Best 7 Who Has Mushroom Swiss Burgers Recipes

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.

SWISS MUSHROOM BURGERS

Steps:

• Preheat oven to 220°C/450°F (200°F fan).
• Garlic butter: Place butter, garlic, salt and pepper in a heatproof jug. Microwave to melt butter, then stir.
• Brush with butter: Brush the mushroom cap with butter (smooth side), then place on a tray gills side up (ie stalk facing up). Brush remaining butter onto the rims and gills, being sure to scrape up all the garlic in the jug.
• Olive oil: Drizzle with olive oil.
• Roast 25 minutes, then flip mushrooms. Brush with tay juices, roast a further 10 minutes or until the centre of the mushrooms are tender. {Meanwhile, cook onion, mix Sauce)
• Top with cheese: Place a slice of cheese on each mushroom, return to oven for 3 minutes just to melt the cheese.
• Toast buns: Place split buns in the oven at the same time - to lightly toast.

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.

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.

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 RECIPE

Steps:

• Preheat the oven to 425 degrees F.
• Cut the tops off of the whole heads of garlic to expose the garlic cloves. Place on sheet of aluminum foil, and drizzle garlic bulbs lightly with olive oil. Season with salt and pepper, and then wrap the foil around the garlic to create a tight pouch. Place in the oven and roast for 35 to 45 minutes. Remove from oven and allow to cool. Then squeeze the pulp from the skins. You will need about 1/3 cup of garlic.
• Combine roasted garlic, mayo, lemon juice, Parmesan, Dijon mustard, cayenne pepper, Worcestershire sauce, and some salt and pepper in a food processor. Pulse a few times until the ingredients are well combined. Refrigerate to allow for the flavors to combine.
• Slice 8 oz of baby bella mushrooms, a quarter inch thin.
• Heat a tablespoon of olive oil and tablespoon of butter in a medium skillet over medium heat.
• Place the mushrooms in the pan; stir and toss to coat in the oil.
• Season with a bit of salt. This will help it release moisture.
• Continue stirring and cooking the mushrooms until they've released most of their moisture and are golden brown, 10-15 minutes.
• Remove from heat and set aside.
• Heat a 1/2 tablespoon of clarified butter, aka ghee, in a skillet over medium heat, buns sliced side down. Use a spatula or turner to lift the buns and remove them from the pan when they are golden brown.
• Form the burger patties by using a patty press if you have one. Otherwise, form the patties loosely with your hands, being careful not to press them too tightly. Put a thumbprint in the center of each patty to allow for more even cooking. Just prior to cooking, season the patties with salt and pepper.
• Heat a large heavy bottom pan such as a cast iron skillet on medium-high heat. Place the patties seasoned side down in the pan, then seasoned the other side of the burger with salt and pepper.
• Cook the burgers on the first side for 3-4 minutes. Flip the burgers when they turn gray halfway up the burger and continue cooking another 3 minutes. You may need to reduce the heat to medium if your pan is getting too hot.
• At this point you'll want to take the burger's temperature and keep flipping it. When it gets within 150ºF, add the cheese slices to the burgers. It should only take about a minute before they are done. If you need to rapidly melt the cheese, you can cover the skillet with a lid or round baking sheet. Cook to 165°F. Remove the burgers to a plate and loosely tent with foil for a few minutes.
• Assemble the burgers by smearing some of the aioli on the buns. Place a patty on the bottom bun, then the caramelized onions, mushrooms and top bun. Enjoy!

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.