Mushroom Swiss Burger
Ingredients
- 12 ounces cremini mushrooms – thinly sliced (~19 medium cremini mushrooms)
- 2 cloves garlic – minced
- 1 teaspoon fresh thyme – leaves, chopped
- 1 1/2 pounds ground beef (80/20)
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper – freshly ground
- 3 tablespoons unsalted butter
- 1 tablespoon olive oil
- 2 teaspoons Worcestershire sauce
- 4 hamburger buns – split
- 4 slices Swiss cheese slices
- 1/4 cup mayonnaise
Instructions
1. Form the patties: Divide the ground beef (80/20) into 4 equal portions (about 6 ounces each). Gently shape into 3/4-inch-thick patties and press a shallow 1-inch-wide dimple in the center of each to prevent doming.
2. Season: Sprinkle both sides of the patties evenly with the kosher salt and black pepper; set aside at room temperature while you cook the mushrooms.
3. Sauté mushrooms: Heat the olive oil and 2 tablespoons of the unsalted butter in a large skillet over medium-high until the butter is foamy, about 1 minute. Add the cremini mushrooms in an even layer and cook undisturbed until browned on the first side, 3 minutes. Stir and continue cooking until deeply golden and their moisture evaporates, 3–4 minutes. Stir in the garlic and fresh thyme and cook until fragrant, 30–60 seconds. Add the Worcestershire sauce and cook until glossy and the pan is nearly dry, 30 seconds. Transfer the mushrooms to a bowl and keep warm; melt the remaining 1 tablespoon butter in the skillet for toasting the buns, 8–10 minutes total.
4. Cook burgers: Return the skillet to medium-high. Add the patties and cook until well browned on the first side, 3–4 minutes. Flip, top each patty with a mound of the mushroom mixture and a slice of Swiss cheese, then cover the pan and cook until the cheese is melted and the centers read 130–135°F for medium-rare (or to your preferred doneness), 2–3 minutes more. Transfer to a plate to rest.
5. Toast buns: Place the hamburger buns cut-side down in the buttery skillet and toast until golden at the edges.
6. Assemble and serve: Spread the mayonnaise on the toasted buns. Set a cheesy mushroom-topped patty on each bottom bun, cap with the top bun, and serve hot.
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A mushroom swiss burger layers a juicy beef patty with a savory tumble of sautéed mushrooms and a blanket of melty Swiss cheese, all tucked into a toasted bun. The mushrooms bring deep, woodsy umami and a little sweetness, while Swiss cheese adds a nutty, elastic melt that ties everything together. With a lightly toasted bun and a swipe of mayo for moisture, each bite balances beefiness, earthiness, and creamy richness.
The burger’s roots are American, emerging from mid-20th-century diners and steakhouses that paired beef with mushrooms and Swiss-style cheeses. As burgers became a canvas for classic steakhouse flavors, the combination of sautéed mushrooms and Swiss found a natural home. Today it’s a staple across grills, pubs, and chains, a recognizable variant that showcases the enduring appeal of beef and mushrooms with a European-leaning cheese.