Steakhouse Mushroom Swiss Stuffed Burgers Recipes

MUSHROOM AND SWISS STUFFED BURGERS

Mushroom and Swiss Stuffed Burgers image

Sauteed mushrooms and onions with a little Swiss cheese are stuffed in hamburger patties to create and exciting twist on a classic flavor combo!

Provided by ElizabethKnicely

Categories Lunch/Snacks

Time 32m

Yield 6 burgers, 6 serving(s)

Number Of Ingredients 10

Ingredients

1 tablespoon butter
2 cups sliced mushrooms
1/4 cup finely chopped onion
1 1/2 lbs lean ground beef
1 tablespoon mccormick grill mates hamburger seasoning
1/3 cup shredded swiss cheese
6 hamburger buns
6 lettuce leaves (optional)
6 tomatoes, slices (optional)
condiments (optional)

Steps:

Heat butter in nonstick skillet over medium heat. Add mushrooms and onion; cook and stir 4 minutes or until mushrooms have softened. Cool completely.
Mix ground beef and hamburger seasoning. Measure twelve (1/4 cup) portions of beef. Shape into thin 4-inch round patties. Place about 1 tablespoon each of the mushroom mixture and cheese in cente of each of 6 patties. Top with remaining hamburger patties, pinching edges to seal filling. If necessary, lightly flatten with spatula.
Grill over medium heat 4 to 6 mintes per side or until burgers are cooked through (internal temperature of 160°F).
Serve burgers on toasted rolls. Garnish with desired condiments and toppings.

MUSHROOM SWISS BURGERS

Mushroom Swiss Burgers image

These skillet burgers from Mrs. James Bowles of Ironton, Ohio are perfect cold weather food. Heaping with mushrooms and the wonderful flavor of Swiss cheese, these burgers really deliver. This recipe is sure to become a family favorite.

Provided by Taste of Home

Categories Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 6

Ingredients

1-1/2 pounds ground beef
1 pound sliced fresh mushrooms
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
1 cup water
6 slices Swiss cheese
6 hamburger buns, split

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.

Nutrition Facts :

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