• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Sprinkles and Sprouts

Great food with grocery store ingredients

  • Recipe Index
  • About
  • Contact Me
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • RSS
menu icon
go to homepage
  • Recipes
  • By Category
  • Chicken
  • Pasta
  • About
    • Facebook
    • Instagram
    • Pinterest
    • RSS
  • subscribe
    search icon
    Homepage link
    • Recipes
    • By Category
    • Chicken
    • Pasta
    • About
    • Facebook
    • Instagram
    • Pinterest
    • RSS
  • ×
    Home > Meal Type > Main Dishes

    Mushroom Swiss Burger

    Updated: Jul 8th 2022 • Published: Mar 2nd 2020 • 2 Comments

    Jump to Recipe SaveSaved! Pin Recipe
    4.17 from 6 votes
    PIN image - Mushroom Swiss Burger with text overlayed
    PIN image - Mushroom Swiss Burger with text overlayed
    PIN image - Mushroom Swiss Burger with text overlayed
    PIN image - Mushroom Swiss Burger with text overlayed
    PIN image - Mushroom Swiss Burger with text overlayed
    PIN image - Mushroom Swiss Burger with text overlayed

    Try a juicy Mushroom Swiss Burger. A delicious beef patty, topped with a slice of swiss cheese, sauteed mushrooms, a second layer of swiss cheese, and finished with your choice of salads and extra sauce. It's burger perfection! 

    Homemade burgers are so simple to make! Whether you are putting them on the grill or cooking them inside in a skillet, you'll find these burgers so quick to cook and those mushrooms!!! Well, they were born to be topped with melty swiss cheese! 

    This is a mouthwatering Mushroom Swiss Burger recipe that's different from the norm, but just as juicy and packed with flavor!

    a hand picking up a burger with mushrooms and cheese

    Does anyone else remember the BK Mushroom Double Swiss Burger? Man, they were my favorite. If we were ever in Burger King, that is what I would order!! I loved that melting swiss cheese.

    Sadly BK has removed the mushroom double swiss from the menu! But have no fear I have come up with an equivalent mushroom double swiss recipe - my Mushroom Swiss Burger - the swiss cheese is melty, the saucy mushrooms are delicious, and the beef patty is homemade. All in all, this is a mighty delicious burger!

    a burger on brown paper, with a bite taken out of it

    Jump Menu

    • Tips for making your own burger patties.
    • Cooking the burgers
    • What to serve with Mushroom Swiss Burgers
    • Get the Recipe
    • Mushroom Swiss Burger

    Tips for making your own burger patties.

    The Beef 

    • For an excellent juicy homemade burger, you need some fat, so buying the right grind of beef is essential. Either 80/20 or 85/15 will give you enough fat.
    • Avoid the containers/tubes where you cannot see the beef inside. These will be finely ground beef and will contain more of the undesirable bits. 
    • Go for ground beef in a tray, where you can see the grind of the beef, or better yet ask your butcher.
    • Most butchers (and butcher counters) will grind beef for you at no extra charge. So you can pick your cut of meat and ask for it to be ground up. I like chuck for this (it has the 80/20 meat to fat ratio and a great taste)
    • If your butcher is grinding the meat for you, ask for 'hamburger grind.' It is a bit chunkier than regular ground beef and perfect for this mushroom double swiss recipe.

    Making the patty

    • To get the soft, perfect texture to your burger, you want to work the meat as little as possible. This keeps the grind of the beef quite loose and results in a better burger.
    • If you have a kitchen scale, then that is perfect for dividing your beef up into 4 equal-sized patties. If not, you can eyeball it pretty closely. But you want 4 patties roughly the same size, so they cook evenly.
    • Once you have 4 balls of meat, you can use your hands and wax paper to form a patty or use a burger shaper, as I do.
    • To use the burger shaper, I lightly push the meat into the bottom dish and then press it flat with the top. This forms a perfect circular burger.

    Seasoning

    • A good beef burger needs nothing more than salt to season it. That is when you really taste the beef! 
    • There are no fillers here, and this is a 100% beef burger! 
    • The salt gets added to the burgers just before you cook them. This way, the shaped burgers can sit in the refrigerator until you needed them without losing moisture due to salting. 
    • As the burgers cook, they do get a last-minute basting with some butter and dijon mustard. This gives them an incredible shine and adds a second layer of flavor.
    a raw burger patty in a white chopping board

    Cooking the burgers

    • You don't want to overcook your burgers. They need around 4 minutes a side, plus a little extra to get a char and melt the cheese.
    • Ideally, if you are cooking on an outdoor grill use two heat approach for cooking your burgers. Medium heat to cook the burgers through and then high heat to get a nice char. (On the grill, this means using the indirect heat method. So have your hot coals on one side of the grill to create a high heat, and the side without the coals will give you a medium heat)
    • When the burgers are cooked, baste them with a mixture of butter and dijon mustard. This adds flavor and shine to the patties.
    two mushroom Swiss burgers on brown paper on a wooden board

    The mushrooms

    • I like to use button mushrooms or baby bella mushrooms for the burger. The small size means, when cooked, they stay inside the burger well, so each bite has plenty of mushroom in it.
    • The mushrooms get cooked with butter, a little stock, and a splash of cream. This gives them the beautiful creamy sauce texture that the BK version had. 
    • If you want to cut some calories, then you can just add sauteed mushrooms to the burger. But hey, this is burger night... is that the night to be looking at cutting calories?

    What to serve with Mushroom Swiss Burgers

    Try serving these burgers with some delicious sides:

    • Homemade Peri Peri Fries
    • Crispy Pan Fried Potatoes
    • Brabant Potatoes (Crispy Garlic Butter Potatoes)
    • Hedgehog Roasted Rosemary Potatoes
    close up on the mushrooms in the mushroom double Swiss

    If you make these Mushroom Swiss Burgers don't forget to come back and comment.
    Enjoy x

    For more delicious ground beef recipes try:

    • Ground Beef Philly Cheesesteaks Sandwiches
    • Mexican Ground Beef Taco Filling
    • Classic Lasagna with Béchamel
    • Spaghetti Bolognese

    Pin this recipe for Mushroom Swiss Burger. Pin it here.

    Get the Recipe

    close up of the mushrooms and cheese on a burger

    Mushroom Swiss Burger

    Claire | Sprinkle and Sprouts
    The Mushroom Swiss Burger (or Mushroom Double Swiss) is the perfect gourmet burger for the grill or cooking inside in a skillet. The juicy homemade patty is cooked gently and then topped with delicious mushrooms in a silky sauce and topped with plenty of swiss cheese. A bit different, but oh so good! Plus this is easy to make and will please the whole family.
    4.17 from 6 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 15 minutes mins
    Total Time 25 minutes mins
    Course Main
    Cuisine American
    Servings 4
    Calories 724 kcal

    Ingredients
     
     

    For the burger patties

    • 1 lb ground beef - 85/15 or 80/20
    • 1 teaspoon salt
    • 1 tablespoon butter - softened
    • 2 teaspoon dijon mustard

    For the mushroom sauce

    • 2 cups sliced mushrooms -see note 1
    • 2 tablespoon butter
    • ½ teaspoon salt
    • ¼ teaspoon ground black pepper
    • ½ cup beef broth
    • ½ teaspoon cornstarch
    • 1 tablespoon cold water
    • 1 tablespoon heavy cream

    For the burger

    • 8 slices Swiss cheese
    • 4 burger buns
    • mayonnaise/sauce - optional
    • lettuce leaves - optional

    Instructions
     

    Forming the burgers

    • Divide the ground beef into 4 equal balls and then shape each ball into a burger patty, use your fingers to push the center of each burger down to create a dip. (see note 2)
      1lb/450g ground beef/beef mince


    • If cooking on a grill, preheat your grill.

    For the mushroom mixture

    • Place a small frying pan or skillet medium heat. Add the mushrooms and dry saute until the mushrooms have some color. Reduce the heat to low and add the butter, salt, and pepper and stir together.
      2 cups sliced mushrooms
      2 tablespoon butter
      ½ teaspoon salt
      ¼ teaspoon black pepper

    • Pour in the beef broth and bring to a simmer.
      ½ cup beed broth/stock

    • Mix the cornstarch with the cold water to create a slurry.
      ½ teaspoon cornstarch
      1 tablespoon cold water

    • Stir the mushrooms and slowly add the cornstarch slurry. The mixture should thicken.
    • Add in the heavy cream and then turn the heat off/very low while you make the burgers.
      1 tablespoon heavy cream

    To cook the burgers

    • Sprinkle the burgers with salt and cook for 3-4 minutes on each side.
      1 teaspoon salt

    • While the burgers are cooking, mix the softened butter with the dijon mustard.
      1 tablespoon softened butter
      2 teaspoon dijon mustard

    • Once the burgers are cooked, baste them with the dijon mixture, then flip them and turn up the heat to get a good char.
    • Add a slice of swiss cheese to each burger.
      4 slices swiss cheese

    • Transfer the burgers to your buns (with lettuce and mayo if you like)
      4 burger buns

    • Divide the mushroom mixture up between the burgers and top each with a second slice of swiss cheese.
      4 slices swiss cheese

    • Serve immediately

    Notes

    1. I like to use button mushrooms or baby bella mushrooms for the burger. The small size means, when cooked, they stay inside the burger well, so each bite has plenty of mushroom in it. But you can use any mushrooms that you enjoy.
    2. Creating a dent on the surface of the patty means that your burgers won't dome up when you cook them. Don't squash the burgers too hard; the lighter your touch, the softer and juicier the finished burger will be.
    Tried this recipe?Let us know how it was!

    Nutrition

    Calories: 724kcal | Carbohydrates: 27g | Protein: 41g | Fat: 50g | Saturated Fat: 25g | Cholesterol: 160mg | Sodium: 1490mg | Potassium: 573mg | Fiber: 1g | Sugar: 4g | Vitamin A: 782IU | Vitamin C: 2mg | Calcium: 538mg | Iron: 4mg
    For more great recipes follow me on PinterestFollow @sprinklessprout

    More Main Dishes

    • overhead shot of grilled lamb rib chops on a metal tray with orange wedges and thyme leaves
      Honey Jerk Lamb Chops
    • overhead view of rigatoni in tomato sauce in a blue cast iron pan
      Rigatoni Pomodoro
    • overhead shot of 4 chicken breasts in a cast iron skillet with a creamy sauce
      Creamy Jalapeño Chicken Breasts
    • close up on a garlic beef stir fry in a white bowl
      Chinese Beef with Garlic Sauce

    Reader Interactions

    Comments

    1. Lori Donley says

      June 21, 2022 at 9:03 am

      5 stars
      OMG!! This is amazing!! Best burger I have ever made--thank you so much!! I did add Caramelized onions--but otherwise followed the recipe. I served on a brioche bun and this is so yummy!!!.

      Reply
      • Claire McEwen says

        June 21, 2022 at 11:47 am

        Oh this makes me so happy!!!
        Mushroom double Swiss was my favourite ever burger so I am so happy other people are enjoying them 🙂
        Cx

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    a lady stood in a white kitchen chopping a tomato

    I'm Claire and I love food!
    I dream about food and I am happiest when I am in the kitchen cooking. Whether that is dinner for my family, snacks for drinks with my girlfriends or testing new recipes for my site, the kitchen is my happy place. Sprinkles and Sprouts is where I share it all and I am so happy you are here.

    Read More →

    As featured in

    Popular

    • close up on a ladle of gravy pouring into a white gravy boat
    • square picture of a cast iron skillet of pasta
    • close up on the coriander and charred top of a sweet naan bread
    • Garlic bacon spaghetti in a large shallow grey bowl
    • Close up on roasted lemon potatoes in a white bowl

    Footer

    ↑ back to top

    About

    • About Sprinkles
    • Privacy Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    All content, recipes and photographs are copyrighted to Claire McEwen and are the property of Sprinkles and Sprouts.
    THEY MAY NOT BE REPUBLISHED IN PART OR WHOLE WITHOUT PERMISSION AND PROPER CREDIT.
    Contact me to see republishing and syndication rights.

    Copyright © 2020 Sprinkles and Sprouts

    Copyright © 2023 · Cravings Pro Theme on Genesis Framework · WordPress · Log in

    3394 shares