Form ground chuck or extra lean beef into hamburger patties, regular-size or smaller.

Fry the patties in a pan until fully cooked.

Remove the patties from the pan and drain excess grease on a paper towel.

Pour out any remaining grease from the pan.

In the same pan, pour in the cream of celery soup and cream of mushroom soup.

Stir the soups well until they form a creamy mixture.

Place the cooked patties into the gravy mixture, turning them 4 or 5 times to coat evenly.

Serve the hamburger patties hot, smothered in the gravy.