close up of the mushrooms and cheese on a burger
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5 from 1 vote

Mushroom Swiss Burger

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.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Main
Cuisine: American
Servings: 4
Calories: 724kcal
Author: Claire | Sprinkles and Sprouts
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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


  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.


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
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