Mushroom Swiss Burger (2024)

Home > Meal Type > Main Dishes

Updated: Nov 1st 2024 • Published: Mar 2nd 2020 • 4 Comments

Jump to Recipe Save Pin Recipe

4.23 from 9 votes

Try a juicy Mushroom Swiss Burger. A delicious beef patty, topped with a slice of swiss cheese, sauteed mushrooms, a second layer of swiss cheese, and finished with your choice of salads and extra sauce. It's burger perfection!

Homemade burgers are so simple to make! Whether you are putting them on the grill or cooking them inside in a skillet, you'll find these burgers so quick to cook and those mushrooms!!! Well, they were born to be topped with melty swiss cheese!

This is a mouthwatering Mushroom Swiss Burger recipe that's different from the norm, but just as juicy and packed with flavor!

Does anyone else remember the BK Mushroom Double Swiss Burger? Man, they were my favorite. If we were ever in Burger King, that is what I would order!! I loved that melting swiss cheese.

Sadly BK has removed the mushroom double swiss from the menu! But have no fear I have come up with an equivalent mushroom double swiss recipe - my Mushroom Swiss Burger - the swiss cheese is melty, the saucy mushrooms are delicious, and the beef patty is homemade. All in all, this is a mighty delicious burger!

Tips for making your own burger patties.

The Beef

For an excellent juicy homemade burger, you need some fat, so buying the right grind of beef is essential. Either 80/20 or 85/15 will give you enough fat.
Avoid the containers/tubes where you cannot see the beef inside. These will be finely ground beef and will contain more of the undesirable bits.
Go for ground beef in a tray, where you can see the grind of the beef, or better yet ask your butcher.
Most butchers (and butcher counters) will grind beef for you at no extra charge. So you can pick your cut of meat and ask for it to be ground up. I like chuck for this (it has the 80/20 meat to fat ratio and a great taste)
If your butcher is grinding the meat for you, ask for 'hamburger grind.' It is a bit chunkier than regular ground beef and perfect for this mushroom double swiss recipe.

Making the patty

To get the soft, perfect texture to your burger, you want to work the meat as little as possible. This keeps the grind of the beef quite loose and results in a better burger.
If you have a kitchen scale, then that is perfect for dividing your beef up into 4 equal-sized patties. If not, you can eyeball it pretty closely. But you want 4 patties roughly the same size, so they cook evenly.
Once you have 4 balls of meat, you can use your hands and wax paper to form a patty or use a burger shaper, as I do.
To use the burger shaper, I lightly push the meat into the bottom dish and then press it flat with the top. This forms a perfect circular burger.

Seasoning

A good beef burger needs nothing more than salt to season it. That is when you really taste the beef!
There are no fillers here, and this is a 100% beef burger!
The salt gets added to the burgers just before you cook them. This way, the shaped burgers can sit in the refrigerator until you needed them without losing moisture due to salting.
As the burgers cook, they do get a last-minute basting with some butter and dijon mustard. This gives them an incredible shine and adds a second layer of flavor.

Cooking the burgers

You don't want to overcook your burgers. They need around 4 minutes a side, plus a little extra to get a char and melt the cheese.
Ideally, if you are cooking on an outdoor grill use two heat approach for cooking your burgers. Medium heat to cook the burgers through and then high heat to get a nice char. (On the grill, this means using the indirect heat method. So have your hot coals on one side of the grill to create a high heat, and the side without the coals will give you a medium heat)
When the burgers are cooked, baste them with a mixture of butter and dijon mustard. This adds flavor and shine to the patties.

Want to save this recipe?

We'll email this post to you, so you can come back to it later!

The mushrooms

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.
The mushrooms get cooked with butter, a little stock, and a splash of cream. This gives them the beautiful creamy sauce texture that the BK version had.
If you want to cut some calories, then you can just add sauteed mushrooms to the burger. But hey, this is burger night... is that the night to be looking at cutting calories?

What to serve with Mushroom Swiss Burgers

Try serving these burgers with some delicious sides:

Homemade Peri Peri Fries
Crispy Pan Fried Potatoes
Brabant Potatoes (Crispy Garlic Butter Potatoes)
Hedgehog Roasted Rosemary Potatoes

If you try thisMushroom Swiss Burger, please leave a 🌟star ratingand let me know how it went in thecommentsbelow.Ireallyappreciate it, and it helps others toknowthatthe recipe is trustworthy.

Any questions about the recipe? Use the comments section below.

Get the Recipe

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

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

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.
See Also
Chicken Pot Pie Recipe (VIDEO)

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

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.
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

Nutrition is per serving

For more great recipes follow me on PinterestFollow @sprinklessprout

More Main Dishes

Crockpot Turkey Breast
Boneless Turkey Breast
Roast Turkey Thigh
Rolled Turkey Breast with Sage and Onion Stuffing

Comments

Kimm says
May 28, 2024 at 8:22 am

This was the best burger we have ever made! The butter Dijon spread was amazing and added another level of flavor, who knew. I was expecting a more bold and brown mushroom sauce, this recipe did not disappoint. I did add a splash of Worcestershire. This is definitely a keeper!
Reply
- Claire | Sprinkles and Sprouts says
  July 06, 2024 at 3:14 pm
  So happy you loved it Kimm 🙂
  Cx
  Reply
Lori Donley says
June 21, 2022 at 9:03 am

OMG!! This is amazing!! Best burger I have ever made--thank you so much!! I did add Caramelized onions--but otherwise followed the recipe. I served on a brioche bun and this is so yummy!!!.
Reply
- Claire McEwen says
  June 21, 2022 at 11:47 am
  Oh this makes me so happy!!!
  Mushroom double Swiss was my favourite ever burger so I am so happy other people are enjoying them 🙂
  Cx
  Reply

4.23 from 9 votes (7 ratings without comment)

This site uses Akismet to reduce spam. Learn how your comment data is processed.