- 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
- 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. Yield: 6 servings.
Medium-Bodied Red Wine
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
Reviews for Mushroom Swiss Burgers
"Delicious! My husband loved it. We found it to be a little drippy so I serve it open-face on the bun."
"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."
"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"