Spoon cream of celery soup over raw beef patties, plus 2 ingredients, into slow cooker for a comfort meal that disappears faster than anything else

This is the kind of slow cooker supper that reminds me of the church basement potlucks we used to have out here in the country—simple, hearty, and gone before you can blink. These country-style burger steaks start with plain raw beef patties laid right in the slow cooker, then you spoon a can of cream of celery soup over the top, add just two more pantry ingredients, and let it all melt together into a rich, savory gravy. It’s pure Midwestern comfort, the sort of recipe you reach for on busy days or cold evenings when you want something that tastes like it’s been tended all afternoon, even though you barely lifted a finger.

These burger steaks are wonderful served over a big scoop of creamy mashed potatoes so they can soak up every bit of that celery gravy. Buttered egg noodles or white rice work just as well if that’s what you have. Add a simple side of green beans, corn, or a tossed salad to round things out. A pan of warm dinner rolls or sliced bread is handy for mopping up the sauce, and if you’re serving a crowd, a pan of brownies or a fruit crisp makes a nice, homey dessert to follow.

Servings: 4

1 1/2 pounds ground beef (80/20 or similar, formed into 4 burger patties)

Form the ground beef into 4 even burger patties, about 3/4 inch thick, and set them on a plate. Do not cook them first—these go into the slow cooker raw.

Lay the raw beef patties in a single layer in the bottom of a 4- to 6-quart slow cooker. It’s fine if the edges touch, but avoid stacking them.

In a small bowl, stir together the cream of celery soup, dry onion soup mix, and water until mostly smooth. It will be thick, like a loose gravy.

Spoon the cream of celery mixture evenly over the raw beef patties in the slow cooker, making sure each patty is well coated and any remaining mixture is spread around them. This is what turns into the rich, savory gravy as it cooks.

Cover the slow cooker with the lid and cook on LOW for 6 to 7 hours, or on HIGH for 3 to 4 hours, until the burger steaks are cooked through and very tender. The gravy will be bubbly and slightly thickened.

Once done, taste the gravy and adjust with a little salt and pepper if needed. Carefully lift the burger steaks out with a spatula or large spoon, keeping them as intact as you can, and serve them hot with plenty of the celery-onion gravy spooned over the top.

If you like a little extra richness, you can replace the water with beef broth for a deeper flavor, or stir in a tablespoon of Worcestershire sauce with the soup mixture. For a creamier gravy, add 1/4 cup of sour cream at the very end of cooking, stirring it into the sauce after you remove the patties. You can also nestle a few thick-sliced onions or mushrooms under and around the raw patties before spooning on the soup mixture; they’ll cook down into the gravy and give it more body. If you’re cooking for two, halve the recipe and use a smaller slow cooker so the patties still sit in a single layer. For leaner eating, you can use 90% lean ground beef or even ground turkey, but keep an eye on the cooking time so they don’t dry out—turkey especially benefits from the lower, slower setting. If the gravy seems too thin at the end, remove the lid and let it cook on HIGH for 15 minutes, or stir in a slurry of 1 teaspoon cornstarch mixed with 1 tablespoon cold water and cook until thickened.