Mushroom Swiss Burger
This Mushroom Swiss Burger has juicy beef patties, melted Swiss cheese, caramelized onions, and savory sautéed mushroom sauce.
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.
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.
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 through. Meanwhile, cook the onions and mushroom gravy separately over low heat or in the microwave in 20-second intervals, stirring in between.
Nutrition
Calories: 927kcalCarbohydrates: 28gProtein: 52gFat: 67gSaturated Fat: 23gPolyunsaturated Fat: 4gMonounsaturated Fat: 31gTrans Fat: 3gCholesterol: 177mgSodium: 637mgPotassium: 1101mgFiber: 2gSugar: 6gVitamin A: 142IUVitamin C: 4mgCalcium: 275mgIron: 7mg