Recipe by LivLifeGreen
"This tastes just like the mushroom and swiss hamburgers from a famous fast-food chain."
Hmm. None of these ingredients are on sale today.
Show ingredients on sale
Sort stores by
Save money at local stores when ingredients are on sale!
Watch video tips and tricks
1 (10.75 ounce) can
condensed golden mushroom soup
1 (4.5 ounce) can
sliced mushrooms, drained
monosodium glutamate (MSG)
ground black pepper
hamburger buns, split
slices of Swiss-style processed cheese
I've been making these for years. I use either left over beef gravy, or a can of beef or mushroom gravy. Regular salt and pepper, no MSG, or Worcestershire sauce (but I will try that, sounds good) and two slice's of Swiss cheese per burger, sometimes some sauteed onions in the mushroom gravy, bring lots of napkins, and maybe a fork and knife :) Yum!
Just like A Runza burger :) Yum!
Yum, these were good! I have no idea what fast food restaurant this is from though. I did think that the hamburger seasonings made them have the same flavor of what I remember the fast food hamburgers tasting. I used 90% lean beef, but added a tsp of vegetable oil to the pan so they would fry up. The medium heat suggested worked well, I cooked them on 6 on my burner. They were done in the 10 minutes suggested. I couldn't find processed swiss, so I went with a thin sliced lite swiss I found at the store. The sauce doesn't taste great on it's own, but it works fine on the burger. I doubled the burger, seasonings, and buns because I thought it was a lot of sauce and there was still some leftover. ty
It really is flavorful and it makes a dry hamburger a lot juicier and something special. I used a plain old hamburger, cooked it and topped it with the sauce.
I made a few changes. I used ground chuck instead of ground beef, because it was on sale. I used fresh mushrooms and natural swiss instead of the jarred mushrooms and processed swiss, just because I like them better. I omitted the MSG because I never make anything else that calls for it and didn't want to buy it just for this. I agree with the reviewer who said the mushroom sauce doesn't taste very good on it's own, but tastes good with the burger. I thought the seasoning (minus MSG) and cook time on the burger was spot on. Very juicy, with a good flavor. Will make again, but will probably try and find a way to jazz up or replace the mushroom soup, so it tastes a bit better on it's own.
Don't hate me cuz really though I changed it just a bit it was just a recipe misunderstanding. I cooked up the burger and then added everything to it so it was this luscious scoopable goodness. I put it on whole wheat toast with some provolone cheese and wow, is this stuff good!!! Oh and I skipped the MSG-don't have any and it doesn't seem like a good idea.
* Percent Daily Values are based on a 2,000 calorie diet.
Mushroom and Swiss Burger
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 200
Celebrate Passover with Jewish main dishes, desserts, and traditional holiday foods.
Choose your Easter dinner main dish from hams, savory lamb, and over 150 more recipes.
Delicious recipes, party ideas, and cooking tips! Get a year of Allrecipes magazine for $7.99!
See how to make a flavorful veggie burger that’s never dry.
See how to make a simple but scrumptious one-pan pork chop meal.
See what makes this Seattle-style cheeseburger so Hawktacular.