Recipe by Andy Alcorn
"These are seasoned and stuffed hamburgers with a taste of potato and cheese. Serve on buns with condiments of choice."
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potato, peeled and shredded
shredded Swiss cheese
chopped fresh mushrooms
lean ground beef
2 (1 ounce) packages
dry onion soup mix
Okay my husband just adout died over these hamburgers. I used Portabello mushrooms, bacon and monterey jack cheese for the filling. Per another viewer make small hamburgers and press the filling into the hamburger and place another patty on top and seal. In the meat mixture I used 1/3C. bread crumbs, 1 egg (egg beaters), 1 tsp. worchestshire sauce, 1 1/2 tsp. montreal steak seasoning.
These were tasty, but I felt the meat mixture was too sticky. I added 1 egg and 1/2 cp. breadcrumbs so the patties would be easier to form.
A great new twist for a burger! For those of you having trouble with the potatoes, simply buy a bag of shredded hash browns - very quick & simple!
These burgers are a great alternative to the same old, same old burgers I always have. I bought a bag of pre-shredded hash brown potatos and fried them up before stuffing the burgers so I wouldn't have to worry about the potato cooking all the way through, it also added that yummy fried potato flavor! I've made these with lots of different variations for fillings but my favorite is potato, cheddar and crumbled bacon. My boyfriend's favorite is the original potato/mushroom/swiss. Any fillings work well for this burger so get creative! I gave my sister this recipe and she makes hers with cream cheese, avacado and sundried tomatoes, yum!
So good I couldn't believe it, I wish I'd found this recipe a long time ago. I grilled the burgers on the stove and bought pre-shredded potatoes and cooked them first. I also made really thin hamburger patties then put the filling on top of them, then placed another thin patty on top of that and sealed it up-way easier than making pockets. I'm sure you could stuff these with just about anything, but try the original first, it's awesome.
Very good. Instead of making a pocket, I halved each burger, pressed the filling (mushrooms, cheese) on one of the halves and then placed the other half on top. Anyway these are a family favorite. Thanks for sharing.
These were amazing! The first time we had them my husband was craving the leftovers all the next day! We've now made them twice, the first time with ground beef, and the onion soup (we also used the frozen hashbrowns instead of potatoes) and it was a bit to oniony for me (plus I really don't like beef), but we had them again this week with ground pork and I seasoned the meat with some dried onion, garlic and pepper and I liked it SO much more! SO YUMMY!! I can't wait to make them for a BBQ party!
These burgers are HUGE and very yummy. I used the shredded hashbrown poataoes as suggested and they worked great. I also used cheddar instead of swiss cheese. We'll make these again for sure.
* Percent Daily Values are based on a 2,000 calorie diet.
Game Day Hamburgers
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 236
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