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Burger fans, this could be a dream come true. I came across this recipe on the internet a while back, tried it once and have been making it ever since.
It’s a copy-cat recipe of Hardee’s Mushroom and Swiss Burger, and if you’ve ever tried it at Hardee’s this is about as close as you can get to the real thing. A juicy, seasoned beef patty topped with delicious Swiss cheese and a scrumptious mushroom sauce. Oh man, what more could you want?
You can either cook these bad boys on your stove top or throw them on the grill. Normally I despise the average copy-cat recipe because from past experiences most of them taste nothing like the ones at the actual restaurant, but this, in my opinion, somewhat lives up to the name. If you’re curious, try it and you decide.
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Ingredients
Scale
- 4 mushrooms
- a quarter cup of balsamic vinegar
- 2 tablespoons of olive oil
- one teaspoon of basil dried
- one teaspoon of dry oregano
- one teaspoon of garlic crushed
- salt and pepper to taste
- 4 slices of cheese
Instructions
- Cut the mushrooms of the slices. In a medium bowl, mix vinegar, oil, basil, oregano, salt, and pepper. Pour this composition over mushrooms. Allow standing at room temperature for 15 minutes. Place a grill tray on a small fire.
- Remove the mushrooms from the marinated juice and leave them on the grill for 5-8 minutes. Pour a little marinade in the meantime.
- In the last two minutes, place the slices of cheese over. The composition is then placed in the burger slices.
- Author: Bobby
30 thoughts on “Mushroom Burger Recipe”
March 3, 2008 at 12:01 pm
Great job Bob, These burgers are GREAT!
Bobby
March 3, 2008 at 5:25 pm
thanks, I love them as well!
Kate
Have always loved this Hardee burger! Hardee’s is no longer in our area so I’m thrilled to find the recipe. We’re having it for supper tonight.
thanks!dave
November 20, 2008 at 10:41 pm
Hey do you add the juice in the mushrooms or strain them?
Bobby
November 21, 2008 at 9:58 am
dave – strain the juice from the mushrooms. You can also use fresh mushrooms but cook them first. I hope you enjoy the burger.
dave
November 21, 2008 at 1:52 pm
thanks bobby
December 31, 2008 at 10:21 am
Bobby do you use the soup as it is in the can or do you add water to the soup, I would guess its right out of the can is that correct? Thanks Bobby I can not wait to try them. I will re-post after we make them.
Bobby
December 31, 2008 at 4:42 pm
Dan – as it is in the can, do not add water. I hope you enjoy the recipe.
March 4, 2009 at 2:58 pm
You have no idea what you have done for me. When I saw ‘Hardee’s’ in the 1st paragraph, I had to do a doubletake! I’ve been looking for something even similar for ever.
Thank you.
Kate
April 30, 2009 at 7:00 am
Hi Bobby~ I’ve made these burgers over and over! Wonderful recipe, thanks for sharing.
May 26, 2009 at 2:52 pm
Thanks, I was looking for it today. I was trying to use ketchup & mayonnaise for the sauce, man was I off, by a long shot,
Kent
June 14, 2009 at 2:20 pm
Bobby, I made these tonight. I just used some eggs and onion for mixture in the patties. I only used Lawry’s seasoning in the mix, Accent is just pure MSG, so I did not even buy it. I put the patties in the oven after frying them, set the oven to broil and let the cheese melt for about 2-3mins. Tasted fantastic :).
Kent – I’m glad you enjoyed the recipe. These bugers are some of my favorite. I also leave out the accent alot.
Dan
July 17, 2009 at 5:01 pm
What is “accent” seasoning? Should I be able to find it at any or most grocery stores? I’ve never heard of it and consider myself an amateur chef as I LOVE to cook and have come up with my own recipies for some awesome meals that have been lauded by my friends and family as some of the best cooking they have ever had the opportunity to eat! Thanks for any feedback everyone!!!
Bobby
July 18, 2009 at 12:05 pm
Dan – Accent is much like salt, it is pretty much msg. You can just leave it out if you cant find it.
HERETICPRIME
July 20, 2009 at 10:29 pm
I have tried to make my own version of this and failed.
I think I have found the recipe for my favourite burger ever.
I do have a question, if you’d be so kind as to Email me a resonse: It never seemed to me that Hardee’s used actuall Swiss cheese.
Swiss cheese is one of my least favourite cheeses, and to me, their swiss always seemed more like munster, or something else.
Would you please comment on my observation, whether or not you agree?
July 21, 2009 at 6:46 pm
We really enjoyed these burgers!! I haven’t had a Hardee’s mushroom swiss burger in a long time but I do remember the taste and these come very close. YUM! I also recognize the plate it’s on, I grew up using those plates. My Mom still has them because they never break!!
Bobby
July 21, 2009 at 7:05 pm
HERETICPRIME- Sorry but I have not had this burger at hardees.
HERETICPRIME
July 22, 2009 at 1:16 pm
Bobby,
Thanks for your honesty.
I tried the recipe and I had a few comments.
1) This recipe is about 70% of what the Hardee’s Mushroom burger of old should taste like. I do not use the soup mix that you and everyone else on the internet seems to use. I seem to get a closer taste with “Hienz Homestyle Gravy: Rich Mushroom”
2) The sauce upon putting the mushrooms in is actually BETTER the next day than the day it is cooked. Like a good pasta, it seems to gain something from a refrigeration and reheating.
3) I do not doubt Worcestershire sauce is an ingredient to add to the sauce, however, the main thing missing is a simple ingredient: salt. Rather than adding it to the main container of sauce, itself, I suggest sprinkling on the sauce once it is on the burger to taste.
4) Dutch Farms Swiss is a close if not perfect match to the Swiss cheese used on the Hardee’s mushroom and Swiss. It is not an over-powering Siss. Only one piece of cheese is necessary.
Well, that is my two cents worth.
I find that when you use the Heinz Homestyle Gravy: Rich Mushroom and add salt to taste on the burger with strained canned mushrooms, you get a sandwich that is anywhere from 85-93% of what that classic burger was.
It’s really sad what happened to that burger, because Hardee’s really screwed it up by taking it away, and then the Angus version doesn’t even compare.
Sadly enough, the closest thing I find to actually getting that burger is to wait for Checkers/Rally’s mushroom and Swiss and to add the canned mushrooms. It is about 95% or better to the Hardee’s mushroom and Swiss.
Teri
November 8, 2009 at 1:49 pm
THANK YOU!! I made these last night, and they are pretty much the same as the Hardee’s burgers I remember as a kid! Also, just gotta say I love the plates- My fiance and I have my mom’s hand-me-down set until we register for our “own”.
Ken
December 13, 2009 at 7:08 pm
Glad I found this recipe! Love M&S burgers, but never tried to make them at home. I did slight modifications to Bobby’s recipe – I grilled the burgers, fresh made patties with minced garlic, salt and pepper mixed into the patties. I used the only can of mushroom soup I had, and added a splash of balsamic vinegar as well, and a LOT of fresh sliced baby portabella shrooms, just threw em in to cook with the soup. Oh BABY that stuff was good!! Thanks for getting me started home growing M&S burgers!
Scott
June 23, 2010 at 6:46 am
This sounds close to the sauce that Hardees uses according to all who tried it, but do you think they would actually use concentrated soup? The cost for Hardees to produce their sauce this way would cost them a fortune. The pics tell the story, it doesn’t look close. Its a good idea to try but this isn’t it. Sad thing is this is the only recipe that people can come up with everywhere I looked online. I have come up with a better / healthier recipe that looks and tastes closer to the original. I am not posting it either. Get in your kitchens and experiment yourself.
saucergriffith
August 17, 2010 at 3:54 am
man this looks good used to work at hardee’s as cook never got recipe but used to sneak mush and swiss burgers to back room and scarf them down lol cant wait to try thanks for posting
Shawn
August 19, 2011 at 10:46 am
I made this last night. Its def not the same as Hardees, but it turned out great non the less. I was scared, because the mushroom sauce by itself didn’t taste that great. But decided to go through with it anyway. Combined it all on the burger and it tasted excellent. Like I said, not the same as Hardees, but good non the less.
Shawn
August 19, 2011 at 3:22 pm
I made this last night. Its def not the same as Hardees, but it turned out great non the less. I was scared, because the mushroom sauce by itself didn’t taste that great. But decided to go through with it anyway. Combined it all on the burger and it tasted excellent. Like I said, not the same as Hardees, but good non the less. I might take the advice of one of the previous posters and try the Heinz gravy instead of the Golden Mushroom Soup.
July 15, 2012 at 8:55 am
wow, it looks like the real thing. i made an asian style version recently but yours look amazing. ^^ thank you for the posting.
Monica
December 4, 2012 at 11:22 pm
For everyone that says this is CLOSE to the Hardees burger, add a good pinch of Wyler’s granulated beef bullion. Be sure to crush it between your fingers for more consistent flavor.
brian
November 20, 2013 at 7:53 pm
I made it about as close as it can get. Use the golden mushroom, one can. One jar of the Heinz mushroom gravy, and a can of Campbell’s French Onion soup. I think the FO will provide the tang everyone wants. I sautéed my mushrooms in butter, salt, pepper, Spice Islands garlic powder (the best and only garlic powder to use), and used a little bit of dried onions. I used fresh mushrooms as well as a jar of them. Last thing I added which really set it off, was a dash of soy sauce. See what you think. I ama stickler for taste, and this is close!!!
brian
November 20, 2013 at 8:08 pm
Also, let the sauce simmer covered for an hour or more. This brings the flavors together nicely. Also, use imitation Swiss slices, if you don’t like the sharpness of real Swiss. Think that is what Hardee’s uses anyway.
Misty
January 29, 2014 at 6:08 pm
I tried this sauce recipe tonight. I can’t say it was, to me, a replica of Hardee’s, but it was all right. It wasn’t until after I made it that I saw the post about adding bouillon. I had actually thought about that myself, but decided to stick to the recipe. I think I will try it again, but add the bouillon. I used it on chicken instead of burgers. I started the sauce and let it simmer while I was boiling potatoes. Well, about 15 min. after I had it started, the power went out. It was off for over 30 minutes so naturally the sauce got cold and sticky. I had to add a little water to it before I could use it. Anyway, thanks for sharing the recipe.
