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Ingredientes
- Adapted from Food and Wine Magazine
- 2 hamburger buns, cut into 1/2-inch cubes (I used brioche bagels)
- 4 tablespoons unsalted butter, 2 tablespoons melted
- Kosher salt
- Pepper
- 3 slices of thick-cut bacon, cut into 1/2-inch pieces
- 1 pound ground sirloin
- 2 large yellow onions, finely chopped
- 3 medium carrots, peeled and finely chopped
- 2 celery stalks, finely chopped
- 2 medium garlic cloves, minced
- 3 tablespoons all-purpose flour
- 3 tablespoons tomato paste (I used tomato sauce)
- 2 russet potatoes, peeled and cut into 1/2-inch pieces (I used Yukon golds)
- 4 cups low-sodium chicken broth
- 4 cups whole milk
- 3 cups coarsely shredded sharp cheddar cheese (10 ounces), plus more for garnish
- 1 1/2 cups cherry tomatoes, quartered (I used grape)
- Minced dill pickles and sliced scallions, for garnish
View Full Recipe at Capital Cooking
