I noticed a recipe for Swiss burgers a while back on (I believe) Recipes.com 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?
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.
I added an egg and some plain Panko breadcrumbs to the beef.
Next I formed 4 patties (the recipe below will allow 8 patties for a larger family).
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.
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.
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.
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.
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.
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!
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
- 2 lbs. ground beef
- 1 teaspoon McCormick hamburger seasoning
- 1/3 cup Panko breadcrumbs (plain)
- 1 large egg, lightly beaten
- 8 Swiss cheese slices
- 1 medium-size white onion, sliced
- 2 (15-oz.) cans Muir Glen fire-roasted diced tomatoes
- 1 chicken bouillon cube
- 1/2 cup water
- 2 tablespoons cornstarch
- 3 tablespoons water
- Chopped fresh basil (optional)
- Mix ground beef, McCormick hamburger seasoning, egg, and Panko breadcrumbs in a large bowl.
- Shape beef mixture into 8 equal patties.
- Top four of the patties with two slices of Swiss cheese each (bend edges of cheese to fit patties).
- Cover cheese with the remaining four patties and pinch edges to close over cheese.
- In large skillet over medium heat, cook patties until browned (about 5 minutes per side).
- Remove patties and reserve pan drippings.
- Add onion slices to skillet with drippings and cook for 2 minutes until the brown slightly, turning once.
- Add tomatoes, bouillon cube, and 1/2 cup water to pan and cook, stirring occasionally, for 4 minutes or until bubbly.
- Return beef patties to skillet, spoon tomato mixture over them and cover.
- Cook for 15 – 20 minutes over medium heat until internal temperature reaches 165 degrees.
- Lift patties onto plates with spatula
- Mix cornstarch with 3 tablespoons of water and add to gravy, stirring constantly until gravy thickens to desired consistency.
- Spoon tomato gravy over each burger.
- Garnish with fresh basil (optional).