Stuffed Burger Bungles

  • 1 cup stuffing mix
    1/3 cup evaporated milk
    1/2 tsp. salt
    1/2 tsp. dried thyme
    1 pound ground beef

    Mushroom Sauce
    1 cup sliced fresh mushrooms
    1 Tbsp. butter
    1 can (10.34 oz.) condensed cream of mushroom soup, undiluted
    1 Tbsp. ketchup
    2 tsp. Worcestershire Sauce
    1/4 tsp. dried thyme

    Prepare stuffing according to package directions. Meanwhile, in a large bowl, combine the milk, salt and thyme. Crumble beef over milk mixture and mix well. Shape mixture into eight thin patties. Divide stuffing between four patties; top with remaining patties and press edges firmly to seal.

    Place in a greased 13 by 9 baking dish. Bake, uncovered, at 350 for 35-40 minutes or until a thermometer reads 160 and juices run clear.

    For sauce, in a large skillet, sauté mushrooms in butter until tender. Stir in remaining ingredients; heat through. Serve with burgers.

    *Taste of Home magazine 2013 Ground Beef Cookbook July issue
  • wow sandy what a great recipe!
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    Sueanne