cream of mushroom soup
Mix the meat, cracker crumbs, 1/2 cup of the soup, 1/4 cup of the milk, the egg, onion and seasonings together.
Press the mixture into 12 ungreased muffin cups.
Bake for about 30 to 35 minutes.
In the meantime, in a small saucepan, heat the remaining soup the cucumber and 3 tablespoons of milk to boiling, stirring frequently.
Reduce the heat and stir in the tomato and sour cream.
Heat just to boiling, stirring constantly then remove from the heat and spoon over the unmolded mini-loaves.
NOTE: If you use regular hamburger put the muffin tin on a cookie/jelly-roll pan to catch any of the juices that run over.