These Vintage Barbecue Burgers are full of flavor and a snap to pull together when you are looking for an easy sandwich option.
Those packages of pre-pattied hamburgers are a lifesaver for busy families (or single gals or working couples) but they can sure get boring after a while. Even adding some cheese and bacon can seem unimaginative (I can’t believe I just typed that bacon is boring).
These Vintage Barbecue Burgers are a great alternative to the same old hamburger.
They are also a good choice when the weather is not conducive to grilling out. And sometimes a burger cooked on the stovetop (in some butter) just sounds delicious.
Barbara found this recipe in a vintage cookbook from the 1970s (not sure I like her thinking that a cookbook from the decade I was born as “vintage”) – A Campbell Cookbook, Cooking with Soup. So it is no surprise that this recipe features…wait for it…a can of condensed tomato soup.
She used large patties and simmered them for about 20 minutes.
No need to get out the ketchup or the relish (or pickles) because those flavors are already in the sauce.
These were so yummy so Barbara has added them to her regular recipe rotation.
Try them with this Sweet and Sour Coleslaw.
Vintage Barbecue Burgers
- 10.5 oz. condensed tomato soup
- 1/4 cup sweet pickle relish
- 1/4 cup chopped onion
- 1 Tablespoon brown sugar
- 1 Tablespoon vinegar
- 1 Tablespoon Worcestershire sauce
- 4 large beef patties or 6 small patties if frozen, thaw first
- 1 Tablespoon butter
Mix tomato soup, relish, onion, brown sugar, vinegar, and Worcestershire sauce.
Heat butter in skillet; brown patties.
Add barbecue sauce to skillet on top of the burgers.
Simmer burgers in the sauce until patties are done to your desired level of pink on inside.
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