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Mushroom-Smothered Beef Burgers

An image of prepared Mushroom-Smothered Beef Burgers made with ground beef or ground turkey, Campbell's® Condensed Cream of Mushroom Soup, bread crumbs, onion and mushrooms.
  • prep time: 15 min
  • total time: 40 min
  • serves: 4 people
  • calories: 491 1 serving

How often do you ask the question: What can I do with this package of ground beef (or turkey)?  Instead of defaulting to boring burgers, try this Mushroom-Smothered Beef Burgers recipe.  Brown the burgers and simmer in a rich and creamy mushroom gravy made with condensed mushroom soup, fresh mushrooms and Worcestershire.  It's a burger that feels less like fast food and more like home cooking, especially if you serve it over hot cooked mashed potatoes or noodles.  You can even make a few batches of Mushroom-Smothered Beef Burgers and freeze them for later- see the tip below for how.

Ingredients

  • 1 pound ground beef or ground turkey
  • 1 can (10.5 ounces) Campbell’s® Condensed Cream of Mushroom Soup (amount divided in recipe steps below) or 98% Fat Free Cream of Mushroom Soup
  • 1/2 cup Italian-seasoned dry bread crumbs
  • 1 small onion, finely chopped (about 1/4 cup)
  • 1 egg, beaten
  • 1 tablespoon vegetable oil
  • 4 ounces sliced mushrooms (about 1 1/2 cups)
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup water

Instructions

  • Tips

    • Make Ahead Freezer Meal: Assemble the burgers as shown and stack the uncooked burgers in a gallon-size resealable freezer bag, layering parchment paper between burgers.  Stir the mushrooms and remaining soup in a quart-size resealable freezer bag.  Seal bags (removing all air) and freeze.  Thaw overnight in the refrigerator, then follow recipe as written but skip Step 3 and add the mushroom mixture in step 4.

  • Step 1

    Season the beef with salt and pepper.  Thoroughly mix the beef, 1/4 cup soup, bread crumbs, onion and egg in a large bowl.  Shape the beef mixture firmly into 4 (1/2-inch-thick) burgers.

  • Step 2

    Heat a 10-inch nonstick skillet over medium-high heat. Add the burgers and cook until well browned on both sides (to prevent sticking- make sure the skillet is hot before adding the burgers). Remove the burgers from the skillet.

  • Step 3

    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.

  • Step 4

    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 done.  Serve the burgers with the mushroom gravy.

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Calories 467
Total Fat 26 g
Sat. Fat 9 g
Trans Fat 1 g
Cholesterol 148 mg
Sodium 817 mg
Total Carb 19 g
Dietary Fiber 1 g
Sugar 3 g
Protein 36 g
Vitamin D 2 %DV
Calcium 6 %DV
Iron 20 %DV
Potassium 14 %DV
Calories 491
Total Fat 29 g
Sat. Fat 9 g
Trans Fat 1 g
Cholesterol 148 mg
Sodium 883 mg
Total Carb 18 g
Dietary Fiber 1 g
Sugar 3 g
Protein 37 g
Vitamin D 2 %DV
Calcium 6 %DV
Iron 20 %DV
Potassium 14 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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