Mushroom and Swiss Burger Recipe - Allrecipes.com
Mushroom and Swiss Burger Recipe
  • READY IN 30 mins

Mushroom and Swiss Burger

Recipe by  

"This tastes just like the mushroom and swiss hamburgers from a famous fast-food chain."

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Ingredients Edit and Save

Original recipe makes 4 sandwiches Change Servings
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  • PREP

    15 mins
  • COOK

    15 mins
  • READY IN

    30 mins

Directions

  1. Mix golden mushroom soup, sliced mushrooms, and Worcestershire sauce in a saucepan over low heat and simmer while you complete the remaining steps. Stir sauce occasionally.
  2. Mix ground beef with monosodium glutamate, seasoned salt, and black pepper in a bowl; form 4 patties from the ground beef and pan-fry in a skillet over medium heat until browned, about 5 minutes per side.
  3. Place each burger onto the bottom of a hamburger bun and top each with a slice Swiss-style processed cheese. Spoon 1 to 2 tablespoons of sauce over the cheese, place the bun tops onto the sandwiches, and serve.
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Reviews More Reviews

May 30, 2012

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!

 
Sep 11, 2012

Just like A Runza burger :) Yum!

 
Jun 15, 2012

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

 
Jan 19, 2015

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.

 
Aug 25, 2013

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. Thanks

 
May 10, 2015

After searching ALL the recipes for a Mushroom Swiss Burger, this recipe is closest to what you're probably looking for. I do recommend using fresh sliced white mushrooms instead of canned...Also, NO MSG needed!! But most important to kick it up a notch is to add about 2 or 3 tablespoons of A-1 Steak Sauce to the mushroom mixture. This is a very rich & savory mushroom sauce! You won't be disappointed!!

 
Oct 29, 2013

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.

 

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Nutrition

  • Calories
  • 444 kcal
  • 22%
  • Carbohydrates
  • 31.8 g
  • 10%
  • Cholesterol
  • 92 mg
  • 31%
  • Fat
  • 22.2 g
  • 34%
  • Fiber
  • 2.6 g
  • 10%
  • Protein
  • 28.4 g
  • 57%
  • Sodium
  • 1451 mg
  • 58%

* Percent Daily Values are based on a 2,000 calorie diet.

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