Mushroom Swiss Burger
Published 7/8/2023
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Our mushroom Swiss burger recipe is the perfect addition to any summer BBQ. Sautéed mushrooms and onions paired with a juicy burger and a slice of Swiss cheese. What’s not to love?!
Delicious Mushroom Swiss Burger
Sautéed mushrooms and Swiss cheese were meant to be together! Pair that with our amazing homemade burger recipe, and you’re off to a perfect summer meal. Pan fry these burgers or make them on the grill. The whole fam will love ’em 😀
Why you’ll love ’em!
Super simple: these mushroom Swiss burgers are so easy to make. Prepare the mushrooms, combine the meat mixture, turn them into patties, and cook.
45-minute meal: In less than an hour, dinner will be ready!
Moist and juicy: dry burgers no more! The burgers AND sautéed mushrooms pack moist and juicy flavor.
Ingredients – What You Need
Mushrooms
- Sliced Bella mushrooms
- Olive oil
- Salt
Burgers
- Ground beef
- Salt & pepper
- Salted butter or olive oil
- Sliced white onion
- Sliced Swiss cheese
- Burger buns
How to Make Mushroom Swiss Burgers
Prepare the mushrooms
Heat olive oil in a large skillet pan over medium heat. Add the washed and sliced mushrooms to the pan and season them with salt.
Saute the mushrooms for 10-15 minutes, stirring minimally to make sure the mushrooms aren’t sticking to the bottom of the pan.
Pro tip: In the first few minutes of the cooking time, mushrooms will release any moisture they have and that moisture will dissolve or get soaked back into the mushroom. Don’t be tempted to pour it out!
When the moisture is gone and the mushrooms are glossy, remove them from the pan. If you would like crispier mushrooms, turn the heat up to high and saute for 1-2 additional minutes.
Prepare the burgers
Add the ground beef, black pepper, and salt to a bowl and gently massage the salt and pepper into the meat. Divide the beef into 4 and roll it into loose balls.
Grill Burgers
Preheat the grill to 450ºF, and lay a piece of tin foil down on the grill.
Add the butter to the tin foil on the grill. When the butter is melted, add the beef balls to the butter and add the sliced white onions to the top of each ball. Gently press the onions into the beef. Allow the beef balls to cook for 2-3 minutes over direct heat.
Add Mushrooms & Swiss
Use a meat press or a sturdy grilling spatula to press the beef ball into a patty. Press the beef down until it is about ¼ -inch thick, Flip the burger over, and add about ¼ cup of mushrooms, and a slice of Swiss cheese. Grill for an additional 1-2 minutes.
Serve & Enjoy!
Remove from the grill and serve on a bun with other burger toppings. Enjoy!!
Try it!
Thermoworks Thermapen
We swear by using a meat thermometer when cooking any cut of meat. The Thermapen is our go-to meat thermometer that works every time.
Topping Ideas
Every mushroom Swiss burger needs TOPPINGS! We recommend any (or all!? 😀 ) of the following toppings:
- Sautéed mushrooms (obviously!)
- Easy burger sauce
- Caramelized onions
- Pickles
- Relish
- Ketchup
- Lettuce
- Fried egg (make it a breakfast burger!)
try it!
Perfectly Sautéed Mushrooms
Can’t have mushroom swiss burgers without the sautéed mushrooms! Our recipe is a fool proof fave.
Top Tips
Grill time may vary based on what type of grill you’re using: We used a charcoal grill, but these burgers can absolutely be cooked on a gas grill or even pan fried on the stove top.
Make larger patties than you think: Ground meat will shrink as it cooks, so make your burger patties larger than the bun you’re serving them on. They will shrink up a bit as they cook.
Choose your favorite toppings: This is YOUR burger! We’re making some recommendations for toppings that are traditional to mushroom Swiss burgers, but feel free to serve your burgers with any toppings your hear desires.
Storage
Store mushroom Swiss burger patties in the refrigerator for 3-5 days in an airtight container. We recommend storing the sautéed mushrooms separately.
How to Freeze Mushroom Swiss Burgers
Burgers are an excellent meal to prep ahead of time so that you can thaw and eat them later with little to no effort.
- Follow the directions in the recipe card below.
- Let the burgers cool completely. Then, wrap each burger patty with a piece of tin foil.
- Freeze for up to 3 months.
To thaw and reheat: When you’re ready to eat, let the burgers thaw and then heat up in the oven or pan fry.
Mushroom Swiss Burger
Ingredients
Mushrooms
- 16 oz. Bella mushrooms, sliced
- 4 tablespoons olive oil, or salted butter
- 1 teaspoon kosher salt
Burgers
- 1 lb. ground beef
- 1 teaspoon ground black pepper
- 1 teaspoon kosher salt
- 2 tablespoons salted butter or olive oil
- 1 small white onion, thinly sliced (use a mandolin if you have it!)
- 4 pieces of sliced Swiss cheese
- 4 soft sesame seed burger buns
Instructions
- Prepare the mushrooms: Transfer all of the mushrooms into a strainer and rinse gently with cold water until there is no dirt on the mushrooms. Gently dry the mushrooms with a tea town or paper towel. Set aside.
- Heat olive oil in a large skillet pan over medium heat. Add the mushrooms to the pan and season them with salt. Saute the mushrooms for 10-15 minutes, stirring minimally to make sure the mushrooms aren’t sticking to the bottom of the pan.
- In the first few minutes of the cooking time, mushrooms will release any moisture they have and that moisture will dissolve or get soaked back into the mushroom. Don’t be tempted to pour it out.
- When the moisture is gone and the mushrooms are glossy, remove them from the pan. If you would like crispier mushrooms, turn the heat up to high and saute them for 1-2 additional minutes. Remove the mushrooms from the pan immediately.
- Preheat the grill to 450ºF. Lay a piece of tin foil down on the grill.
- Prepare the burgers: Add the ground beef, black pepper, and salt to a bowl and gently massage the salt and pepper into the meat. Divide the beef into 4 and roll it into loose balls. Try not to handle the beef too much or it will become tough when cooked.
- Add the butter to the tin foil on the grill. When the butter is melted, add the beef balls to the butter and add the sliced white onions to the top of each ball. Gently press the onions into the beef. Allow the beef balls to cook for 2-3 minutes over direct heat.
- Use a meat press or a sturdy grilling spatula to press the beef ball into a patty. Press the beef down until it is about ¼ -inch thick, Flip the burger over, and add about ¼ cup of mushrooms, and a slice of Swiss cheese. Grill for an additional 1-2 minutes. Less time for a rare burger.
- Remove from the grill and serve on a bun with other burger toppings.
Tips & Notes
- Grill time may vary based on what type of grill is used. We used a charcoal grill.
- Stove top instructions:
- Heat a skillet or grill pan over high heat.
- Add the butter to the pan. When the butter is melted, add the beef balls to the butter and add the sliced white onions to the top of each ball. Gently press the onions into the beef. Allow the beef balls to cook for 2-3 minutes.
- Use a meat press or a sturdy metal spatula to press the beef ball into a patty. Press the beef down until it is about ¼ -inch thick, Flip the burger over, and add about ¼ cup of mushrooms, and a slice of Swiss cheese. Cover the burgers and cook for an additional 1-2 minutes so the cheese melts. Less time for a rare burger.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Photography: photos taken in this post are by Erin from The Wooden Skillet.
