I’m not a big beef eater, but when I saw this recipe I had to try it! I found it at Campbell’s Kitchen, and it sounded good, quick, and easy. I love mushrooms and the words Mushroom-Smothered sure caught my attention! 🙂 When I do cook with beef, I like to use lean beef that is free of hormones and antibiotics. This recipe is all made in a skillet, so no baking is involved. With the creamy mushroom gravy, the taste of these burgers remind me of meatballs stroganoff.
You definitely need to use a large skillet, because these are big burgers! The recipe says to use a 10″ skillet, but if you have a 12″ size, I’d use that–my burgers were pretty crowded in the 10″ skillet (maybe it’s because I used very lean beef and they didn’t shrink as much when cooking). Also, be sure to use a non-stick skillet because, with the add-ins, the burgers will stick badly to a regular skillet (I learned this from experience! 🙂 ).
I added extra onion, used olive oil instead of vegetable oil, and used a little less water in the gravy mixture so my gravy would be a little thicker. It’s a good recipe to keep in mind when you need to make a simple, tasty dinner!
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MUSHROOM-SMOTHERED BURGERS, adapted from Campbell’s Kitchen
Makes 4 servings
- 1 (10 3/4-ounce) can condensed Cream of Mushroom Soup, divided
- 1 pound ground beef (or substitute ground turkey)
- 1/3 cup plain dry bread crumbs
- 1 teaspoon Italian Seasoning
- 1/4 to 1/3 cup finely chopped onion
- 1 large egg, beaten
- Ground black pepper
- 1 Tablespoon olive oil
- 4 ounces sliced mushrooms (about 1 1/2 cups)
- 1 Tablespoon Worcestershire sauce
- 2 to 4 Tablespoons water (use less water for a thicker gravy)
Thoroughly mix 1/4 cup of the soup, beef, bread crumbs, Italian Seasoning, onion, and egg in a large bowl. Season with 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 burgers from skillet.
Reduce heat to medium and heat the oil in the skillet. Add mushrooms and cook for 2 minutes or until tender, stirring occasionally.
Stir the remaining soup, Worcestershire sauce, and water in the skillet and heat to a boil. Return the burgers to the skillet. Reduce heat to low. Cover and cook for 10 minutes or until burgers are cooked through. Spoon mushroom mixture over burgers before serving.
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Easy dinner recipes like this sure come in handy! What’s your favorite quick and easy way of serving beef?
8 responses to “Mushroom-Smothered Burgers”
Don’t eat much red meat either, but this looks yummy. I probably will substitute ground chicken or turkey. Love those mushrooms! This may be a keeper. Thanks for sharing
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Let me know how you like it with the ground chicken or turkey if you try it!
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I love most of your recipes. Don’t like to use canned anything…especially soups because of the high salt content!
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I love mushrooms! YUM!
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This dish is some real comfort food. I feel better just reading the recipe.
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Glad you found the recipe comforting! 🙂 It’s definitely a comfort food dish!
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I’m not a beef eater but I bet I could this gravy by the spoonfuls! Or dunk some bread in it 🙂
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Yes, it’s a great-tasting gravy, and would be great with some good crusty bread! 🙂
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