From Campbell’s Kitchen
1 1/2 pounds ground beef (I just used 1 lb.)
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
2 tablespoons ketchup
1/3 cup sour cream
6 bagels, split
1. Shape the beef into 6 (1/2-inch thick) burgers.
2. Cook the burgers in batches in a 10-inch skillet over medium-high heat until well browned on both sides. Remove the burgers from the skillet. Pour off any fat.
3. Stir the soup and ketchup in the skillet and heat to a boil. Return the burgers to the skillet. Reduce the heat to low. Cover and cook for 10 minutes or until the burgers are cooked though.
4. Stir in the sour cream. Serve the burgers and sauce on the bagels. (And any of your favorite burger toppings: pickles, tomato, lettuce, etc..)
Makes: 6 servings.