Take these burgers to the next level by making homemade buns! They’re so much better than store-bought and have the best taste and texture. They are wonderfully thick and fluffy! Try these classic hamburger buns or buttery brioche buns for an incredible addition to your burger game.
Ingredients in a Mushroom Swiss Burger
This is everything you’ll need to make this delicious mushrooms Swiss burger recipe. All simple ingredients that come together for an explosion of flavor! You can find the exact measurements below in the recipe card.
Mushrooms
Butter: Adds richness to the mushrooms and shallot. Mushrooms: Use 1 pound baby Bella mushrooms that are thickly sliced. Shallot: Gives a mild onion flavor that is so delicious! Worcestershire Sauce: For a wonderful savory flavor! Garlic: Freshly minced garlic that is sautéed with the mushrooms tastes amazing. Salt and Pepper: To taste!
Burger
Beef: 80/20 ground beef will give these burgers maximum flavor! Salt and Pepper: The only seasonings you’ll need to enhance all of the ingredients and make these burgers super tasty! Swiss Cheese: A must for the classic mushroom Swiss hamburger! Hamburger Buns: Use any favorite kind of buns! Regular hamburger buns, brioche, ciabatta or whole wheat buns are all great options. Butter: Don’t forget to butter the buns before toasting them! The butter gives the bun flavor and browns them beautifully. Mayonnaise: Slather some mayo on those buns for a rich and satisfying taste that complements the mushroom topping perfectly.
How to Make Mushroom Swiss Burgers
These are some of the easiest burgers to make! We’ll start with the mushroom topping and then cook the meat and assemble. Just follow the step-by-step instructions and you’ll see how fast these burgers come together.
For the Mushrooms
For the Burger
Keep it Cold and Do Not Over-Mix: For juicy beef, keep it cold so that the fat doesn’t melt before cooking. Over-mixing the meat will break down fibers causing your burger to crumble and become dry. Don’t Press: When cooking the patties, resist the urge to press down on the meat. This squeezes out all those lovely juices that are meant to be inside. Let it Rest: Let the hamburger rest for 5-10 minutes after cooking to allow the juices to distribute throughout the patty. Using a Grill: To grill your patties, heat your grill up to medium high (400-425 degrees Fahrenheit). Once your grill is up to temp, brush grates with some olive oil. Then place your patties onto your grill and cover. Cook for about 4 minutes on each side. They should temp out between 135-145 degrees Fahrenheit for medium burgers or 155-160 degrees Fahrenheit for well done. More Cheese: You can melt 2 slices of Swiss cheese on each patty, if you like more cheese. Different Protein: This recipe works great swapping the regular patty out for a turkey or veggie burger!
In the Refrigerator: Store cooked patties and mushrooms in separate airtight containers or sealed bags for up to 3 days. In the Freezer: Leftover patties can be kept in a freezer bag for 2-3 months. I recommend putting parchment paper between each patty so they don’t stick together. Thaw overnight in the fridge before reheating. Reheating: Reheat your burgers over the stove on medium heat until warmed through or pop them in the oven for about 10 minutes at 350 degrees Fahrenheit, flipping halfway through the cooking time.
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