Updated
These Mushroom Swiss Burgers feature sautéed mushrooms, caramelized onions, juicy beef, and melted Swiss cheese all sandwiched between two buns. When I’m craving an easy weeknight burger for dinner, I like to elevate our burger dinner with this simple and satisfying recipe!
Pin this recipe for later!
Pin ItEasy Swiss Mushroom Burgers
I’ve created these homemade beef burgers so they all dressed up with melted Swiss cheese, sautéed mushrooms and onions, and just enough mayo and arugula to really tie it all together. The ultimate burger combination in my books!
When it comes to mushrooms, keep in mind, there’s room for creativity! I’ll use whatever type of mushrooms I have in the fridge. Sometimes it’s white button, other times it’s cremini, and I’ve also been known to use portobello or even shiitake.
As for the meat for these mushroom Swiss burgers, that can also be switched up, too. While ground beef is the most traditional, for a lighter twist, you can use ground chicken or turkey. For a really interesting twist, you could even try ground bison!
Mushroom Swiss Burgers Recipe
Equipment
- Cast Iron Skillet
Ingredients
For the Burgers
- 1½ lbs. 85% lean ground beef use 80% or 90% if you prefer
- 1 tsp kosher salt
- ½ tsp ground black pepper
- 1 tsp minced fresh rosemary optional, or try thyme
For the Mushrooms
- 3 tbsp unsalted butter
- 1 yellow onion sliced
- 8 oz. sliced mushrooms 1 standard package, any variety
- 1 tbsp balsamic vinegar
- salt and pepper to taste
For Assembly
- 6 brioche hamburger buns
- 6 tbsp unsalted butter ¾ stick
- 6 slices Swiss cheese
- mayonnaise optional, for topping
- a few handfuls of arugula optional, for topping
Video
Instructions
- In a large bowl, gently stir the ground beef, salt, pepper, and rosemary together. Divide into 6 even patties and set aside.1½ lbs. 85% lean ground beef, 1 tsp kosher salt, ½ tsp ground black pepper, 1 tsp minced fresh rosemary
- In a cast iron skillet, melt the 3 tbsp of butter for the mushrooms over medium-high heat. Add in the onion and cook until softened and golden, about 10-12 minutes. Add in the mushrooms and cook until caramelized, about 10 minutes.3 tbsp unsalted butter, 1 yellow onion, 8 oz. sliced mushrooms
- Stir in the balsamic vinegar plus 2 tbsp of water, scraping up the browned bits from the bottom of the pan. Season with salt and pepper to taste and set aside.1 tbsp balsamic vinegar, salt and pepper
- Wipe out the skillet and return it to medium-high heat. Spread each bun top and bottom with ½ tbsp butter each. Place butter side down into the skillet and cook until golden and toasted, about 3-5 minutes. Remove from the pan and set and set aside.6 brioche hamburger buns, 6 tbsp unsalted butter
- Place the patties into the skillet. Cook until the bottom side has formed a nice dark brown crust, flip and cover each patty with cheese. Cover and cook for 5-6 minutes until the cheese is melted.6 slices Swiss cheese
- To assemble the burgers, brush the bottom bun with mayonnaise, if desired. Place the patty on top, then mushrooms, arugula and the top bun. Enjoy!mayonnaise, a few handfuls of arugula
Becky’s Tips
- Make the patties any size that you desire. 1 pound of ground beef makes 4 (¼-pound) patties, 3 (⅓-pound) patties, or 2 (½-pound) patties.
- Take care not to overcook your burgers. Follow my meat temperature guide. Cook burgers until they reach somewhere between 135°F (medium-rare) to 165°F (well-done).
- To make on the grill, preheat to medium-high and cook for 3-5 minutes per side, until they reach your desired level of doneness.
- Nutritional information does not include optional ingredients.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Mushroom Swiss Burgers Step by Step
Make the patties: In a large bowl, gently stir the 1½ lbs ground beef, 1 tsp kosher salt, ½ tsp ground black pepper, and 1 tsp minced fresh rosemary together. Divide into 6 even patties and set aside.
Cook the mushrooms: In a cast iron skillet, melt the 3 tbsp of butter for the mushrooms over medium-high heat. Add in 1 onion and cook until softened and golden, about 10-12 minutes. Add in 8 oz mushrooms and cook until caramelized, about 10 minutes.
Deglaze the pan: Stir in 1 tbsp balsamic vinegar plus 2 tbsp of water, scraping up the browned bits from the bottom of the pan. Season with salt and pepper to taste and set aside.
Toast the buns: Wipe out the skillet and return it to medium-high heat. Spread each bun top and bottom with ½ tbsp butter each. Place butter side down into the skillet and cook until golden and toasted, about 3-5 minutes. Remove from the pan and set and set aside.
Cook the burgers: Place the patties into the skillet. Cook until the bottom side has formed a nice dark brown crust, flip and cover each patty with cheese. Cover and cook for 5-6 minutes until the cheese is melted.
Assemble the burgers: To assemble the burgers, brush the bottom bun with mayonnaise, if desired. Place the patty on top, then mushrooms, arugula, and the top bun. Enjoy!
How to Store
Store leftover cooked burger patties in an airtight container in the refrigerator for up to 3 days. Store leftover cooked mushrooms in an airtight container in the refrigerator for up to 2 days.
To reheat, place the burgers and mushrooms in a baking pan covered with aluminum foil and bake at 350°F for 8-10 minutes, or until hot.
Freeze cooked burger patties individually wrapped in plastic wrap and stored in a Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating. I do not recommend freezing the mushrooms, as they can become mushy when thawed.
Serving Suggestions
There are so many side dishes that go well with these cheesy burgers, but my hamburger meal is not complete unless I have a side of garlic parmesan fries or a batch of potato wedges. When, I’m thinking we all need a few more greens, I’ll make roasted garlic asparagus. If we’re having guests for a backyard bbq, I like to add a macaroni salad.
