I made this recipe with few exceptions--- I used a combination of meats: ground beef, pork and veal. I did not have the buttery crackers so I sauteed some bread crumbs in butter and add that to the meat mixture in a bowl. Rather than mushrooms, I browned an onion in the pan drippings after removing the steaks. Then continued with the gravy. Served with mashed potatoes, this recipe is a "keeper". One "tip" I learned when making burgers--since many of us have the habit of flattening the burgers so they cook through to our liking, we lose so much of the juices that keep the meat moist. If you depress the middle of the burgers BEFORE cooking them as if you were poking a hole in a donut, as they cook the burger center will "rise" up to equal the sides around it and you will have a perfectly cooked burger! I have tried this several times and can attest that it works. I did it with these Salisbury Steaks and they were EXCELLENT!!!!!
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I made this recipe with few exceptions--- I used a combination of meats: ground beef, pork and...