1 – 1 1/2 lb burger (works quite well with buffalo, too, not so much with elk)
1 can mushrooms (8 to 12 oz) (I don’t tend to use canned anymore, much better flavour with fresh, particularly Portabella.)
2 medium chopped onions (So far vidalia seems to produce the best flavour)  1-2 cloves chopped garlic (or more, or less, or…  basically make it as garlicky as you like)
worcestershire to taste
1 can cream of mushroom soup or eq
1/2 pt sour cream
1 T dill pickle juice
(salt and pepper to taste)

Saute onions and garlic until soft and clear.  Add a little spicing as they saute.  Add meat.  Little more seasoning as that cooks.  Pour off excess fat  Add everything except the sour cream.  Heat through.  Add sour cream.  Heat through.  Serve on rice or noodles or bread or…  I often add a package of frozen vegets after the meat is cooked, but before adding the soup.  Peas work particularly well, as does spinach.