Inside Out Burger Bundles feature ground beef patties covered with creamy mushroom soup and topped with crunchy stuffing. If you’re looking for an affordable weeknight dinner for your family or a leftover stuffing recipe, this is the one for you!
I think the first time I had this recipe I was a newlywed. I’ve made it several times for my family over the years and decided to improve the recipe.
What I came up with is an inside-out version! It’s essentially a hamburger stuffing casserole, with all of the ingredients from traditional burger bundles.
This recipe works because it’s:
- Perfect for any family on a budget. Food isn’t cheap lately but most of the ingredients in this recipe are fairly affordable.
- A great way to use up leftovers. Or if you’re just looking to switch up your ground beef recipes.
- Cheap without tasting that way. Just because the ingredients are affordable, doesn’t mean this dinner tastes cheap!
I know your family is going to love it!
Preheat the oven to 350 degrees and lightly grease a 9×13 pan.
Mix 6 ounces of boxed savory herb stuffing mix with 1/2 cup of melted butter and set aside.
Form 1 pound of ground beef into 6 equal patties and place in the greased pan. Season with salt and pepper.
Combine 10.5 ounces of canned cream of mushroom soup with 2/3 cup of the evaporated milk in a small bowl.
Pour over the patties.
Sprinkle the stuffing mixture evenly over the patties.
Cover the pan with foil and bake at 350 degrees for 45 minutes. Remove the foil and bake for another 10-15 minutes until the stuffing is crispy and patties are cooked through.
Right before the burger bundles are done, heat 10.5 ounces of canned cream of mushroom soup and the rest of the can of evaporated milk in a small saucepan over low heat. Add 1/4 teaspoon of sage and salt and pepper to taste. Stir occasionally while heating. Serve with burger bundles.
Recipe Tips and Substitutions
The original recipe calls for you to fill two patties with the stuffing mixture. One pound of ground beef isn’t a lot to form into 12 patties, so I found this version is better suited for the amount of meat and is also easier to make!
You can use ground turkey as a substitute for ground beef in this recipe. You could even use ground chicken and chicken stuffing.
The recipe calls for instant stuffing, but you can substitute 3 cups of leftover homemade stuffing for a richer taste. It’s a great way to use up all of that leftover Thanksgiving stuffing when you’re tired of turkey sandwiches 😉
If you don’t have evaporated milk, regular milk works fine just use one with the highest fat content (In my house we buy whole milk and 1% so I would use the whole milk in this recipe).
While not necessary, if you’d like to kick up the flavor you can add 2 teaspoons of Worchestire sauce to the mushroom soup gravy before pouring it on the patties.
The burgers taste great on their own with just the gravy, but we always serve the burgers and stuffing over mashed potatoes for a more complete, comforting meal.
More Like This
Looking for similar recipes? You’ll love these!
- Chicken Zucchini Casserole with Stuffing
- Mushroom Soup Meatloaf
- Chicken Pillows
- Cincinnati Chili
- Mozzarella Stuffed Burgers
If you’ll be using stuffing that’s already made, you will omit the melted butter. Follow the recipe as directed and place the prepared stuffing on top of the patties and soup. If you’d like a crisper texture, you can leave the pan uncovered for the entire time in the oven. Otherwise, your stuffing will stay slightly wet.
If you’re looking for a substitute for cream of mushroom soup, try one of these options:
-Cream of chicken soup
-Cream of celery soup
-Cream of potato soup
I hope your family enjoys this delicious burger bundles recipe! If you make it, be sure to take a picture and tag me on Instagram with @ashcroftfamilytable and use the hashtag #ashcroftfamilytable!
And if you’d like to get a 4-week meal plan featuring my recipes, just enter your email in the form above and you’ll get it straight to your inbox!
4-Ingredient Burger Bundles
- 6 ounces boxed savory herb stuffing mix
- ½ cup butter, melted
- 1 pound ground beef
- salt and pepper
- 12 ounces evaporated milk, divided
- 21 ounces canned cream of mushroom soup, 2 cans
- ¼ teaspoon dried sage
- Preheat the oven to 350 degrees and lightly grease a 9×13 pan.
- Mix stuffing mix with melted butter and set aside.
- Form ground beef into 6 equal patties and place in the greased pan. Season with salt and pepper.
- Combine 1 can of cream of mushroom soup with 2/3 cup of the evaporated milk in a small bowl. Pour over the patties.
- Sprinkle the stuffing mixture evenly over the patties.
- Cover the pan with foil and bake at 350 degrees for 45 minutes. Remove the foil and bake for another 10-15 minutes until the stuffing is crispy and patties are cooked through.
- Right before the burger bundles are done, heat the remaining can of cream of mushroom soup and the rest of the evaporated milk in a small saucepan over low heat. Add the sage, salt, and pepper to taste. Stir occasionally while heating. Serve with burger bundles