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The
Abbott Family Souper-Burger Recipe
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| I
can't remember when we started having these but it was when I was a kid and, although they
are so easy that anyone, including kids, can make them, we love them and crave a batch
every couple of months. I make them now for just the two of us, most often, but
still in the same quantity and we just have them for leftovers a day or two later.
I'm not even sure how many servings it actually makes but probably between 10 and 12.
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- 1 can of Campbell's French Onion Soup, concentrated - don't
add water.
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- flour and water to make a thickening agent
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| Brown the
ground beef until no pink is left, stirring frequently to keep beef loose. I use an
electric skillet and set at medium heat. Drain beef in a colander to remove the
excess fat (especially important if you do not use lean beef). Make a smooth paste
of 3 to 4 Tablespoons of white flour using enough water to make consistency of creamy
white sauce. I use a tea cup or a one cup glass measure and mix with a fork to get
out all the lumps that may form if you don't add enough water to start. Pour liquid
and solids from the soup can over the drained browned beef and stir in the thickening
while heating at about medium heat. Keep stirring and cook for several minutes more,
then remove from heat and spoon onto warmed (toasted) hamburger buns. Serving suggestion: I like a little yellow or stone
ground mustard on the bun as it adds an additional dimension but they are good with no
mustard and some of the family prefer them plain.
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| You
will also find a very good Potato Salad recipe on this page that pairs nicely with the
Souper-burgers.
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My Family's
Favorite Potato Salad Ever
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| Summer and potato salad just seem
to go together. This one is a favorite in our family and is the one that always gets
requests for the recipe. It is best to make this a day before you want to serve it
to give the finished salad time to blend the flavors. It will keep successfully for
several days if you have leftovers. Serves 8 - 10
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- 5 - 6 medium red potatoes
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- 1 small bottle of Italian dressing (Kraft or another favorite
that your family enjoys)
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- one cup of thin sliced celery
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- 1 medium yellow or red onion, chopped
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- 4 hard boiled eggs, sliced or chopped
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- about 1/2 cup mayonnaise*
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- Optional: 1/2 cup chopped or thin sliced carrot
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* it can also be
made with Miracle Whip salad dressing(but we like Mayo better) |
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| Cook the potatoes in jackets in
boiling water until fork will pierce. They can then be peeled and cut into bite
sized cubes for a yield of about 4 to 5 cups. While potatoes are still warm, pour 8
to 10 ounces of a prepared bottled Italian salad dressing over and stir a few times to
help coat chunks with dressing. Then cover with plastic wrap or foil and put these
into the refrigerator for an hour or two to chill. Combine
chilled potatoes with celery, onion, eggs and salt (add optional carrots if you choose to
use them) then carefully stir the Mayo in to mix thoroughly. You may want to add a
bit more Mayo, if you like them very well dressed. Chill, preferably overnight or for at
least 4 hours.
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