Low Sodium Mushroom Swiss Hamburger
Savor every bite of this flavorful and healthier twist on a classic with our **Low Sodium Mushroom Swiss Hamburger** recipe! Perfect for those watching their sodium intake, these juicy, tender patties are infused with low sodium Worcestershire sauce, garlic, and onion powder to deliver a burst of umami without the added salt. Topped with melty Swiss cheese and golden sautéed cremini mushrooms, this burger is an irresistible combination of earthy and savory flavors. Nestled in wholesome whole wheat buns with crisp lettuce and fresh sliced tomato, it’s a guilt-free indulgence that doesn’t compromise on taste. Ready in just 35 minutes, this recipe is an easy, family-friendly meal that’s perfect for weeknight dinners or weekend BBQs. Enjoy a restaurant-quality burger at home, made nutritious and delicious!
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Recipe Information
Ingredients
- 1 pound Ground beef (preferably 85% lean)
- 4 slices Swiss cheese slices
- 1 cup Cremini mushrooms, sliced
- 1 tablespoon Low sodium Worcestershire sauce
- 1 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 0.25 teaspoon Black pepper
- 2 tablespoons Olive oil
- 4 buns Whole wheat hamburger buns
- 4 leaves Lettuce leaves
- 1 medium Tomato, sliced
Instructions
In a large mixing bowl, combine ground beef, low sodium Worcestershire sauce, garlic powder, onion powder, and black pepper. Mix until just combined. Avoid overmixing to ensure the burgers remain tender.
Divide the mixture into four equal parts and shape them into patties about 3/4 inch thick. Make a small indentation in the center of each patty with your thumb to prevent them from puffing up during cooking.
In a skillet over medium-high heat, add 1 tablespoon of olive oil. Add sliced cremini mushrooms and sauté until they are golden brown and tender, about 5-7 minutes. Remove the mushrooms from the skillet and set aside.
In the same skillet or on a preheated grill, add the remaining tablespoon of olive oil if needed and cook the patties for about 4-5 minutes on each side, or until the internal temperature reaches 160°F (71°C) for well-done.
During the last minute of cooking, place a slice of Swiss cheese on each patty and cover the skillet with a lid to melt the cheese.
Toast the whole wheat buns lightly on the grill or in a toaster, if desired.
Assemble the burgers by placing a lettuce leaf on the bottom half of the bun, followed by the cheeseburger patty, sautéed mushrooms, and a slice of tomato. Top with the other half of the bun.
Serve immediately and enjoy your delicious low sodium mushroom Swiss hamburger!
Nutrition Facts
Calories |
2405 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 140.2 g | 180% | |
| Saturated Fat | 55.3 g | 276% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 425 mg | 142% | |
| Sodium | 1600 mg | 70% | |
| Total Carbohydrate | 134.5 g | 49% | |
| Dietary Fiber | 19.7 g | 70% | |
| Total Sugars | 24.2 g | ||
| Protein | 148.8 g | 298% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 1412 mg | 109% | |
| Iron | 18.9 mg | 105% | |
| Potassium | 2385 mg | 51% | |
*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.
