Mushroom Swiss Burger
intro
Juicy seared beef patties topped with earthy sautéed mushrooms and melted nutty Swiss cheese on toasted brioche, a classic American comfort food staple.
Ingredients
Steps
Form beef patties
Place 680g of 80/20 ground beef in a large mixing bowl, add 15ml (1 tablespoon) Worcestershire sauce, 2.5g (½ teaspoon) kosher salt, and 0.25g (¼ teaspoon) freshly ground black pepper. Gently fold the mixture with clean hands just until seasonings are evenly distributed—do not overwork the meat, as this creates tough patties. Divide the beef into 4 equal 170g portions, shape each into a 10cm-wide, 1cm-thick patty, and press a shallow 2cm dimple in the center of each to prevent bulging during cooking. Set formed patties on a plate and rest at room temperature for 10 minutes before cooking.
Sauté mushroom topping
Heat 14g (1 tablespoon) unsalted butter in a large skillet over medium heat (175°C/350°F) until melted and lightly foaming. Add 225g of thinly sliced cremini mushrooms, cook for 8 minutes, stirring occasionally, until mushrooms are deep golden brown and all their released moisture has fully evaporated. Stir in 5g (approx 2 cloves) minced garlic, 1.25g (¼ teaspoon) kosher salt, and 0.25g (¼ teaspoon) black pepper, cook for 1 additional minute until garlic is fragrant. Transfer cooked mushrooms to a small bowl and cover with foil to keep warm.
Mix garlic aioli
In a small prep bowl, stir together 45ml (3 tablespoons) full-fat mayonnaise, 3g (approx 1 clove) minced garlic, and a tiny pinch of black pepper until completely smooth. Cover the bowl and refrigerate until ready to assemble burgers to let the garlic flavor meld.
Sear beef patties
Heat a large cast iron skillet or outdoor gas grill to medium-high heat (205°C/400°F). Place the rested patties on the hot cooking surface, and do not move or press them for 4 full minutes to develop a thick, deep brown crust. Flip each patty once with a spatula, cook for an additional 3 minutes for medium doneness (internal temperature 71°C/160°F). Top each patty with one 30g slice of Swiss cheese during the last 1 minute of cooking, then cover the skillet or close the grill lid to trap heat and melt the cheese fully. Transfer patties to a clean plate to rest for 2 minutes.
Toast brioche buns
Brush the cut sides of the 4 split brioche buns with the remaining 14g (1 tablespoon) melted unsalted butter. Place buns cut-side down on the same warm skillet or grill surface over medium heat for 1 minute, until the cut surfaces are golden brown and slightly crisp. Remove toasted buns from heat and set on a clean plate.
Assemble final burgers
Spread roughly 1 tablespoon of the prepared garlic aioli evenly across the cut sides of each toasted bun. Set one cheese-topped beef patty on each bottom bun, spoon ¼ of the warm sautéed mushroom mixture over the melted cheese, then place the top bun to finish. Serve immediately while patties are hot and cheese is melted.
Tips
2.The shallow dimple in the center of each raw patty counteracts the meat’s tendency to puff up as it cooks, keeping patties flat and easy to top evenly.
3.Wait until the last minute to top patties with cheese, and cover the cooking surface to trap steam—this creates a smooth, fully melted cheese layer instead of rubbery, partially melted slices.
OMG, this mushroom swiss burger was a total game changer for our weekly family dinner night! I sautéed the mushrooms a little extra with a splash of Worcestershire like my grandma used to, and my husband and two kids devoured every single bite. Even my super picky 7 year old asked for seconds! So easy to throw together on a busy weeknight too, 25 minutes is no joke.
Made these for a backyard potluck last weekend and they were gone in 10 minutes flat. The melted Swiss oozing over the sautéed mushrooms is *chef’s kiss* — no dry, boring burgers here! Only note: I toasted the brioche buns on the grill for a minute and it took the whole thing to the next level.
I meal prepped the patties and pre-cooked the mushrooms on Sunday so I could throw these together for quick lunches all week. SO good — way better than the fast food mushroom swiss I used to grab on my lunch break! The cook time is totally accurate too, even when I’m rushing between meetings. Only reason it’s not a 5 is I wish there was a little tip for keeping the mushrooms from getting soggy when stored for meal prep, but overall fantastic!
Wait this was my first time ever making burgers from scratch and it was so easy! I was nervous I’d mess up the patties but the instructions were super straightforward. The only mishap was I burned the first batch of mushrooms oops, but the second batch turned out perfect. 10/10 will make again for my roommates.
Made these after a long morning hike with my partner last Saturday, and they hit the spot so hard. We used cremini mushrooms instead of regular white ones and added a little garlic powder to the patty seasoning, unreal. Will be adding this to our regular post-hike meal rotation for sure.
Wait why did I sleep on mushroom swiss burgers for so long? This recipe is so simple but the flavor is out of this world. I added a little smear of Dijon to the bottom bun and *chefs kiss* — no extra fancy ingredients needed, just straight up good comfort food. My only regret is not making a double batch.