These quick, delicious mushroom Swiss burgers only take 15 minutes to throw together, and they are the perfect way to get your mushroom fix! It’s so simple- just load up a juicy, tender burger with creamy melted Swiss cheese and caramelized mushrooms and top it with a perfectly toasted brioche bun!
Cheesy, juicy, and loaded with delicious, sautéed mushrooms – my mushroom Swiss burger will leave you drooling!
Burgers are always a favorite around my house! They’re easy to make, always delicious, and are great with so many different toppings.
This burger is all dressed up with seared, golden-brown mushrooms and creamy Swiss cheese. The only place for it to go is straight into your belly!
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I make my burger patties extra flavorful with my easy steak seasoning recipe. This versatile seasoning is packed with garlic, onion, pepper, smoked paprika, and more! It infuses the meat with so much amazing flavor, you’ll want to use it on everything!
One of the reasons burgers are always so delicious is because they’re so customizable! Load these burgers up with your favorite condiments and toppings, so it’s exactly how you like it. A burger shouldn’t be any other way!
❤️ Why I Love This Recipe
- Mushroom Lover’s Dream! If you love mushrooms as much as I do, then you’ll adore this burger!
- It’s So Easy! Burgers are one of the easiest meals you can make. My recipe takes just 15 minutes from start to finish!
- So Delicious! These mushroom Swiss burgers are simply bursting with flavor!
🥘 Ingredients
I use my awesome steak seasoning to flavor these delicious mushroom Swiss burgers. You can make my recipe or use your favorite homemade or store-bought blend!
Swiss Cheese Burgers
- 1 pound Ground Beef – You can also use 4 ¼-pound patties. For burgers, I prefer to use 80/20 or 80/15 ground beef or a ground beef & pork combo.
- 1 tablespoon Steak Seasoning – My homemade steak seasoning is the perfect way to season up these burgers! If you’re short on time, feel free to use your favorite seasoning.
- 4 slices Swiss Cheese – Use deli-sliced Swiss cheese or get fancy and slice your own Swiss or Gruyere from your store’s cheese counter!
- 4 Brioche Buns – You can make my simple brioche bun recipe in advance or use your favorite burger bun.
Sautéed Mushrooms
- 2 tablespoons Butter – I prefer to use unsalted butter for my sautéed mushrooms!
- 8 ounces White Mushrooms – You can also use baby bella (cremini) mushrooms. Gently clean then slice your mushrooms before using. Make sure to wipe the mushrooms clean and not soak them in water!
- ¼ teaspoon each, Salt & Pepper – Or season according to your taste preferences!
- 1 tablespoon Worcestershire Sauce – I highly recommend using Worcestershire sauce for the best flavor in your mushrooms!
*Be sure to see the recipe card below for ingredients, amounts & instructions!*
🔪 Instructions
You can use the stovetop or grill to make these easy mushroom Swiss burgers! If using the grill, make sure it gets preheated while you’re cooking your mushrooms.
- Make patties. If using ground beef and not pre-formed patties, take 1 pound of ground beef and split it into 4 even portions. This will yield approximately 4 ¼-pound burgers (*see tips & recipe notes). Then, flatten the patties until they are roughly 1 inch thick.
- Sauté mushrooms. Once your patties are made, add 2 tablespoons of butter to a skillet over medium heat. Once the butter is melted and bubbling, add 8 ounces of cleaned and sliced white mushrooms. Season the mushrooms with ¼ teaspoon each of salt and pepper, then sauté for 10 minutes, or until tender.
- Finish mushrooms. To your skillet of sautéed mushrooms, add 1 tablespoon of Worcestershire sauce and toss them together for about 1 minute. Then, remove them from heat. Cover your mushrooms with a sheet of aluminum foil to keep warm and set aside.
- Prep stovetop or grill. Heat your grill, cast-iron skillet, or frying pan to medium-high heat (closer to high heat than medium). If using the stovetop, use an oil with a high smoke point, like coconut oil, to coat your skillet or frying pan.
- Season burgers. Next, season the tops of each formed burger patty generously with 1 tablespoon of steak seasoning. Then place the patties onto the grill, or into your skillet or frying pan with the seasoned side down. Now season the opposite side of the burger patties with the steak seasoning.
- Cook Burgers. After seasoning, cook the burger patties without moving them until they’re cooked and have formed a caramelized surface. This should take 3 to 4 minutes for a burger that is 1 inch in thickness, and up to 6 minutes for a burger that is 1 ½ inches thick.
- Add cheese. Next, flip and sear the reverse side of the burger. If grilling, add 4 slices of Swiss cheese and close the cover for 5 to 6 minutes for a medium-rare burger. If using the stovetop, add 1 tablespoon of butter and arroser (or baste) the burger by spooning the melted butter over your burger patties. Top with 4 slices of Swiss cheese, and cover for 5 to 6 minutes for medium-rare burgers.
- Remove and rest. Once the burgers are cooked, remove them from the heat and cover them with a sheet of aluminum foil. Allow the burgers to rest for about 5 minutes before serving (we want the burgers to stay juicy, not drain all over our plates!).
- Assemble and serve. After resting, top each burger bun with a patty, sautéed mushrooms, and your favorite condiments and toppings.
Every great burger needs a side of tasty Cajun fries! Or, try serving my awesome mushroom Swiss burgers for dinner with a side of my air fryer French fries, onion rings, or whatever your favorite side is! Enjoy!
Looking for more great burger side dishes? Check out my guide for what to serve with burgers too!!
💭 Angela's Pro Tips & Recipe Notes
- Make your burgers as big as you like them! 1 pound of ground beef makes 4 ¼-pound patties, 3 ⅓-pound patties, or 2 ½-pound patties.
- If your burgers are sticking, they’re not ready to flip! Don’t force them – wait another minute and try again. Once they’re ready to flip they will release from the pan.
- Want to make these burgers vegetarian? You can easily substitute 1 pound of ground beef alternative like Beyond Beef or Impossible Burger for the ground beef. Shape, season, and cook as instructed above. You can even substitute vegan Swiss and vegan butter for a delightful vegan-friendly option!
🥡 Storing & Reheating
Leftover burger patties will keep for up to 3 to 5 days in your refrigerator! Either transfer the cooled leftover burger patties to an airtight container or wrap well in a sheet of foil or plastic cling film.
If you have extra sautéed mushrooms, you can put them in a separate airtight container if desired.
Freezing
Freezing burgers is a great way to extend the shelf life of your burger patties! I recommend not topping with cheese and then wrapping the fully cooled patties securely in plastic cling film.
Transfer the wrapped patties in a freezer storage bag and press out all the air before freezing for up to 4 months.
Reheating Mushroom Swiss Burgers
To reheat the burgers, I recommend using the oven, so they don’t get rubbery! Put the burgers in a baking dish and then cover with aluminum foil. You can also put leftover mushrooms in the dish to warm.
Then place the baking dish in a 350°F (175°C) oven for 8 to 10 minutes. If needed, top with Swiss cheese, let melt, and rest before serving.
🍔 More Awesome Burgers!
❓ Recipe FAQs
I highly recommend wiping fresh mushrooms clean with a damp paper towel or kitchen towel instead of running under water. Mushrooms are like little sponges and will absorb excess water if they’re cleaned this way.
This will result in soggy sautéed mushrooms, instead of golden-brown and perfectly seared mushrooms. Unless they’re thickly coated with dirt, stick to wiping your mushrooms clean!
Arroser means “to baste” in French and is a culinary term for basting meat with butter or another fat. Basting our burger patties with butter is a fantastic way to add extra richness and moisture. Basically, it makes the burgers that much more delicious!
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📖 Recipe Card
Mushroom Swiss Burger
Ingredients
Swiss Cheese Burgers
- 1 lb ground beef (or ¼-pound patties of 80/20 to 85/15 ground beef or ground beef and pork combo)
- 1 tablespoon steak seasoning (see recipe, or use your favorite brand)
- 4 slices Swiss cheese
- 4 brioche buns (see recipe, or use your favorite burger buns)
Sauteed Mushrooms
- 2 tablespoon butter
- 8 oz white mushrooms (cleaned and sliced)
- ¼ teaspoon each, salt & pepper (to taste)
- 1 tablespoon Worcestershire sauce
(Note: 2x or 3x only changes the ingredient list)
Instructions
- If using ground beef, divide the beef into 4 portions to yield 4 ¼ pound burgers. Ground beef can also be divided to make 3 ⅓ pound patties, or 2 ½ pound patties. Shape each portion into a round then flatten to approximately 1-inch in thickness.
- Heat a skillet with the butter over medium heat then add the mushrooms once the butter is melted and bubbling. Season with salt and pepper and saute until tender, about 10 minutes.
- Add Worcestershire sauce, toss with sauteed mushrooms for about 1 minute then remove from heat and cover the mushrooms with aluminum foil to keep warm.
- Heat your grill, cast-iron skillet, or non-stick frying pan to the hotter end of medium-high heat. Stovetop: Choose a cooking oil with a high smoke point and lightly coat your skillet or frying pan for indoor cooking.
- Season the tops of each formed burger patty generously with steak seasoning. Place the patties onto the grill or into your skillet or frying pan with the seasoned side downward, then season the second side facing upward.
- Cook the patties until they form a caramelized surface, which should take 3-4 minutes for a burger that is 1 inch in thickness, and up to 6 minutes for a burger that is 1 ½ inches thick.
- Flip and cook the second side of the burger. Grilling: add cheese and close your grill cover for 5-6 minutes for a medium-rare burger.Stovetop: add a tablespoon of butter and spoon the melted butter over your burger patties for added richness. Add cheese, cover, and melt for 5-6 minutes to get medium-rare burgers.
- Once cooked, remove the burgers from heat and allow the patties to rest for 5 minutes before serving.
- Assemble your burgers with sauteed mushrooms and your favorite condiments and toppings.
Notes
- If the burger patties are sticking to your skillet or grill, they're not ready to flip yet. Wait another minute and try again.
Karen Kelleher says
Made these tonight, cast iron skillet. Only changed one thing, because I did not have any buns, but I had sourdough bread! Grilled the bread and before it was complete, put grated Parmesan cheese (Kraft) and grilled them til done. Delicious. Will make again!
Anonymous says
I made it along with the steak seasoning and turned out perfect. I grilled my buns in the skillet after cooking my Pattie’s. I spread mayo on the buns. Then topped the bottom bun with hamburger Pattie, mushrooms, baby Swiss, popped them in the broiler for a minute to melt cheese. Best I’ve ever had!