Mushroom Swiss Burgers

By Addie

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.

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

Preparation

Step 1

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.
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REVIEWS:

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 sodium for me.

I have made Swiss Mushroom Burgers for years but instead of using mushroom soup I use canned mushrooms, I drain the liquid into a sauce pan add a beef bouillon 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 cheese.