Heat the olive oil in a 3 quart saucepan over medium heat. Add the onion and saute for 10 minutes.

Stir in the ale and chicken stock and bring to a rolling simmer. Add the half-and-half, cheeses, Worcestershire sauce and Dijon. Reduce to a gentle simmer for 5 to 10 minutes.

Taste the soup and season with salt and pepper, careful here if your cooked burgers already are salty.

Fold in the cooked burgers and lettuce. Ladle into bowls and for garnish add crumbled bacon, tomatoes, chopped onion, croutons. Drizzle in ketchup and mustard and serve.

Note: This recipe is perfect answer to what to do with leftover hamburgers.