Low Sodium Mushroom Swiss Burger
Savor the indulgent flavors of a classic burger with a heart-healthy twist in this Low Sodium Mushroom Swiss Burger recipe. Perfect for those watching their sodium intake, this juicy burger combines tender, lean ground beef seasoned with fragrant onion powder and fresh black pepper, topped with creamy melted Swiss cheese and a rich, savory mushroom-garlic sauté that's brightened with a splash of fresh lemon juice. Nestled between toasted whole wheat buns and garnished with crisp lettuce and ripe tomato slices, each bite offers a symphony of textures and flavors without overloading on salt. Ready in just 35 minutes, this gourmet burger is perfect for an easy weeknight dinner or a satisfying weekend indulgence. Pair it with your favorite low-sodium side for the ultimate guilt-free treat!
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Recipe Information
Ingredients
- 16 ounces lean ground beef (preferably 85% lean)
- 2 tablespoons unsalted butter
- 8 ounces cremini or white button mushrooms, sliced
- 2 cloves garlic, minced
- 4 slices Swiss cheese slices
- 4 pieces whole wheat hamburger buns
- 0.5 teaspoon fresh ground black pepper
- 0.5 teaspoon onion powder
- 4 pieces lettuce leaves
- 1 large tomato, sliced
- 4 teaspoons Dijon mustard
- 1 tablespoon fresh lemon juice
Instructions
In a large bowl, combine the ground beef with onion powder and fresh ground black pepper. Mix gently to incorporate the seasonings into the beef, being careful not to overwork the meat.
Divide the ground beef into four equal portions and shape each into a patty about 1/2 inch thick. Create a slight indentation in the center of each patty to help them cook evenly.
In a large skillet over medium-high heat, melt 1 tablespoon of unsalted butter. Add the sliced mushrooms and sauté for 5 minutes until they start to brown and their moisture has been released.
Add minced garlic to the mushrooms, continue to sauté for an additional 2 minutes until the garlic is fragrant. Stir in fresh lemon juice for additional flavor.
Remove the mushroom mixture from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of unsalted butter. Once melted, add the beef patties and cook for about 4 minutes on each side for medium-rare, or longer to reach desired doneness.
Towards the last minute of cooking, place a slice of Swiss cheese on each patty, cover the skillet, and allow the cheese to melt.
While the burgers are cooking, toast the hamburger buns lightly on a separate pan or in a toaster.
To assemble the burgers, spread 1 teaspoon of Dijon mustard on the bottom half of each bun. Place a lettuce leaf and a slice of tomato on each bun.
Place a beef patty on top of each of the prepared buns, then evenly distribute the mushroom and garlic mixture over the tops.
Top with the other half of the hamburger bun and serve immediately.
Nutrition Facts
Calories |
2386 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 131.3 g | 168% | |
| Saturated Fat | 59.5 g | 298% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 529 mg | 176% | |
| Sodium | 2053 mg | 89% | |
| Total Carbohydrate | 137.8 g | 50% | |
| Dietary Fiber | 21.4 g | 76% | |
| Total Sugars | 27.9 g | ||
| Protein | 167.7 g | 335% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 1437 mg | 111% | |
| Iron | 21.8 mg | 121% | |
| Potassium | 3188 mg | 68% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
