Description
This Mushroom Swiss Burger recipe features juicy ground beef patties topped with melted Swiss cheese and savory sautéed mushrooms. The mushrooms are cooked with shallots, garlic, and thyme for a rich, aromatic flavor. Served on toasted brioche or potato buns, this classic burger is perfect for a satisfying meal.
Ingredients
Scale
For the burgers:
- 1 1/2 pounds ground beef 80/20 blend
- Salt and freshly ground black pepper to taste
- 1 teaspoon Worcestershire sauce
- 1 tablespoon butter or oil
- 4 slices Swiss cheese
- 4 burger buns (brioche or potato buns recommended)
For the sautéed mushrooms:
- 2 tablespoons unsalted butter
- 8 ounces sliced mushrooms (cremini or button mushrooms)
- 1 small shallot or 1/2 onion, finely chopped
- 1 clove garlic, minced
- Salt and pepper to taste
- 1–2 teaspoons fresh thyme or 1/2 teaspoon dried thyme
Instructions
- Cook mushrooms: Melt butter in a skillet over medium heat. Add mushrooms and cook for 7 minutes, stirring occasionally, until browned and softened. Add shallot or onion and cook for 2 more minutes. Stir in garlic, thyme, Worcestershire sauce, salt, and pepper. Cook another 2 minutes until fragrant. Set aside and keep warm.
- Prepare patties: In a bowl, mix ground beef with salt, black pepper, and Worcestershire sauce. Divide the beef into 4 equal portions and gently shape each into a patty slightly larger than your buns.
- Cook burgers: Heat a skillet or grill over medium-high heat. Add butter or oil. Cook patties for 4 minutes per side for medium doneness or to your preference.
- Melt cheese: During the last minute of cooking, place a slice of Swiss cheese on each patty and cover the pan or close the grill lid to melt the cheese.
- Toast buns: While burgers rest, lightly toast the buns cut-side down in the same skillet until golden.
- Assemble burgers: Spread mustard or mayo on the buns if desired. Place cheesy patties on the bottom buns, top with warm mushroom mixture and any extra toppings, then close the sandwiches.
Notes
- Store cooked burgers and mushroom mixture separately in airtight containers in the refrigerator for up to 3 days.
- For juicier burgers, avoid overworking the meat while shaping the patties.
- You can substitute Swiss cheese with Gruyere or mozzarella for a different flavor.
- Use brioche buns for a slightly sweet contrast or potato buns for a softer texture.
- Adjust cooking times based on your preferred burger doneness.
