Low Sodium Mushroom Swiss Burger
Satisfy your burger cravings while keeping your sodium intake in check with this irresistibly savory Low Sodium Mushroom Swiss Burger. Crafted from lean ground beef seasoned with aromatic onion powder and fresh black pepper, these juicy patties are paired with sautéed cremini mushrooms and garlic, then brightened with a splash of fresh lemon juice. Topped with creamy melted Swiss cheese and nestled in toasted whole wheat buns, this burger offers a hearty, flavorful bite without relying on added salt. Layered with crisp lettuce, juicy tomato slices, and a dollop of Dijon mustard, it’s a wholesome, restaurant-quality meal that’s ready in just 35 minutes. Perfect for those seeking low-sodium dinner ideas or healthier burger alternatives, this recipe transforms a classic favorite into a guilt-free indulgence!
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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
Directions
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
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.
Step 5
Remove the mushroom mixture from the skillet and set aside.
Step 6
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.
Step 7
Towards the last minute of cooking, place a slice of Swiss cheese on each patty, cover the skillet, and allow the cheese to melt.
Step 8
While the burgers are cooking, toast the hamburger buns lightly on a separate pan or in a toaster.
Step 9
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.
Step 10
Place a beef patty on top of each of the prepared buns, then evenly distribute the mushroom and garlic mixture over the tops.
Step 11
Top with the other half of the hamburger bun and serve immediately.
Nutrition Facts
| Serving size | (1349.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2386.4 |
| Total Fat 131.3g | 0% |
| Saturated Fat 59.5g | 0% |
| Polyunsaturated Fat 0.0g | |
| Cholesterol 528.9mg | 0% |
| Sodium 2053.4mg | 0% |
| Total Carbohydrate 137.8g | 0% |
| Dietary Fiber 21.4g | 0% |
| Total Sugars 27.9g | |
| Protein 167.7g | 0% |
| Vitamin D 78.4IU | 0% |
| Calcium 1436.8mg | 0% |
| Iron 21.8mg | 0% |
| Potassium 3187.6mg | 0% |
Source of Calories