Yes! Using cream of mushroom soup over raw hamburger patties is actually a simple and classic method for making a quick, flavorful meal. Here’s how you can do it safely and deliciously:
Ingredients (Serves 4)
- 4 raw hamburger patties (1/4–1/2 lb each)
- 1 can (10.5 oz) cream of mushroom soup
- 1/2 cup water or beef broth
- 1 small onion, thinly sliced (optional)
- 1 tsp garlic powder or 2 cloves minced garlic (optional)
- Salt and pepper, to taste
- Optional toppings: shredded cheese, chopped parsley
Instructions
- Preheat Oven:
- 350°F (175°C).
- Prepare Patties:
- Season raw hamburger patties lightly with salt and pepper.
- Place them in a single layer in a baking dish.
- Prepare Soup Mixture:
- In a small bowl, mix cream of mushroom soup with water or beef broth until smooth.
- Stir in onion slices and garlic if using.
- Cover Patties:
- Pour the soup mixture evenly over the raw patties, making sure they’re mostly covered.
- Bake:
- Cover the dish with foil and bake for 45–55 minutes, until the patties reach an internal temperature of 160°F (71°C) and are fully cooked.
- Optional: Remove foil in the last 10 minutes for a slightly browned top.
- Serve:
- Serve hot with mashed potatoes, rice, or noodles, spooning the mushroom sauce over the patties.
- Garnish with shredded cheese or fresh parsley if desired.
Tips
- Even Cooking: Using a deeper dish helps the patties cook evenly in the sauce.
- Flavor Boost: Add a splash of Worcestershire sauce or soy sauce to the soup mixture for a richer taste.
- Cheesy Version: Sprinkle shredded cheddar on top during the last 5 minutes of baking for a creamy, cheesy finish.
This method essentially creates “Salisbury steak” style patties, where the cream of mushroom soup keeps the meat moist and adds a comforting sauce.
If you want, I can also give a slow cooker version of this dish that’s even easier and requires almost no hands-on time.
Do you want me to give the slow cooker version?
