Hardees Mushroom And Swiss Burger Recipes

COPYCAT HARDEE'S MUSHROOM AND SWISS BURGER RECIPE

Steps:

• Heat up oil in a skillet & saute onions until translucent.
• Add 1 package or 8 ounce of mushrooms & saute briefly.
• Deglaze with red wine & reduce briefly.
• Season with salt & pepper and adjust accordingly. Set aside the mushrooms to cool down completely.
• Mix the mushroom soup, the remaining 1 package or 8 ounces of mushrooms, and Worcestershire sauce together. Let it simmer on low heat and then set aside.
• Preheat your flat griddle & grease it accordingly.
• In another mixing bowl, mix the MSG or flavor enhancer, garlic salt, and ground pepper together. Set aside.
• Combine the ground beef with the cooled mushrooms & mix until evenly incorporated. Add 1 tablespoon of prepared seasoning mix to taste.
• Divide your ground beef into 6 ounces portions & shape these into hamburger patties. You can wrap these patties in thin plastic film to keep its shape.
• Grill your patties & season both sides with the seasoning mix.
• Toast your hamburger buns onto the griddle.
• Place your burger on top of the bottom half of the bun, add 1 tablespoon of the mushroom mixture & cover with the top bun. Repeat for the rest of the patties.
• Serve the burger with a side of roughly 1 cup potato fries per serving.

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.

HARDEES MUSHROOM AND SWISS BURGER

Steps:

• 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.

HARDEE'S MUSHROOM AND SWISS BURGER RECIPE

Steps:

• In a small sauce pan, mix mushroom soup, mushrooms and Worcestershire sauce. Place on low heat and let simmer.
• Mix Accent, Lawry's and black pepper together. Place in a small bowl or put in a shaker.
• Season the patties with Accent mixture.
• Fry or grill to desired doneness. (Note, Do not press down on the patties - you must resist this impulse.)
• Place a patty onto a bottom bun.
• Cover with Swiss cheese.
• Spoon a generous amount of warm mushroom sauce over all.
• Top with top bun.
• Enjoy.

SWISS MUSHROOM BURGERS

Steps:

• Preheat the broiler and line the bottom of a broiler pan with foil. Lightly mix the beef with 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Gently form into 4 patties, about 3/4 inch thick. Arrange on the prepared pan and brush both sides with olive oil. Broil until browned, about 4 minutes per side for medium rare.
• Meanwhile, heat 2 teaspoons olive oil in a large skillet over medium-high heat. Add the onion and cook, stirring, 2 minutes. Add the mushrooms and cook 2 more minutes. Add the Worcestershire sauce and cook until the vegetables are tender, about 2 more minutes. Season with salt and pepper and remove from the heat. Combine the ketchup and mustard in a small bowl and set aside.
• Top each patty with one-quarter of the mushroom mixture and 1 slice cheese. Return to the broiler to melt the cheese, about 1 minute.
• Spread the buns with the ketchup mixture; sandwich with the patties and some lettuce. Serve with chips and/or pickles.