Our mushroom Swiss burger recipe is the perfect addition to any summer BBQ. Sautéed mushrooms and onions paired with a juicy burger and a slice of Swiss cheese. What’s not to love?!
Delicious Mushroom Swiss Burger
Sautéed mushrooms and Swiss cheese were meant to be together! Pair that with our amazing homemade burger recipe, and you’re off to a perfect summer meal. Pan fry these burgers or make them on the grill. The whole fam will love ’em ?
Ingredients – What You Need
- Sliced Bella mushrooms
- Olive oil
- Salt
- Ground beef
- Salt & pepper
- Salted butter or olive oil
- Sliced white onion
- Sliced Swiss cheese
- Burger buns
Recommended Kitchen Tools
Duralex Glass Nesting Bowls
Weber Weber Spirit Grill II
Weber Weber iGrill 2 App-Connected Thermometer
Crate and Barrel Measuring Cups
How to Make Mushroom Swiss Burgers
Heat olive oil in a large skillet pan over medium heat. Add the washed and sliced mushrooms to the pan and season them with salt.
Saute the mushrooms for 10-15 minutes, stirring minimally to make sure the mushrooms aren’t sticking to the bottom of the pan.
When the moisture is gone and the mushrooms are glossy, remove them from the pan. If you would like crispier mushrooms, turn the heat up to high and saute for 1-2 additional minutes.
Add the ground beef, black pepper, and salt to a bowl and gently massage the salt and pepper into the meat. Divide the beef into 4 and roll it into loose balls.
Preheat the grill to 450ºF, and lay a piece of tin foil down on the grill.
Add the butter to the tin foil on the grill. When the butter is melted, add the beef balls to the butter and add the sliced white onions to the top of each ball. Gently press the onions into the beef. Allow the beef balls to cook for 2-3 minutes over direct heat.
Use a meat press or a sturdy grilling spatula to press the beef ball into a patty. Press the beef down until it is about ¼ -inch thick, Flip the burger over, and add about ¼ cup of mushrooms, and a slice of Swiss cheese. Grill for an additional 1-2 minutes.
Remove from the grill and serve on a bun with other burger toppings. Enjoy!!
Try it!
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Topping Ideas
Every mushroom Swiss burger needs TOPPINGS! We recommend any (or all!? ? ) of the following toppings:
- Sautéed mushrooms (obviously!)
- Easy burger sauce
- Caramelized onions
- Pickles
- Relish
- Ketchup
- Lettuce
- Fried egg (make it a breakfast burger!)
try it!
Perfectly Sautéed Mushrooms
Can’t have mushroom swiss burgers without the sautéed mushrooms! Our recipe is a fool proof fave.
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Top Tips
Store mushroom Swiss burger patties in the refrigerator for 3-5 days in an airtight container. We recommend storing the sautéed mushrooms separately.
Burgers are an excellent meal to prep ahead of time so that you can thaw and eat them later with little to no effort.
- Follow the directions in the recipe card below.
- Let the burgers cool completely. Then, wrap each burger patty with a piece of tin foil.
- Freeze for up to 3 months.
More of our Favorite…
Burger Recipes
- The Best Turkey Burgers
- Best Homemade Burgers
- Black Bean Burgers
- Ground Chicken Burgers
- Lemon Dill Salmon Burgers
- Mexican Juicy Lucy Burgers
Mushrooms
- 16 oz. Bella mushrooms sliced
- 4 tablespoons olive oil or salted butter
- 1 teaspoon kosher salt
Burgers
- 1 lb. ground beef
- 1 teaspoon ground black pepper
- 1 teaspoon kosher salt
- 2 tablespoons salted butter or olive oil
- 1 small white onion thinly sliced (use a mandolin if you have it!)
- 4 pieces of sliced Swiss cheese
- 4 soft sesame seed burger buns
- Prepare the mushrooms: Transfer all of the mushrooms into a strainer and rinse gently with cold water until there is no dirt on the mushrooms. Gently dry the mushrooms with a tea town or paper towel. Set aside.
- Heat olive oil in a large skillet pan over medium heat. Add the mushrooms to the pan and season them with salt. Saute the mushrooms for 10-15 minutes, stirring minimally to make sure the mushrooms aren’t sticking to the bottom of the pan.
- In the first few minutes of the cooking time, mushrooms will release any moisture they have and that moisture will dissolve or get soaked back into the mushroom. Don’t be tempted to pour it out.
- When the moisture is gone and the mushrooms are glossy, remove them from the pan. If you would like crispier mushrooms, turn the heat up to high and saute them for 1-2 additional minutes. Remove the mushrooms from the pan immediately.
- Preheat the grill to 450ºF. Lay a piece of tin foil down on the grill.
- Prepare the burgers: Add the ground beef, black pepper, and salt to a bowl and gently massage the salt and pepper into the meat. Divide the beef into 4 and roll it into loose balls. Try not to handle the beef too much or it will become tough when cooked.
- Add the butter to the tin foil on the grill. When the butter is melted, add the beef balls to the butter and add the sliced white onions to the top of each ball. Gently press the onions into the beef. Allow the beef balls to cook for 2-3 minutes over direct heat.
- Use a meat press or a sturdy grilling spatula to press the beef ball into a patty. Press the beef down until it is about ¼ -inch thick, Flip the burger over, and add about ¼ cup of mushrooms, and a slice of Swiss cheese. Grill for an additional 1-2 minutes. Less time for a rare burger.
- Remove from the grill and serve on a bun with other burger toppings.
- Grill time may vary based on what type of grill is used. We used a charcoal grill.
- Stove top instructions:
- Heat a skillet or grill pan over high heat.
- Add the butter to the pan. When the butter is melted, add the beef balls to the butter and add the sliced white onions to the top of each ball. Gently press the onions into the beef. Allow the beef balls to cook for 2-3 minutes.
- Use a meat press or a sturdy metal spatula to press the beef ball into a patty. Press the beef down until it is about ¼ -inch thick, Flip the burger over, and add about ¼ cup of mushrooms, and a slice of Swiss cheese. Cover the burgers and cook for an additional 1-2 minutes so the cheese melts. Less time for a rare burger.
Photography: photos taken in this post are by Erin from The Wooden Skillet.
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