Create the juiciest, most flavorful Mushroom Swiss Burger with this simple recipe! The patties are seasoned with Worcestershire sauce and steak seasoning, the sautéed mushrooms bring deep umami, and melted Swiss cheese finishes each burger with a creamy, savory layer. This easy combination becomes an instant favorite.
Table of contents
- Ingredients
- Instructions
- Optional toppings
- Pro tips
- What to serve with the burgers
- More burger recipes
I’m excited to share this one—this Mushroom Swiss Burger is my current go-to. A well-seasoned, juicy beef patty topped with buttery sautéed mushrooms and melted Swiss cheese is a classic for a reason. Add caramelized onions or burger sauce if you like, but the core trio of seasoned beef, mushrooms, and Swiss is already unbeatable.
If you’re feeding a crowd, you can make the mushrooms ahead of time. With the mushrooms ready, these burgers can be assembled in under 15 minutes.
Ingredients
The exact measurements are shown in the recipe card below.
- Mushrooms – 1 pound sliced baby bella (crimini) mushrooms. White button or sliced portobello work too.
- Unsalted butter – 2 tablespoons.
- Olive oil – 2 tablespoons.
- Worcestershire sauce – 1 tablespoon for the mushrooms and an additional 1 teaspoon for the patties.
- Beef broth – 1/4 cup to deglaze and concentrate mushroom flavor (chicken broth or water can substitute).
- Garlic – 1 teaspoon minced fresh garlic.
- Black pepper – 1 teaspoon, or to taste.
- Ground beef – 1 pound, recommended 80/20 (80% lean, 20% fat) for juicy burgers.
- Steak seasoning – 1 tablespoon (Montreal-style or your favorite blend).
- Swiss cheese – 4 slices (Gruyère is a great swap if you want a nuttier flavor).
- Hamburger buns – 4, brioche recommended for its buttery flavor.
Instructions
For clarity, the steps below are broken into cooking the mushrooms and preparing the burgers.
- Cook the mushrooms. Heat 2 tablespoons butter and 2 tablespoons olive oil in a large skillet over medium-high heat. When the butter melts, add the sliced mushrooms and 1 tablespoon Worcestershire sauce. Stir to coat, then let the mushrooms cook undisturbed for 5 minutes to encourage browning. Add 1/4 cup beef broth and continue cooking until most of the liquid has evaporated, about 8–10 minutes. Stir in 1 teaspoon minced garlic and 1 teaspoon black pepper, cook 3–4 more minutes, then remove from heat and set aside.
- Form the burger patties. In a large bowl, combine 1 pound ground beef, 1 tablespoon steak seasoning and 1 teaspoon Worcestershire sauce. Divide and shape into four 4-ounce patties, pressing a slight dimple into the center of each to keep them from puffing while cooking.
- Grill the burgers. Preheat the grill (or a heavy skillet) to medium-high heat. Grill the patties 4–5 minutes per side for a medium doneness. If you prefer medium-well, add about 1 minute per side; well-done may need 6–7 minutes per side. Avoid pressing the patties with your spatula—this squeezes out juices.
- Add the cheese and toast buns. During the last 1–2 minutes of cooking, place a slice of Swiss on each patty to melt. Toast buns on the grill for 30–60 seconds just before removing the burgers. Transfer burgers to a cutting board and rest for 3–5 minutes—this lets juices redistribute and keeps buns from getting soggy.
- Assemble. Place each rested patty on a toasted bun, top with a generous portion of the sautéed mushrooms and any additional toppings you like.
Optional toppings
This mushroom Swiss burger is excellent as written, but these additions can elevate it further:
- Caramelized onions – Sweet, deeply flavored onions pair beautifully with the sautéed mushrooms. They can be caramelized a little ahead of time while you cook the mushrooms and grill the burgers. Store leftovers in the fridge for up to one week.
- Burger sauce – A tangy, creamy sauce: combine 1/2 cup mayonnaise, 2 tablespoons ketchup, 2 tablespoons finely chopped pickles, and 2 teaspoons Dijon mustard. Spread on the bottom bun before adding onions or mushrooms.
- Classic condiments – Ketchup, mustard, or mayonnaise as preferred.
- Fresh produce – Lettuce, sliced tomatoes, or raw onion for crunch and brightness.
- Bacon – Crispy bacon adds a salty crunch; candied bacon is a decadent treat if you want something extra-special.
Pro tips
- Let burgers rest after cooking. Resting for 3–5 minutes keeps the juices inside the patty and prevents soggy buns.
- Use 80/20 ground beef. The fat content creates a juicier, more flavorful burger.
- Preheat the grill or skillet. A hot cooking surface creates a good sear and seals juices inside; cook between roughly 350–400°F (medium-high).
- Don’t press the patties. Pressing forces flavorful juices out and dries the burger.
- Make mushrooms ahead. Sautéed mushrooms keep in the refrigerator up to 7 days; reheat on the stove for 5 minutes or in the microwave for about 2 minutes.
- No grill? No problem. Cook on a hot cast-iron skillet or grill pan using the same timing guidelines.
What to serve with the burgers
These burgers pair well with many classic sides. Try crispy fries, potato salad, grilled vegetables, or baked beans. Other great options include smashed potatoes, cheesy grilled potatoes, or roasted Brussels sprouts.
- Fries or seasoned fries
- Baked beans
- Potato salad
- Grilled zucchini or other vegetables
- Air-fryer baked potato or smashed potatoes
More burger recipes
If you enjoy this Mushroom Swiss Burger, try other variations like cheeseburger sliders, an animal-style burger, or an onion-fried burger for different flavor profiles and textures.
- Cheeseburger Sliders
- Animal Style Burger
- Oklahoma Fried Onion Burger
Mushroom Swiss Burger
Juicy beef patties seasoned with steak seasoning and Worcestershire, topped with savory sautéed mushrooms and melted Swiss cheese. Simple to prepare and full of classic flavor.
Servings: 4 burgers
Prep time: 20 minutes
Cook time: 10 minutes
Total time: 30 minutes
Author: Whitney Bond
Ingredients (quick reference)
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 pound sliced baby bella mushrooms (or white button mushrooms)
- 1 tablespoon Worcestershire sauce (for mushrooms)
- 1/4 cup beef broth
- 1 teaspoon minced garlic
- 1 teaspoon black pepper
- 1 pound ground beef (80/20)
- 1 tablespoon steak seasoning
- 1 teaspoon Worcestershire sauce (for burgers)
- 4 slices Swiss cheese
- 4 hamburger buns (brioche recommended)
Instructions (quick reference)
- Heat butter and olive oil in a skillet over medium-high heat. Add mushrooms and 1 tablespoon Worcestershire, stir, then cook 5 minutes without stirring.
- Add 1/4 cup beef broth and cook until liquid mostly evaporates (8–10 minutes). Stir in garlic and pepper and cook 3–4 more minutes. Remove and set aside.
- Mix ground beef with steak seasoning and 1 teaspoon Worcestershire. Form four 4-ounce patties.
- Grill or cook patties on a hot skillet 4–5 minutes per side for medium. Add Swiss in the last 1–2 minutes to melt. Toast buns briefly.
- Rest burgers 3–5 minutes, then assemble with mushrooms and desired toppings.
Nutrition Facts (per burger)
Calories: 623 kcal | Carbohydrates: 29 g | Protein: 32 g | Fat: 43 g | Saturated Fat: 17 g | Sodium: 459 mg