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Close-up of a beef burger stacked with melted cheese and sautéed mushrooms, showing off the textures of the patty and bun

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.
4.23 from 9 votes
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
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)
    1 lb ground beef



  • 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 ground black pepper



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



  • 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 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, keep the remaining 4 slices for after the mushrooms.
    8 slices Swiss cheese
  • Transfer the burgers to your buns (with lettuce and mayo if you like)
    4 burger buns
    mayonnaise/sauce
    lettuce leaves



  • Divide the mushroom mixture up between the burgers and top each with a remaining slices of 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

Nutrition is per serving

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