Mushroom Swiss Burgers Recipe

  • Ready in: 30 minutes
  • Prep time: 15 minutes
  • Chill/Cook time: 15 minutes
  • By:
  • Servings: Makes 6 servings

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  • 1½ pounds lean ground beef
  • 1 packet Shallot Tarragon Compound Butter Mix , divided
  • 6 slices Swiss cheese
  • 1 (8 ounce) package sliced fresh button mushrooms
  • 2 tablespoons Pomegranate Balsamic Vinegar of Modena
  • 6 hamburger buns, toasted
  • Lettuce, tomato slices, optional

cooking methods

  • Grill


  1. In medium bowl, combine ground beef and about half the Shallot Tarragon Compound Butter Mix; salt and pepper as desired. Form into 6 patties.
  2. Prepare grill to medium heat. Place patties on grill. Grill, turning once, until internal temperature reaches 165°F on an instant-read food thermometer, about 8-10 minutes. Top with cheese slices.
  3. Meanwhile, in medium skillet, heat Avocado Oil over medium-high heat. Add mushrooms; pepper as desired. Sauté until lightly browned, about 5-6 minutes. Stir in Pomegranate Balsamic Vinegar of Modena and remaining Shallot Tarragon Compound Butter Mix; salt as desired. Continue sautéing until liquid is absorbed.
  4. Place lettuce and tomatoes on buns, if desired; top with burgers and mushrooms.

Makes 6 servings.

Serve with Creamy Balsamic Herb Dressing for dipping fresh veggies or French fries or drizzling over a green salad.

Make Ahead & Freeze: Prepare step 1. Place patties in a gallon freezer bag between sheets of wax paper. Place remaining Shallot Tarragon Compound Butter Mix in a quart freezer bag. Place both bags in a gallon freezer bag. Seal well, label and freeze. Thaw completely. Continue with step 2.

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