Ingredients
10¾ oz Campbell’s® Condensed Cream of Mushroom Soup, (1 can), Regular or 98% Fat-Free
1 lb ground beef
½ cup Italian-seasoned dry bread crumbs
1¼ cup small red onion, (1 piece), finely chopped
1 egg, beaten
salt and ground black pepper, to taste
2 tbsp vegetable oil
4 oz mushrooms, (roughly 1½ cups), sliced
1 tbsp Worcestershire sauce
½ cup water
parsley, chopped
Preparation
Thoroughly mix beef, bread crumbs, onion, and egg in a large bowl. Season with salt and black pepper.
Shape the beef mixture firmly into 4 (½-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 the burgers from the skillet.
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.
Stir the mushroom 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 cooked through.
Garnish with parsley and serve!
