A Swiss mushroom burger is one of the best burgers you can indulge in that will satisfy your cravings to the fullest. This burger includes a beef patty with a layer of sauteed cremini mushrooms and the best melted Swiss cheese. This divine combination is served on a brioche bun toasted to perfection.
Burgers are a great meal to serve to friends and family members. They are easy to bond over and do not require much prep time. Moreover, you can also get your kids to participate in the kitchen by allowing them to assemble these burgers.
You’ll forget all about the burgers at restaurants and will crave to make these burgers for yourself every single week. These homemade Swiss mushroom burgers are foolproof and can be flavored any way you want; you can add more spice, cheese, and other toppings that make your heart and tummy happy. The result will be a burger packed with flavor. You can keep it super simple by only adding mushrooms and onions or throw in as many fancy condiments as you want; the choice is yours.
If you are a burger lover, do not miss this mushroom Swiss burger recipe. Not only is it fast and easy, but you also do not need to be a good chef to nail it.
So, without further ado, let’s check out the best mushroom Swiss burger recipe.
Mushroom Swiss Burger Recipe – Seasoning
- Onion pepper
- Dried rosemary leaves
- Garlic powder
Keep in mind that you do not need to add dried rosemary leaves; these are optional. You can leave them out or add oregano leaves to balance the taste. However, trust us when we say that something about Swiss cheese, mushrooms, and rosemary will make you fall in love.
We would also recommend adding the dry spice only to flavor the burgers. After all, you do not want to deal with thick chunks of garlic or any other overpowering ingredients. If you are one of those people who do not like too many spices in their burgers, a simple garnish of salt and pepper should get the job done.
If you are open to new experiences, we guarantee that this burger recipe, with all its seasoning, will make you never look back.
- Beef: 1 ½ pounds – Use extra lean beef for your burger. It is essential that you do not overcook the meat.
- Salt: ¾ teaspoon
- Pepper: ½ teaspoon fresh
- Garlic powder: ½ teaspoon
- Onion powder: ½ teaspoon
- Rosemary leaves: ½ teaspoon
- Red pepper flakes: 1 tablespoon
- Olive oil: 2 tablespoons
- Mushrooms: 1 cup, cremini sliced- Use whatever mushrooms you like best. If you like white mushrooms over cremini, you can use those too.
- Swiss cheese: 4 slices- You can use Gruyere or any other type of Swiss cheese. We recommend buying them pre-sliced so that this recipe is easier to make.
- Buns: 4- In this recipe, we recommend using brioche buns. However, you can use any other soft burger buns if you want.
- Condiments: mayonnaise, mustard, ketchup, ranch
- Toppings: red onions, sliced tomatoes
One of the best things about this mushroom Swiss cheeseburger recipe is that it will be cooked in one skillet from start to end. You will use this skillet to toast your buns, cook the burgers, and sauté the mushrooms.
- Start preparing the patty by adding the seasoning spices listed above to your ground beef. This includes garlic powders, salt, pepper, onion powder, red pepper flakes, and rosemary.
- Shape the patties based on the desired thickness and size you want to use.
- Choose a big, heavy skillet or grill pan, and using medium-to-high heat, start preheating it on the stove.
- Once it has been sufficiently heated, add olive oil. Start sautéing the mushrooms and add a pinch of salt to the mix. Sauté them for about a minute or two, and then keep them aside on a plate.
- Add the burger patties to the same skillet. You do not need to add extra oil.
- Let the burgers stay on the skillet for 5 minutes, and then flip them to the other side to sear. If your patty is thick, sear for 7 minutes on each side. You must make sure that you do not overcook the patties.
- Lower the heat on the stove to low and place the sauteed mushrooms on top of the patties. Then, put your slice of Swiss cheese on top. You can use more than one slice if you want.
- Cover the pan for 30 seconds so that the cheese melts sufficiently. You can also use aluminum foil as a cover if you cannot find a lid for the pan.
- Switch the heat off.
Assembling the Mushroom Swiss Cheese Burger
- Once you have toasted the burger buns, start by evenly spreading your favorite sauces on them. Garlic mayo is great to use, but you can also use simple mayo or truffle mayo. Mustard, ketchup, and other condiments can also be used.
- On top of one bun, add tomatoes, shallot, and red onions.
- A Swiss cheeseburger is incomplete without greens. You can add arugula, spinach, or lettuce for the crunch.
- Put the other burger bun on top and get ready to serve immediately!
Tips for Making the Best Mushroom Swiss Cheese Burger
- The ground beef should only be seasoned with dry spices. Do not use chunky onions, herbs, or garlic.
- Always use your hand to shape the burger patties. You can also use a burger maker if you want to ensure that all your burger patties are of uniform shape and thickness.
- Brioche buns are recommended in this recipe. They provide additional flavor and crunch like no other burger buns out there.
- Do not switch your skillet. Use the same one for the entire recipe.
- The burgers should not be overcooked. For safety, cook them for 5-minutes on each side. If your burger patties are super thick, you can cover the skillet while they cook.
- Even though one slice of Swiss cheese should be enough, you can definitely use two slices.
- The cheese and mushrooms need to be added to the patties once they have fully cooked all the way through. Remember to turn the heat off.
- If your skillet does not have a lid, use foil to cover it. This is crucial to ensure that the cheese melts.
- Eat your burger immediately; otherwise, it might dry out.
Our Final Thoughts
When following this mushroom Swiss burger recipe, remember to use lean ground beef instead of extra lean meat. This is because your burger needs a bit of fat. However, if you need extra lean beef for health reasons, you can go ahead and use that. You can make as many variations on this recipe as you want!