ultimate stuff mushroom and Swiss

Pairs well with:

Pinot Noir

Every pour of our Pinot Noir brings you a delicious blend of berry flavors and the romantic aroma of violet.

my wife, she loves mushroom and Swiss burgers from our local restaurants so i came up with this to compete for her taste buds, cause i already have her heart.


3lbs. ground chuck 80/20

1 can cream of mushroom soup

1/3 cup of better then beef bouillon

1 teaspoon salt

1 teaspoon pepper

1/4 beef consomme

2 package of portabella mushroom (small dice)

2 package of button mushroom (small dice)

1 large vidalia onion

1/2 teaspoon of salt

1/2 teaspoon of pepper

2 tablespoon butter

1 package mushroom gravy

1 package king Hawaiian buns

1 package Swiss cheese

1 package provolone slice cheese

1/2 cup of water


in a mixing bowl combine ground beef, bouillon,1teaspoon salt, 1 teaspoon pepper, cream of mushroom, and beef consomme together;cover and set aside. in a fry pan saute mushroom and onions until they are tender then add gravy mix and water, cover let simmer til reduced by half. Let mushroom mixture cool before stuffing burgers with it. Take about 4ounce of beef and make a ball, start forming patty but when making patty form a well in the center so you can and the Swiss and mushroom mixture take another 4 ounce to cover the stuffing pinch edges together tight so stuffing don’t fall out; repeat this step until you have six burgers. Let set for at least 15minutes before grilling. Grill burgers 15minutes on both sides top with provolone slices, toast buns (don’t burn them) before serving. After cheese melt top with remaining mushroom mixture. enjoy!