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Mushroom-Swiss Marsala Burger

Mushroom-Swiss Marsala Burger
16 servings


Ingredients Weights Measures
Burger Patties
ground beef 5.3 lb. -
A.1. Original Sauce 6 oz. 2/3 cup
garlic powder - 2 Tbsp. + 2 tsp.
Mushroom Sauce
shallots, minced 1.4 oz. 1/4 cup
garlic, crushed - 4 tsp.
extra virgin olive oil 1 oz. 2 Tbsp.
button mushrooms, chopped 1.2 oz. 1/2 cup
fresh parsley, chopped - 4 tsp.
A.1. Original Sauce 4.5 oz. 1/2 cup
Marsala wine 4 oz. 1/2 cup
beef stock 1 lb. 2 cups
unsalted butter 2 oz. 1/4 cup
Fried Onions
all-purpose flour 8.8 oz. 2 cups
garlic powder 1.3 oz. 1/4 cup
chili powder - 2 Tbsp.
paprika - 2 Tbsp.
salt - 1 tsp.
ground black pepper - 1 tsp.
yellow onion rings, thinly sliced 6.8 oz. 64 slices
buttermilk 2 lb. + 2.4 oz. 1 qt.
Swiss cheese slices (1/2 oz.) 1 lb. 32 slices
bakery-style hamburger buns (3 oz.), split 3 lb. 16 each
A.1. Original Sauce 9 oz. 1 cup


BURGER Patties: Combine ingredients. Shape mixture into 16 (5.3 oz.) patties (or into 4 patties for trial recipe).

MUSHROOM Sauce: Sweat shallots and garlic in oil. Add mushrooms; cook until softened. Add parsley, A.1., wine and stock. Bring to simmer; cook until sauce begins to thicken. Remove from heat; slowly stir in butter until melted. Keep warm until ready to use.

FRIED Onions: Combine flour and seasonings in bowl. Coat onions in flour mixture, shaking off excess. Soak onions in buttermilk 10 min.; drain.

FRY in 350ºF deep fryer until golden brown and crispy. Drain well.

FOR each burger: Grill 1 Burger Patty to desired doneness; top with 2 cheese slices.

FILL 1 bun with prepared burger, 2 Tbsp. Mushroom Sauce, 4 Fried Onions and 1 Tbsp. A.1.

Kraft Kitchens Tips

Substitute crispy onion straws for the Onion Rings.
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Nutritional Information

Nutrition Information

Total fat
 41 g
Saturated fat
 16 g
 125 mg
 1340 mg
 63 g
Dietary fiber
 3 g
 14 g
 45 g
Vitamin A
 15 %DV
Vitamin C
 2 %DV
 45 %DV
 35 %DV