When you’re craving something between a juicy steak and a classic cheeseburger, this mushroom Swiss burger hits the mark. It’s built with big, beefy patties, melty Swiss cheese, and a mountain of buttery sautéed mushrooms that add deep, savory flavor in every bite. If you love my brisket burgerand crack burger, you're going to be even more obsessed with this one.
Table of Contents
Why I Love This Burger Recipe
I started making this mushroom Swiss burger on nights when I wanted something hearty but didn’t feel like firing up the grill for steaks. It quickly became a weeknight go-to—easy enough to throw together after work, but flavorful enough to feel like I'm eating out at a burger joint. The mushrooms soak up the buttery pan juices, the cheese melts into every crevice, and the whole thing just hits when you need something satisfying fast.
A splash of Worcestershire and broth turns plain button mushrooms into steakhouse-style toppers, while 80/20 beef stays juicy and rich under the melt of nutty Swiss. We’re talking one skillet, one grill, and a diner-quality burger at home in under 30 minutes (get the condensed version of this recipe here).
Melt butter with olive oil in a large skillet over medium-high heat. Add mushrooms and Worcestershire, stir once, then leave them alone for 5 minutes so they brown.
Pour in broth and simmer 8–10 minutes until nearly dry, then stir in garlic and pepper and cook 3 more minutes. Set mushrooms aside.
Step 2 – Season & Shape Patties
In a large bowl, mix beef, steak seasoning, and Worcestershire. I suggest using your hands so you can massage the seasonings and sauce into the meat.
Form four equal patties about 4 ounces each and place them on a sheet of parchment paper.
Step 3 – Grill & Melt
Preheat a grill or grill pan to medium-high heat. Cook patties 4–5 minutes per side. During the last 2 minutes, top each with a slice of Swiss and lay the buns on the grill to toast the inside.
Step 4 – Assemble & Serve
Let the burgers rest for 2 minutes, place on toasted buns, pile high with warm mushrooms, and add any extra toppings you want. Dig in!
Expert Tips for Mushroom Swiss Burgers
Mushroom “Five-Minute Freeze” – My line-cook mentor used to say, “Put the spoon down and let the mushrooms talk.” When you leave sliced buttons alone for a solid five minutes, their 90 % water steams off, the pan temperature jumps above 300 °F, and the mushrooms finally hit the Maillard zone—that’s where the nutty, steak-house flavor forms. If you keep stirring, the pan never gets that hot, and the mushrooms taste boiled instead of seared.
Broth-Boosted Umami – After the first sear, I hit the pan with a quick ¼ cup of beef broth. Those browned bits stuck to the skillet (the fond) dissolve, the mushrooms sip up the liquid like sponges, and the broth evaporates in about two minutes. Result: deep beefy flavor without adding actual steak—and zero soggy buns because the moisture cooks away.
Swiss Cheese “Blanket Drop” – Swiss starts to melt around 150 °F and goes silky at 165 °F. If you drape it on too early, the fat liquefies and slides off into the fire. I drop the slice during the last 60–90 seconds, then close the grill lid; the trapped heat turns the cheese into a gooey blanket that clings instead of sliding.
80/20 No-Press Rule – An 80/20 grind carries just enough fat to self-baste the meat as it cooks. Pressing a patty with your spatula can squeeze out up to two teaspoons of molten fat and juice (I tested it on a scale once!), leaving the burger dry. Flip once, don’t smash, and let the marbling do its job.
Two-Minute “Juice Nap” – Pulling burgers straight to the bun lets hot juices race for the exit when you take a bite. A short two-minute rest on a cutting board drops the internal temp about 10 °F, the muscle fibers relax, and the juices thicken slightly—so they stay in the patty instead of all over your plate.
Burger Variations
Caramelized Onion Swiss – Swap the sautéed mushrooms for 1 cup of slow-cooked caramelized onions to turn this into a sweet and savory onion-Swiss burger.
Garlic Aioli Upgrade – Add a bold finish by spreading roasted garlic mayo or garlic aioli on the toasted buns. It adds a rich, garlicky depth that pairs perfectly with Swiss cheese.
Lean Turkey Burger – Use 93/7 ground turkey and mix in 1 tablespoon of olive oil to keep it juicy. Grill about 1 minute longer per side to ensure it's fully cooked but still tender.
FAQs About This Mushroom Swiss Burger Recipe
Can I cook the burgers in a skillet instead of on the grill?
Yes! A cast-iron skillet works really well. Heat it over medium-high and sear the patties for 4–5 minutes per side until nicely browned and cooked through.
Can I use baby bella mushrooms instead of white button?
Absolutely. Baby bellas (cremini mushrooms) have a slightly richer flavor and work just as well in this recipe.
How do I know when the burgers are fully cooked?
Use a meat thermometer and cook until the internal temperature of the beef reaches 160°F. This ensures the burgers are juicy and safe to eat.
Can I prep the mushrooms ahead of time?
Yes—sauté the mushrooms up to 3 days in advance. Store them in an airtight container in the fridge and reheat in a skillet before assembling the burgers.
What’s the best bun for mushroom Swiss burgers?
Soft brioche or potato buns are ideal. They’re sturdy enough to hold everything together but soft enough to soak up the juices without falling apart.
My Final Thoughts
These mushroom Swiss burgers check every box—juicy beef, melty cheese, buttery mushrooms, and that savory depth you crave in a diner-style burger. Whether you're grilling for a crowd or just want something next-level on burger night, this combo always delivers. Fire up the grill (or skillet) and get ready—these disappear faster than you can plate the fries! Give this recipe a try and leave a comment and review below.
When you’re craving something between a juicy steak and a classic cheeseburger, this mushroom Swiss burger hits the mark. It’s built with big, beefy patties, melty Swiss cheese, and a mountain of buttery sautéed mushrooms that add deep, savory flavor in every bite. If you love my brisket burger and crack burger, you're going to be even more obsessed with this one.
Prep Time15 minutes
Cook Time35 minutes
Total Time50 minutes
Ingredients
2 tablespoon unsalted butter
2 tablespoon olive oil
1 lb white button mushrooms, sliced
1 tablespoon Worcestershire sauce
¼ cup beef broth
1 teaspoon minced garlic cloves
1 teaspoon black pepper
1 pound ground beef, 80/20
2 teaspoon steak seasoning,
1 teaspoon Worcestershire sauce
4 slices Swiss cheese
4 hamburger buns
Instructions
1. Start by heating butter and olive oil in a large skillet over medium-high heat.
2. Once the butter is melted and the pan is hot, add the mushrooms and a splash of Worcestershire sauce. Stir briefly to coat, then let them cook undisturbed for about 5 minutes to develop some color.
3. After the mushrooms have started to brown, pour in the broth and allow it to simmer until most of the liquid evaporates—this should take about 8 to 10 minutes.
4. When the skillet is nearly dry, stir in minced garlic and a pinch of black pepper. Cook for another 3 to 4 minutes, then take the skillet off the heat and set the mushrooms aside.
5. In a mixing bowl, combine ground beef with steak seasoning and a bit of Worcestershire sauce. Shape the mixture into four even patties, about 4 ounces each.
6. Preheat your grill to medium-high heat. Once it’s ready, place the patties on the grill and cook for about 4 to 5 minutes per side. In the final minute or two, top each patty with a slice of Swiss cheese and place the burger buns on the grill to toast.
7. When the burgers are cooked through and the cheese is melted, transfer them to a cutting board and let them rest for a few minutes. Assemble the burgers on the toasted buns, add the sautéed mushrooms, and finish with any other toppings you like.
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