Swiss Steak Burgers Recipes

SWISS STEAK BURGERS

Steps:

• In a small bowl, combine 2 tablespoons steak sauce and 1 tablespoon mustard. Crumble beef over mixture and mix well. Shape into four patties., Grill burgers, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 160° and juices run clear. Top with cheese. Grill 1 minute longer or until cheese is melted., Spread buns with remaining steak sauce and mustard; top each with a burger.

SWISS STEAK

Steps:

• Preheat the oven to 325 degrees F.
• Cut the meat with the grain into 1/2-inch thick slices and season on both sides with the salt and pepper. Place the flour into a pie pan. Dredge the pieces of meat on both sides in the flour mixture. Tenderize the meat using a needling device, until each slice is 1/4-inch thick. Dredge the slices on both sides once more and set aside.
• Add enough of the bacon drippings or vegetable oil to just cover the bottom of a 4 to 5-quart Dutch oven set over medium-high heat. Once the oil begins to shimmer, add the steaks to the pan, being careful not to overcrowd. Cook until golden brown on both sides, approximately 2 minutes per side. Remove the steaks to a plate and repeat until all of the steaks have been browned.
• Remove the last steaks from the pot and add the onions, garlic, and celery. Saute for 1 to 2 minutes. Add the tomato paste and stir to combine. Next add the tomatoes, paprika, oregano, Worcestershire sauce and beef broth and stir to combine. Return the meat to the pot, submerging it in the liquid. Cover the pot and place it in the oven on the middle rack. Cook for 1 1/2 to 2 hours or until the meat is tender and falling apart.

HAMBURGER STEAK WITH ONIONS AND GRAVY

Steps:

• In a large bowl, mix together the ground beef, egg, bread crumbs, pepper, salt, onion powder, garlic powder, and Worcestershire sauce. Form into 8 balls, and flatten into patties.
• Heat the oil in a large skillet over medium heat. Fry the patties and onion in the oil until patties are nicely browned, about 4 minutes per side. Remove the beef patties to a plate, and keep warm.
• Sprinkle flour over the onions and drippings in the skillet. Stir in flour with a fork, scraping bits of beef off of the bottom as you stir. Gradually mix in the beef broth and sherry. Season with seasoned salt. Simmer and stir over medium-low heat for about 5 minutes, until the gravy thickens. Turn heat to low, return patties to the gravy, cover, and simmer for another 15 minutes.

STEAK HOUSE BURGERS

Steps:

• In a small bowl, combine mayonnaise and horseradish; cover and refrigerate until serving. In another small bowl, combine Parmesan cheese, 1 tablespoon butter and garlic powder; spread over bun tops. Set aside., In a large bowl, combine the beef, steak sauce and onion soup mix. Shape into four patties., Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill burgers, covered, over medium heat or broil 4 in. from the heat for 4-5 minutes on each side or until a thermometer reads 160° and juices run clear., Top with Swiss cheese; cover and grill 1-2 minutes longer or until cheese is melted. Place buns, cut side down, on grill for 1-2 minutes or until toasted., Meanwhile, in a large skillet, saute mushrooms and green onions in remaining butter until tender. Serve burgers on buns; top with horseradish sauce, French-fried onions, mushroom mixture and, if desired, tomato and lettuce.

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.

MOCK SWISS STEAK

Steps:

• Preheat oven to 325.
• Form beef into 4 large round patties. (It's fine to use frozen.).
• Heat oil in a Dutch oven on top of the stove.
• Brown the patties on both sides and then remove from the pan. You may need to do this in two batches.
• Add the onion and cook about 5 minute.
• Add the garlic and thyme and cook another minute.
• Add the tomato paste and flour and cook another minute.
• Stir in the canned tomatoes, chicken broth and parsley and bring to a boil.
• Put the browned beef patties back into the pan and cover.
• Put in the oven and bake until beef is cooked through. This will be about 2 hours for fresh hamburger or 3-4 hours if it was frozen.

SALISBURY STEAK BURGERS

Steps:

• In a bowl, gently mix together the beef, bread crumbs, half of the onion, garlic, egg, salt, and pepper; form into 4 patties, each ¾ inch thick.
• Heat the oil in a large skillet over med-high heat; cook the burgers until just cooked through, about 3-5 minutes per side.
• Remove patties from the pan and set aside; reserve pan drippings.
• In a bowl, mix the cornstarch with 1 cup broth.
• To the reserved drippings, add the remaining onion and mushrooms; cook, stirring over med-high heat for about 2 minutes or until just softened, scraping the browned bits off the bottom of the pan.
• Add in the remaining 1 cup broth, ketchup, Worcestershire sauce, and mustard; whisk in the broth/cornstarch mixture and bring to a boil for 1 minute; decrease heat to low, return burgers to the pan, and simmer for 3-5 minutes.
• Serve on hamburger buns; top off with some of the pan juices.