Hamburgers in Gravy

This regional Wisconsin favorite has got to be a lakeshore Manitowoc/SheVegas thang, because I’ve never heard of it elsewhere. Try it at your next Superbowl party. If you need more burgers, just add more soup.


6-10 hamburger patties
1 can French Onion soup
1 or 2 cans Golden Mushroom soup
2 cans water
1 ginormous spanish onion, peeled and sliced in 3/8″ rings
butter for frying
1 tbs. dry beef flavored base
salt and pepper to taste
Hamburger buns
Sliced provolone cheese (optional)
1 can sliced mushrooms (optional)


In a large, heavy skillet (I prefer cast-iron) heat a pat of butter and place the burgers in pan. Lightly dust with salt and pepper. Flip and cook until browned — or as in my house — when the smoke alarm goes off.  The key here is getting the skillet to a nice medium-high heat to char the burgers, while leaving the inside moist. The crust on the burgers is what really adds to the taste of the gravy.

Remove burgers from skillet and transfer to covered slow cooker set at 300 degrees F.

Fry the onions in butter until caramelized. Add to slow cooker.

A small amount of fat drippings from the skillet adds to the flavor, but if you’re health conscious, it’s not needed.

Add the soup, water, mushrooms and beef base to the slow cooker and heat covered until you reach a good rolling boil, then turn the heat down until it just reaches a low simmer.
Cook covered for two to three hours. Carefully flip burgers once during this time.

Serve on buns with cheese. Top with onions and au jus gravy.
I like to provide each guest an individual small gravy dish so they can dip the sammich.