Skillet Burgers with Creamy Mushrooms
Salisbury steak gets a fresh update in this easy and flavourful low-sodium dish. Serve these easy burgers with egg noodles and your favourite green vegetable to soak up all the creamy mushroom sauce.
- Mix together beef, egg, flour and half each of the garlic and Worcestershire sauce; shape into six ½-inch (1 cm) thick patties. Heat oil in a large nonstick skillet set over medium-high heat. Cook patties 3 minutes per side until browned. Transfer to a plate. Reduce the heat to medium.
- Add onions and mushrooms to pan. Cook, stirring occasionally, 5 minutes until mushrooms have released their liquid. Add remaining garlic; cook, stirring, for 1 minute. Stir in soup, milk, lemon juice, vinegar, remaining Worcestershire sauce, mustard powder and pepper, if using; bring to a simmer, stirring often.
- Return patties to skillet and cover with sauce. Cook, uncovered, for 5 minutes over medium-low heat until patties are cooked through and sauce is desired thickness. Sprinkle with green onions and parsley.
Recipe Made With
CAMPBELL'S® Condensed No Salt Added Cream of Mushroom Soup
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