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Festival Foods

Photo of Mushroom and Swiss
Mushroom and Swiss

The Mushroom and Swiss is a measured mixture of ground round and ground sirloin with chunks of Wisconsin Swiss cheese blended with cut mushrooms. Delicious when served with grilled onions.

Nutritional Information

Cooking Instructions Print Version

Servings per pound: 2 to 4

For additional cooking instructions, please see the chef's tips and the USDA cooking recommendations.

1. Oven

Type of heat 

Bake or broil. These work well baked at 375-400°F for 10-15 minutes or until desired doneness.

2. Grill 

Type of heat 

Direct heat is best unless cooking to well done. Then start with direct until a nice brown is achieved and move to indirect heat to finish. This will help retain juiciness.

Settings and timing 

Cook for 6-12 minutes or until desired doneness is reached. Refer to the beef doneness temperature guidelines below for assistance. Please note that the finger test does not work well with burgers.

Beef doneness guidelines

120-130°F = Rare

130-135°F = Medium rare

140-150°F = Medium

155-165°F = Medium well

170°F+ = Well done

Chef's tips 

A little of your favorite seasoned salt is a nice enhancer. Add some garden fresh lettuce, tomatoes, onions, pickles and your favorite condiments. A grilled or sauteed portabella mushroom cap topped with sliced deli Swiss cheese makes an awesome double decker.

3. Stove Top    

Type of heat - direct 

Start with medium high heat and then turn down to medium if cooking to well done.












USDA Cooking Recommendations

Safe cooking recommendations from the United States Department of Agriculture

Please note: Colors referenced below refer to pop-up timers. Pop-up timers are available at the service meat counter in the Meat Department or ask one of our meat and seafood experts.

Yellow to Medium Rare: 138°F - Beef only

Red to Medium: 144°F - Beef only

Green to Medium Well: 157°F - Pork and Beef

Blue to Well Done: 168°F - Pork, Beef, Poultry