Hamburger Chop Suey

by Erin

This hamburger chop suey is a throwback comfort food recipe that is easy to make but also a little different. Just try it, you’ll love it!

Hamburger Chop Suey

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I am still working through the giant catalog of my mom’s recipes. I first started with the ones she had made copies of for me when I left for college, but after my most recent trip to Maryland we found even more! Literally four boxes of recipes cards. I actually discovered the origin to a couple of her more frequently made recipes and a couple others written in short hand which were neat.

Now I have even more recipes to work through. And I am totally digging these retro, minimal ingredient, few step recipes. I’ve not felt particularly inspired in the kitchen lately and many of these recipes are comforting on many levels, so I find myself drawn to them more than ever.

Easy Hamburger Chop Suey

This hamburger chop suey doesn’t seem to appear in any of my memories, but given that it has chow mein noodles I am sure she made it for my brother and I at some point. It’s totally her style too, combining unsuspecting ingredients into something delicious. According to the internet, it can also be another name for goulash and has Italian-American origins. All I know is that this is most definitely not that.

The original recipe calls for a can of mushrooms, but since neither Bob nor I like mushrooms we substituted that for chickpeas. We also added a bit of broccoli to pump up the vegetable content a bit more. And finally we spiced it up by adding a little chili oil.

Hamburger Chop Suey #retrorecipe

One year ago: Strawberry Spinach Salad Pizza

Two years ago: Pesto Chicken Salad

Five years ago: Taco Hummus

Six years ago: Chicken Satay with Spicy Peanut Sauce & Coconut-Ginger Rice

Seven years ago: Homemade Whole Wheat Bread Bowls

Eight years ago: S’mores Puppy Chow

Ten years ago: Banana Foster Cream Pie

Hamburger Chop Suey


Yield: 6 servings Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat


  • 1 Tbsp olive oil
  • 1 lb. ground beef
  • 1 small yellow onion, chopped
  • 2 stalks celery, chopped
  • 1 head of broccoli, florets cut
  • 1 (10.5 oz.) can condensed chicken and rice soup
  • 1 (10.5 oz.) can condensed cream of mushroom soup
  • 1 (8 oz.) can chickpeas, drained *
  • 1 cup water
  • 1/3 cup raw rice
  • 1/4 cup soy sauce
  • Chili oil, to taste
  • Chow mein noodles


  1. In a large skillet, head olive oil over medium heat. Add beef and brown until most of the pink is gone. Add onion, celery, and broccoli and sautee for 5 minutes.
  2. Add soups, chickpeas, water, rice, and soy sauce. Bring to a simmer, cover, turn off heat, and let steam for 20 minutes.
  3. Season to taste with chili oil. Serve topped with chow mein noodles.
Did You Make This Recipe?
I want to see! Tag me on Instagram at @TheSpiffyCookie and hashtag it #TheSpiffyCookie.

Source: Adapted slightly from a recipe my Mom got in the 1970s while living in Texas – “Jean Jerome Administration”

Did you make this recipe? I want to see!
Tag @THESPIFFYCOOKIE on Instagram and hashtag it #THESPIFFYCOOKIE


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