Who says a burger always has to be served on a bun? We’ve added a few ingredients to our burgers to make them extra delicious, then we simmer them in our Cream of Mushroom soup for a rich and savory meal that everyone’s sure to love. A perfect meal that can be prepped ahead to make weeknight meal planning easier. Click on “recipe tips” below for complete instructions.
cost per recipe: $7.08
Thoroughly mix 1/4 cup soup, beef, bread crumbs, onion and egg in a large bowl. Season with the black pepper. Shape the beef mixture firmly into 4 (1/2-inch-thick) burgers.
Heat a 10-inch nonstick skillet over medium-high heat. Add the burgers and cook until well browned on both sides. Remove the burgers from the skillet.
Reduce the heat to medium and heat the oil in the skillet. Add the mushrooms and cook for 2 minutes or until tender, stirring occasionally.
Stir the remaining soup, Worcestershire and water in the skillet and heat to a boil. Return the burgers to the skillet. Reduce the heat to low. Cover and cook for 10 minutes or until the burgers are cooked through. Spoon mushroom mixture over burgers before serving.
I set out to find a childhood favorite and I believe this is it!
My mother made these for us five kids when she was really stretching the food budget. Hers were half as big and they held together well— people might try that. Also, when using bread crumbs in a formed meat recipe, it helps to give the mixture time to ‘bind’ before shaping.
My husband and I both fell in love with these! Easy to whip up, and goes really good with mashed potatoes!
I made this for the first time and well my husband loved it very much! I liked it a lot also, but was not happy with how the burgers cooked up...difficult to keep together! One broke in two, and it was a challenge keeping the other 3 from not, but I did! I saw many other reviews having the same problem! What I will try next time is using less of the soup that is mixed into the ground beef...about one half of the 1/4 cup...and probably more bread crumbs as others have suggested! This may work. I used sliced mushroom that are in a jar...and instead of the water I mixed in the juice from the mushrooms and a little bit of water used to rinse the soup can. Th gravy was a tad too thick and this helped to thin it out!
This recipe is a keeper
The best. I would even use this for company. I used more mushrooms and fried in "butter" Very tasty
Simple and delicious!
This recipe is easy and yummy. Next time, I will double the gravy. Try this, you won't be disappointed!
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.