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Mushroom Swiss Hamburgers

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Making homemade burgers on the 4th of July is a traditional American activity that adds a fun vibe to any BBQ party. If you like to grill burgers for the 4th, consider making these mushrooms swiss hamburgers!

The burger is so flavorful and juicy topped with melty Swiss cheese. It also includes a generous pile of tender sautéed mushrooms. It most definitely can be considered a gourmet burger!

If not all of your family is mushrooms fan, no worries. You can serve the mushrooms on the side for those who like them. The burger base for these can actually work with any topppings!

Homemade burger patties are so much tastier than those pre-made ones fround in the freezer section. Just be sure to buy a ground beef mixture with an 80/20 fat content or higher. It will give you a juicy and flavorful burger.

  • MAYONNAISE
  • FRESH BASIL
  • LEMON JUICE
  • SALT AND BLACK PEPPER
  • GROUND BEEF 80/20
  • MONTREAL STEAK SEASONING
  • WORCESTERSHIRE SAUCE
  • SWISS CHEESE
  • LETTUCE
  • HAMBURGER BUNS
  • BUTTER
  • EXTRA VIRGIN OLIVE OIL
  • MUSHROOMS
  • GARLIC
top view of mushroom swiss hamburger

This burger gets some added flavor by dressing it with a simple basil mayonnaise. Cut up some fresh basil using a chiffonade technique. Do this by rolling the basil leaves up like a cigar and then cut into slices.

Mix 2 tablespoons of the basil ribbons with mayonnaise, lemon juice, salt, and pepper. Chill in the fridge until ready to serve.

Now, for the beef patties. Start by mixing the beef with some Montreal steak seasoning some worcestershire sauce. This just enhances the flavor of the ground beef to make an amazing beef patty.

Be sure to not over mix the meat with the seasonings. Here is why:

Tough Texture: The main issue with over-mixing is that it can lead to a tough, dense texture in the cooked burgers.

When you mix ground beef too much, the proteins in the meat can become overworked and start to bind together tightly. This results in a burger that feels more like a sausage or meatloaf than a tender, juicy burger.

Loss of Juiciness: Overworking the meat also squeezes out some of the natural juices. These are crucial for keeping the burger moist and flavorful.

Uneven Cooking: Over-mixed meat can sometimes cook unevenly due to it’s denser structure. This means some parts of the burger might be overcooked while others are just right, or even undercooked.

Flavor Masking: Ideally, seasonings should enhance the natural flavor of the beef, but when over-mixed, the spices and seasonings can overpower the beefy taste, leading to a burger that tastes more of the added flavors than the meat itself.

You want those bugers to be tender and juicy! I use some food safe disposible gloves and mix the meat by hand to avoid overworking the beef.

Now, you need to shape the patties. You can do this by hand, but I like to be precise, so I use my food scale to make sure the patties are equal in weight.

Then, I use a patty press to get my patties formed. Place in the fridge until ready to grill.

To Make the Mushrooms

Add the butter and olive oil to a skillet over medium heat until the butter is melted. Then, add in the mushrooms with some worcestershire sauce. Sauté for about 5 minutes, stirring ocassionally. You want to cook them until you have removed most of the juices from the pan.

Add in the garlic along with some pepper. Cook for about a minute and then keep the sautéed mushrooms warm. Now, time to grill those burgers!

Cook the patties for about 4 mintues per side on a hot grill. You want them to reach and internal temperature of 165. Turn the grill off and place a slice of swiss cheese on top of each patty. Close the grill for a minute or so to allow the cheese to melt.

Place the burgers on the buns along with some of the mushroom mixture, a piece of lettuce and the basil mayo. This buger is full of flavor! And like I said, you can skip the mushrooms and add any other burger toppings for those who aren’t mushroom fans.

mushroom swiss buger on a plate with pasta salad and watermelon

What kind of mushrooms are best for these burgers?
Cremini, button, or baby bella mushrooms are ideal because of their flavor and size, but you can use any type you prefer.

Can I cook these burgers on a stove instead of a grill?
Yes, you can cook the burgers in a skillet over medium-high heat if grilling isn’t an option.

How do I prevent the burgers from drying out?
Using ground beef with a bit of fat (20% fat content) and avoiding overcooking are key to juicy burgers.

How thick should I make the beef burger patties?
Aim for patties that are about ¾ inch thick. This thickness helps ensure that the patties cook evenly without drying out.

Is there any additional toppings that would be good on these mushroom burgers?
Yes, you can up these gourmet burgers even more with the addition of tomato, caramelized onions, or crisp bacon strips.

buger topped with swiss cheese and mushroom topping

Mushroom Swiss Hamburgers

Real Mom Kitchen

This burger is a gourmet treat, featuring grilled beef patties topped with melted Swiss cheese and sautéed golden mushrooms. These components are nestled between bioche buns, enhancing the flavors and textures. This recipe is perfect for an amazing burger experience that combines simplicity with rich taste.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Main Dish
Cuisine BBQ
Servings 4 servings
Calories 720 kcal

Ingredients
  

Basil Mayonnaise:

  • ¼ cup mayonnaise
  • 2 Tbsp basil chiffonade cut
  • ½ tsp lemon juice
  • pinch of salt
  • dash of pepper

Burgers:

  • 1 lb ground beef 80/20
  • 1 Tbsp Montreal steak seasoning
  • 1 tsp worcestershire sauce
  • 4 slices swiss cheese
  • 4 lettuce leaves
  • 4 hamburger buns I used brioche buns

Mushrooms:

  • 2 Tbsp butter
  • 2 Tbsp olive oil
  • 1 lb sliced mushrooms
  • 1 Tbsp worcestershire sauce
  • 1 tsp minced garlic
  • black pepper to taste

Instructions
 

  • In a bowl, combine all the mayonnaise ingredients together. Place in the refrigerator until serving.
  • Add the beef to a bowl along with the steak seasoning and tsp of worchestershire sauce. Mix until combined, making sure not to overmix (see above). Shape into 4 patties and place in the refrigerator until grilling time.
  • For the mushrooms, add the butter and olive oil to a large skillet on the stove over medium-high heat. Once the butter has melted, add the mushrooms and worcestershire, stir to combine everything in the skillet. Cook about 5 minutes stirring ocassionally. You want the skillet to evaporate almost all the moisture.
  • Add in the minced garlic and black pepper to the skillet with the mushrooms. Cook for an additional minute, remove from the heat and set aside. Keep warm until serving.
  • Grill the beef patties on a preheated grill for 4-5 minutes per side until they reach an internal temperature of 165 degrees. Turn off the grill and add a cheese slice on top of each patty. Close the grill for a minute or 2 until the cheese melts.
  • Serve patties on buns with a lettuce leaf, some of the mushrooms, and some of the basil mayonnaise.

Nutrition

Serving: 1 serving | Calories: 720kcal | Carbohydrates: 28g | Protein: 32g | Fat: 53g | Saturated Fat: 18g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 20g | Trans Fat: 2g | Cholesterol: 117mg | Sodium: 541mg | Potassium: 842mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2.186IU | Vitamin C: 9mg | Calcium: 268mg | Iron: 5mg
Keyword hamburgers
Tried this recipe?Let us know how it was!

This recipe is adapted from Whitney Bond.

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