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

For a slightly lighter version, use 90% lean ground beef or a mix of ground beef and ground turkey, knowing that leaner blends will release less fat into the gravy. If you like extra sauce, add up to 3/4 cup water instead of 1/2 cup, or stir in a second can of cream of mushroom soup for a larger batch. To introduce more vegetables without complicating the recipe, scatter 1 to 2 cups of sliced mushrooms or thinly sliced onions under and around the patties before pouring on the soup mixture; they’ll soften and blend into the gravy. For a more pronounced steakhouse flavor, add a teaspoon of Worcestershire sauce to the soup mixture before pouring it over the patties. If you prefer a smoother gravy, carefully remove the cooked patties at the end, whisk the sauce directly in the slow cooker to break up any bits of onion soup mix, then return the patties. Leftovers reheat well on the stovetop over low heat with a splash of water or broth to loosen the gravy, making them ideal for next-day open-faced sandwiches over toast or biscuits.