Mushroom and Swiss Burger Recipe Reviews - Allrecipes.com (Pg. 1)
Reviewed: 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
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Cooking Level: Intermediate

Home Town: Deland, Florida, USA

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Reviewed: 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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Reviewed: Sep. 11, 2012
Just like A Runza burger :) Yum!
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Photo by Nicole Vinchattle

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Photo by Trisha
Reviewed: 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!
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Photo by Trisha

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: 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
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Photo by Holiday Baker

Cooking Level: Expert

Home Town: Detroit, Michigan, USA
Living In: Richmond, Virginia, USA
Reviewed: 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.
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Photo by Tina Bradley

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