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Mushroom Burger Recipe

 Mushroom Burger

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.

 Mushroom BurgerMushroom Burger

Mushroom BurgerMushroom Burger





Mushroom BurgerMushroom Burger

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Mushroom Burger Recipe

  • Author: Bobby


  • 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


  1. 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.
  2. Remove the mushrooms from the marinated juice and leave them on the grill for 5-8 minutes. Pour a little marinade in the meantime.
  3. In the last two minutes, place the slices of cheese over. The composition is then placed in the burger slices.
Recipe rating


Wednesday 29th of January 2014

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.


Wednesday 20th of November 2013

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.


Wednesday 20th of November 2013

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!!!


Tuesday 4th of December 2012

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.

olivia kim

Sunday 15th of July 2012

wow, it looks like the real thing. i made an asian style version recently but yours look amazing. ^^ thank you for the posting.