Mushroom And Swiss Burgers Recipes

MUSHROOM SWISS BURGERS

Steps:

• Shape beef into six patties. In a large skillet, cook patties over medium-high heat for 5-7 minutes on each side or until a thermometer reads 160° and juices run clear. Remove to paper towels; drain, reserving 2 tablespoons drippings. Saute mushrooms in drippings until tender. , Meanwhile, in a microwave-safe bowl, combine soup and water. Cover and microwave on high for 2-1/2 to 3-1/2 minutes or until heated through. , Return patties to the skillet. Stir in soup mixture. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes. , Top each patty with a slice of cheese. Remove from the heat; cover and let stand until cheese is melted. Serve on buns topped with mushrooms.

GRILLED MUSHROOM SWISS BURGERS

Steps:

• Prepare a grill for medium heat. Lightly oil the grate.
• Divide the ground beef into 6 patties. Season with meat tenderizer, salt and pepper. Set aside.
• Melt the butter in a skillet over medium heat. Add the mushrooms and soy sauce; cook and stir until browned. Set aside and keep warm.
• Grill the patties for about 6 minutes per side, or until cooked through. Divide the mushroom mixture evenly amongst the burgers and top each one with a slice of Swiss cheese. Cover the grill for about 1 minute to allow the cheese to melt. Remove from the grill and serve on hamburger buns.

HARDEES MUSHROOM AND SWISS BURGER

Steps:

• Mix the first three ingredients together, put on low heat and let simmer.
• Mix the Accent, Lawry's and pepper together and put in a shaker.
• Season the patties with this and fry or grill until done-dont press on the patties-you must resist this impulse!
• Put patty onto a bun, then the swiss, then the sauce and you're done.

COPYCAT HARDEE'S MUSHROOM AND SWISS BURGER RECIPE

Steps:

• Heat up oil in a skillet & saute onions until translucent.
• Add 1 package or 8 ounce of mushrooms & saute briefly.
• Deglaze with red wine & reduce briefly.
• Season with salt & pepper and adjust accordingly. Set aside the mushrooms to cool down completely.
• Mix the mushroom soup, the remaining 1 package or 8 ounces of mushrooms, and Worcestershire sauce together. Let it simmer on low heat and then set aside.
• Preheat your flat griddle & grease it accordingly.
• In another mixing bowl, mix the MSG or flavor enhancer, garlic salt, and ground pepper together. Set aside.
• Combine the ground beef with the cooled mushrooms & mix until evenly incorporated. Add 1 tablespoon of prepared seasoning mix to taste.
• Divide your ground beef into 6 ounces portions & shape these into hamburger patties. You can wrap these patties in thin plastic film to keep its shape.
• Grill your patties & season both sides with the seasoning mix.
• Toast your hamburger buns onto the griddle.
• Place your burger on top of the bottom half of the bun, add 1 tablespoon of the mushroom mixture & cover with the top bun. Repeat for the rest of the patties.
• Serve the burger with a side of roughly 1 cup potato fries per serving.

HARDEE'S MUSHROOM AND SWISS BURGER RECIPE

Steps:

• In a small sauce pan, mix mushroom soup, mushrooms and Worcestershire sauce. Place on low heat and let simmer.
• Mix Accent, Lawry's and black pepper together. Place in a small bowl or put in a shaker.
• Season the patties with Accent mixture.
• Fry or grill to desired doneness. (Note, Do not press down on the patties - you must resist this impulse.)
• Place a patty onto a bottom bun.
• Cover with Swiss cheese.
• Spoon a generous amount of warm mushroom sauce over all.
• Top with top bun.
• Enjoy.

MUSHROOM SWISS BURGER WITH CARAMLIZED ONIONS

Steps:

• Wipe mushrooms clean with a damp paper towel and slice.
• In 2 Tbsp. of butter or oil, sauté mushrooms over medium heat until a little color forms.
• Slice an onion and add to the pan, stir to coat with the butter/oil, and add a pinch of salt to draw the moisture out of the onions.
• Continue cooking over medium heat, stirring occasionally to keep the onions from burning.
• After about 20 minutes the color of the onions should begin to deepen. At this stage add Worchesteshire sauce and wine (or water if substituting) to deglaze the pan. Stir to remove the bits on the bottom of the pan. Continue to cook out the wine while you prepare your burgers.
• Cook your seasoned burgers how you normally would; in a pan or on the grill. Top with Swiss Cheese and allow it to melt.
• Top your burger with the caramlized onions and mushrooms. This can be served as is, or atop a hamburger bun.

MUSHROOM AND SWISS BURGER

Steps:

• 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.
• 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.
• 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.

SWISS MUSHROOM BURGERS

Steps:

• Preheat the broiler and line the bottom of a broiler pan with foil. Lightly mix the beef with 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Gently form into 4 patties, about 3/4 inch thick. Arrange on the prepared pan and brush both sides with olive oil. Broil until browned, about 4 minutes per side for medium rare.
• Meanwhile, heat 2 teaspoons olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring, 2 minutes. Add the mushrooms and cook 2 more minutes. Add the Worcestershire sauce and cook until the vegetables are tender, about 2 more minutes. Season with salt and pepper and remove from the heat. Combine the ketchup and mustard in a small bowl and set aside.
• Top each patty with one-quarter of the mushroom mixture and 1 slice cheese. Return to the broiler to melt the cheese, about 1 minute.
• Spread the buns with the ketchup mixture; sandwich with the patties and some lettuce. Serve with chips and/or pickles.

MUSHROOM SWISS BURGER

Steps:

• In a large stainless steel skillet, add the butter and the onions. Turn the heat to medium, cover, and cook, stirring regularly, until the onions are softened and starting to brown, about 7-9 minutes.
• Uncover, turn the heat to low, and continue to cook, stirring often, until the onions are very soft, sweet, and a deep brown color. If the onion starts to stick at any point, add a splash of water and scrape the bottom of the pan to deglaze. I usually have to do this 3-4 times throughout the process.
• You can remove the onions in as little as 30 minutes, or cook them for an hour or longer. They will continue to get softer and sweeter as you go. I take mine out around the 45 minute mark. Season to taste with salt.
• Deglaze the onion pan. Melt the butter in the skillet and add the mushrooms.
• Let them cook WITHOUT stirring, 4-5 minutes, or until golden brown on one side. Flip and continue to cook until browned on both sides. Add the garlic and saute for about a minute, then season to taste with salt.
• Gently shape the beef into five equal sized balls then use the palm of your hand to press them into a flat patty shape. It's okay if the edges aren't perfectly round. Use your thumb to press an indent into the center of each patty, then sprinkle both sides with burger seasoning.
• Heat a cast iron skillet over medium high heat. Add the patties and cook until browned on the bottom, about 4-5 minutes. Flip over, and cook an additional 3-4 minutes or until it reaches an internal temperature of 165 degrees. Add the cheese for the last 2 minutes of cooking.
• To assemble, spread the mayonnaise on the buns (if using). Top each one with a burger patty, caramelized onions, and mushrooms. Add greens if desired. Serve.