By: Becky Hardin
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Mushroom Swiss Burgers feature sautéed mushrooms, caramelized onions, juicy beef, and melted Swiss cheese all sandwiched between two buns. Next time you’re craving an easy weeknight burger for dinner, elevate it with this simple yet oh so satisfying recipe!
Table of Contents
What’s in Swiss Mushroom Burgers?
Homemade beef burgers are all dressed up with melted Swiss cheese, sautéed mushrooms and onions, and just enough mayo and arugula to really tie it all together!
- Ground Beef: I like to use 85% lean ground beef for my burgers.
- Mushrooms: Feel free to use your favorite variety of mushrooms on the burgers.
- Swiss Cheese: To properly melt the Swiss cheese, be sure to cover the skillet with a lid or aluminum foil.
- Salt and Black Pepper: Don’t be too heavy handed with these simple seasonings! Salt can especially take over the burgers.
- Fresh Rosemary: The rosemary adds a delicious herby note to the burgers, but you can leave it out if you prefer. Or try fresh thyme.
- Butter: Unsalted butter is needed for both to sauté the mushroom and onions, and to toast the buns.
- Yellow Onion: You can use a white onion if preferred. Just keep in mind that a yellow onion has a naturally sweet flavor that will compliment the other ingredients.
- Balsamic Vinegar: This adds a subtle sweetness and tangy flavor to the onions and mushrooms.
- Hamburger Buns: If you want to make it even more gourmet, the secret ingredient is in the buns (brioche buns are my favorite!).
- Toppings: Mayonnaise and arugula are optional but highly recommended toppings!
Pro Tip: 85% lean ground beef has the perfect balance of fat for juicy burgers, but you can use 80% or 90% if you prefer.
Variations to Try
When it comes to mushrooms, there’s room for creativity! You can use any mushrooms in this recipe – white button, cremini, portobello, shiitake, etc.
As for the meat for these mushrooms Swiss burgers, that can also be switched up. While ground beef is the most traditional, for a healthier twist, you can use ground chicken or turkey. For a really interesting twist, you could even try ground bison!
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What should I do if my burgers are sticking to the pan?
Be patient! The burgers will form a crust and naturally release when they are ready to be flipped. Try flipping them again in another minute.
Are mushroom swiss burgers gluten-free?
The burger patties themselves are naturally gluten-free. Just be sure to put them on a gluten-free burger bun!
Can I make mushroom swiss burgers on the grill?
Absolutely! Preheat your grill to medium-high and cook the burgers for 3-5 minutes per side, until they reach your desired level of doneness. Here are all of my tips for how to grill burgers.
What is the correct burger internal temperature?
Cook burgers until they reach somewhere between 135°F (medium-rare) to 165°F (well-done), to your preference.
How to Store and Reheat Burgers with Mushrooms
Store leftover cooked burger patties in an airtight container in the refrigerator for up to 3 days. Store leftover cooked mushrooms in an airtight container in the refrigerator for up to 2 days.
To reheat, place the burgers and mushrooms in a baking pan covered with aluminum foil and bake at 350°F for 8-10 minutes, or until hot.
How to Freeze Homemade Burgers
Freeze cooked burger patties individually wrapped in plastic wrap and stored in a Ziplock bag for up to 3 months. Let thaw overnight in the refrigerator before reheating. I do not recommend freezing the mushrooms, as they can become mushy when thawed.
What to Serve with Mushroom Swiss Burgers
There are so many side dishes that go well with these cheesy burgers! Some of my favorites are garlic parmesan fries, roasted garlic asparagus, potato wedges, and macaroni salad. If you really want to complement the burgers, add some quick Air Fryer mushrooms on the side.
Recipe
Mushroom Swiss Burgers Recipe
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Author: Becky Hardin
Prep: 5 minutes minutes
Cook: 35 minutes minutes
Total: 40 minutes minutes
This easy Mushroom Swiss Burger has all the flavor and none of the fuss! It's so easy to create this bistro style meal at home.
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Ingredients
For the Burgers
- 1½ pounds 85% lean ground beef
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 1 teaspoon minced fresh rosemary
For the Mushrooms
- 3 tablespoons unsalted butter
- 1 yellow onion sliced
- 8 ounces sliced mushrooms 1 standard package
- 1 tablespoon balsamic vinegar
- Salt and pepper to taste
For Assembly
- 6 brioche hamburger buns
- 6 tablespoons unsalted butter ¾ stick
- 6 slices Swiss cheese
- Mayonnaise optional, for topping
- A few handfuls of arugula optional, for topping
Recommended Equipment
Instructions
In a large bowl, gently stir the ground beef, salt, pepper, and rosemary together. Divide into 6 even patties and set aside.
1½ pounds 85% lean ground beef, 1 teaspoon kosher salt, ½ teaspoon ground black pepper, 1 teaspoon minced fresh rosemary
In a cast iron skillet, melt the 3 tablespoons of butter for the mushrooms over medium-high heat. Add in the onion and cook until softened and golden, about 10-12 minutes. Add in the mushrooms and cook until caramelized, about 10 minutes.
3 tablespoons unsalted butter, 1 yellow onion, 8 ounces sliced mushrooms
Stir in the balsamic vinegar plus 2 tablespoons of water, scraping up the browned bits from the bottom of the pan. Season with salt and pepper to taste and set aside.
1 tablespoon balsamic vinegar, Salt and pepper
Wipe out the skillet and return it to medium-high heat. Spread each bun top and bottom with ½ tablespoon butter each. Place butter side down into the skillet and cook until golden and toasted, about 3-5 minutes. Remove from the pan and set aside.
6 brioche hamburger buns, 6 tablespoons unsalted butter
Place the patties into the skillet. Cook until the bottom side has formed a nice dark brown crust, flip and cover each patty with cheese. Cover and cook for 5-6 minutes until the cheese is melted.
6 slices Swiss cheese
To assemble the burgers, brush the bottom bun with mayonnaise, if desired. Place the patty on top, then mushrooms, arugula and the top bun. Enjoy!
Mayonnaise, A few handfuls of arugula
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Make the patties any size that you desire. 1 pound of ground beef makes 4 (¼-pound) patties, 3 (⅓-pound) patties, or 2 (½-pound) patties.
- 85% lean ground beef has the perfect balance of fat for juicy burgers, but you can use 80% or 90% if you prefer.
- The rosemary adds a delicious herby note to the burgers, but you can leave it out if you prefer! Or try fresh thyme.
- Use your favorite variety of mushrooms!
- Be patient! The burgers will naturally release from the pan when they are ready to be flipped.
- Take care not to overcook your burgers. Follow my meat temperature guide to make perfect burgers!
- To properly melt the cheese, be sure to cover the skillet with a lid or aluminum foil.
- Nutritional information does not include optional ingredients.
Storage:Store mushroom swiss burger patties in an airtight container in the refrigerator for up to 3 days. Store cooked mushrooms in an airtight container in the refrigerator for up to 2 days.
Nutrition Information
Serving: 1burger Calories: 840kcal (42%) Carbohydrates: 42g (14%) Protein: 37g (74%) Fat: 59g (91%) Saturated Fat: 31g (194%) Polyunsaturated Fat: 1g Monounsaturated Fat: 13g Trans Fat: 2g Cholesterol: 282mg (94%) Sodium: 1271mg (55%) Potassium: 504mg (14%) Fiber: 1g (4%) Sugar: 2g (2%) Vitamin A: 1388IU (28%) Vitamin C: 2mg (2%) Calcium: 229mg (23%) Iron: 4mg (22%)
Did You Make This?I want to see! Be sure to upload an image below & tag @thecookierookie on social media!
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