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This beefy mushroom Swiss burger recipe is too good not to try! It’s a great way to spice up an ordinary hamburger. Not only can this be done on the grill, but you can also pan-fry the burgers if preferred.
Ingredients
- 1 ½ pounds lean ground beef
- ½ teaspoon seasoned meat tenderizer
- salt and pepper to taste
- 2 teaspoons butter
- 2 (4 ounce) cans sliced mushrooms, drained
- 2 tablespoons soy sauce
- 4 slices Swiss cheese
- 6 hamburger buns
Directions
Step 1
Preheat an outdoor grill for medium heat and lightly oil the grate.
Step 2
Divide ground beef into 6 equal-sized patties; season with meat tenderizer, salt, and pepper. Set aside.
Step 3
Melt butter in a skillet over medium heat. Add mushrooms and soy sauce; cook and stir until browned. Set aside and keep warm.
Step 4
Grill patties on the preheated grill until cooked through, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
Step 5
Spoon mushroom mixture evenly on top of patties on the grill; top each one with a slice of Swiss cheese. Cover the grill until cheese melts, about 1 minute. Remove patties from the grill and serve on hamburger buns.
Nutrition Facts (per serving)
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 520 | |
| % Daily Value * | |
| Total Fat32g | 42% |
| Saturated Fat14g | 71% |
| Cholesterol106mg | 35% |
| Sodium868mg | 38% |
| Total Carbohydrate25g | 9% |
| Dietary Fiber2g | 8% |
| Total Sugars1g | |
| Protein30g | |
| Calcium224mg | 17% |
| Iron4mg | 21% |
| Potassium432mg | 9% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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source by allrecipe
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This was a nice change! I added extra seasonings and garlic to the burger mix, though. Loved the mushrooms with the soy sauce! I even added onions…….Mmmmmmm! :o)
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hmmmm very very good.
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Delicious! Super fast to prepare too. We didn’t need any other stuff on our burgers. I used less soy sauce because I didn’t want the mushrooms to get too salty.
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A nice twist to hamburgers. Thanks!!
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Great quick and easy recipe!
I did the same as Carrie, added onions 🙂
gave it a dash of Worcestershire sauce for some more addeed flavor and cut back a tad on the soy so not too salty.
Fun dinner for all!!! -
The best mushroom swiss burger ever!
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As written I would give 3.5 stars. I made this a couple times trying to improve upon it to fit our tastes and I found adding a can of Golden Mushroom condensed soup, in lieu of the soy sauce, to the mushrooms really gives it a thicker and much tastier sauce. Fresh mushrooms cooked in butter up the flavor as well.
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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 saut?d 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.
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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!!!
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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 saut?ed. 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
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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.
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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!
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Instead of soy sauce i used a dash of balsamic vinegar in the mushrooms and meat.
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Great recipe, we also used fresh mushrooms and added some onions, definitely better than a restaurant!
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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!
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I did not care for this recipe. It came out really salty.
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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
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A simple mushroom Swiss burger that is great comfort food too. I used fresh mushrooms and teriyaki sauce instead of soy sauce as I ran out of soy sauce. Overall, this recipe is what you would expect mushroom Swiss to taste like.
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We grilled the burgers, didn’t have meat tenderizer, so just used the salt and pepper. Also used fresh mushrooms and sauteed them in a cast iron pan over the grill. Great burgers!
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Made these exactly as the recipe called for them to be made! I think reviews that include any modifications are not a true review of the actual recipe. We enjoyed them every much! Easy to make and husband enjoyed them – we will definitely make them again!
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Very delicious…my daughter does not really like burgers but after taking the first bite of this she says she now likes burgers if made from scratch like this instead of burger joints or frozen patties.
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Soy sauce is a nice surprise with the mushrooms. Soy doesn’t overpower but rather adds a savory aspect. I caramelized onions before adding the mushrooms , worked out well. Found a smokey Swiss and it hands down beat any restaurant burger we’ve ordered! Hubby and I both enjoyed this one, thank you!!
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Outstanding!! I pretty much followed Justme’s idea and I have to say they were so close to restaurant style burgers. I will be making these again!!
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I love Mushrooms! Use them ALL the Time! But I put Hot Pepper Cheese on my Burger! Boy! Was That Good!! Gonna make it Again! For Sure!!!
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First of all the mushrooms: I will probably saut? mushrooms this way from this point forward…they were so savory! Those mushrooms are really what makes this sandwich so good.
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I made this for my roommate who likes mushrooms and swiss cheese. To my surprise, my Husband also liked it, even though he doesn’t like swiss. I will make it again. Thanks.
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Only change was I used dehydrated onion and about 2 Tbsp. Worcestershir sauce and ground black pepper. Just not ctazy for burgers.
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I did not care for the canned mushrooms. I made 1 with canned mushrooms and the other 3 with fresh. We all had the same opinion and ended up scraping tne canned mushroom topping off and putting the fresh on. The burgers then were great!
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This was a great hamburger. I didn’t have meat tenderizer so we put A1 in the meat and that was great. I also used fresh mushrooms and added onion in the saute pan too. We put the onion mushroom stuff on after the melted cheese and I wish I would have covered the mushrooms with the cheese.
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Just okay for us. Did not feel their was too much flavor with these burgers. Ended up adding additional condiments on top of grilled burger.
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These burgers were delicious! Great flavor and a definite keeper!!
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I used 70/30 ground beef, lawry?s seasoning salt, fresh ground pepper, fresh mushrooms and reduced them down, topped the burgers on the grill with them. Then added sliced Swiss cheese to melt over the mushrooms . Served them on a brioche bun with Hellman?s Mayo and ketchup. They do not last long in this house!!
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Easy to make and very good
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delish
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