Mushroom Swiss Burger
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By Alyssa Rivers
on May 06, 2024 |
Create the most flavorful, juicy Mushroom Swiss Burger! Perfectly seasoned ground beef is topped with sautéed buttery mushrooms and melty Swiss cheese then loaded on fluffy buns for a gourmet burger that’s easy to make at home!
Take these burgers to the next level by making homemade buns! They’re so much better than store-bought and have the best taste and texture. They are wonderfully thick and fluffy! Try these classic hamburger buns or buttery brioche buns for an incredible addition to your burger game.
Reasons This Burger Recipe is THE BEST
- Juicy and Flavorful: Are you ready to bite into the juiciest, most flavorful burger of your life? This mushroom Swiss burger is beyond delicious! It looks and tastes just like something you’d order in a fancy burger joint, but it’s super easy to make at home.
- Cook it on a skillet OR a grill: You can cook up this recipe all year long!
- Quick and easy: These burgers can be ready to devour in just about 30 minutes for a great weeknight dinner or lazy weekend meal!
Ingredients in a Mushroom Swiss Burger
This is everything you’ll need to make this delicious mushrooms Swiss burger recipe. All simple ingredients that come together for an explosion of flavor! You can find the exact measurements below in the recipe card.
Mushrooms
- Butter: Adds richness to the mushrooms and shallot.
- Mushrooms: Use 1 pound baby Bella mushrooms that are thickly sliced.
- Shallot: Gives a mild onion flavor that is so delicious!
- Worcestershire Sauce: For a wonderful savory flavor!
- Garlic: Freshly minced garlic that is sautéed with the mushrooms tastes amazing.
- Salt and Pepper: To taste!
Burger
- Beef: 80/20 ground beef will give these burgers maximum flavor!
- Salt and Pepper: The only seasonings you’ll need to enhance all of the ingredients and make these burgers super tasty!
- Swiss Cheese: A must for the classic mushroom Swiss hamburger!
- Hamburger Buns: Use any favorite kind of buns! Regular hamburger buns, brioche, ciabatta or whole wheat buns are all great options.
- Butter: Don’t forget to butter the buns before toasting them! The butter gives the bun flavor and browns them beautifully.
- Mayonnaise: Slather some mayo on those buns for a rich and satisfying taste that complements the mushroom topping perfectly.
How to Make Mushroom Swiss Burgers
These are some of the easiest burgers to make! We’ll start with the mushroom topping and then cook the meat and assemble. Just follow the step-by-step instructions and you’ll see how fast these burgers come together.
For the Mushrooms
- Sauté: Heat the butter in a skillet over medium high heat. Add in the mushrooms and shallot, saute for about 5 minutes.
- Add Sauce and Garlic: Add in the Worcestershire sauce, garlic, and salt and pepper. Sauté another 2-3 minutes. Remove the mushrooms from heat and set aside.
For the Burger
- Cook the Meat: Place two patties on the hot griddle or skillet and season with salt and pepper. You can cook all of the hamburgers at the same time if your griddle will fit them all.
- Add Cheese: Cook the burgers 2-3 minutes on each side, placing a slice of the Swiss cheese on the patty once it’s been flipped. Once the patties are cooked, butter and toast the buns on the same skillet.
- Assemble: Start by spreading mayonnaise on the bottom and top bun, place the patty with the Swiss cheese on the bottom bun, spread a generous helping of the mushrooms on top of the patty, top the burger with the top bun.
Cook the mushrooms and shallot in a skillet.
Add sauce, salt and garlic. Cook 2-3 minutes.
Shape and cook the burgers.
Add the Swiss cheese and allow it to melt.
Butter and toast the buns.
Assemble the burgers and top with cooked mushrooms.
Tips and Variations
Here are some suggestions to keep in mind when you are making the best burgers. You will love how simple these mushroom Swiss burgers come together!
- Keep it Cold and Do Not Over-Mix: For juicy beef, keep it cold so that the fat doesn’t melt before cooking. Over-mixing the meat will break down fibers causing your burger to crumble and become dry.
- Don’t Press: When cooking the patties, resist the urge to press down on the meat. This squeezes out all those lovely juices that are meant to be inside.
- Let it Rest: Let the hamburger rest for 5-10 minutes after cooking to allow the juices to distribute throughout the patty.
- Using a Grill: To grill your patties, heat your grill up to medium high (400-425 degrees Fahrenheit). Once your grill is up to temp, brush grates with some olive oil. Then place your patties onto your grill and cover. Cook for about 4 minutes on each side. They should temp out between 135-145 degrees Fahrenheit for medium burgers or 155-160 degrees Fahrenheit for well done.
- More Cheese: You can melt 2 slices of Swiss cheese on each patty, if you like more cheese.
- Different Protein: This recipe works great swapping the regular patty out for a turkey or veggie burger!
Storing Leftovers
I recommend enjoying these burgers fresh, but you can store any leftovers for a quick lunch or dinner the next day.
- In the Refrigerator: Store cooked patties and mushrooms in separate airtight containers or sealed bags for up to 3 days.
- In the Freezer: Leftover patties can be kept in a freezer bag for 2-3 months. I recommend putting parchment paper between each patty so they don’t stick together. Thaw overnight in the fridge before reheating.
- Reheating: Reheat your burgers over the stove on medium heat until warmed through or pop them in the oven for about 10 minutes at 350 degrees Fahrenheit, flipping halfway through the cooking time.
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For the mushrooms
Heat the butter in a skillet over medium high heat. Add in the mushrooms and shallot, sauté for about 5 minutes.
Add in the Worcestershire sauce, garlic, and salt and pepper. Sauté another 2-3 minutes. Remove the mushrooms from heat and set aside.
For the burger
Place two patties on the hot griddle or skillet and season with salt and pepper. You can cook all of the hamburgers at the same time if your griddle will fit them all.
Cook the burgers 2-3 minutes on each side, placing a slice of the Swiss cheese on the patty once it’s been flipped. Once the patties are cooked, butter and toast the buns on the same skillet.
Assemble from the bottom up. Start by spreading mayonnaise on the bottom and top bun, place the patty with the Swiss cheese on the bottom bun, spread a generous helping of the mushrooms on top of the patty, top the burger with the top bun.
I recommend enjoying these burgers fresh, but you can store any leftovers in separate containers in the fridge for up to 3 days.
You can melt 2 slices of swiss cheese on each patty if you like more cheese.
This recipe works great swapping the regular patty out for a turkey or veggie burger!
Calories: 855kcalCarbohydrates: 29gProtein: 41gFat: 64gSaturated Fat: 31gPolyunsaturated Fat: 3gMonounsaturated Fat: 22gTrans Fat: 3gCholesterol: 198mgSodium: 603mgPotassium: 1089mgFiber: 2gSugar: 6gVitamin A: 854IUVitamin C: 2mgCalcium: 279mgIron: 6mg
Nutrition information is automatically calculated, so should only be used as an approximation.