Necessity is the mother of invention, it’s said. Well, I had a desperate need to cook, and an unfortunate shortage of running water, due to a water supply interruption in our neighborhood. So I decided to improvise.

Ingredients

• Burger patties – I like using CDO burger patties, large, if I can find them, but regular will do. I like buying a pack of 24, which is usually subdivided into sets of six. For this recipe, I used six.
• Cream of mushroom – I usually get Campbell’s, but I think Jolly has cream of mushroom too. For this recipe, I used half a can.
• Cream – I used half a pack of Nestlé All-Purpose Cream 250ml.
• Cheese – I had some leftover ChizBoy cheddar cheese.
• Frozen vegetables – I actually hate using frozen vegetables, because I hate peas. When I got groceries, I just wanted to get frozen carrots, or carrots and corn. Alas, I could only find frozen packs with carrot, corn and peas. Sigh. I used half of a 200gram bag.

Procedure

1. Preheat oven.
2. Coat a baking dish with some oil. Arrange burger patties in one layer, and bake for about 10 minutes on each side, or until preferred doneness.
3. In a bowl, mix cream of mushroom and cream. Dilute with one to two tablespoons of hot water.
4. Sprinkle frozen vegetables and cheese all over burger patties. Pour cream mixture evenly over everything.
5. Bake for 15 to 20 minutes, stirring the sauce occasionally to make sure everything is covered.

Super super simple, and super rich. I think this would go great with baked or boiled potatoes, or hash browns. Butter and bacon would make great additions too, if you’re not worried about cholesterol.

Enjoy!