Mushroom and Swiss Burger

This Mushroom and Swiss Burger is a juicy, flavorful patty topped with savory sautéed mushrooms and melted Swiss cheese. Perfect for hearty dinners or BBQs, it’s a satisfying, gourmet twist on a classic burger, ready in under 30 minutes.

Why You’ll Love This Recipe

This Mushroom and Swiss Burger is a mouthwatering upgrade to your burger game, blending juicy beef with earthy, garlicky mushrooms and gooey Swiss cheese for a restaurant-quality experience at home. The savory, umami-packed mushrooms pair perfectly with the creamy, nutty cheese, creating a flavor explosion that’s both indulgent and comforting. Ready in under 30 minutes, it’s ideal for weeknight dinners, backyard BBQs, or impressing burger enthusiasts. Easy to prepare and customizable, this burger is a crowd-pleaser that works with various proteins or buns. Whether you’re a meat lover or experimenting with veggie options, this recipe delivers bold flavors and a satisfying bite every time.

Recipe Tips and Tricks

• Don’t Overwork Meat: Mix gently to keep patties tender and juicy.
• Sauté Mushrooms Well: Cook until golden to enhance flavor and remove moisture.
• Melt Cheese Perfectly: Cover skillet to trap heat for even melting.
• Season Patties: Salt and pepper just before cooking for best flavor.
• Toast Buns: Adds crunch and prevents sogginess from toppings.
• Use High Heat: Ensures a nice sear on patties without drying out.
• Rest Patties: Let sit 2-3 minutes post-cooking for juicier results.
• Clean Skillet: Wipe between mushrooms and patties to avoid sticking.

Yield: 4 Burgers

Mushroom and Swiss Burger

Print

Juicy beef burger topped with savory mushrooms and melted Swiss cheese.

Prep Time 10 minutes

Cook Time 15 minutes

Additional Time 5 minutes

Total Time 30 minutes

Ingredients

• ½ tsp fresh thyme (or ½ tsp dried)
• 1 clove garlic, minced
• 1 lb ground beef (80/20)
• 1 tbsp olive oil
• 1 tsp Worcestershire sauce
• 4 burger buns
• 4 slices Swiss cheese
• 6 oz cremini or button mushrooms, sliced
• Lettuce and tomato slices (optional)
• Salt and pepper to taste

Instructions

1. Prep Mushrooms: Clean mushrooms with a damp cloth; slice thinly for even cooking.
2. Sauté Mushrooms: Heat olive oil in a skillet over medium-high; cook mushrooms 5-6 minutes until golden.
3. Add Flavor: Stir in garlic, thyme, and a pinch of salt; cook 1 minute, then set aside.
4. Form Patties: Divide ground beef into 4 equal portions; shape into patties, adding Worcestershire sauce, salt, and pepper.
5. Cook Patties: In same skillet, cook patties over medium-high heat 3-4 minutes per side until medium (160°F internal).
6. Melt Cheese: Place Swiss cheese on patties during last minute; cover skillet to melt evenly.
7. Toast Buns: Lightly toast buns in skillet or oven for a crispy, golden base.
8. Assemble Burgers: Place lettuce and tomato (if using) on bottom buns; add patties with melted cheese.
9. Top with Mushrooms: Spoon warm mushrooms over cheese for savory goodness.
10. Serve: Add top bun; serve immediately with fries or a salad for a hearty meal.

Notes

• Use a cast-iron skillet for a great sear on patties.
• Rest patties briefly to retain juices before assembling.
• Leftovers make great burger bowls with greens and extra veggies.
• Customize with condiments like mayo or mustard for added flavor.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 1490Total Fat 57gSaturated Fat 25gUnsaturated Fat 33gCholesterol 161mgSodium 7353mgCarbohydrates 155gFiber 8gSugar 23gProtein 78g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes

• Ground Beef (1 lb, 80/20): Balanced fat for juicy patties; leaner for lighter option.
• Mushrooms (6 oz): Cremini or button for earthy flavor; sliced thinly.
• Swiss Cheese (4 slices): Nutty and melty; cheddar or provolone as substitutes.
• Burger Buns (4): Brioche for richness; whole wheat for healthier option.
• Olive Oil (1 tbsp): For sautéing mushrooms; butter for richer flavor.
• Garlic (1 clove, minced): Fresh for savory depth; powder as backup.
• Worcestershire Sauce (1 tsp): Adds umami to patties; soy sauce as alternative.
• Thyme (½ tsp, fresh or ¼ tsp dried): Earthy herb; rosemary works too.
• Lettuce and Tomato (optional): Fresh for crunch and color.
• Salt and Pepper (to taste): Enhances all flavors; season generously.

Variations and Substitutions

• Protein Swap: Use ground turkey, chicken, or plant-based meat for variety.
• Vegetarian: Swap beef for portobello mushroom caps or veggie patties.
• Gluten-Free: Use gluten-free buns or lettuce wraps.
• Spicy Kick: Add ¼ tsp cayenne or sliced jalapeños to mushrooms.
• Cheese Swap: Try cheddar, gouda, or blue cheese for different flavors.
• Low-Carb: Serve in lettuce wraps or over greens.
• Herb Twist: Use parsley or oregano instead of thyme.
• Sauce Boost: Add garlic aioli or Dijon mustard for extra zing.

Storage Options

• Refrigerator: Store cooked patties and mushrooms separately up to 3 days.
• Freezer: Freeze uncooked patties up to 3 months; thaw overnight.
• Reheating: Warm patties in skillet; microwave mushrooms gently.

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