Recipe: Mushroom Swiss Burgers

These easy Mushroom Swiss Burgers can be great for a day of grilling, but also a good meal prep for lunches for the week. Adding zucchini with the beef provides moisture back to the burger and increases fiber and nutrient content. You can change up the way you have the burger – on a bun, on top of a salad, go bun-less and pair with some sides, or change up the burger completely by using ground turkey or chicken instead!

Prep Time

30 minutes

Cook Time

15 minutes

Makes

4 servings

Ingredients

1 package (16 ounce) button mushrooms, sliced

3 tablespoons olive oil, divided

2 teaspoons salt, divided

1 pound 97% lean ground beef

1 zucchini, diced

1 teaspoon black pepper

1 small white onion, thinly sliced

4 slices low-fat Swiss cheese

4 whole wheat hamburger buns

Preparation

Prepare the mushrooms by rinsing and draining them with cold water. Gently dry them with a paper towel and set aside.
Heat 1.5 tablespoons of olive oil in a large skillet over medium high heat. Add the rinsed mushrooms and season with 1 teaspoon of salt. Cook for 10 to 15 minutes, stirring occasionally to make sure they do not stick to the pan, and cook until glossy. Remove from the pan and set aside, do not clean the pan out.
Prepare the burgers by adding the ground beef, zucchini, remaining salt, and pepper into a large mixing bowl. Combine ingredients together.
Divide the beef mixture into 4 parts and roll into loose balls. Try not to handle the meat too much or it can become tough.
Add the remaining 1.5 tablespoons of olive oil to the pan that the mushrooms were cooked in, over medium high heat. Add the beef balls into the pan and then top with the onions over each ball. Press the onions into the balls and let them cook for about 2 to 3 minutes.
Press down each beef ball with onions now with a spatula to flatten into burgers, about ¼ inch thick. Cook for 1 minute, then flip the burger over. Add ¼ cup of the cooked mushrooms on top and then a slice of Swiss cheese. Cook for an additional 1 to 2 minutes, cooking until 160 degrees Fahrenheit for safety (longer if desired well done).
Remove the burgers and let them rest for 1 minute.
Serve on a hamburger bun and with your favorite sides.
Store leftover burgers in the refrigerator for 3 to 5 days, keeping sautéed mushrooms separate. You can freeze the burgers for up to 3 months, suggesting cooking the mushrooms when you are ready to thaw the burgers.