As the oldest of seven and the go-to cook for family dinners most nights growing up, I thought I had every trick up my sleeve when it came to making a few ingredients stretch and taste amazing at the same time. I was wrong.

Enter your number to get our free mobile app

Most of the meals we ate when I was growing up were centered around ground beef because it was what was available and cheap. Money wasn't something we had a lot of so we had to make do with whatever was on sale when my mom went shopping.

My husband grew up in a home where most meals were cooked in a Pennsylvania Dutch fashion. What I mean by that is that most of the foods my husband grew up eating were very heavy, comfort foods. So, I was really surprised the first time he offered to make burgers for me and pulled out a can of condensed French onion soup. What was this concoction?

Amazing. It was amazing and even now, a decade later, my heart flutters when my husband tells me he's going to make his special burgers. I've had a lot of delicious burgers from a lot of places, but none of them hold a candle to the ones my husband makes on the stove in our kitchen.

Ingredients:
1lb. ground beef
4 hamburger buns
4 slices of provolone cheese (optional)
Mayonaise (Optional)
1 regular size can of condensed French onion soup
Salt

Directions:

Pack the ground beef to form four relatively equal in size hamburgers and place into a frying pan that's been coated with salt on medium heat. Cook the burgers until they've got a nice golden color on both sides. Remove the burgers and drain the fat from the pan. Return the pan to the stovetop and pour in the soup. Heat until the soup starts to boil and then carefully place the burgers back into the pan, smack dab in the middle of the soup. Cover the pan with a lid and reduce the heat to simmer. Allow the burgers to simmer in the soup until they're cooked through and most of the soup liquids have turned into a gravy-like consistency.

You can serve the burger on a bun with some of the soup as a topping or if you'd like, you can try my favorite way which is to melt a piece of provolone on top of the burger, please on a roll that's had mayonnaise spread on the inside top and bottom, and then spoon some of the soup mixture on the top.