love this recipe, ran out of lower sodium soy sauce, so used some lea & perrins worcestershirie sauce, works well with the earthy musrooms, omitted most of the salt and added garlic powder, the swiss was nice, also made a few using some sliced pepperjack cheese, for my spicy friends, thanx for a great burger recipe

It came out really salty I will never make this again

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!

Great recipe, we also used fresh mushrooms and added some onions, definitely better than a restaurant!

Instead of soy sauce i used a dash of balsamic vinegar in the mushrooms and meat.

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!

This is a great change from the usual toppings. I've been trying different combinations lately to escape burger boredom. This is too simple not to try.

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

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 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.