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| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 4 |
| Yield: | 4 sandwiches |
Ingredients
- 1 (10.5 ounce) can condensed golden mushroom soup
- 1 (4.5 ounce) can sliced mushrooms, drained
- 1 teaspoon Worcestershire sauce
- 1 pound ground beef
- ½ teaspoon monosodium glutamate (MSG)
- ½ teaspoon seasoned salt
- ¼ teaspoon ground black pepper
- 4 hamburger buns, split
- 4 slices of Swiss-style processed cheese
Instructions
- Make sauce: Mix together condensed soup, sliced mushrooms, and Worcestershire sauce in a saucepan over low heat; allow to simmer while you complete the remaining steps. Stir sauce occasionally.
- Make burgers: Mix together ground beef, monosodium glutamate (MSG), seasoned salt, and black pepper in a large bowl until well combined. Form into 4 patties.
- Heat a skillet over medium heat. Fry patties in the hot skillet until browned, about 5 minutes per side. An instant-read thermometer inserted into the center of a patty should read 140 degrees F (60 degrees C) for medium doneness.
- Place a patty onto each hamburger bun bottom, then top with cheese. Spoon 1 to 2 tablespoons sauce over cheese; cover with bun tops to serve.
Nutrition Facts
| Calories | 444 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 92 mg |
| Dietary Fiber | 3 g |
| Protein | 28 g |
| Saturated Fat | 9 g |
| Sodium | 1451 mg |
| Sugars | 2 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
LOVED IT!! This is great recipe, and simple to make! I love my Mushroom and swiss burger to be messy, and with the sauce it is fantastic. As with all that post, this is what I changed. I ground my own meat for freshness. I also used portabella mushrooms instead of canned one. I added a little water to my soup mix and some seasoning to it. It is definitely going in the favorites section!
Curious on what famous food chain restaurant
something missing in the sauce- tried adding a beef bullion cube and a 1/4 t garlic powder- closer- but i think its the golden mushroom – something in that shouldnt b there- but close and eatable
Ok. This is close, oh so close but not quite there. The first thing I noticed is the color of the mushroom sauce. It’s off, more golden due to the can soup. After reading other reviews, I believe next time I will add brown gravy to the ingredients, halving the amount of golden mushroom soup, making up the original amount with the gravy. I also added a little garlic powder. Closer yet. With that being said, I found this to be the most satisfying burger. Definitely will continue to make & fiddle with the ingredients until it is, in my opinion, exactly a Hardee Mushroom Swiss.
Made some changes……Used sea salt and pepper “No MSG”, Used Heinz mushroom gravy in place of soup, and sliced portabella mushrooms
After searching ALL the recipes for a Mushroom Swiss Burger, this recipe is closest to what you’re probably looking for. I do recommend using fresh sliced white mushrooms instead of canned…Also, NO MSG needed!! But most important to kick it up a notch is to add about 2 or 3 tablespoons of A-1 Steak Sauce to the mushroom mixture. This is a very rich & savory mushroom sauce! You won’t be disappointed!!
I made a few changes. I used ground chuck instead of ground beef, because it was on sale. I used fresh mushrooms and natural swiss instead of the jarred mushrooms and processed swiss, just because I like them better. I omitted the MSG because I never make anything else that calls for it and didn’t want to buy it just for this. I agree with the reviewer who said the mushroom sauce doesn’t taste very good on it’s own, but tastes good with the burger. I thought the seasoning (minus MSG) and cook time on the burger was spot on. Very juicy, with a good flavor. Will make again, but will probably try and find a way to jazz up or replace the mushroom soup, so it tastes a bit better on it’s own.
Don’t hate me cuz really though I changed it just a bit it was just a recipe misunderstanding. I cooked up the burger and then added everything to it so it was this luscious scoopable goodness. I put it on whole wheat toast with some provolone cheese and wow, is this stuff good!!! Oh and I skipped the MSG-don’t have any and it doesn’t seem like a good idea.
It really is flavorful and it makes a dry hamburger a lot juicier and something special. I used a plain old hamburger, cooked it and topped it with the sauce. Thanks
Just like A Runza burger 🙂 Yum!
Yum, these were good! I have no idea what fast food restaurant this is from though. I did think that the hamburger seasonings made them have the same flavor of what I remember the fast food hamburgers tasting. I used 90% lean beef, but added a tsp of vegetable oil to the pan so they would fry up. The medium heat suggested worked well, I cooked them on 6 on my burner. They were done in the 10 minutes suggested. I couldn’t find processed swiss, so I went with a thin sliced lite swiss I found at the store. The sauce doesn’t taste great on it’s own, but it works fine on the burger. I doubled the burger, seasonings, and buns because I thought it was a lot of sauce and there was still some leftover. ty
I’ve been making these for years. I use either left over beef gravy, or a can of beef or mushroom gravy. Regular salt and pepper, no MSG, or Worcestershire sauce (but I will try that, sounds good) and two slice’s of Swiss cheese per burger, sometimes some sauteed onions in the mushroom gravy, bring lots of napkins, and maybe a fork and knife 🙂 Yum!