1 can cream of mushroom soup, divided
1 lb. ground beef
1/3 c. dry bread crumbs
1 egg, beaten
1/4 c. finely chopped onion
1 1/2 c. sliced mushrooms

In bowl, mix thoroughly, 1/4 cup soup, beef, bread crumbs, egg and onion. Shape firmly into 6 patties. In skillet over medium high heat, cook patties, a few at a time, until browned on both sides. Drain fat. Stir in remaining soup and mushrooms, return patties to skillet. Reduce heat to low. Cover, simmer 20 minutes or until done, turning patties occasionally.