Comments on: Mushroom Burger Recipe

By: Ken

Ken — Mon, 14 Dec 2009 02:08:43 +0000

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!

By: Teri

Teri — Sun, 08 Nov 2009 20:49:58 +0000

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”.

By: HERETICPRIME

HERETICPRIME — Wed, 22 Jul 2009 20:16:32 +0000

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.

By: Bobby

Bobby — Wed, 22 Jul 2009 02:05:11 +0000

HERETICPRIME- Sorry but I have not had this burger at hardees.

By: Dawn

Dawn — Wed, 22 Jul 2009 01:46:58 +0000

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!!

By: HERETICPRIME

HERETICPRIME — Tue, 21 Jul 2009 05:29:22 +0000

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?

By: Bobby

Bobby — Sat, 18 Jul 2009 19:05:12 +0000

Dan – Accent is much like salt, it is pretty much msg. You can just leave it out if you cant find it.

By: Dan

Dan — Sat, 18 Jul 2009 00:01:58 +0000

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!!!

By: Bobby

Bobby — Sun, 14 Jun 2009 22:34:18 +0000

Kent – I’m glad you enjoyed the recipe. These bugers are some of my favorite. I also leave out the accent alot.

By: Kent

Kent — Sun, 14 Jun 2009 21:20:49 +0000

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 .