Mushroom Swiss Burger Recipe

This classic Mushroom Swiss Burger Recipe combines tender beef patties with melty Swiss cheese, golden mushrooms, and caramelized onions for one epic burger. Get the full burger joint experience at your house with this easy recipe!

Craveable Mushroom Swiss Burgers

When I crave a burger, it’s usually something classic like a Double Bacon Cheeseburger, but if I’m feeling the urge to venture out, my first stop is always a Mushroom Swiss Burger.

Mushrooms and Swiss cheese are a combo I find hard to resist. I love a gooey Mushroom Swiss Grilled Cheese or a Portobello Mushroom Sandwich, but I don’t think there’s any place I love this duo more than piled on top of a juicy burger.

While mushrooms and Swiss make a fine pair, I don’t think it’s quite complete without the addition of caramelized onions. The three of these together is the Holy Trinity of burgers, adding plenty of umami, creaminess, and a hint of sweetness.

Today, I’ll show you how to make my favorite Mushroom Swiss Burger. The process is pretty simple, but the caramelized onions do take some time. Feel free to omit them, or make them in advance so they’re ready to go whenever you’re craving a burger!

Key Ingredients + Substitutions

• Yellow onions- Pick a sweet yellow or Vidalia onion to caramelize. This recipe only needs one onion, but I always caramelize 2-3 at a time. You can store any leftovers in the fridge and use them on Meatball Subs, Red Wine Burgers, or Cheesy Meatloaf Sandwiches.
• Oil or butter- You can use either olive oil or butter to caramelize the onions. I usually use a mix of both.
• Mushrooms- Cremini or white button mushrooms both work well.
• Ground beef- I recommend 80/20 lean ground beef for the best flavor.
• Burger seasoning- I use a custom burger seasoning with salt, pepper, garlic powder, onion powder, brown sugar, and cayenne, but if you're in a rush, a sprinkle of Kosher salt and black pepper will do just fine!
• Swiss cheese- Gruyere is an upgraded substitute, but of course you can use whatever kind of cheese you have on hand.
• Hamburger buns- LOVE a good brioche bun for burgers, but you also can’t go wrong with a sesame seed or onion roll. Choose whatever makes your heart go pitter patter.
• Fixings- Mayonnaise, greens, and any other toppings you choose!

For a full list of ingredients and amounts, see the recipe card below.

How to Make Mushroom Swiss Burgers

For the caramelized onions:

1. Cook, covered. In a large stainless steel skillet, add a few Tablespoons of oil or butter (about 1 Tablespoon for each onion) along with a big ol’ pile of onions. Turn the heat to medium, cover, and cook, stirring regularly, until the onions are softened and starting to brown, about 7-9 minutes.
2. Reduce heat and uncover. Uncover, turn the heat to low, and continue to cook, stirring often, until the onions are very soft, sweet, and a deep brown color. If the onion starts to stick at any point, add a splash of water and scrape the bottom of the pan to deglaze. I usually have to do this 3-4 times throughout the process.
3. Keep going! Then season and serve! You can remove the onions in as little as 30 minutes, or cook them for an hour or longer. They will continue to get softer and sweeter as you go. I take mine out around the 45 minute mark. Season with salt before serving.

For the sauteed mushrooms:

1. Deglaze and add mushrooms. Once the onions are done, remove them from the pan and deglaze again. Add a Tablespoon of butter to the skillet along with 8 ounces of sliced mushrooms.
2. Brown, flip, and brown again. Let the mushrooms cook WITHOUT stirring, 4-5 minutes, or until golden brown on one side. Flip and continue to cook until browned on both sides. Add a minced garlic clove and saute for about a minute, then season to taste with salt.

How to Pan Fry Burgers:

I’ve included instructions for cooking these burgers in a cast iron pan, but you can also learn how to grill burgers and how to air fryer hamburgers.

• Make the patties. Gently shape the beef into five equal sized balls then use the palm of your hand to press them into a flat patty shape. It’s okay if the edges aren’t perfectly round. Use your thumb to press an indent into the center of each patty.
• Season. Sprinkle the top and bottom of the patties generously with burger seasoning.
• Pan fry. Heat a cast iron skillet over medium high heat. Add the patties and cook until browned on the bottom, about 4-5 minutes. Flip over, and cook an additional 3-4 minutes or until it reaches an internal temperature of 165 degrees. Add a slice of Swiss cheese to the top of each burger for the last 2 minutes of cooking.
• Assemble. Spread the mayonnaise on the buns (if using). Top each one with a burger patty, caramelized onions, and mushrooms. Add greens if desired. Serve.

Tips for Juicy Burgers

• Handle the meat as little as possible. This keeps it from becoming tough.
• Press your thumb into the center of each patty before cooking. That indent keeps the burgers from doming up.
• Season the outside of the patties rather than mixing the seasoning into the meat.
• Don't press down! Please please please don't press a burger down with your spatula. It squeezes all the delicious juices out!

Curious about the science behind all of these tips? Check out our full How to Grill Burgers guide.

More Burger Recipes You'll Love!

• Ranch Burgers
• Big Mac Sloppy Joes
• Avocado Burgers
• Mozzarella Burgers
• Italian Burgers
• Bacon Jam Burgers

Or get your cheeseburger fix with this Hamburger Quiche, Crock Pot Cheeseburger Soup or Cheeseburger Tater Tot Casserole.

📖 Recipe

Mushroom Swiss Burger

These burgers are piled high with Swiss cheese, sauteed mushrooms, and caramelized onions for a super satisfying and flavorful burger!

5 from 2 votes

Print Pin

Prep Time: 15 minutes mins

Cook Time: 1 hour hr

Total Time: 1 hour hr 15 minutes mins

Servings: 5

Calories: 646kcal

Ingredients

 

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For the onions:

• 2-3 sweet yellow onions (thinly sliced)
• 3 Tablespoons butter or olive oil
• Water
• Kosher salt

For the mushrooms:

• 1 Tablespoon butter
• 1 Tablespoon olive oil
• 8 ounces crimini mushrooms (sliced)
• 1 clove garlic (minced)
• Kosher salt and pepper (to taste)

For the burgers:

• 1 ½ pounds ground beef
• 1 teaspoon burger seasoning
• 5 thick slices Swiss cheese
• 5 brioche buns
• Lettuce or Arugula (optional)
• Mayonnaise (optional)

Instructions

For the onions:

• In a large stainless steel skillet, add the butter and the onions. Turn the heat to medium, cover, and cook, stirring regularly, until the onions are softened and starting to brown, about 7-9 minutes.
• Uncover, turn the heat to low, and continue to cook, stirring often, until the onions are very soft, sweet, and a deep brown color. If the onion starts to stick at any point, add a splash of water and scrape the bottom of the pan to deglaze. I usually have to do this 3-4 times throughout the process.
• You can remove the onions in as little as 30 minutes, or cook them for an hour or longer. They will continue to get softer and sweeter as you go. I take mine out around the 45 minute mark. Season to taste with salt.

For the mushrooms:

• Deglaze the onion pan with a splash of balsamic vinegar, broth, or wine--whatever you've got on hand. Melt the butter in the skillet and add the mushrooms.
• Let them cook WITHOUT stirring, 4-5 minutes, or until golden brown on one side. Flip and continue to cook until browned on both sides. Add the garlic and saute for about a minute, then season to taste with salt. Remove from heat.

For the burgers:

• Gently shape the beef into five equal sized balls then use the palm of your hand to press them into a flat patty shape. It’s okay if the edges aren’t perfectly round. Use your thumb to press an indent into the center of each patty, then sprinkle both sides with burger seasoning.
• Heat a cast iron skillet over medium high heat. Add the patties and cook until browned on the bottom, about 4-5 minutes. Flip over, and cook an additional 3-4 minutes or until it reaches an internal temperature of 165 degrees. Add the cheese for the last 2 minutes of cooking.
• To assemble, spread the mayonnaise on the buns (if using). Top each one with a burger patty, caramelized onions, and mushrooms. Add greens if desired. Serve.

Notes

• Caramelized onions and mushrooms can be made up to 3 days in advance and stored in the fridge. Reheat before assembling.
• Reheat leftover burger patties on the stove top or in the microwave. They'll keep in an airtight container in the fridge for up to 5 days.
• If you want to make your burger extra special, toast the buns! Brush the hamburger buns with oil or melted butter and pop them in a skillet over medium heat (you can use the same one you used to cook the onions and mushrooms). They should be perfectly warm and toasty brown in 2-3 minutes.

Equipment

Cast Iron Skillet

cutting board

chefs knife

measuring spoons

Course Main Course

Cuisine American

Keyword caramelized onion and mushroom burger, mushroom swiss cheeseburger

Nutrition

Serving: 1g | Calories: 646kcal | Carbohydrates: 34g | Protein: 55g | Fat: 31g | Cholesterol: 175mg | Sodium: 478mg | Fiber: 3g | Sugar: 8g | Calcium: 272mg | Iron: 27mg