Beef burgers are so versatile. They are good for large family get-togethers, the perfect dish to take to a potluck, and just pefect for weekends. When taking these to a potluck I like to take small dinner rolls for the filling rather than a typical hamburger bun. I don’t know about you, but when I am at a potluck I want a little taste of everything! This beef burger mix freezes well. It is easy to make ahead, and just different enough from your typical, tomato-based sloppy joe.
2 lbs 96% ground beef
1 lb ground pork
1 large onion, diced
1 green pepper, diced
1 ¼ cup diced celery
1 ½ teaspoon ground sage
1 tsp oregano
1 tsp garlic salt
1 tsp black pepper
1 – 12.5 ounce jar, fat-free turkey gravy
1 can 98% low fat, low sodium, cream of mushroom soup
In a microwave-safe colander crumble raw ground beef. Place in dish to catch fat that will drip from meat as it cooks. Cover with paper towel, and microwave about 6 minutes on high, or until meat is ‘almost’ cooked. Half way through cooking time, stir meat. Meat will be partially cooked. It will be soft and light in color at this point. Times may vary according to your microwave. Remove meat to crock-pot. Cook ground pork the same way as you did the beef, but cooking time will be about 4 minutes. Stir halfway through. Add pork to beef. Add onion, pepper, celery, and spices. Add soup and gravy. Stir well. Mixture may seem a bit dry, but as meat finishes cooking it will moisten. Before placing the lid on the crock-pot, seal base with foil. Cover and cook on low 4 – 6 hours. Serve on buns with sliced cheeses, pickle slices, and bar-b-que sauce for condiments.
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