Swiss Cheeseburgers with Tomato Gravy

I noticed a recipe for Swiss burgers a while back on (I believe) and thought it might be something Mr. Comfortable would enjoy. But naturally I had to kick up the flavor a bit so I came up with this version. Mr. C gave my Swiss Cheeseburgers with Tomato Gravy two thumbs up and he’s not a big burger lover! I love burgers. I’d eat them a lot but Mr. C is still having some trouble eating them. But by making these burgers with the tomato gravy I could make both of us happy. And, boy, did these make us happy! Seriously what’s better than a burger stuffed with cheese?

Swiss Cheeseburgers with Tomato Gravy is a satisfying meal for not a lot of money!

Making these cheeseburgers, stuffed with tasty Swiss cheese wasn’t hard and the payoff was great!

First I seasoned the ground beef with McCormick hamburger seasoning. It has a nice spiciness to it so it was perfect for these cheeseburgers.

McCormick hamburger seasoning makes the Swiss cheeseburgers with Tomato Gravy just spicy enough!

I added an egg and some plain Panko breadcrumbs to the beef.

Swiss Cheeseburgers with Tomato Gravy - easy to make, delicious to eat!

Swiss Cheeseburgers with Tomato Gravy are filling and delicious!

Next I formed 4 patties (the recipe below will allow 8 patties for a larger family).

Swiss Cheeseburgers with Tomato Gravy is an inexpensive meal the family will love!

Two of the patties were topped with two slice of Swiss cheese each. I had to bend the corners of the cheese so they didn’t hang out.

Swiss Cheeseburgers with Tomato Gravy has lots of gooey Swiss cheese!

I placed the remaining two patties on top of the cheese-topped patties and pinched the edges together. Next time I’ll make the patties a little bigger so they pinch better. After covering them with plastic wrap I let them rest in the refrigerator for about 30 minutes and sliced an onion while I was waiting.

Swiss Cheeseburgers with Tomato Gravy is easy to make!

When the burgers were chilled again I browned the burgers in a large skillet over medium heat. This took about 5 minutes per side. They weren’t done inside but they cook longer in the gravy so I wasn’t worried.

Swiss Cheeseburgers with Tomato Gravy takes burgers to the next level!

After removing the patties I added the onions right to the drippings in the skillet and let them sauté until they just started to brown. I turned them over once. This took just a couple of minutes per side.

The diced tomatoes, water, and chicken bouillon cube went right in with the onions. I stirred this mixture to be sure the cube dissolved and then brought it to a nice bubbly state.

Swiss Cheeseburgers with Tomato Gravy get a boost of flavor from the rich tomato gravy!

The patties were returned to the skillet and I spooned the tomato gravy over them, covered the skillet, and let it simmer for 20 minutes. I wanted to be sure the ground beef was 165 degrees all the way through.

Swiss cheese stuffed burgers in a rich tomato gravy makes a great family dinner!

I set the patties on a plate and kept them hot and added a mix of cornstarch and water to the tomato gravy to thicken it.

Then it was time to plate and eat!

Swiss Cheeseburgers with Tomato Gravy is a meal the whole family will love!


I served the Swiss Cheeseburgers with Tomato Gravy with my spicy potato wedges and a green vegetable because you have to have a vegetable!


Swiss Cheeseburgers with Tomato Gravy




  1. Mix ground beef, McCormick hamburger seasoning, egg, and Panko breadcrumbs in a large bowl.
  2. Shape beef mixture into 8 equal patties.
  3. Top four of the patties with two slices of Swiss cheese each (bend edges of cheese to fit patties).
  4. Cover cheese with the remaining four patties and pinch edges to close over cheese.
  5. In large skillet over medium heat, cook patties until browned (about 5 minutes per side).
  6. Remove patties and reserve pan drippings.
  7. Add onion slices to skillet with drippings and cook for 2 minutes until the brown slightly, turning once.
  8. Add tomatoes, bouillon cube, and 1/2 cup water to pan and cook, stirring occasionally, for 4 minutes or until bubbly.
  9. Return beef patties to skillet, spoon tomato mixture over them and cover.
  10. Cook for 15 – 20 minutes over medium heat until internal temperature reaches 165 degrees.
  11. Lift patties onto plates with spatula
  12. Mix cornstarch with 3 tablespoons of water and add to gravy, stirring constantly until gravy thickens to desired consistency.
  13. Spoon tomato gravy over each burger.
  14. Garnish with fresh basil (optional).



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2 thoughts on “Swiss Cheeseburgers with Tomato Gravy

  • November 15, 2016 at 2:01 pm

    Wow that was strange. I just wrote an extremely long comment but after I clicked submit my comment didn’t appear. Grrrr… well I’m not writing all that over again. Anyhow, just wanted to say excellent blog!

    • November 16, 2016 at 3:18 am

      For some reason Askimet decided your comment was spam. I’m so sorry about that! But thank you for stopping by! I’ve marked you as “not spam.”


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