluten free stock!)
8 Tbsp ketchup
1 Tbsp PLUS 1tsp prepared yellow mustard
3 c Daiya brand shredded cheese substitute (you may use real cheese if you are not dairy allergic)
16 slices dill hamburger pickle slices, minced finely
1 head lettuce, chopped into 1 inch pieces
1 tomato, diced finely.

In a heavy saucepan or pot, brown the ground beef and onion until the beef is thoroughly cooked and the onion is softened, about 10 minutes. Sprinkle the flour evenly over the meat and stir well to combine.

Pour in the beef stock and add the ketchup and mustard, stirring well to combine. Bring to a boil over medium high heat, about 5 minutes.

Reduce the heat to medium. Stir in the Daiya, and whisk the mixture until the Daiya melts completely and the soup thickens slightly.

Stir in the pickle mince, the lettuce, and the tomato and serve immediately.