Pour cream of mushroom soup over raw hamburger patties, alongside 3 simple ingredients, into slow cooker for a budget-friendly dinner that disappears faster than anything else

Lightly grease the inside of a 4- to 6-quart slow cooker with nonstick spray or a thin film of oil to help prevent sticking.

In a medium bowl, season the ground beef with the black pepper and gently mix just until the pepper is evenly distributed, being careful not to overwork the meat.

Divide the ground beef into 4 equal portions and shape each portion into a flat, even patty about 1/2 to 3/4 inch thick. This thickness helps the patties cook through while staying tender.

Lay the raw hamburger patties in a single layer on the bottom of the slow cooker. It’s fine if the edges touch slightly, but avoid stacking them.

In a separate bowl, whisk together the condensed cream of mushroom soup, dry onion soup mix, and water until mostly smooth and well combined. The mixture will be thick, more like a pourable gravy than a broth.

Pour the cream of mushroom soup mixture evenly over the raw hamburger patties in the slow cooker, making sure each patty is covered so they braise gently in the sauce as they cook.

Cover the slow cooker with the lid and cook on LOW for 5 to 6 hours, or on HIGH for 2 1/2 to 3 hours, until the patties are cooked through (no pink in the center) and very tender. The sauce will have thinned slightly and turned into a rich gravy.

Taste the gravy and adjust seasoning if needed with a pinch more pepper or a little salt, keeping in mind the onion soup mix is already salty.

Serve the patties hot, spooning plenty of the mushroom-onion gravy over the top and any starch or vegetables on the plate.