What happened to the Hardee’s Mushroom and Swiss burger?
Hardee’s – you can’t find many in the Twin Cities. The closest Hardee’s to Inver Grove Heights is in St. Paul on Hamline Avenue near the Midway area.
The Hardee’s Mushroom & Swiss Burger, now called the Mushroom & Swiss Thickburger and available in one-third and half pound sizes, was one of the best burgers in the fast food burger industry. It took an average tasting Hardee’s hamburger, combined with that Hardee’s mushroom, swiss and mushroom sauce, and made it a mouth-watering delicacy. You had to order two every time you ate one.
But now, it’s now the same. Not even close. In fact, we blame two things:
- The focus is no longer on dousing the burger with its savory sauce – that was the key to the mushroom and swiss burger. It was the best mushroom sauce/swiss/mushroom of any burger out there.
- The fresh baked bun is not the right bun for this burger. In fact, it’s not right for any burger. It’s awful.
Why did Hardee’s change the bun? Why did the change the way the present, prepare and make the Mushroom & Swiss? We asked them on Twitter, but they didn’t respond. But a fan of @eatigh did respond:
— Mattias krummer (@mattkrumm19) September 18, 2015
The good news is this: You can now make the duplicate recipe of the Hardee’s Muschroom and Swiss burger at home. Follow this recipe to recapture that magical, mouthwatering mushroom and swiss taste that Hardee’s once gave us – it has to be better than what Hardee’s currently serves: