Instructions: 1 10 1/2 Ounce can condensed cream of mushroom soup - undiluted
1/3 cup pasturized processed cheese spread - like velveeta
1 teaspoon instant minced onion 1 tablespoon prepared yellow mustard

Instructions:
Lightly toss ground chuck with oats, onion, salt, pepper, and garlic powder. Shape meat mixture into 8 patties, 3/4 inches thick.

Adjust grill 4 inches away from hot coals. For medium rare, grill beefburgers 8 minutes on each side, or until desired doneness. Serve on buns and pass the toppings!

Topping Marinara: In medium saucepan, combine cheese and sauce. Cook, stirring constantly over medium heat until cheese melts. Remove from heat, stir in mustard. Serve hot over beefburgers.

Makes 2 1/4 cups.

Corn-Relish Topping: Combine all ingredients in medium saucepan. Over medium heat, bring to boiling, stirring constantly. Remove from heat. Cool. Then refrigerate until well chilled, about 2 hours.

Makes 2 cups.

Mustard Topping: In small saucepan, combine soup with cheese, onion and 1/2 cup water, mixing well. Cook, stirring over medium heat until cheese melts. Remove from heat, stir in mustard. Serve hot over beefburgers.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.