Mushroom & Swiss Pork Burger

Pork Promoter of 2021, Mike Patterson, joins us with a recipe for a bar favorite – a Mushroom & Swiss Pork Burger.

MN Pork Board


1 lb Unseasoned Ground Pork
1 Tsp Season Salt (I use Morton’s Season All)
1Tblsp Vegetable Oil

Swiss Cheese (Or other good melting white cheese like Havarti, Farmer, Etc.)

1 Can Cream of Mushroom Soup
1 small can of mushroom pieces & stems

Burger Buns


Combine Cream of Mushroom and mushrooms with the liquid into a saucepan and heat until bubbling.

Pork Burgers:

Split Ground pork in ¼ lb balls, and form into patties.
Apply season salt to both sides of patties.
Add oil to your pan and heat until shimmering.
Fry patties until both sides are golden brown and internal temperature of the burgers are 160 degrees on an instant read thermometer.
Apply Cheese to melt.

Lightly butter and toast burger buns, then add your burger and sauce.


Print Friendly, PDF & Email