Campbell’s Soup Hamburger Recipes

6 Campbell’s Soup Hamburger Recipes

 

 Campbell’s Soup Hamburger Recipes

It’s a new party idea. Plain old hamburger starts talking with a delicious foreign accent when you sauce it up with Campbell’s Soup.

1. Luau Burger

1 can (13 1/4 oz.) pineapple tidbits
1 1/2 lb. ground beef
Salt and Pepper
1 can Campbell’s Onion Soup
1/2 cup diagonally sliced celery
1 tbsp. soy sauce
2 tbsp. cornstarch
6 long hard rolls, slit and toasted

Drain pineapple;reserve 1/2 cup juice, Season beef with salt and pepper; shape into 24 meatballs. In skillet brown meatballs;pour off fat. Stir in soup, pineapple, celery, and soy sauce. Cover; cook over low heat 20 minutes. Blend cornstarch and pineapple juice;stir into sauce. Cook, stirring until thickened. Serve in rolls. Garnish with pimento. Makes 6 sandwiches.

2. Polonaise Burger

2 slices bacon
1 1/2 lb. ground beef
Salt and pepper
1/4 cup chopped onion
1 can Campbell’s Cheddar Cheese Soup
1/2 cup sour cream
1 tsp. paprika
6 slices pumpernickel bread, toasted

In skillet cook bacon until crisp;remove and crumble. Pour off all but 2 tablespoons drippings. Season beef with salt and pepper;shape into 5 patties and cook onion in drippings until tender. Stir in soup, sour cream, and paprika. Cover;cook over low heat 20 minutes. Stir now and then. Serve on bread with sauce.Garnish with bacon and additional sour cream. Makes 6 open-face sandwiches.

3. Oxford Burger

1 1/2 ground beef
Salt and pepper
1 can Campbell’s Cream of Mushroom Soup
1/3 cup milk
2 tbsp. prepared horseradish
3 English Muffins, split and toasted
Sliced Cucumber

Season beef with salt and pepper;shape into six patties. In skillet brown patties (use shortening if necessary);pour off fat. Stir in soup, milk, and horseradish. Cover;cook over low heat 20 minutes. Stir now and then. Serve on muffin halves with sauce. Makes 6 open-face sandwiches.

4. French Burger

1 1/2 lb. ground beef
Salt and pepper
1 can Campbell’s Golden Mushroom Soup
1/3 cup water
2 tbsp. sliced green onion
1 tbsp. chopped parsley
6 slices tomato
6 slices French bread, toasted

Season beef with salt and pepper;shape into 6 oval patties. In skillet, brown patties (use shortening if necessary);pour off fat. Stir in soup, water, onion, and parsley. Cover; cook over low heat 15 minutes. Stir now and then. Top patties with tomato cook 5 minutes more. Serve on bread with sauce. Makes 6 open-face sandwiches.

5. Mexi-burger

18 tortillas
1 lb. ground beef
1 can Campbell’s Chili Beef Soup
Shredded lettuce
Diced tomato
Shredded Cheddar Cheese

In skillet, fry tortillas, one at a time in 1/2-inch hot oil. Cook just until pliable;using tongs and fork, partially fold. Continue cooking until crisp;remove. In saucepan, brown beef;stir to separate meat. Add soup. Heat;stir now and then. Fill each tortilla with about 2 1/2 tablespoons meat mixture;top with lettuce, tomato, and cheese. Makes 18 tacos.

6. Pizza Burger

1 can (10 3/4 oz.) Campbell’s Tomato Soup
1 1/2 lb. ground beef
1/2 cup fine bread crumbs
1/4 cup minced onion
1 egg, slightly beaten
1 tsp. salt
1 medium clove garlic, minced
1/4 oregano leaves, crushed
Shredded Mozzarella or mild process cheese.

Mix thoroughly 1/2 cup soup with all ingredients except cheese. On baking sheet, pat meat into 6 patties (4-inch) with 1-inch stand up rim. Bake at 450 degrees F. for 15 minutes. Spoon off fat.
Spread rest of soup on meat;top with cheese. Sprinkle with additional oregano. Top with green pepper rings, sliced mushrooms, or olives. Bake 5 minutes more. 6 servings.

Here are more Campbell’s Soup Recipes

 

If you end up with some leftover buns, don’t throw them away. They can be used to make homemade croutons or stuffing, baked or fried French toast, strata, garlic bread or sandwiches.

For sandwiches, think: tuna melts, chicken patties, egg or chicken salad, pulled pork or BBQ beef, or meatball subs. For grilled sandwiches on a skillet or panini press, you can place the top of the bun face down for a flat grilling surface or hollow out a bun and place an egg inside and fry. You can use the buns to bind your ground beef when making meatballs or meatloaf. You can make delicious cinnamon-and-sugar toast by buttering and baking the buns in the oven, too.

Here are a few other ways to avoid wasting them.

Avoid freezer burn:

If you plan to freeze the buns, you can keep them in their original bag. Squeeze some air out if the bread moves around in the bag, and double-wrap the buns in a larger freezer storage bag. Don’t freeze them long-term.

Pizza buns:

Don’t have time to make pizza dough? Don’t feel like working too hard in the kitchen? Make mini pizzas. One reader, CJ from Canada, shares: “Here is a quick way to enjoy pizza. It’s a fun way for kids to make their own pizza, too. It doesn’t take long or heat up the house much in the summer because the oven is only on broil for a few minutes. You can even use hot dog buns for this.

12 hamburger buns
Pizza sauce (I use 2 small cans), but you can use spaghetti sauce in a pinch
Toppings
Grated mozzarella cheese (I purchase blocks and then grate)
Oregano

Split buns and lay on cookie sheets. Spread on pizza sauce. Add your favorite toppings. Turn broiler on in your oven. Lower rack one level. Place cookie sheets under broiler for a couple of minutes. Watch closely.”

Bread pudding:

Swap out the bread from your favorite bread pudding recipe. Another reader, Lara B., shares: “I freeze leftover buns until I have six and make bread pudding. I grease a small baking dish; break the buns up and put them in the bottom of the baking dish. Melt a stick of butter and pour it over the buns. Using a whisk, mix together 3 eggs, 1 teaspoon of vanilla, 1 1/2 cups of sugar and 2 cups of warmed milk. Pour over the top. Bake for 30 minutes at 350 degrees.”

Hot pockets:

Try them with various fillings. Another reader, Sarah from Illinois, shares: “This recipe can use up extra buns and can be cooked on a grill (or over fire). The bread you scoop out can be used for bread crumbs.

Ham and cheese filling:
For 8 hamburger buns
1 cup cubed ham
1 cup shredded cheese
1/4 cup mayonnaise
1/8 teaspoon yellow mustard
Garlic and onion powder to taste

Hollow out the insides of your hamburger buns, so you are left with a “bun shell.” Mix all the ingredients for your filling in a bowl. Spoon filling into the shell, and wrap individually with foil. Place on the grill on low to medium heat for 20 to 30 minutes. It could be done with pie filling, too.”