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Mushroom and Swiss Burger

A delightful burger combining earthy mushrooms with creamy Swiss cheese, evoking nostalgic summer barbecues and family gatherings.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Mushroom Mixture
  • 1 Tablespoon canola or vegetable oil
  • 2 Tablespoons salted butter
  • ½ cup yellow onion, sliced thin
  • 8 ounces baby bella or white mushrooms, washed and sliced
  • 1 Tablespoon Dijon mustard
  • 1 Tablespoon water
  • 1 Tablespoon Worcestershire sauce
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
For the Burger Patties
  • 1 pound ground beef
  • 1 Tablespoon Worcestershire sauce
  • 1.5 teaspoons seasoning salt
  • ½ teaspoon pepper
  • ½ teaspoon garlic powder
For Assembly
  • 4 slices Swiss cheese
  • 4 pieces hamburger buns toasted

Method
 

Preparation
  1. Heat a large skillet over medium heat and pour in the canola oil along with the salted butter.
  2. Once the butter is melted and bubbling, add the sliced onions and sauté them for approximately three minutes until they start to soften.
  3. Add the sliced mushrooms to the skillet and sauté for another four minutes until softened.
  4. Stir in Dijon mustard, water, Worcestershire sauce, salt, and pepper. Cook for an additional 4–5 minutes, allowing the sauce to reduce.
  5. Remove from heat and set the mushroom mixture aside.
  6. In a large bowl, combine ground beef with Worcestershire sauce, seasoning salt, pepper, and garlic powder, and mix gently.
  7. Divide the mixture into four equal portions and form them into patties.
Cooking
  1. Preheat your grill to medium-high (375–400°F).
  2. Cook the patties on the grill for 4-6 minutes on each side, adding Swiss cheese in the last few minutes to melt.
Assembly
  1. Assemble the burger by placing a patty on a toasted bun, topping it with the sautéed mushroom mixture.

Notes

For extra flavor, marinate the ground beef in Worcestershire sauce before forming patties. Adding fresh herbs to the mushroom mixture can enhance its taste. Toasting the buns prevents sogginess.