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Mushroom Swiss Burger

These mushroom Swiss burgers are made with juicy beef patties, topped with savory mushrooms and melted cheese, and served in a soft bun. Use fresh mushrooms if you prefer, and cook the burgers in a skillet instead of grilling. They're too good not to try!
Print Recipe
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course lunch/dinner
Cuisine French
Servings 6 people
Calories 484.3 kcal

Equipment

  • 1 Outdoor Grill Alternatively, a heavy-bottomed skillet for stovetop cooking
  • 1 skillet For sautéing mushrooms
  • 1 Spatula For flipping patties and stirring mushrooms
  • 1 Instant-Read Thermometer Ensures proper doneness of beef patties
  • 1 Tongs For safely handling hot items on the grill

Ingredients
  

Main

  • 1 ½ pounds lean ground beef
  • ½ teaspoon seasoned meat tenderizer Optional
  • salt and pepper to taste
  • 2 teaspoons butter
  • 2 4 ounce cans sliced mushrooms, drained
  • 2 tablespoons soy sauce
  • 6 slices Swiss cheese
  • 6 hamburger buns

Instructions
 

  • Gather all ingredients. Preheat an outdoor grill for medium heat and lightly oil the grate. Allrecipes / Qi Ai
  • Divide ground beef into 6 equal-sized patties; season with meat tenderizer, salt, and pepper. Set aside. Allrecipes / Qi Ai
  • Melt butter in a skillet over medium heat. Add mushrooms and soy sauce; cook and stir until browned. Set aside and keep warm. Allrecipes / Qi Ai
  • Grill patties on the preheated grill until cooked through, about 6 minutes per side. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C). Allrecipes / Qi Ai
  • Spoon mushroom mixture evenly on top of patties on the grill; top each one with a slice of Swiss cheese. Cover the grill until cheese melts, about 1 minute. Allrecipes / Qi Ai
  • Remove patties from the grill and serve on hamburger buns. Allrecipes / Qi Ai

Notes

For optimal flavor and texture, I recommend using fresh cremini or button mushrooms, sliced and sautéed until deeply browned, allowing their umami to intensify. Consider adding a minced garlic clove or a splash of Worcestershire sauce to the mushrooms for added depth. When forming patties, handle the beef minimally to ensure tenderness. Avoid pressing down on the burgers while grilling; this squeezes out valuable juices. Lightly toast the hamburger buns on the grill or in a pan before serving to provide a pleasing textural contrast and prevent them from becoming soggy.