Page 14 October 21, 2021 EL SEGUNDO HERALD
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.
• 1 pound ground beef or ground turkey
• 1 can (10 1/2 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
Mushroom Smothered
Burgers
Provided by Campbell Soup Company
• 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.
Ingredients
Directions
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Tip
• 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.
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