Campbell’s Soup Burgers
Mushroom-sauced meat patties!
Mix 1/4 cup Campbell’s Cream of Mushroom Soup with
1 lb ground beef, 2/3 cup dry bread crumbs, 2 Tbs minced onion,
1 Tbs minced parsley, 1 beaten egg; shape into 8 patties.
Brown in 1 Tbs butter. Add 1/4 cup water to remaining soup (10 oz can); Pour over patties. Cover, cook 5 minutes. Stir occasionally.
Serve on 8 toasted buns.
A tender New Orleans style treat!
Brown 1 lb ground beef and 1/2 cup chopped onion in heavy skillet,
stirring to separate meat particles. Add 1 can (10 oz can) Campbell’s
Chicken Gumbo Soup, 2 Tbs ketchup, 2 Tbs prepared mustard,
1/4 tsp black pepper. Simmer 5 minutes. Spoon on 8 split buns.
Use Campbell’s Pepper Pot Soup to make some Peppy Burgers.
Hot, fragrant and clear out of this world for goodness!
Brown 1 lb ground beef in a heavy skillet, stirring to separate
meat particles. Sprinkle 2 Tbs of flour over the meat;
stir until well mixed with the meat. Add 1 (10 oz can)
Campbell’s Onion Soup; cook until thoroughly heated and
slightly thickened. Enough “filling” for 8 buns.
Garnish with pickle relish, if desired.
Meat Balls on Buns
New hurry-up hit of a dinner!
Tender, juicy, tomato-bright meatballs!
Mix 1/4 cup Campbell’s Tomato Soup with 1 lb ground beef,
1 tsp prepared mustard; shape into 12 meat balls.
Brown in 2 Tbs butter. Blend in remaining (10 oz can) soup
with 1 tsp prepared mustard; pour over meat balls.
Cover; simmer 5 minutes. Stir occasionally. Serve on 4 to 6
split hot dog buns.
Source: Campbell’s Soup ad Good Housekeeping magazine 5/1/1957.