I give my entire family and network of friends this candy recipe every Christmas.
| Prep Time: | 20 mins |
| Cook Time: | 30 mins |
| Total Time: | 50 mins |
| Servings: | 6 |
Ingredients
- ½ cup mayonnaise
- 3 tablespoons herbes de Provence
- 2 teaspoons Worcestershire sauce
- 1 teaspoon lemon juice
- 8 hamburger Buns
- ½ pound thick-cut smoked bacon
- ½ pound button mushrooms, sliced
- 1 tablespoon soy sauce
- 2 pounds lean ground beef
- 2 teaspoons garlic granules
- salt and pepper, to taste
- 16 slices Swiss cheese
- Burger trimmings as desired, including lettuce, tomato, onion and pickles
Instructions
- Prepare herbed mayo in a medium bowl by combining mayonnaise, dried herbs, Worcestershire sauce, and lemon juice, mixing well. Cover and refrigerate.
- Cut each strip of bacon in half and cook in a skillet over medium heat until crisp.
- Remove and drain on paper towels. Pour off all but 1 tablespoon bacon drippings from the pan.
- Add mushroom slices and soy sauce to the pan.
- Over medium heat, sauté mushrooms until browned and soft, about 5 to 10 minutes. Drain on paper towels.
- Preheat grill for medium heat and lightly oil the grate.
- To prepare burgers, mix ground beef, garlic granules, salt, and pepper together in a bowl. Form into patties. Place on prepared grill and grill 3 to 5 minutes per each side. An instant-read thermometer inserted into the center should read 150 degrees F (65 degrees C).
- During last 2 minutes of cooking, top with cheese and cover to melt cheese.
- Meanwhile, heat oven to 400 degrees F (200 degrees C), arrange hamburger buns on a foil-lined cookie sheet and lightly toast hamburger buns in the oven on each side.
- When toasted, remove buns to serving plates and spread some herbed mayonnaise on each bun.
- To serve, put cheese-topped patties on each bun, add desired hamburger trimmings, finish with top bun and enjoy.
- Herbes de Provence is a French-style blend of rosemary, thyme, oregano, savory, and other herbs. You can mix it up by using dried Italian herbs or just go with your favorite, whether that’s dried basil, chives or parsley.
Nutrition Facts
| Calories | 952 kcal |
| Carbohydrate | 40 g |
| Cholesterol | 196 mg |
| Dietary Fiber | 2 g |
| Protein | 63 g |
| Saturated Fat | 25 g |
| Sodium | 1064 mg |
| Sugars | 2 g |
| Fat | 61 g |
| Unsaturated Fat | 0 g |
Reviews
I think this is a good base recipe but too heavy on the soy sauce and salt. needed more garlic
Good burger. Always looking for a new burger recipe. Wife and i both enjoyed this one. It came out better than most fast food mushroom burgers. Will make again but use rye buns next time.
This was fabulous! Made it to the recipe and I wouldn’t change a thing. Great hit at a party and looks fancy but doesn’t have the long preparation. Will definitely make again!
WOW this burger was off the charts, the mushrooms sautéed in soy sauce were fantastic! I used the Ballpark Tailgaters Buns and grilled them for a few minutes just to get some toasted grill marks. Fantastic recipe!
I read the reviews and made the herbed mayo ahead of time and refrigerated it for four hours. It just really didn’t work for me even though I thought I would enjoy it. The Burger with Swiss, Bacon and Mushrooms was great. I strongly suggest that if you do make this that you serve the herbed mayo on the side.
I agree with the reviewer who noted that the floral notes of the herbes de Provence was offputting. That’s most likely the lavender which is a key ingredient of a good herbes de Provence. To my palate lavender and lemon don’t play well with beef.
Excellent flavor combination. My husband doesn’t care for mushrooms, but he liked this too! The buns hold up well.
Words can not even describe how Delicious this burger is. We are a burger and fries loving family and finding a good mushroom and swiss burger is a task all on its own! This was perfect and the search has ended for us! The burger was juicy, the herbed mayo was a pleasant surprise. Thank you for this recipe!
This burger is a step beyond the basic mushroom Swiss burger. The mushrooms and the herbs de Provence mayonnaise set the burger over the top. It was super juicy and flavorful.
Yum! We enjoyed these burgers a lot. I made the mayo several hours in advance giving flavors time to develop. I couldn’t grill my burgers so pan fried them. Tasty!
Everyone enjoyed the burgers. I buttered and toasted the buns on the grill which added a nice crunch. The Herbs de Provence sauce added a delicious change to our usual hamburger sauces.
My husband was seriously looking forward to this recipe and it didn’t disappoint! Instead of putting the buns in the oven, I simply brushed them with a bit of butter and toasted them on the grill. I made the mayo sauce several hours in advance to let the flavors meld. He cannot wait to have this again!
I had never used Herbs de Provence in a burger or soy sauce with my mushrooms and I loved it! I used Portabella Mushrooms and didn’t change anything else. Great burger and delicious buns.
We really enjoyed this burger. Great flavor and very satisfying. The Ball Park buns were so fresh and premium quality, they really put these over the top.
Who doesn’t love bacon and cheese on a burger? While I was excited to try this recipe both my husband and I weren’t huge fans. Not real sure why other than we didn’t like the floral taste of the herbs de Provence in the mayo. Perhaps mixed a few hours or even a day ahead would have helped the flavors meld better and softened them some. I cooked the burgers in a Panasonic Countertop Induction Oven on medium grill for 5 minutes to perfection. I also spread softened butter on the buns and sprinkled with garlic powder before grilling in the CIO as well. I forgot to add the soy sauce to the mushrooms and didn’t miss it one bit. The Ball Park buns were great and this was my first time using them. A lot of buns I’ve tried tend to be a little on the sweet side and sometimes a little dry. Ball Park buns are fresh and great tasting.
We LOVED everything about this burger, especially the mushrooms and the sauce…a definite keeper~YUM!!!!! Thanks for sharing. 🙂
WOW…..what a good burger! Loved it!
I love burgers of just about any type, so, I was excited to try this recipe! The basic burger was good and I loved the swiss on it. I was not crazy about the mushrooms because the soy really soaked into them which left a very salty mushroom. I think they would have been better with worcestershire sauce. Neither my husband or I were fond of the herbed mayo. The floral notes in herbes de provence did not work with the other flavors in the burger for our taste. If you are a fan of herbes de Provence you would probably love it though.