Mushroom Swiss Burgers Recipe

Course: Dinner, Sandwiches

Cuisine: American

Prep Time: 5

Cook Time: 35

Total Time: 40

Servings: (¼-lb) burgers

Calories: 840kcal

Author: Becky Hardin

This easy Mushroom Swiss Burger has all the flavor and none of the fuss! It's so easy to create this bistro style meal at home.

Print Recipe

Equipment

Cast Iron Skillet

Ingredients

For the Burgers

1½ pounds 85% lean ground beef
1 teaspoon kosher salt
½ teaspoon ground black pepper
1 teaspoon minced fresh rosemary

For the Mushrooms

3 tablespoons unsalted butter
1 yellow onion sliced
8 ounces sliced mushrooms 1 standard package
1 tablespoon balsamic vinegar
Salt and pepper to taste

For Assembly

6 brioche hamburger buns
6 tablespoons unsalted butter ¾ stick
6 slices Swiss cheese
Mayonnaise optional, for topping
A few handfuls of arugula optional, for topping

Instructions

In a large bowl, gently stir the ground beef, salt, pepper, and rosemary together. Divide into 6 even patties and set aside.
1½ pounds 85% lean ground beef, 1 teaspoon kosher salt, ½ teaspoon ground black pepper, 1 teaspoon minced fresh rosemary
In a cast iron skillet, melt the 3 tablespoons 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 tablespoons unsalted butter, 1 yellow onion, 8 ounces sliced mushrooms
Stir in the balsamic vinegar plus 2 tablespoons of water, scraping up the browned bits from the bottom of the pan. Season with salt and pepper to taste and set aside.
1 tablespoon balsamic vinegar, Salt and pepper
Wipe out the skillet and return it to medium-high heat. Spread each bun top and bottom with ½ tablespoon 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 aside.
6 brioche hamburger buns, 6 tablespoons 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

Video

Notes

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.
85% lean ground beef has the perfect balance of fat for juicy burgers, but you can use 80% or 90% if you prefer.
The rosemary adds a delicious herby note to the burgers, but you can leave it out if you prefer! Or try fresh thyme.
Use your favorite variety of mushrooms!
Be patient! The burgers will naturally release from the pan when they are ready to be flipped.
Take care not to overcook your burgers. Follow my meat temperature guide to make perfect burgers!
To properly melt the cheese, be sure to cover the skillet with a lid or aluminum foil.
Nutritional information does not include optional ingredients.

Storage: Store mushroom swiss burger patties in an airtight container in the refrigerator for up to 3 days. Store cooked mushrooms in an airtight container in the refrigerator for up to 2 days.

Nutrition