Mushroom Swiss Burger

By Addie

"This is a simple but great tasting burger. Recipe is for 1, but double or quadruple ingredients for more."

Ingredients

• 1 teaspoon extra virgin olive oil
• 2 ounces mushrooms, finely chopped
• 1 small garlic cloves, sliced
• 1/8 teaspoon kosher salt
• 4 ounces 90% lean ground sirloin
• 1 scallions, finely chopped
• 1 tablespoon soy sauce
• 1/4 teaspoon fresh ground black pepper
• 1 slice swiss cheese ( 1/2 ounce)
• 1 seeded hamburger buns, toasted
• 1 tablespoon Dijon mustard
• 2 small romaine lettuce leaves
• 2 slices tomatoes (1/4 inches thick)

Preparation

Step 1

Preheat broiler with oven rack about 6 inches from direct heat source.

Preheat oil in a small skillet set over medium heat. Add mushrooms, garlic and salt and cook until mushrooms have released their liquid and turned golden brown, 5 minutes. Set aside to cool.

In a medium bowl combine sirloin, scallion, soy sauce, pepper and cooled mushrooms and mix lightly.

Form into a patty and place on a broiler pan.

Broil until cooked to desired doneness, 3 minutes on each side for medium, and top with Swiss cheese while hot.

Spread each side of the bun with mustard, top with lettuce, tomato and the burger.
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REVIEWS:

My husband really liked this burger. I doubled the recipe and we cooked them on the grill verses the broiler. Made for a nice dinner.

Awesome burger. Grilled outdoors and used two slices of swiss with mayo vs. mustard.

A delicious burger which was quick enough to make for a week night. I doubled the recipe for two and served these with my favourite baby spinach leaves on warmed crispy ciabatta rolls. Yum! I no longer worry about burgers or patties falling apart as I make them in egg rings. By the time I need to turn them over, I can dispense with the egg ring. Neat! Loved the soy sauce in these, both for its flavour and for how moist it makes the burger. I knew I would as it's an ingredient I very much like in my Pork, Mushroom and Soy Sauce Meatballs. Thanks for sharing this yummy recipe, MarraMamba! Certainly one I'll be making again, next time in larger quantities so that I have some to put in the freezer.

Good burger! I added a bit of minced onion along with the mushrooms and used low-sodium soy sauce. Other than than made as state and as previously mentioned-BIG burger but oh-so-good!

Be hungry when you make this: it's a big, wholesome burger. Garlic and swiss cheese, with the Dijon mustard, are probably more important than the mushrooms to the identity of this recipe. I used iceberg lettuce because that's what was on hand; the romaine would have been nice.

Yummy burger :) I made as directed except left out the scallion. The flavors went together nicely. Broiling in the oven was such a quick and simple way to cook them -- I'd never broiled burgers before! Thanks for posting!

WOW! This is a terrific burger! The soy sauce flavor is great with the mushrooms and garlic, and the swiss is the perfect topper. I left out the scallion and grilled these over charcoal - outstanding juicy and flavorful burgers - thanks for sharing this great recipe!

I doubled this recipe...kind of. I cooked it on the grill, so I didn't want the burgers to fall apart. I used twice as much meat, and increased everything else by one and a half. This worked perfectly. The taste was great, and much less messy than topping with sauteed mushrooms, my usual way with burgers and mushrooms! Not sure the taste is exactly the same, but it is excellent. These are fabulous cooked on a smokey charcoal grill. I did not cook as indicated in the recipe...I just don't do burgers in the oven! But they would probably be good that way too! I loved this recipe. Made for Everyday is a Holiday tag game. Thanks for posting a great recipe!My husband really liked this burger. I doubled the recipe and we cooked them on the grill verses the broiler. Made for a nice dinner.

Awesome burger. Grilled outdoors and used two slices of Swiss with mayo vs. mustard.

A delicious burger which was quick enough to make for a week night. I doubled the recipe for two and served these with my favourite baby spinach leaves on warmed crispy ciabatta rolls. Yum! I no longer worry about burgers or patties falling apart as I make them in egg rings. By the time I need to turn them over, I can dispense with the egg ring. Neat! Loved the soy sauce in these, both for its flavour and for how moist it makes the burger. I knew I would as it's an ingredient I very much like in my Pork, Mushroom and Soy Sauce Meatballs. Thanks for sharing this yummy recipe, MarraMamba! Certainly one I'll be making again, next time in larger quantities so that I have some to put in the freezer.

Good burger! I added a bit of minced onion along with the mushrooms and used low-sodium soy sauce. Other than than made as state and as previously mentioned-BIG burger but oh-so-good!

Be hungry when you make this: it's a big, wholesome burger. Garlic and swiss cheese, with the Dijon mustard, are probably more important than the mushrooms to the identity of this recipe. I used iceberg lettuce because that's what was on hand; the romaine would have been nice.

Yummy burger :) I made as directed except left out the scallion. The flavors went together nicely. Broiling in the oven was such a quick and simple way to cook them -- I'd never broiled burgers before! Thanks for posting!

Flavor loaded burger served with a side of carmelizes onion and oven fries. I made them on the Griddler and they were very easy to handle

Made these without the buns (to save a few calories!!) - loved loved loved the mushrooms added in the mix!!

These were absolutely wonderful! They were so simple to make and had so much lovely flavor! The only trouble I had was in trying to flip them on the broiler rack since they kept trying to fall apart but I managed. They are so juicy with that soy sauce added in. I doubled the recipe and made three patties out of it. We also left out the tomato as neither of us likes them. Our cheese didn't melt really, but that wasn't an issue. I also cooked ours about 5 minutes on each side and they were perfectly done with no pink left. The best thing though was that they are just as good if not better than restaurant mushroom swiss burgers and are WAY less messy to eat!

Yum. This made a large moist burger that we enjoyed a lot. Simple and tasty. Thanks Marra for sharing this one.

Nice burger :) I cooked it for at least 4 minutes per side, and it was still quite pink inside. A tasty dish! I like that the recipe is made for a single serving - I doubled it and made two. The burgers were large, and next time I might double it and make three!

A very simple and delicious sandwich! I love the combination of swiss and mushrooms. This had great flavor and they are so easy to make. I will make these again!