With lightly caramelized onions, golden mushrooms and nutty Swiss cheese, this Mushroom Swiss Burger is over the top tasty!
Grilling season is upon us–hooray! And whether you fire up the Weber–or simply turn on the stove, there’s nothing quite like a top notch burger!
Yes, meaty and juicy, a burger’s even better loaded with toppings. And besides onions, mushrooms and cheese, I also add beef bouillon and Worcestershire sauce for a really ramped up flavor!
Can’t you almost smell it cooking?
Why You’ll Love This!
Tasty. Mushrooms and Swiss cheese is a classic combo. And delicious on a juicy burger.
Special. As tasty as they are, plain burgers (even cheeseburgers) can get a little boring after 10 in a row. Get out of your burger rut with something truly special!
Family Pleaser. This will please the whole family. But if your 6-year-old thinks mushrooms are gross, leave them off one burger. Then you have a Swiss Burger–but no added work! And everyone’s good.
What You’ll Need
- Butter or oil. This is used to sautee the onions and mushrooms and adds flavor.
- Onion. This enhances the mushroom sauce. You can omit or add extra mushrooms if you can’t tolerate fried onions.
- Mushrooms. This forms the bulk of the mushroom sauce. I used cremini (aka, baby ‘bellas) but you can use your favorite.
- Worcestershire sauce. This adds flavor to the mushrooms.
- Bouillon. This adds flavor to the mushrooms. I used Better than Bouillon, Beef Flavor, but you can use another flavor or another bouillon.
- Ground beef. This forms the beef patties. You can use whatever fat level you prefer.
- Swiss cheese. Swiss cheese is particularly nice with mushrooms, but another cheese can be substituted as long as it’s a good melter!
- No special tools required!
Step by Step Directions
Melt the butter or oil in a frying pan, then top with sliced onions.
When they are just starting to color stir in the mushrooms, beef stock base and Worcestershire sauce. Cook until everything is turning golden. Add a little water if needed but the mushrooms usually have plenty. Set aside and keep warm.
Grill or pan fry the hamburgers on medium.
When almost done, top with the cheese and let it melt (I usually cover it to help that along).
When cooked to the desired doneness (FDA would say 160 F), transfer the patties to toasted buns. Evenly divide the mushroom mixture on top of the patties.
How to Serve
I served this on brioche buns because I had them but soon realized the sweetness of brioche is a beautiful complement to the sweetness in the onion and mushroom sauce. But feel free to use the bun of your choice. Or slices of toasted artisan bread in place of a bun would be lovely as well!
To make this Mushroom Swiss Burger a complete healthy meal, you’ll want to add some type of vegetable on the side. I love serving casual salads with burgers since they’re healthy, easy and fit the light mood. Some of my favorites are Thai Carrot Slaw, Carrot Raisin Salad, or Broccoli Bacon Salad.
Of course, burgers are always fun with fries or sweet potato fries. I lean toward baked sweet potato fries since they are supercharged nutritionally.
And for super easy, you can simply dish out some pre-made coleslaw (from the deli or perhaps my homemade cranberry apple coleslaw) or raw veggies and dip for the easiest health boost ever.
Finally, if you’d like to add a special beverage treat to this, how about one of my flavored lemonades. Hibiscus and rhubarb lemonade are both tasty and refreshing and include instructions for sugar free.
Variations and Special Diets
Are you in the mood for additional unique burgers after this tasty sample?
How about a fun stuffed pizza burger, just like we (okay maybe your mom) grew up eating. Or maybe a seafood option, like these Shrimp Burgers with Homemade Tartar Sauce or healthy Scandinavian Salmon Burgers. And there are more creative burgers from some of my blogging friends toward the end of the post!
And if you’re really looking for inspiration here are Five Ways to Dress Up a Chicken Burger! All easy and delicious!
Like most of my recipes, this Mushroom Swiss Burger is adaptable. Can’t handle fried onions? Simply omit them–or use additional mushrooms instead.
If you’re following a low carb or keto diet, all you need to do is skip the bun! And for vegetarian, go with a vegetable-based burger and don’t add the bouillon to the mushrooms. There will still be plenty of flavor!
Gluten-free? Go gluten free on the bun and Worcestershire, or omit them entirely.
Tips & FAQs
Here are some general tips for making first rate burgers–of any type!
1) Make your hamburger bigger than the bun. This allows for shrinkage during cooking and it will still fit the bun after.
2) Don’t overwork your meat when you form the patties, which can make it tough.
3) Consider making a depression in the middle to help your burger avoid puffing up during cooking. (Mine sometimes puff up despite this, stubborn little devils…)
4) Salt your patty just before cooking for the most tender meat (see the America’s Test Kitchen experiment).
5) Some people do the finger test to decide when to take off their burger (press in the middle with your finger–a lot of give means not done), but the most accurate way of testing doneness is with an instant read thermometer.
6) Finally, toast your bun—maybe even in the pan juices (!).
Best Burger Recipes
- Bacon and Blue Burgers from That Recipe
- Cheetos Cheeseburgers from The Spiffy Cookie
- Mushroom Swiss Burger from Art of Natural Living
- Spicy Red Curry Burger from Palatable Pastime
- Tennessee Burger with Bourbon and BBQ Sauce from Hezzi-D’s Books and Cooks
Mushroom Swiss Burger
Mushroom Swiss Burger Sauce:
- 1 Tablespoon butter or oil
- 1 small onion or equivalent
- 8 ounces mushrooms sliced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Bouillon e.g. Better than Bouillon, Beef or other
- 1 lb ground beef
- 2-3 ounces Swiss cheese sliced or grated
- 4 hamburger buns
- Melt the butter or oil in a frying pan, then top with the sliced onions. When they are just starting to color stir in the mushrooms, bouillon and Worcestershire sauce. Cook until everything is turning golden. Add a little water if needed but the mushrooms usually have plenty. Set aside and keep warm.
- Grill or pan fry the hamburgers on medium. When almost done, top with the cheese and let it melt (I usually cover it to help that along). Toast the buns.
- When cooked to the desired doneness (FDA would say 160 F), transfer the patties to the oasted buns. Evenly divide the mushroom mixture on top of the patties.
- Fun Rhubarb Lemonade
- Arugula Pear Salad with Goat Cheese