Classic Spoonburgers
Hey y’all!! Today I have a super special recipe to share with you guys. While most kids grew up eating sloppy joes, my family has always eaten Spoonburgers. Now I know many of you are probably like what the heck is a spoonburger? And today I will introduce you to this glorious, no frills, crowdpleasing, picky eater approved dinner.
To be honest I do not know if I have ever had a sloppy joe, it has always been spoonburgers around here. Served with tater tots and corn on the cob it is the easiest, quickest dinner that everyone loves. When I first met my husband I decided to whip these up one busy night and when I told him what we were having he was confused and intrigued. I served him one and he has been in love ever since! Actually now that I think about it every one who has married into the family has fallen for these spoonburgers.
They come together in just minutes making them the perfect weeknight meal especially since even picky eaters don’t turn these down. We also love to make big batches and pop it into a slow cooker for when we have get togethers, they are an inexpensive and delicious way to feed a crowd.
Now when it comes to the ingredients do not be afraid to make these, the base ingredient is a little different but it is what gives these spoonburgers all their flavor.
This dinner is super budget-friendly and I usually have all the ingredients on hand. Everyone is feeling the pinch with the grocery bills right now and you can’t get much cheaper than good old ground beef. So this is a fabulous dinner when you are trying to save a few pennies and make everyone happy with a delicious dinner.
Ingredients
- Ground beef- I like to use lean ground beef for this.
- Condensed Chicken Gumbo Soup- You have to use this soup and you have to use Campbells Brand, that is what makes this dish.
- Yellow mustard- for flavor
- Ketchup- helps make the base
- Brown sugar- Adds a little sweetness
- Black pepper- forjust a bit of flavor
Can I substitute the ground beef?
Yes! You can use ground chicken or turkey if you like!
Do I have to use the gumbo soup?
You actually do have to use the Campbells Gumbo Soup for this recipe, it is wear all the flavor comes from and what makes it a spoonburger.
Can I spice this up?
Sure!! Add some red pepper flakes, jalapenos or chili powder.
Okay so now onto this recipe I have promised you!
You just brown up and drain your ground beef. Add a can of chicken gumbo soup, a swirl of ketchup, a swirl of mustard and a touch of brown sugar and dinner is done!
You will want to make this dinner again and again! We do!
You will love this recipe because it is
- Easy and fast.
- Family friendly.
- Budget friendly.
- Full of flavor.
- Perfect for weeknights.
Classic Spoonburgers
Ingredients
Instructions
That is how easy this delicious dinner is!!!
Want more sloppy joe recipes? Check these out
- Slow Cooker French Dip Sloppy Joes
- Slow Cooker Mississippi Sloppy Joes
- Slow Cooker Korean Beef Sloppy Joes
- Slow Cooker Sloppy Joes
My mouth is watering just reading your recipe! You have put together an awesome combination of ingredients and I can’t wait to make it for my family!
Wahoo! I first learned to make spoonburgers back in the ’60’s in a class called home ec ! Have loved them ever since ! So happy to see the recipe again! Hope everyone tries them they are woohoo yummy!
Yay!! They are so good!! I agree, everyone needs to try them!
I add bbq sauce in place of tomato paste.
My daughter. Son and husband eater faster than I can get a
sand which.
I’m making these today. We used to make these quite often!
My first time eating Spoon burgers was at a Girl Scout camp cooked over a campfire and boy were they good! Great memory as I am 64 years old.
We love em!! Hope you like this recipe for them!
Add bbq sauce in place of tomato
Paste. Taste so much better.
Do you have to use the can soup
You do, I don’t know of another way to make these. The soup has all the flavors needed and the right amount of rice and okra.
My mom used Cream of Mushroom Soup instead of the Chicken Gumbo
Boy, do these ever bring back a flood of memories from the 60’s. My Mother made them 2x or 3x a month and we gobbled them down! Served open-face on toasted sesame-seed buns — yum YUM!