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.
- 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.
- Preheat oven.
- 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.
- In a bowl, mix cream of mushroom and cream. Dilute with one to two tablespoons of hot water.
- Sprinkle frozen vegetables and cheese all over burger patties. Pour cream mixture evenly over everything.
- 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.