Cooking Directions

• Season the beef as desired.  Thoroughly mix the beef, 1/3 cup soup and the onion powder in a large bowl.  Shape the beef mixture into 8 balls.  Press to slightly flatten.
• Place 2 cheese squares in the center of each burger.  Press the cheese down into the center of the burger and bring up the sides of the beef to cover the cheese completely.  Cover the stuffed burgers and refrigerate for 10 minutes.
• Heat a 12-inch nonstick skillet over medium-high heat.  Add the burgers to the skillet (make sure the skillet is hot before adding the burgers to prevent sticking).  Cover and cook for 5 minutes.  Turn the burgers over, cover and cook for another 5 minutes or until cooked through.
• While the burgers are cooking, heat the remaining soup, the water and Worcestershire sauce in a 1-quart saucepan over medium heat until hot, stirring occasionally.  Serve the burgers on the buns topped with the soup mixture and your favorite burger toppings.

Ingredients

• 2 0% lean ground beef
• 1 can (10 1/2 ounces) Campbell's® Condensed Cream of Bacon Soup
• 1 teaspoon onion powder
• 4 thick slices Cheddar cheese (about 4 ounces), cut in quarters (to make 16 squares)
• 0.25 cup water
• 2 teaspoons Worcestershire sauce
• 8 Pepperidge Farm® Soft White Hamburger Buns, split and toasted