Mushroom Swiss Burgers

Mushroom Swiss Burgers

Progresso(TM) Recipe Starters(TM) 0

"Grilled patties made using ground beef and Progresso™ Recipe Starters™ creamy portabella mushroom cooking sauce gives you delicious dinner--ready in 30 minutes."

Ingredients 30 m {{adjustedServings}} servings 546 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 546 kcal
  • 27%
  • Fat:
  • 31.1 g
  • 48%
  • Carbs:
  • 32.4g
  • 10%
  • Protein:
  • 31.7 g
  • 63%
  • Cholesterol:
  • 97 mg
  • 32%
  • Sodium:
  • 883 mg
  • 35%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Heat gas or charcoal grill for direct heat. Carefully brush oil on grill rack. In large bowl, mix beef, 3/4 cup of the cooking sauce, the bread crumbs and steak seasoning. Shape mixture into 6 patties, about 1/2 inch thick. Spray both sides of patties with cooking spray.
  2. Place patties on grill over medium heat. Cover grill; cook 10 to 12 minutes, turning once, until meat thermometer inserted in center of patties reads 160 degrees F. Spread 1 1/2 teaspoons cooking sauce on each burger, and top with cheese slices during last 1 to 3 minutes of grilling or until cheese is melted.
  3. Meanwhile, heat onion rings as directed on package. Place patties on bottom halves of buns; top each with 2 onion rings. Top with tops of buns.
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  • These burgers can easily be made on a grilling skillet indoors. Cook over medium-high heat.
  • The ground beef mixture is very moist; to make it easier to shape the burgers, place a mound on waxed paper, and pat out to the right thickness. Then refrigerate up to 30 minutes to make them even easier to handle.
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Reviews 6

  1. 7 Ratings


Let me start by saying that these burgers were DELICIOUS! However, when I was making the beef mixture, I quickly realized that 3/4 cup of the soup would be wayyyy too much. I quickly removed the meat before I had mixed it all together, so I probably only mixed in about 1/2 a cup. They were still really moist and didn't want to hold together, but somehow they did -- I cooked them on the stove instead of the grill because I was out of charcoal, and they ended up cooking fairly well. I had some mushrooms that I needed to use up, so I sauteed them and then added the sauce and heated it all up. I spooned plenty of the sauce mix on top of the cheese, and the burgers were absolutely delicious! I would recommend only adding about 1/4 cup or so of the sauce to the beef mixture, however, and serving the rest of it on top. I will definitely make these again with this simple change. It would definitely be a four-star recipe if the measurements were adjusted.


I followed the recipe exactly. I can only give this recipe 1 star because the recipe doesn't work. Using the amount of sauce it calls for the burgers are too moist and they don't stay together on the grill. I managed to get one on the bun but the texture and the flavor just wasn't good.


I rated this only 4 stars bc when you mix the sauce in the meat, the burgers don't stay together. I think adding more meat or less sauce may fix that, however. Otherwise, it was quite tasty! I added the red bell peppers and spinach leaves because I love those ingredients with mushrooms. Other than that, I followed the recipe!