American · Main · Medium

Mushroom Swiss Burger

Name: Mushroom Swiss Burger
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 700g ground beef (80/20); 250g cremini mushrooms, thinly sliced; 4 slices Swiss cheese; 1 medium yellow onion, thinly sliced; 2 cloves garlic, minced; 2 tbsp unsalted butter; 1 tbsp Worcestershire sauce; 1 tsp salt; 1/2 tsp black pepper; 4 brioche burger buns; 2 tbsp mayonnaise; 1 tbsp Dijon mustard

A juicy beef patty crowned with buttery sauteed mushrooms and melted Swiss cheese, the kind of burger that drips down your chin in the best way.

Prep 20 minsCook 15 minsServes 4

#American #Mains

The whole recipe in 60 seconds

Mushroom Swiss Burger, in 5 ideas

Use 80/20 ground beef so the patties stay juicy instead of drying out.
Cremini mushrooms give more flavor than plain white button mushrooms.
Pressing a dent in the patty keeps it from puffing into a ball on the grill.
Rest the cooked patties 3 minutes before assembling so the juices settle.
Toasting the buns stops them from getting soggy under all that melted cheese.

What you need

Ingredients

700g ground beef (80/20)
250g cremini mushrooms, thinly sliced
4 slices Swiss cheese
1 medium yellow onion, thinly sliced
2 cloves garlic, minced
2 tbsp unsalted butter
1 tbsp Worcestershire sauce
1 tsp salt
1/2 tsp black pepper
4 brioche burger buns
2 tbsp mayonnaise
1 tbsp Dijon mustard

How to make it

Directions

Combine the ground beef with the Worcestershire sauce, salt, and pepper in a bowl, mixing gently. Form into 4 equal patties and press a shallow dent into the center of each.
Melt the butter in a large skillet over medium-high heat. Add the mushrooms and onion, cooking 6 to 8 minutes until golden and soft. Stir in the garlic for the last minute, then season with a pinch of salt and pepper. Set aside.
Heat the same skillet or a grill to high. Cook the patties 3 to 4 minutes per side for medium, or to your preferred doneness.
During the last minute of cooking, spoon the mushroom mixture over each patty and top with a slice of Swiss cheese. Cover the skillet briefly so the cheese melts.
Toast the brioche buns cut side down in the skillet for 1 to 2 minutes until golden.
Mix the mayonnaise and Dijon mustard. Spread on both halves of each bun.
Place a patty on each bottom bun, add extra mushrooms if you like, and close the burgers. Serve hot.

Buy mushrooms whole and slice them yourself, they cost less per pound than pre-sliced and stay fresher longer.