That’s right, retro readers, we’re not done with Campbell’s Soup yet!
MUSHROOM BURGERS. Mushroom-sauced meat patties! Mix 1/4 c. Campbell’s Cream of Mushroom Soup with 1 lb. ground beef, 2/3 c. dry bread crumbs, 2 tbs. minced onion, 1 tbs. minced parsley, 1 beaten egg; shape into 8 patties. Brown in 1 tbs. butter. Add 1/4 cup water to remaining soup; pour over patties. Cover, cook 5 mins. Stir occasionally. Serve on 8 toasted buns.
And yes, I’m still using my homemade soup substitute.
This is what we’re using today.
I had two pounds of ground turkey that needed to be used, and so I decided to double the recipe and just freeze the extra burgers for future use. (So, since the original recipe makes 8 patties, I should be getting 16 burger patties total, right?)
However, looking at this, I really don’t see how I can get 16 patties out of it unless I make them very small and flat. That isn’t how I like my burgers. If I’m taking the trouble to hand-mix burgers at home, I want them nice and thick and juicy.
8 quarter pounders with soup it is, then — 4 for the freezer, 4 for dinner.
I apparently don’t have a frying pan that can handle more than two burgers at a time. This isn’t a big deal, though, because there is more cooking to come after I’ve browned the meat.
It was this part that sort of confused me:
Cover, cook 5 mins. Stir occasionally.
So we dropped them in a baking dish, poured soup on top, and baked it in the oven for five minutes. I don’t know how you’d stir burgers, though, so I didn’t do that part. (Anyway, the only reason I could come up with for this part would be to warm up the soup topping. It certainly didn’t change its consistency.)
The burgers were nicely moist, but bland! I always like mushrooms on a burger, but cream of mushroom soup just doesn’t have enough mushrooms to really make it worthwhile. Even extra parsley on top didn’t add much. Onion and parsley simply aren’t interesting flavors, and it ended up being mid-century mundane.
Next time I’ll skip the soup and just put mushrooms on top!