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 burger recipe that’s different from the norm, but just as juicy and packed with flavor!
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 patty is homemade. All in all, this is a mighty delicious burger!
Tips for making your own burger patties.
- 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.
- 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.
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.
- 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?
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Mushroom Swiss Burger
For the burger patties
- 1 lb ground beef – 85/15 or 80/20
- 1 tsp salt
- 1 tbsp butter – softened
- 2 tsp dijon mustard
For the mushroom sauce
- 2 cups sliced mushrooms -see note 1
- 2 tbsp butter
- ½ tsp salt
- ¼ tsp ground black pepper
- ½ cup beef broth
- ½ tsp cornstarch
- 1 tbsp cold water
- 1 tbsp heavy cream
For the burger
- 8 slices Swiss cheese
- 4 burger buns
- mayonnaise/sauce – optional
- lettuce leaves – optional
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.<span class="ingredient-colour">2 cups sliced mushrooms<br>2 tbsp butter<br>1/2 tsp salt<br>1/4 tsp black pepper<br><br></span>
- Pour in the beef broth and bring to a simmer.
1/2 cup beed broth/stock
- Mix the cornstarch with the cold water to create a slurry.
1/2 tsp cornstarch
1 tbsp 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 tbsp heavy cream
To cook the burgers
- Sprinkle the burgers with salt and cook for 3-4 minutes on each side.
1 tsp salt
- While the burgers are cooking, mix the softened butter with the dijon mustard.
1 tbsp softened butter
2 tsp 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
- 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.
- 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.