Memorial Day: Grilled Mushroom Swiss Burgers | Submitted By: MS. STEPHANIE

1 1/2 pounds lean ground beef1/2 teaspoon seasoned meat tenderizersalt and pepper to taste2 teaspoons butter2 (4 ounce) cans sliced mushrooms, drained2 tablespoons soy sauce4 slices Swiss cheese6 hamburger bunsPrepare a grill for medium heat. Lightly oil the grate. Divide the ground beef into 6 patties. Season with meat tenderizer, salt and pepper. Set aside. Melt the butter in a skillet over medium heat. Add the mushrooms and soy sauce; cook and stir until browned. Set aside and keep warm. Grill the patties for about 6 minutes per side, or until cooked through. Divide the mushroom mixture evenly amongst the burgers and top each one with a slice of Swiss cheese. Cover the grill for about 1 minute to allow the cheese to melt. Remove from the grill and serve on hamburger buns. Amount Per Serving  Calories: 518 | Total Fat: 32.3g | Cholesterol: 106mg Powered by ESHA Nutrient Database

Grilled Mushroom Swiss Burgers

Servings Per Recipe: 6

Amount Per Serving

Calories: 518

Total Fat: 32.3gCholesterol: 106mgSodium: 953mgTotal Carbs: 24.7g    Dietary Fiber: 2.1gProtein: 30.3g VIEW DETAILED NUTRITION
About: Nutrition Info

Reviewed on Aug. 26, 2010 by justme    Great recipe - fantastic touch with the soy in the mushrooms. Some slight variations for my health conscious family: Burgers: - Seasoned with 1 egg, 2 tbsp of water, 1/4 dry multigrain breadcrumbs (can use regular), 1 small onion finely chopped, 2 tsp of dijon mustard, 1/2 tsp salt, 1/4 tsp pepper, 1/2 worcestershire sauce for every 1 lb of lean ground beef. (Didn't use the meat tenderizer since the water kept it moist) - Added swiss cheese to each burger when cooked and on the grill. (Can be done in a pan as well - make sure to drain the fat) Mushrooms: - A little extra virgin olive oil instead of butter - Added 1/4 tsp minced garlic to warm olive oil - Brought the temperature down to medium and lay fresh sliced mushrooms flat on a skillet and let it stew in its own juices rather than stirring. This brings out the full flavour of the mushrooms. - Added the soy at when the mushrooms were near cooked (last minute or two) Additions: - Using the same olive oil in the mushroom skillet, added 1 medium red onion cut into thin rounds and sautéed. Okay to stir. - Used multigrain thin bread bun thins (Earthgrains 100% Multigrain Thin Buns are really good - can be found in any grocery store, Nature's own multigrain sandwich rounds are great too, Dempster's Thinfuls are available in Canada, but not as healthy at the others) - Used baby spinach leaves instead of lettuce on the buns - Added a few hot peppers to top off the burger for a little kick Amazing - will be making more often Was this review helpful? [ YES ]
1 user found this review helpful Great recipe - fantastic touch with the soy in the mushrooms. Some slight variations for my... Uh-oh, looks like no one has created a custom version of this recipe yet. Be the first to do it - make changes to this recipe now!

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