Cooking Directions

• Thoroughly mix 1/4 cup soup, beef, bread crumbs, onion and egg in a large bowl. Season with the 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 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 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 cooked through.  Spoon mushroom mixture over burgers before serving.

Ingredients

• 1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Mushroom Soup
• 1 pound ground beef or ground turkey
• 0.5 cup Italian-seasoned dry bread crumbs
• 1 small onion, finely chopped (about 1/4 cup)
• 1 egg, beaten
• 1 dash ground black pepper
• 1 tablespoon vegetable oil
• 4 ounces sliced mushrooms (about 1 1/2 cups)
• 1 tablespoon Worcestershire sauce
• 0.25 cup water