Mushroom Swiss Burgers

Rich mushroom gravy and lacy Swiss cheese make this Mushroom Swiss Burger one of the best you’ll ever sink your teeth into!

Why You’ll Love These Mushroom Swiss Burgers

​With sauteed mushrooms and sweet onions, it’s the perfect way to make burger perfection!

• Make it your own – Throw on some melty swiss cheese, mix up the types of mushrooms used- there are plenty of ways for you to make this great burger your own.
• Simple ingredients – All of the ingredients are easy to find at your local grocery store! No hard to find ingredients for this mouthwatering mushroom swiss burger recipe.
• Classic combo – The flavors of mushrooms and swiss are so classic and delicious, they’re sure to make an epic burger.

Ingredients

You only need a handful of simple ingredients to make this easy mushroom swiss burger.

• Burgers- You can buy premade burger patties at the grocery store or make your own homemade burgers at home. I like a beef burger made with lean ground beef, but check the section below for other options.
• Bun- I like this pairing on a Kaiser roll, but a sesame seed bun, brioche or any other type of bread can be used. I even eat these sans the roll for a lighter meal. You can even try making your own easy hamburger buns!
• Mushrooms- I used sliced baby bella mushrooms, but feel free the gravy blend by using shitake, oyster or chopped portobellas. Make a mushroom medley for a variety of textures and flavor.
• White Onion- So many recipes leave the onions in rings, but since the stars here are really the burger and mushrooms, I chopped mine up. Sweet or red onion can be swapped.
• Unsalted Butter- Offers flavor and fat for cooking the mushroom gravy. Use unsalted so you have control over the saltiness.
• Worcestershire Sauce- This heady ingredient packs and punch and a little goes a long way.
• Dijon Mustard– Another zing for the mushroom topping! Dijon is just mild enough to be noticed, but not steal the show.
• Brown Sugar- Just a touch balances out the other robust flavors and helps to quickly caramelize the onions and mushrooms. This is my secret ingredient that no one can ever put their finger on- it is the molasses that seeps out of the brown sugar and infuses with the mushrooms.
• Thyme– For ease I used dried thyme leaves, but fresh thyme is also an option. Other herbs can be used or it can be omitted.
• Swiss cheese – A slice of swiss cheese adds so much flavor. It also gets melted right on top of the mushrooms, helping to keep everything in place.
• Coarse kosher salt & freshly ground black pepper- For seasoning.

Variations

There are plenty of ways to make this mushroom swiss burger your own! Here are a few suggestions.

• Mushrooms – I used baby bella mushrooms, but you can use whichever kind you prfer. Golden mushrooms, white mushrooms, full portobello mushrooms, white button mushrooms or cremini mushrooms would all be great options.
• Cheese – Instead of melted swiss cheese, try using something like gruyere cheese or even provolone cheese. Any cheese would be delicious.
• Veggie burgers – If you’d like to make this a vegetarian meal, use your favorite veggie burgers. Use your favorite burger seasoning to season burgers the same way.
• Add ons – Try topping this delicious burger with things like crispy bacon, balsamic vinegar glaze or extra veggies.
• Smash burgers – Make a mushroom swiss smash burger using my favorite smash burger recipe.

How to Make The Mushroom Sauce for Burgers

You have options when making your BUBBA burgers. For this burger recipe, I opted to use a skillet, but fee free to prepare yours outdoors on the grill.

1. Cook The Burger. Cook the burger in prefered method- skillet, grill or air fryer.
2. Make the mushroom sauce for burgers. While the burgers rest, make the mushroom gravy. In a medium skillet (I used the same skillet), melt the butter and then add the mushrooms and chopped onion over medium high heat. The goal is to “sweat” the mushrooms and onions by releasing all the liquid. After about 4-5 minutes, the skillet should be dry and you’ll start to get a little brown on the mushrooms and onions.
3. Add remaining ingredients. At this point, add the Worcestershire sauce, mustard, brown sugar, thyme and 1 tablespoon of water. Season to your liking with coarse kosher salt and freshly ground black pepper. Just a few shakes does the trick.
4. Continue to cook until the sugar dissolves. There should be enough to coat the mushrooms, but it is not a sauce or traditional liquid gravy. Remove the mushrooms from the skillet and return the burgers to the hot skillet.
5. Place Swiss cheese over each burger, then top with a lid to let the steam and heat gently melt the cheese.
6. Assemble the burger by placing the cheesy burger on the bottom then top with a hefty helping of mushrooms.

How to Serve

There is nothing like a burger and air fryer french fries or even make Air Fryer Frozen Onion Rings for a quick and easy side. I generally serve mine with a side salad as well.

You can also go the healthier route and serve with something like sweet potato fries or another vegetable like broccoli.

More Toppings for Mushroom Swiss Burgers

Want to add something a little extra to your burger? Here are a few toppings ideas.

Storage and Freezing

How to Store

I highly suggest building your burgers fresh and enjoying them hot. If you do have leftovers, store the burgers and the topping separately and make them as needed.

Reheat in a skillet or a quick trip to the microwave and then assemble the burger from scratch just like the original instructions.

Can I Freeze Mushroom Swiss Burgers?

You can store uncooked burgers in the freezer for up to three months as long as they are packaged correctly.

More Gourmet Burger Recipes

Here are a few more of our favorite burgers that we know you’ll love too.

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Rich mushroom gravy and lacy Swiss cheese make this MushroomSwiss Burger one of the best you’ll ever sink your teeth into!

Prep Time: 2 minutes mins

Cook Time: 15 minutes mins

Total Time: 17 minutes mins

Servings: 2

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Equipment

• Heat Resistant Rubber Spatula

Ingredients

• 2 burger patties
• 2 Kaiser rolls
• 1 tablespoon unsalted butter
• 1 pint sliced mushrooms
• 2 tablespoon white onion , chopped
• 1 tablespoon water
• 2 teaspoons Worcestershire sauce
• 2 teaspoons brown sugar
• 1 teaspoon Dijon mustard
• ¼ teaspoon dried thyme leaves
• Coarse kosher salt & freshly ground black pepper

Instructions

• Place the frozen burger directly on a preheated grill (350°F on indirect heat) or skillet (medium heat).
• Wait for the juices to rise to the top without moving the burger around and do NOT press on it with a spatula, approximately 4 to 6 minutes. Browning is a good thing, it helps to develop natural flavors!
• Flip the BUBBA burger and cook for another 4 to 6 minutes or until your desired doneness.
• Allow the burger to rest on a plate. In the same skillet, prepare the mushroom gravy.
• Melt the butter and then add the mushrooms and onion over medium high heat. Saute until the pan is dry, approximately 4-5 minutes. Cook 1-2 minutes longer until the vegetables start to brown.
• Stir in the water, Worcestershire sauce, brown sugar, mustard, thyme and water. Season to your liking with coarse kosher salt and freshly ground black pepper.
• Continue to cook until the sugar dissolves. There should be enough to coat the mushrooms, but it is not a sauce or traditional liquid gravy. Remove the mushrooms from the skillet and return the burgers to the hot skillet.
• Place two slices of the Swiss cheese over each burger, then top with a lid to let the steam and heat gently melt the cheese.
• Assemble the burger by placing the cheesy burger on the bottom. Divide the mushroom topping evenly.
• Enjoy open-faced or top with the other half of the bun.
• If you've tried this recipe, come back and let us know how it was in the comments or star ratings.

Nutrition

Calories: 438 kcal, Carbohydrates: 28 g, Protein: 33 g, Fat: 20 g, Saturated Fat: 7 g, Polyunsaturated Fat: 1 g, Monounsaturated Fat: 2 g, Trans Fat: 0.2 g, Cholesterol: 123 mg, Sodium: 455 mg, Potassium: 126 mg, Fiber: 1 g, Sugar: 8 g, Vitamin A: 316 IU, Vitamin C: 2 mg, Calcium: 104 mg, Iron: 3 mg

Author: Jessica Formicola

Calories: 438

Course: Main Course, Main Dish

Cuisine: American

Keyword: how to make mushroom swiss burgers, mushroom swiss burger

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