Juicy, cheesy and topped with mushrooms, this Mushroom and Swiss Burger is a delicious summertime grilling recipe you can’t resist.
I’m a sucker for mushrooms, you either love them or hate them. I’m on the absolute love team.
Whenever we make burgers, I always make myself a delicious Mushroom and Swiss Burger.
This recipe is really flavorful with all the ingredients that the mushrooms are sautéed in and add in some onions for more flavor and you have the chefs kiss.
These are the perfect summer grilling and dinner recipe, you really cannot go wrong with it. You can also mix it up to your liking by adding any of your favorite condiments.
With easy to find ingredients, you will have no issue whipping these up in no time. They are a great addition to your cookout menu for those who love them.
If you’ve been looking for a great juicy burger recipe, then you cannot go wrong with this Mushroom and Swiss Burger Recipe.
Some of our other favorite grilling recipes that we have on our site include: Steak Kabobs, Cheese Stuffed Bacon Wrapped Brats and Beer Can Chicken.
WHY THIS RECIPE WORKS:
- A juicy burger with delicious toppings that can be customizable.
- The mushrooms are sautéed in ingredients that give them over the top flavor.
- You can easily double this recipe to serve more people.
INGREDIENTS NEEDED (FULL RECIPE AT THE BOTTOM OF THE POST):
Canola or vegetable oil
Salted butter
Yellow onion
Baby bella or white mushrooms
Dijon mustard
Water
Worcestershire sauce
Salt
Pepper
Ground beef
Seasoning salt
Garlic powder
Swiss cheese
Hmburger buns
HOW TO MAKE A MUSHROOM AND SWISS BURGER, STEP BY STEP:
MUSHROOMS:
- In a large skillet over medium heat add the oil and butter.
- Once the butter has melted add the sliced onions and cook for 3 minutes to start to soften them.
- Add the mushrooms and sauté for 4 more minutes until the onions and mushrooms are mostly softened.
- Add the mustard, water, Worcestershire sauce, salt, and pepper and cook an additional 4-5 minutes to reduce the sauce and make the veggies totally softened. Remove from heat.
BURGERS:
- Preheat your grill to medium high- you are aiming for 375-400 degrees F.
- In a large mixing bowl with your hands or using a wooden spoon, combine the beef, seasoning salt, Worcestershire sauce, pepper, and garlic powder until just combined.
- Divide the meat into 4 equal pieces and form into patties slightly larger than the buns you are using.
- Grill each side of the patties for 4-6 minutes depending on the temperature of meat you’d like for your burger. For medium-well burgers, grill until the center reaches a temperature of 150. During the last 2-3 minutes of grilling add a slice or 2 of Swiss cheese to each patty.
- Assemble your burgers and top with a generous spoonful of prepared mushrooms and any desired condiments.
DO I HAVE TO MAKE THESE ON THE GRILL?
No, if you do not have a grill or just don’t want to make them on the grill, you can make these on the stove.
Heat a skillet over medium-high heat and cook each side of the patty for about 4-5 minutes.
WHAT IS THE BEST GROUND BEEF TO USE?
I used 80/20 ground beef in this recipe. Burgers taste better with higher fat but you can use a leaner ground beef.
WHAT CAN I SERVE WITH THESE MUSHROOM AND SWISS BURGERS?
Grilling out is one of my favorite things to do and these burgers can be served with so many things. Some of my favorites include:
- Homemade Baked Beans
- Pea Salad with Bacon
- Creamy Potato Salad
- Zucchini Fries
- Creamy Cucumber Salad
- Skillet Fried Corn
CAN I MAKE THESE AHEAD OF TIME?
You can make the patties ahead of time and store them covered in the refrigerator until ready to grill.
I wouldn’t suggest putting patties on the grill straight from the fridge. Putting super cold meat onto a hot grill makes the meat more tough and doesn’t cook as evenly.
Let the patties set out for 15 minutes before grilling.
HOW TO STORE:
Store leftover, unassembled, burger patties and mushrooms separately in airtight containers in the in the refrigerator where they will keep for up to 3 days.
You can also freeze burger patties uncooked. Place them in a freezer bag wrapped in parchment paper to keep the patties separated. They should keep for up to 3 months.
Thaw your patties, place in the refrigerator overnight until defrosted. Then grill according to directions.
TIPS AND TRICKS:
- Top with any of your favorite condiments.
- These can be frozen, see above on how to do that.
- Toast your buns for about 20-30 seconds on the grill for a nice and warm bun.
- Serve with various side dishes for a full meal, see above for ideas.
- You can make your patties ahead of time, see above on the best way to do that.
- We like to use 80/20 hamburger for this recipe.
- These can be made on the stove, see above on how to do that.
When it comes to grilling, you absolutely cannot go wrong when making a Mushroom and Swiss Burger. Add it to your cookout menu and you cannot go wrong.
If you like this recipe you might also like:
If you’ve tried this MUSHROOM AND SWISS BURGER or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Mushroom and Swiss Burger
Ingredients
Mushrooms:
- 1 Tablespoon canola or vegetable oil
- 2 Tablespoons salted butter
- ½ yellow onion sliced thin
- 8 ounces baby bella or white mushrooms washed and sliced
- 1 Tablespoon Dijon mustard
- 1 Tablespoon water
- 1 Tablespoon Worcestershire sauce
- ¼ teaspoon salt
- 1/8 teaspoon pepper
Burgers:
- 1- pound ground beef
- 1 Tablespoon Worcestershire sauce
- 1 ½ teaspoons seasoning salt
- ½ teaspoon pepper
- ½ teaspoon garlic powder
- 4 slices Swiss cheese
- 4 hamburger buns
Instructions
Mushrooms:
- In a large skillet over medium heat add the oil and butter.
- Once the butter has melted add the sliced onions and cook for 3 minutes to start to soften them.
- Add the mushrooms and sauté for 4 more minutes until the onions and mushrooms are mostly softened.
- Add the mustard, water, Worcestershire sauce, salt, and pepper and cook an additional 4-5 minutes to reduce the sauce and make the veggies totally softened. Remove from heat.
Burgers:
- Preheat your grill to medium high- you are aiming for 375-400 degrees F.
- In a large mixing bowl with your hands or using a wooden spoon, combine the beef, seasoning salt, Worcestershire sauce, pepper, and garlic powder until just combined.
- Divide the meat into 4 equal pieces and form into patties slightly larger than the buns you are using.
- Grill each side of the patties for 4-6 minutes depending on the temperature of meat you’d like for your burger. For medium-well burgers, grill until the center reaches a temperature of 150. During the last 2-3 minutes of grilling add a slice or 2 of Swiss cheese to each patty.
- Assemble your burgers and top with a generous spoonful of prepared mushrooms and any desired condiments.
Notes
- Top with any of your favorite condiments.
- These can be frozen, see above on how to do that.
- Toast your buns for about 20-30 seconds on the grill for a nice and warm bun.
- Serve with various side dishes for a full meal, see above for ideas.
- You can make your patties ahead of time, see above on the best way to do that.
- We like to use 80/20 hamburger for this recipe.
- These can be made on the stove, see above on how to do that.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
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