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Pour cream of mushroom soup and these 2 ingredients over raw ground beef
Laura

Hamburger Patties with Cream of Mushroom Soup

Tender ground beef patties baked in rich, creamy mushroom gravy. Perfect for easy Monday dinner ideas and busy weeknight meals.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground beef (80/20 blend)
  • 1 can (10.5 oz) condensed cream of mushroom soup
  • 1 small onion finely diced
  • 1/2 cup breadcrumbs plain or seasoned
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1/4 teaspoon salt
  • 1/2 cup beef broth or water
  • 2 tablespoons fresh parsley chopped, for garnish

Equipment

  • 9x13 inch baking dish
  • Mixing bowl
  • Aluminum foil

Method
 

  1. Preheat oven to 350°F. Grease a 9x13 inch baking dish or casserole dish.
  2. In a large bowl, combine ground beef, diced onion, breadcrumbs, garlic powder, black pepper, and salt. Mix with hands until evenly combined without overworking the meat.
  3. Shape mixture into 4-6 evenly sized patties, about 3/4 inch thick. Place patties in the prepared baking dish.
  4. In a separate bowl, whisk together cream of mushroom soup and beef broth until smooth. Pour evenly over the raw patties, coating each one.
  5. Cover dish tightly with aluminum foil and bake for 35-40 minutes. Remove foil and bake for another 10 minutes until patties are cooked through and sauce is bubbling.
  6. Let rest for 5 minutes before serving. Garnish with fresh parsley and serve over mashed potatoes, rice, or noodles.

Notes

  • Use 80/20 ground beef for best flavor and moisture
  • Check internal temperature reaches 160°F for doneness
  • Let patties rest 5 minutes before serving for best texture
  • Can substitute cream of chicken or celery soup for variety