Community Pick
Hardees Mushroom and Swiss Burger
photo by Rick M.
- Ready In:
- 25mins
- Ingredients:
- 8
- Serves:
-
4
ingredients
- 1 (10 1/2 ounce) can Campbell's Golden Mushroom soup
- 1 (4 1/2 ounce) can Green Giant sliced mushrooms
- 1 teaspoon Worcestershire sauce
- 4 slices processed swiss cheese (no holes)
- 4 (1/4 lb) hamburger patty
- 1⁄2 teaspoon Accent seasoning
- 1⁄2 teaspoon Lawry's Seasoned Salt
- 1⁄4 teaspoon ground pepper
directions
- Mix the first three ingredients together, put on low heat and let simmer.
- Mix the Accent, Lawry's and pepper together and put in a shaker.
- Season the patties with this and fry or grill until done-dont press on the patties-you must resist this impulse!
- Put patty onto a bun, then the swiss, then the sauce and you're done.
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Reviews
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This was burger tasted okay, but there was entirely WAY too much saltiness. I suggest using a decent jarred beef gravy instead of the mushroom soup and, adding fresh sauteed button mushrooms instead of canned. Also, leave out the Worcestershire, MSG and Lawry's - no need for them. Instead, season the ground beef with garlic and onion powder, and a little pepper to taste. Mucho Perfecto!
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My mom is a corporate store manager at Hardees and while visiting last week I was asked to try their swiss mushroom sandwich. I never have been a huge fan of Hardees or swiss cheese but I must say Hardees has created one of the greatest sandwiches of all time. Sadly the sandwich alone costs a little over $5 which is a bit overpriced for someone on a budget. Needless to say with some minor tweaks using only about a dash of salt and pepper and adding a bit more swiss cheese using Sourdough bread I think I have perfected the sandwich at least to my liking.
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Tweaks
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This is very close to the Hardee's Mushroom and Swiss burger. At least enough to solve the cravings. Hardee's tastes a little darker and a little richer. I have a couple tweaks to make it taste even more like Hardees: Use 2 tbsp Worchester instead of 1 tsp. Add 1 tbsp butter to sauce. Add 1 tsp Accent to Sauce. 1 tbsp garlic powder to sauce. Sautee the mushrooms before adding them to the sauce. Add everything to the sauce, along with a half can of water. Then allow the sauce to simmer for 10-20 minutes, or until as thick as you would like it to be. Simmering reduces the water content of the sauce and gives time for all of the ingredients to properly mix. Once sauce is done, refrigerate for a couple of hours to over night. The longer you allow it to sit, the flavors have more of a chance to meld together into a cohesive sauce. When you make the burgers make sure to cook long enough for the first side to develop a nice brown crust and be sure to scrape the bottom of the pan so it comes with the burger. Also be sure to toast the buns, this step is critical so the buns do not disintegrate with the sauce. Just put a drop of butter in the pan, place the buns center down in the butter on a hot pan and toast til golden. --- I also like to put bacon bits on top of the cheese as the cheese is melting. This gives you the taste of bacon in the burger without having to make a bunch of bacon. (Or mix the bacon bits into the meat before forming patties.) I additionally add mustard to mine on top of the burgundy mushroom sauce. If you want to get fancy instead of adding half a can of water, add a whole soup can of beef broth and reduce as stated. You can also add a bit of tomato paste if you want the sauce to be really thick.
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I added some mushroom ketchup in addition to the Worcestershire sauce... that definitely helped cut down on the saltiness and got the recipe a little closer to the 80s sauce. But still not perfect. If you need help finding mushroom ketchup, Colonial Williamsburg, James Townsend & Sons, and other shops specializing in 18th century food usually carries the Geo Watkins brand.
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This was burger tasted okay, but there was entirely WAY too much saltiness. I suggest using a decent jarred beef gravy instead of the mushroom soup and, adding fresh sauteed button mushrooms instead of canned. Also, leave out the Worcestershire, MSG and Lawry's - no need for them. Instead, season the ground beef with garlic and onion powder, and a little pepper to taste. Mucho Perfecto!
RECIPE SUBMITTED BY
Diana Adcock
Geneseo, Illinois