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Juicy Mushroom 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 recipe for Juicy Mushroom Burgers. They’re tender, flavorful, and packed with earthy mushroom goodness, thanks to Campbell’s® Condensed Cream of Mushroom Soup. It's a burger that feels less like fast food and more like home cooking, especially if you serve it over roasted potatoes or pasta.  You can even make a few batches of Juicy  Mushroom Burgers and freeze them for later - see the tip below to learn how.


  • 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)
  • 1/2 cup Italian-seasoned or plain dry bread crumbs or panko
  • 1 small yellow onion, finely chopped (about 1/4 cup)
  • 1 egg, beaten
  • 1 tablespoon vegetable oil
  • 4 ounces sliced mushrooms (about 1 1/2 cups) like cremini or portobello
  • 1 tablespoon Worcestershire sauce
  • 1/4 cup water


  • Tips

    • Ingredient Swap: Don’t have Worcestershire sauce on hand? Try swapping it for 1/2 tablespoon ketchup, 1/4 tablespoon soy sauce, and 1/4 tablespoon malt vinegar.
    • 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, and flatten the centers to prevent puffing.

  • 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 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.