Mushroom And Swiss Crockpot Burgers Recipes

MUSHROOM AND SWISS CROCKPOT BURGERS

Steps:

• Broil the frozen all beef patties for approx. 5 minutes on each side until internal temp reaches 165 degrees.
• While burgers are broiling: slice ½ of a medium sized white onion, combine with 3 cans of mushroom gravy, and 8 oz. sliced mushrooms in crock pot and stir.
• Set crockpot temperature on high
• Remove burgers from the oven and place in crock pot.
• Cover and let simmer for 2-3 hours.
• Place burger on bun with Swiss cheese, top with mushrooms and onions, and enjoy

BACON-MUSHROOM-SWISS BURGER

Steps:

• To prepare herbed mayo: In a medium bowl, combine 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, saute 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, and 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, 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 of the herbed mayonnaise on each bun.
• To serve, put cheese-topped patties on each bun, add desired hamburger trimmings, finish with the top bun and enjoy.

MUSHROOM SWISS BURGERS

Steps:

• 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.

GRILLED MUSHROOM SWISS BURGER

Steps:

• Heat gas or charcoal grill to medium heat.
• In 12-inch nonstick skillet, melt butter over medium-high heat. Add mushrooms, soy sauce and garlic; cook until mushrooms are tender and liquid evaporates. Set aside; keep warm.
• Shape beef into 6 (1/2 inch thick) patties. Sprinkle with garlic powder, salt and pepper. Place patties on grill; cover grill. Cook with medium heat 8 to 10 minutes, turning once, until meat thermometer inserted in center of patties reads 160°F. Place cheese slices on top of burgers; cover and cook 1 to 2 minutes longer or until cheese is melted.
• Place burgers in buns. Divide cooked mushrooms evenly over burgers. Top with tomatoes and onion.

MUSHROOM AND SWISS BURGER

Steps:

• Mix golden mushroom soup, sliced mushrooms, and Worcestershire sauce in a saucepan over low heat and simmer while you complete the remaining steps. Stir sauce occasionally.
• Mix ground beef with monosodium glutamate, seasoned salt, and black pepper in a bowl; form 4 patties from the ground beef and pan-fry in a skillet over medium heat until browned, about 5 minutes per side.
• Place each burger onto the bottom of a hamburger bun and top each with a slice Swiss-style processed cheese. Spoon 1 to 2 tablespoons of sauce over the cheese, place the bun tops onto the sandwiches, and serve.

MUSHROOM SWISS BURGER

Steps:

• In a large stainless steel skillet, add the butter and the onions. Turn the heat to medium, cover, and cook, stirring regularly, until the onions are softened and starting to brown, about 7-9 minutes.
• Uncover, turn the heat to low, and continue to cook, stirring often, until the onions are very soft, sweet, and a deep brown color. If the onion starts to stick at any point, add a splash of water and scrape the bottom of the pan to deglaze. I usually have to do this 3-4 times throughout the process.
• You can remove the onions in as little as 30 minutes, or cook them for an hour or longer. They will continue to get softer and sweeter as you go. I take mine out around the 45 minute mark. Season to taste with salt.
• Deglaze the onion pan. Melt the butter in the skillet and add the mushrooms.
• Let them cook WITHOUT stirring, 4-5 minutes, or until golden brown on one side. Flip and continue to cook until browned on both sides. Add the garlic and saute for about a minute, then season to taste with salt.
• Gently shape the beef into five equal sized balls then use the palm of your hand to press them into a flat patty shape. It's okay if the edges aren't perfectly round. Use your thumb to press an indent into the center of each patty, then sprinkle both sides with burger seasoning.
• Heat a cast iron skillet over medium high heat. Add the patties and cook until browned on the bottom, about 4-5 minutes. Flip over, and cook an additional 3-4 minutes or until it reaches an internal temperature of 165 degrees. Add the cheese for the last 2 minutes of cooking.
• To assemble, spread the mayonnaise on the buns (if using). Top each one with a burger patty, caramelized onions, and mushrooms. Add greens if desired. Serve.

MUSHROOM SWISS BURGER

Steps:

• 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.

MUSHROOM & SWISS STUFFED BURGERS

Steps:

• Heat butter in nonstick skillet over medium heat. Add mushrooms, onion, and garlic. Cook and stir for approximately 4 minutes until softened. Set to the side and let cool completely.
• Mix ground beef and seasoning. Measure 12 1/4 cup portions of beef. Shape into thin 4 in round patties.
• Place about 1 tbsp of each mushroom and cheese in the center of 6 patties. Place remaining patties on top of the patties and mixture; pinching edges to seal in filling. If necessary, lightly flatten with a spatula.
• Grill over medium heat 4 - 6 minutes per side or until burgers are cooked through. (internal temperature of 160*F).
• Serve on toasted rolls and garnish with desired toppings and condiments.