Published February 24, 2025. This post may contain affiliate links. Please read my disclosure policy.
This restaurant-quality Mushroom Swiss Burger has it all: juicy beef patties, melted Swiss cheese, rich caramelized onions, and a savory sautéed mushroom sauce. It’s a perfect gourmet-style burger for BBQs and burger nights.
You’ll rarely find me in a fast-food drive-thru, but when I make the trip, you can bet I’m ordering a mushroom Swiss burger. There’s just something about a beef burger smothered with caramelized onions, sautéed mushrooms, and melted Swiss cheese that I cannot resist. That being said, there’s no question that this homemade version blows its fast-food counterpart out of the water.
Mushroom Swiss Burger
Picture a thick and juicy beef patty topped with melted Swiss cheese, caramelized onions, and a satisfying mushroom sauce. That is the magic of this Mushroom Swiss Burger recipe. Creating a gourmet version of this classic burger at home isn’t hard—all it takes are simple ingredients and a little patience.
I made the hamburgers from scratch in this recipe and caramelized the onions to ensure they were deeply savory and sweet. For the gravy-like mushroom sauce, I cooked the mushrooms in the rendered fat from the burgers and then finished them in beef stock. This keeps the sauce indulgent, satisfying, and way more flavorful than you’d get in a drive-thru.
Whether you prefer to pan-sear the burgers on the stove for family burger night or fire them on the grill at backyard BBQs, this Swiss mushroom burger recipe is bound to be a big hit.
Ingredients and Substitutions
- Oil — I like to cook the onions and sear the burgers in olive or avocado. When I want extra flavor, I’ll use clarified butter.
- Onions – I typically use yellow onions when caramelizing onions, but white onions, red onions, and shallots also work.
- Beef – If you like your burgers cooked medium or rare, I highly recommend making your own ground beef with high-quality meat for food safety reasons. Otherwise, opt for store-bought 80/20 ground beef to keep the burgers moist but not overly greasy. If you prefer not to use beef, try ground chicken or ground turkey instead.
- Cheese — Swiss cheese is the star of this recipe. If you can’t find Swiss cheese, Gruyère, Provolone, and white cheddar also taste great on mushroom burgers. Don’t hesitate to double up if you like your burgers extra cheesy.
- Mushrooms – I prefer the richer taste of caramelized baby bella (cremini) mushrooms, but white button mushrooms are also delicious. For the ultimate umami bomb, try a mix of both.
- Garlic – Opt for fresh garlic cloves to deepen the savory flavors in the mushroom sauce.
- Stock – After caramelizing the mushrooms, I add beef stock to the pan to lift the flavorful browned bits from the bottom and create a simple yet flavorful mushroom gravy-like sauce.
- Buns – Use soft yet sturdy enough to withstand the juicy burger and toppings, like my homemade hamburger buns.
How to Make Mushroom Swiss Burgers
Caramelize the onions: I heat oil in a large frying pan over medium heat until shimmering, then add the onions and a pinch of salt. I sauté until the onions start to turn golden. Then, I’ll reduce the heat and continue sautéing until they’re dark brown and deeply caramelized.
Prepare the burger patties: While the onions cook, I shape the ground beef into four equal-sized patties and season them with salt and pepper.
Cook the burgers: I heat oil in a large carbon steel skillet over medium heat until shimmering (a cast iron pan or griddle also works). Then, I add the patties and let them sear for 6 to 8 minutes per side for a medium burger.
Add cheese: During the last 2 to 3 minutes of cooking, I place a slice of Swiss cheese on each patty. Once the cheese is melted, I transfer the patties to a plate and let them rest while I prepare the mushrooms.
Sauté the mushrooms: I add the sliced mushrooms and a pinch of salt to the same pan with the rendered beef fat, turn the heat up to high, and sauté until the mushrooms are browned. I then add the minced garlic and continuously stir just until the garlic is fragrant.
To make the sauce: I pour the stock into the pan with the mushrooms and let it simmer until it reduces by half and slightly thickens. Then, I season the sauce with salt and pepper and add optional garnishes of minced fresh parsley and 1 teaspoon of unsalted butter.
Assemble and serve: I place the cheesy burger patties on the toasted bottom buns, followed by a layer of caramelized onions, then the saucy mushrooms, and finish with the toasted top bun.
Chef TIPS + NOTES
My best advice for this mushroom and Swiss burger recipe is to be patient when caramelizing the onions and sautéing the mushrooms. Rushing will burn them before they can develop that deep, rich flavor. Trust the process and have patience—it’s worth it!
- Perfecting the patties: To keep them tender, gently shape them into about ¾-inch thick patties without overworking the meat. I also press my thumb into the center of each patty to prevent them from puffing up.
- To grill the burgers: Preheat your grill to medium-high heat before placing the patties on the grates. Cook for 6 minutes per side for a medium burger, then add the Swiss cheese during the last 2 to 3 minutes of grilling.
- Cook to your desired doneness: I like my burgers cooked to medium (140°F to 145°F internally) with a warm, red center, so I cook them for 6 to 8 minutes per side. If you prefer rare to medium-rare burgers (120°F to 135°F internally), aim for 4 to 6 minutes per side. For medium-well to well-done (150°F to 160°F+ internally), cook them for 8 to 10 minutes per side. For the most accurate results, always use a meat thermometer.
- Toasting the buns: Toasting prevents the juicy patty and toppings from making the bun soggy. I usually toast the buns in the skillet with the rendered burger fat, but since we’re using that fat to sauté the mushrooms, it’s best to brush the cut sides with garlic butter and toast them separately.
- Let the burgers rest: Despite the temptation to dig right in, I always let the burgers rest on a cutting board for at least 5 minutes before assembling them. This gives the juices time to soak back into the meat.
Serving Suggestions
To elevate these mushroom Swiss burgers to the next level, I’ll spread garlic aioli or dijonnaisse on the toasted buns—the added richness pairs perfectly with the umami-packed mushrooms.
This meal also wouldn’t be complete without some killer fast-food-inspired sides. Think onion rings or French fries to keep it classic, or go all out with these fried tobacco onions. If you’re craving something lighter, opt for creamy coleslaw.
Make-Ahead and Storage
Make-Ahead: You can save time by caramelizing the onions, making the mushroom sauce, and forming the burger patties 1 day before making this recipe. Keep everything in separate airtight containers in the fridge until you’re ready to cook.
How to Store: Leftover cooked burger patties can be stored in an airtight container in the fridge for up to 3 days. Any extra caramelized onions and mushroom sauce can be stored in separate containers.
How to Reheat: Cook the burger patties in a skillet over medium heat for 2 to 3 minutes per side or until warmed. Meanwhile, cook the onions and mushroom gravy separately over low heat or in the microwave in 20-second intervals, stirring in between.
More Burger Recipes
- The Best Smash Burger Recipe
- Cowboy Burger Recipe
- Salmon Burger Recipe
- The Best Turkey Burger Recipe
- Classic Cheeseburger Recipe
Mushroom Swiss Burger
Ingredients
- 4 tablespoons olive or avocado oil
- 1 peeled thickly sliced yellow onion
- 2 pounds 80/20 ground beef
- 4 slices Swiss cheese, feel free to double up on this
- 2 cups thinly sliced button or baby bella mushrooms, or a combination of both
- 3 finely minced garlic cloves
- 2 cups beef stock
- 4 toasted hamburger buns
- 1 teaspoon unsalted butter, optional
- minced fresh parsley, optional
- coarse salt and freshly cracked pepper to taste
Instructions
- In a large frying pan over medium heat, add 2 tablespoons of oil and heat for 1 minute.
- Place in the onions, gently season with salt, and saute for 5 to 7 minutes or until lightly browned. Turn the heat down to low and cook while occasionally stirring for 20 to 25 minutes or until well browned and tender. Set to the side.
- In the meantime, form the ground beef into 4 equal-sized patties. Season them with salt and pepper on both sides.
- In a separate large carbon steel, cast iron skillet, or griddle, add the remaining 2 tablespoons of oil and heat for 1 minute over medium heat.
- Place in the burgers and cook for 5 to 7 minutes per side for a medium burger, or until the desired internal temperature is achieved. Place the cheese onto each burger with 2 to 3 minutes left in the cooking process. Set them to the side.
- Add the sliced mushrooms to the pan with the rendered beef fat, gently season with salt, and turn the heat to high. Saute them for 5 to 7 minutes or until well browned. Pour in the stock and continue cooking over high heat until the amount of liquid is reduced by one-half and is thickened. Season with salt and pepper and add optional garnishes of minced fresh parsley and 1 teaspoon of unsalted butter.
- To assemble, place the burger onto a toasted bottom bun and then layer on the with caramelized onions then the sauteed mushrooms and sauce. Finish with the top toasted bun.
- I usually like to serve this with any leftover mushroom gravy to add and dip.
Mushroom Swiss Burger