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Mushroom Swiss Burgers Recipe

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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.

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Mushroom Swiss Burgers Recipe

Prep/Total Time: 30 min.

Yield: 6 Servings

5 25 30

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

Directions

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 meat 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. 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. Yield: 6 servings.

Originally published as Mushroom Swiss Burgers in Simple & Delicious January/February 2008, p27

Quick Homemade Croutons

I hate to waste the heel from a loaf of bread or a few leftover hot dog or hamburger buns. So I cube them into a bowl, spray them with nonstick cooking spray and season with garlic powder, parsley and basil or oregano. Then I bake them on a cookie sheet at 250° until they’re crisp and brown. My family loves the quick homemade croutons. —Nancy C., Windermere, Florida

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Reviews for Mushroom Swiss Burgers (3)

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Mushroom Swiss Burgers

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Reviewed on Jun. 14, 2010 by vgma

Delicious! My husband loved it. We found it to be a little drippy so I serve it open-face on the bun.

Reviewed on Jan. 17, 2009 by Goatlady_05150

That sounds like a great idea for those of us who are on a low sodium diet! I already know I can get mushrooms canned without salt, but low sodium mushroom soup is still too high in sodim for me.

Reviewed on Jan. 16, 2009 by winchel1

I have made swiss Mushroom Burgers for years but instad of using mushroom soup I use canned mushrooms, I drain the liquid into a sauce pan add a beef boullion cube bring it to a boil and thicken with a little milk and cornstarch add mushrooms to heat spoon over hamburger and top with swiss chese