Description
This Mushroom Swiss Burger recipe delivers a juicy and flavorful homemade burger topped with rich Swiss cheese, caramelized onions, and savory sautéed mushrooms in a thickened beef stock sauce. Perfectly cooked patties combine with indulgent toppings and a toasted bun to create an elevated classic burger experience that’s both comforting and gourmet.
Ingredients
Scale
For the Burgers and Toppings
- 4 tablespoons olive or avocado oil (divided)
- 1 peeled thickly sliced yellow onion
- 2 pounds 80/20 ground beef
- 4 slices Swiss cheese (feel free to double up on this)
- 2 cups thinly sliced button or baby bella mushrooms (or a combination of both)
- 3 finely minced garlic cloves
- 2 cups beef stock
- 4 toasted hamburger buns
- 1 teaspoon unsalted butter (optional)
- Minced fresh parsley (optional)
- Coarse salt and freshly cracked pepper to taste
Instructions
- Heat Oil and Sauté Onions: In a large frying pan over medium heat, add 2 tablespoons of oil and heat for 1 minute. Add the sliced onions, season with salt, and sauté for 5 to 7 minutes until lightly browned. Reduce heat to low and continue cooking while stirring occasionally for 20 to 25 minutes until onions are well browned and tender. Set aside.
- Form and Season Patties: While onions cook, divide the ground beef into 4 equal portions and form into patties. Season both sides generously with salt and freshly cracked pepper.
- Cook Burgers: In a separate large skillet or cast iron pan, add the remaining 2 tablespoons of oil and heat over medium heat for 1 minute. Place the patties in the pan and cook for 5 to 7 minutes per side for medium doneness, or until desired internal temperature is reached. Add Swiss cheese slices on top during the last 2 to 3 minutes of cooking to melt. Remove burgers and set aside.
- Prepare Mushroom Sauce: Using the same pan with the rendered beef fat, add the sliced mushrooms and season lightly with salt. Turn heat to high and sauté mushrooms for 5 to 7 minutes until they are deeply browned. Add minced garlic and stir continuously until garlic is fragrant, about 30 seconds. Pour in beef stock and simmer over high heat, reducing the liquid by half until thickened. Season with salt and pepper. Optionally stir in minced parsley and unsalted butter for added richness.
- Assemble Burgers: Place each cooked patty on the toasted bottom bun, layer with caramelized onions, then spoon the mushroom sauce over the top. Cover with the top bun.
- Serve and Enjoy: Serve immediately, optionally offering leftover mushroom gravy on the side for dipping to enhance flavor and moisture with every bite.
Notes
- Using 80/20 ground beef ensures the burgers stay juicy and flavorful due to the fat content.
- Caramelizing the onions slowly over low heat brings out their natural sweetness and depth of flavor.
- Swiss cheese melts beautifully over the patties; doubling the cheese adds extra creaminess.
- The mushroom sauce made with beef stock adds savory umami that complements the beef perfectly.
- Be sure to toast buns to prevent sogginess and add a pleasant crunch.
- If preferred, substitute beef stock with mushroom broth for a more intense mushroom flavor.
- Leftover mushroom gravy can be refrigerated for up to 3 days and reheated gently.
