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

In bowl, mix 1/4 cup of the soup, beef, bread crumbs, egg and onion. Shape firmly into 6 patties. In skillet over medium high heat, cook patties until browned on both sides. Spoon off fat. Stir in remaining soup and mushrooms; return patties to skillet. Reduce heat to low. Cover and simmer 20 minutes, turning patties occasionally.