Recipe by MS. STEPHANIE
"This is a great way to spice up an ordinary hamburger. Not only can this be done on the grill, but pan fried if desired. Too good not to try!!"
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1 1/2 pounds
lean ground beef
seasoned meat tenderizer
salt and pepper to taste
2 (4 ounce) cans
sliced mushrooms, drained
Great recipe - fantastic touch with the soy in the mushrooms. Some slight variations for my health conscious family: Burgers: - Seasoned with 1 egg, 2 tbsp of water, 1/4 dry multigrain breadcrumbs (can use regular), 1 small onion finely chopped, 2 tsp of dijon mustard, 1/2 tsp salt, 1/4 tsp pepper, 1/2 worcestershire sauce for every 1 lb of lean ground beef. (Didn't use the meat tenderizer since the water kept it moist) - Added swiss cheese to each burger when cooked and on the grill. (Can be done in a pan as well - make sure to drain the fat) Mushrooms: - A little extra virgin olive oil instead of butter - Added 1/4 tsp minced garlic to warm olive oil - Brought the temperature down to medium and lay fresh sliced mushrooms flat on a skillet and let it stew in its own juices rather than stirring. This brings out the full flavour of the mushrooms. - Added the soy at when the mushrooms were near cooked (last minute or two) Additions: - Using the same olive oil in the mushroom skillet, added 1 medium red onion cut into thin rounds and sautéed. Okay to stir. - Used multigrain thin bread bun thins (Earthgrains 100% Multigrain Thin Buns are really good - can be found in any grocery store, Nature's own multigrain sandwich rounds are great too, Dempster's Thinfuls are available in Canada, but not as healthy at the others) - Used baby spinach leaves instead of lettuce on the buns - Added a few hot peppers to top off the burger for a little kick Amazing - will be making more often
This was just okay, I made some modifications and hoped it would be more like a restaurant mushroom-swiss burger. In addition to the seasoning salt, I also added freshly ground black pepper and minced garlic to the ground beef. I sautéd fresh baby portobello mushrooms instead of canned and also added grilled onions. Still, it was good but not great. A nice base recipe I'll keep experimenting with.
Delicious! Super fast to prepare too. We didn't need any other stuff on our burgers. I used less soy sauce because I didn't want the mushrooms to get too salty.
As written I would give 3.5 stars. I made this a couple times trying to improve upon it to fit our tastes and I found adding a can of Golden Mushroom condensed soup, in lieu of the soy sauce, to the mushrooms really gives it a thicker and much tastier sauce. Fresh mushrooms cooked in butter up the flavor as well.
These were wonderful! I used ground chuck and fresh mushrooms. So so good! Next time I may use a lower sodium soy sauce! I will def. make these again!!!
This was a nice change! I added extra seasonings and garlic to the burger mix, though. Loved the mushrooms with the soy sauce! I even added onions.......Mmmmmmm! :o)
The soy sauce was not something I would have thought to add, but it certainly gives the mushrooms that savory flavor. Yum! I also add garlic butter to my buns before I laid them on the skillet I'd just cooked the mushrooms in. I love Red Robin's mushroom Swiss burger and this came super close for a fraction of the cost of eating it at the restaurant. Thank you!
If you want to kick this up a notch, and make it taste like restaurant mushroom burger sauce, stir a little dollop of sour cream into your mushroom mixture after you've taken it off the heat. Perfection!
* Percent Daily Values are based on a 2,000 calorie diet.
Grilled Mushroom Swiss Burgers
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 291
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