Honeymoon Hamburger
Yield
servingsPrep
25 minCook
55 minReady
80 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 ½ | pounds |
ground beef
|
|
| ¾ | cup |
onions
chopped |
|
| ½ | cup |
celery
chopped |
|
| 2 | large |
eggs
|
|
| 5 | cups |
bread
lightly seasoned cubes |
*
|
| 2 | cans |
cream of mushroom soup
|
|
| ¾ | cup |
milk
|
|
| 1 | teaspoon |
salt
|
|
| ½ | teaspoon |
black pepper
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 680.4 | g |
ground beef
|
|
| 177 | ml |
onions
chopped |
|
| 118 | ml |
celery
chopped |
|
| 2 | large |
eggs
|
|
| 1.2 | l |
bread
lightly seasoned cubes |
*
|
| 2 | cans |
cream of mushroom soup
|
|
| 177 | ml |
milk
|
|
| 5 | ml |
salt
|
|
| 2.5 | ml |
black pepper
|
|
Directions
Mix ¼ teaspoon salt and ¼ cup onions in the ground beef.
Pat meat by hand or in hamburger press to ¾ inch thickness.
Set aside.
In bowl, mix bread cubes with chopped onion, celery, salt, and pepper.
Beat eggs, ¼ cup milk, and ½ cup of soup together.
Combine liquid mixture with bread cubes.
Grease a large shallow baking dish .
Put several rounded tablespoons of bread cube mixture into center of beef patties.
Turn edges of ground beef patties up.
Bake 30 minutes at 350℉ (180℃).
Mix rest of milk with rest of mushroom soup.
Pour over hamburgers and stuffing.
Bake for 25 more minutes.
Serve with whipped potatoes and salad.
