Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961 - Drawings by Andrew Warhol))
1 (10 1/2 oz.) can condensed cream-of-mushroom soup
1 lb. ground beef)
2/3 cp dry bread crumbs
2 tbsp minced peeled onion
1 tbsp finely cut parsley
1 egg, slightly beaten
2 tbsp butter or margerine
8 round buns, split, toasted
1 - Combine 1/4 cp soup with beef, crumbs, parsley, and egg.
2 - Mix lightly but thoroughly.
3 - Shape into 8 patties.
4 - Brown patties in butter or margerine to desired doneness.
5 - Mix 1/4 cp water with remaining soup.
6 - Pour over patties in frying pan.
7 - Cover.
8 - Cook 5 minutes or until sauce is boiling.
9 - Stir occasionally.
10 - Serve on split and toasted buns.
Makes 8 servings.
Add garnish of sauteed mushrooms to dress this up and add delicate