A Mushroom Swiss Burger makes for such a flavorful and delicious dinner. If you want to upscale a burger, this is the way to do it!
We love burgers in the summertime (well, really all year long when we use our indoor grill pan). But, as a foodie, there is something I really love about jazzing up a recipe.
These delicious burgers combine my sautéed mushrooms with my hamburger recipe in the most delightful way. We swap out the red wine in the mushrooms for some Worcestershire sauce and add in some Swiss cheese. The result is a drool-worthy burger that you will swoon over.
How to Make Mushroom Swiss Burgers
Here is a brief overview of how these mushroom and Swiss burgers come together. For the full recipe including all measurements, scroll to the recipe card at the bottom of the post.
Step 1: Sauté the Mushrooms
Heat the olive oil in the skillet over medium heat. Add the sliced mushrooms and cook, stirring occasionally. Turn up the heat so the liquid from the mushrooms can evaporate, then add the butter. Let that cook, then add the garlic. Stir in the Worcestershire sauce and balsamic vinegar and cook for another few minutes.
Step 2: Combine the Hamburger Ingredients
In a large bowl, mix together the ground beef, egg, breadcrumbs, and seasonings until well combined.
Step 3: Make the Burger Patties
Divide the hamburger mixture evenly into fourths, then shape them into four patties. Press a small indent into the middle of the beef patties with your thumb, which will help keep the burger from shrinking.
Step 4: Cook the Burgers
Grill the burgers for five minutes, then flip them and continue grilling. Add a slice of Swiss cheese to each burger. Allow the cheese to melt and the burger to reach an internal temperature of 140 degrees Fahrenheit for medium-done.
Step 5: Toast the Buns
While the burgers are grilling, butter the hamburger buns and add them to the grill to toast them. Put the burgers together by placing a small amount of arugula (or lettuce) on the bottom of the bun. Top with the burger, and then add the sautéed mushrooms to the top. If desired, add BBQ sauce or garlic aioli. Top with the top bun and enjoy!
Mushroom and Swiss Turkey Burgers
If your family prefers turkey burgers or is looking for a lighter burger option, you can make these mushroom and Swiss burgers using ground turkey and my Turkey Burger Recipe.
What to Serve With Burgers
If you try this mushroom and Swiss burger recipe or any of my other recipes, I’d love to hear how you enjoyed them in the comments!
Mushroom Swiss Burger
Ingredients
Mushrooms
- 1 tablespoon olive oil
- 1 1/2 pounds white button mushrooms purchased whole, and sliced, see note 1 (680.4 grams)
- 1 tablespoon unsalted butter
- 3 garlic cloves minced
- 2 tablespoons Worcestershire sauce
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon kosher salt (or 1/4 teaspoon table salt)
- dash freshly ground black pepper
Burger
- 1 pound hamburger meat 80/20
- 1 egg whisked
- 1/4 cup breadcrumbs
- 1 teaspoon paprika
- 1 teaspoon brown sugar
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1/2 teaspoon kosher salt or 1/4 teaspoon table salt
- 1/4 teaspoon black pepper
- 4 tablespoons unsalted butter softened
- 4 brioche buns, see note 2
- 4 slices Swiss cheese
- arugula
- sauce optional, see note 3
Instructions
For Mushrooms
- Heat the olive oil in 12 inch skillet over medium heat. Add the mushrooms and cook, stirring occasionally, for 5 minutes.1 tablespoon olive oil, 1 1/2 pounds white button mushrooms
- Turn up the heat so the liquid from the mushrooms can evaporate. Cook for 5 minutes, stirring occasionally.
- Reduce the heat back to medium and add the butter. Stir occasionally and cook for 8 minutes. Add the garlic and continue cooking for another 1 to 2 minutes.1 tablespoon unsalted butter, 3 garlic cloves
- Stir in the Worcestershire sauce and balsamic vinegar and cook for another 2 minutes. Season with salt and pepper, taste the mushrooms, and add more as necessary.2 tablespoons Worcestershire sauce, 2 tablespoons balsamic vinegar, 1/2 teaspoon kosher salt, dash freshly ground black pepper
For Burgers
- Preheat your grill to 375 degrees Fahrenheit.
- In a large bowl, mix together the ground meat, egg, breadcrumbs, and seasonings until well combined. Divide evenly into 4, shape them into 4 patties that are roughly 4 inches across. Press a small indent into the middle of the burger with your thumb. In addition to the egg and breadcrumbs, this will help keep the burger from shrinking.1 pound hamburger meat, 1 egg, 1/4 cup breadcrumbs, 1 teaspoon paprika, 1 teaspoon brown sugar, 1/2 teaspoon onion powder, 1/2 teaspoon garlic powder, 1/2 teaspoon cumin, 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper
- Butter the insides of the buns, with a little butter on the top and the bottom.4 tablespoons unsalted butter, 4 brioche
- Grill the burgers for 5 minutes on the first side. Flip and continue grilling. After 4 minutes, add a slice of Swiss cheese to each burger. Allow the cheese to melt and the burger to reach an internal temperature of 140 degrees Fahrenheit for medium-done.4 slices Swiss cheese
- While the burgers are grilling, add the buns to the grill, butter side down to toast them.
- Construct the burgers by putting a small amount of arugula on the bottom of the bun. Top with the burger and then add mushrooms to the top. If desired add BBQ sauce or garlic aioli. Top with the top bun and enjoy!arugula
Notes
- White button mushrooms are perfect for this recipe because of their moisture content. Cremini mushrooms, or baby bellas, would also be a great option. They have a deeper, more woodsy taste than white button mushrooms.
- Please note that the nutritional information does not include the bun as these vary greatly.
- These burgers are delicious and flavorful as written. That said, BBQ sauce and my garlic aioli also make great additions.
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