portobello and swiss beef burgers
I originally shared this recipe on January 19, 2011. I have updated the images and some of the text today.
My family loves burgers, so I’m always looking for ways to mix it up a bit, make them healthier and also maybe sneak in a few veggies while I’m at it. These burgers were a hit! I used chopped portobellos to beef-up the beef and added shredded swiss cheese because cheese is awesome.
The mushrooms add a nice earthy flavor and texture and compliment the beef perfectly. Oh and then there’s the cheese. When it starts melting and oozing out of the sides of the burgers you can’t get that thing in your mouth fast enough!
And of course I finished it with all the traditional toppings like crisp lettuce, sliced red onion, ketchup, mayo and tangy pickle chips loaded on a whole wheat bun. Wow, is that one sexy burger!
Cooking Tips for the Portobello and Swiss Beef Burgers
- Make sure and gently mix the mushrooms and cheese into the beef. Don’t over-mix or your burgers will be spongy.
- They would stick and/or burn on a regular stainless skillet. And don’t even think about trying them on the grill.
- Cook them on medium heat in a non-stick for 10 minutes and they are a thing of beauty.
- After cooking let them rest for a couple of minutes before assembling your burgers, so that the juices have time to redistribute.
Seriously, these Portobello and Swiss Beef Burgers are so yummy! They’ve become one of our favorite go-to dinner recipes. Check out a few of my side dish recipes and a few more from my blogging buddies that would be BFF’s with this burger…
herbed red potato salad by Cookie and Kate
oven-fried potato chips by Simply Recipes
crispy baked onion rings by Sally’s Baking Addiction
5-ingredient pasta salad by Gimme Some Oven
These Portobello and Swiss Beef Burgers are made with ground grass-fed beef stuffed through with shredded Swiss Cheese and chopped portobello mushrooms. They’re ready in under 30 minutes, so you can get a delicious kid-friendly dinner on the table lickety-split!
- 1 portobello mushroom, gills removed, finely chopped (about 1 cup)
- 1 cup shredded Swiss cheese or Jarlsburg (4 oz)
- 2 tablespoons dry breadcrumbs, preferably whole-wheat
- 3/4 teaspoon salt
- 1/2 teaspoon granulated garlic powder
- 1 pound lean ground beef, 90 to 93% lean
- Freshly ground pepper
- 4 buns, toasted
- 4 leaves green-leaf lettuce, onion slices, ketchup, mayo (reduced-fat if desired) and pickle chips, optional
- Mix mushroom, Swiss cheese, breadcrumbs, salt and garlic powder together in a large bowl with clean hands. Add beef and gently break up the meat and toss with the cheese mixture. Gently press meat and cheese mixture together, kneading ever so slightly. Do not over work or it’ll be spongy. Form into four 4-inch patties. Sprinkle with pepper.
- Coat a large non-stick pan with cooking spray and heat over medium heat. Add patties a cook until crispy and browned on the bottom, about 5 minutes. Turn gently and continue cooking until the burgers are cooked through and the cheese is melting out the sides of the patties, about 5 minutes more. Let rest 2 minutes before assembling on the buns with optional accompaniments.
0.75 g Added Sugars, 53 mg Cholesterol
- Serving Size: 1 burger
- Calories: 270
- Sugar: 2.5 g
- Sodium: 695 mg
- Fat: 7.8 g
- Saturated Fat: 3.3 g
- Carbohydrates: 23 g
- Fiber: 2.5 g
- Protein: 27 g