These amazing steakburgers (just look at that beauty!) are perfect for summer get-togethers.

This is truly a STEAKburger. Steakburgers are made from . . . well, steaks.

This one is ribeye. Oh, yum!

These guys ground up their own ribeyes to make these steakburgers. You can do it too.

OR, you can buy them ready-to-go here.

Check this out to see exactly how it’s done!

Photo courtesy of Food-e-Matters.com.

It’s New Year’s Eve and we are about to embark upon a new decade. Can you believe that?

So today I’d like to share with you my Top 10 Favorite Blog Posts of 2009. It’s been a year of great food and great adventures for me and my family. Thank you for coming along with us.

And . . . 2010 is full of promise. If I had a crystal ball, I’d see lots and lots of steak in my future. And yours.

But that’s just a guess.

Enjoy — and Happy New Year!!!!

TOP 10 FAVORITE STEAKY BLOG POSTS OF 2009

1.  Jan. 3 — The Tenderest Tenderloin

2.  Jan. 23 — Here We Go Kabob-ing

3.  Feb. 19 — Three’s Company

4.  Feb. 27 — Enchilada Steak Pie Recipe

5.  Apr. 8 — Beef Recipe:  Prime Rib Roast and Yorkshire Pudding

6.  Jun. 26 — Pizza. Beef. Scrumptious.

7.  Jul. 22 — Beefy Sliders

8.  Sept. 25 — Dreamy Meatloaf

9.  Oct. 6 — Steak and Grilled Broccoli

10.  Dec. 10 — O Steaky Night

Have you visited CampbellsKitchen.com yet?

I’m all for easy meals, so I took a gander. And this one really caught my eye . . .

FRENCH ONION BURGERS

1 pound ground beef

1 can (10 1/2 ounces) Campbell’s® Condensed French Onion Soup

4 slice cheese

4 Pepperidge Farm® Classic Sandwich Buns with Sesame Seeds, split

Shape the beef into 4 (1/2-inch-thick) burgers.

Heat a 10-inch skillet over medium-high heat. Add the burgers and cook until well browned on both sides. Remove the burgers from the skillet. Pour off any fat.

Stir the soup in the skillet and heat to a boil. Return the burgers to the skillet. Reduce the heat to low. Cover and cook for 5 minutes or until desired doneness. Top the burgers with the cheese and cook until the cheese is melted. Serve the burgers on the buns with the soup mixture for dipping.

Serving Suggestion: Serve with romaine salad tossed with fresh basil and Italian salad dressing. For dessert, serve orange slices.

RECIPE TIPS

Tip: You can also serve these burgers in a bowl atop a mound of hot mashed potatoes, with some of the onion gravy poured over.

Photo and recipe courtesy of CampbellsKitchen.com.