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Mushroom Swiss Burger: skillet mushroom Swiss burger — Sandwiches recipe | AfoodrinkSandwiches

Mushroom Swiss Burger

This mushroom Swiss burger layers juicy beef patties with browned mushrooms, sweet onion, and melted Swiss cheese. A quick Dijon mayo keeps the buns from feeling dry without taking over the burger.

Total time
40 min
Yield
4 burgers
Difficulty
Easy

Prep 15mCook 25mAmericanSandwiches

A mushroom Swiss burger is a diner-style favorite that is easy to make at home. The key is giving the mushrooms enough time in the pan so they brown instead of steam.

This version uses 80% lean ground beef for a juicy patty, Swiss cheese for a mellow melt, and a simple mustard-mayo spread. Brioche buns add a little sweetness, but regular hamburger buns work too.

You can cook these burgers in a cast-iron skillet, stainless steel skillet, or on a grill. If you use a skillet, you also get plenty of control over the mushroom topping.

01What you'll need

Ingredients

14 items · 4 burgers

  • 1 tablespoon Worcestershire sauce
  • 1 pound 80% lean ground beef, cold
  • 1/2 teaspoon fine sea salt, divided
  • 1/2 teaspoon black pepper
  • 1 tablespoon canola oil
  • 2 tablespoons unsalted butter
  • 12 ounces cremini mushrooms, sliced
  • 1 small yellow onion, thinly sliced, about 5 ounces
  • 1 garlic clove, minced
  • 1 teaspoon fresh thyme leaves
  • 4 slices Swiss cheese, 1 ounce each
  • 4 brioche hamburger buns, split
  • 2 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard

02How to make it

Step-by-step

  1. 1. Mix the burger spread

    Stir the mayonnaise and Dijon mustard together in a small bowl. Cover and refrigerate it while you cook the burgers.

  2. 2. Shape the patties

    Place the cold ground beef in a bowl. Add the Worcestershire sauce, 1/4 teaspoon of the salt, and the black pepper. Mix gently with your hands just until combined. Divide into 4 equal portions and shape each into a patty slightly wider than the bun. Press a shallow dent in the center of each patty to help it cook evenly.

  3. 3. Brown the mushrooms and onion

    Heat the canola oil and butter in a large skillet over medium-high heat. Add the mushrooms and onion in an even layer. Cook for 4 minutes without stirring much, then stir and continue cooking for 8 to 10 minutes, until the mushrooms are browned and the onion is soft.

  4. 4. Season the mushroom topping

    Add the garlic, thyme, and the remaining 1/4 teaspoon salt to the skillet. Cook for 1 minute, stirring often, until the garlic smells fragrant. Transfer the mushroom mixture to a plate and loosely cover to keep warm.

  5. 5. Cook the patties

    Wipe out the skillet if needed and set it over medium-high heat. Add the patties and cook for 3 to 4 minutes on the first side, until well browned. Flip and cook for 2 to 3 minutes more.

  6. 6. Melt the Swiss cheese

    Place 1 slice of Swiss cheese on each patty. Cover the skillet with a lid or a sheet pan and cook for 1 to 2 minutes, until the cheese melts and the burgers reach 160°F in the center. This is the safe temperature for ground beef.

  7. 7. Toast the buns

    While the cheese melts, toast the split buns cut-side down in a dry skillet, toaster oven, or under a broiler for 1 to 2 minutes. Watch closely so they do not burn.

  8. 8. Assemble the burgers

    Spread the Dijon mayo on the cut sides of the buns. Add the cheesy burger patties, spoon the warm mushroom-onion topping over each one, and close the buns. Serve right away.

03From our kitchen

Cook's tips

  • Make-ahead: Cook the mushroom and onion topping up to 2 days ahead. Refrigerate it in an airtight container, then rewarm it in a skillet before serving.
  • Storage: Store cooked patties and mushroom topping separately in the refrigerator for up to 3 days. Reheat gently in a covered skillet or microwave until hot.
  • Freezing: Uncooked shaped patties can be frozen between sheets of parchment for up to 3 months. Thaw in the refrigerator before cooking.
  • Cheese swap: Provolone, Gruyere, or white cheddar can stand in for Swiss. Gruyere will taste nuttier and a bit richer.
  • Bun swap: Regular hamburger buns, potato rolls, or whole wheat buns all work. Toasting helps any bun hold up to the juicy topping.
  • Do not overmix the beef. Mixing too much makes the patties dense instead of tender.

Cook's note

The nutrition estimate is based on the full ingredient list and assumes each burger gets one bun, one patty, one slice of Swiss cheese, one-fourth of the mushroom topping, and one-fourth of the sauce.

04Frequently asked

Questions & answers

Can I grill the burgers instead of using a skillet?

Yes. Grill the patties over medium-high heat for about 4 minutes per side, then add the Swiss cheese during the last minute. Cook the mushroom topping separately in a skillet on the stove or in a grill-safe pan.

Why are my mushrooms watery?

Mushrooms release water as they cook. Use a wide skillet, keep the heat at medium-high, and avoid stirring constantly at the start. Once the moisture cooks off, the mushrooms will begin to brown.

Can I use lean ground beef?

Yes, but the burger will be less juicy. If using 90% lean beef, be careful not to overcook it and consider brushing the patties lightly with oil before cooking.

What temperature should a burger be?

Ground beef should reach 160°F in the center for food safety. Use an instant-read thermometer inserted sideways into the thickest part of the patty.

Can I make this without mayonnaise?

Yes. Use plain Dijon mustard, steak sauce, or a spoonful of Greek yogurt mixed with Dijon for a tangier spread.

05Per serving

Nutrition facts

Nutrition Facts

4 burgers

Amount per serving

Calories759

% Daily Value*

Total Fat51 g
65%
Saturated Fat21 g
105%
Cholesterol155 mg
52%
Sodium907 mg
39%
Total Carbohydrate39 g
14%
Dietary Fiber3 g
11%
Total Sugars10 g
Protein36 g
72%
Vitamin D0.5 mcg
3%
Calcium366 mg
28%
Iron4.9 mg
27%
Potassium793 mg
17%

* Percent Daily Values are based on a 2,000-calorie diet.

05Keep cooking

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