Spread cream of mushroom soup onto raw beef patties, together with 2 ingredients, into slow cooker for a comforting meal that's always a yes in my house

This slow cooker 4-ingredient Mushroom Swiss Burger Steaks recipe is exactly the kind of comfort food I lean on during busy weeks. It starts with raw beef patties, gets slathered in cream of mushroom soup, and then cooks low and slow with just two more simple ingredients. The result is tender, gravy-smothered burger steaks that taste like a cozy diner meal with almost no effort. It’s a true Midwest-style, no-fuss family dinner that I can throw together in the morning and come home to at night.

I like to serve these Mushroom Swiss Burger Steaks over a big scoop of mashed potatoes so they can soak up all that creamy mushroom gravy. Buttered egg noodles or steamed rice work just as well if that’s what you have on hand. Add a simple veggie on the side, like green beans, roasted carrots, or a bagged salad mix for something fresh and crunchy. Warm dinner rolls or garlic bread are great for mopping up the extra sauce.

Servings: 4

1 1/2 pounds ground beef (80/20 works well)

In a mixing bowl, combine the ground beef, salt, and pepper. Gently mix just until the seasoning is evenly distributed, being careful not to overwork the meat.

Divide the seasoned beef into 4 equal portions and shape each portion into a thick burger patty, about 3/4 to 1 inch thick so they hold up during slow cooking.

Lightly spray the inside of your slow cooker with nonstick cooking spray to help with cleanup, then arrange the raw beef patties in a single layer on the bottom. It’s okay if they touch slightly, but avoid stacking.

Open the can of cream of mushroom soup and give it a quick stir in the can to loosen it. Using a spoon or spatula, spread the cream of mushroom soup directly onto the tops of the raw beef patties in the slow cooker, covering them as evenly as you can. Any extra soup can be spread around the sides and between the patties to create more sauce.

Cover the slow cooker with the lid and cook on LOW for 5 to 6 hours, or on HIGH for about 3 hours, until the burger steaks are cooked through and very tender. The soup will thin out slightly and turn into a savory mushroom gravy around the patties.

Once the patties are done, carefully lay one slice of Swiss cheese over each burger steak, directly on top of the creamy mushroom-covered patties.

Place the lid back on the slow cooker and let the Swiss cheese melt on LOW heat for about 5 to 10 minutes, just until it’s gooey and covers the tops of the patties.

Use a wide spatula to lift the Mushroom Swiss Burger Steaks out of the slow cooker, spooning some of the mushroom gravy over each one. Serve hot with your favorite sides.

For a little extra flavor, you can mix 1 to 2 teaspoons of Worcestershire sauce into the ground beef before forming the patties, or drizzle it over the patties right before spreading on the cream of mushroom soup. If you like onion flavor, lay a few thinly sliced onion rings under or on top of the raw patties before adding the soup; they’ll soften and melt into the gravy as everything cooks. For a lighter version, try using leaner ground beef or ground turkey and a reduced-fat cream of mushroom soup, just keep an eye on cook time so they don’t dry out. You can also swap the Swiss for provolone or mozzarella if that’s what you have, or skip the cheese entirely to keep it dairy-light. If your gravy seems too thick at the end, stir in a splash of beef broth or milk right in the slow cooker to loosen it up. Leftovers reheat well in the microwave with a bit of extra gravy spooned on top, and they’re great sliced up over toast or tucked into a warm sandwich bun the next day.