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mushroom swiss burger

Mushroom Swiss Burger

5 from 1 vote
A restaurant-quality burger made at home with a juicy beef patty, melty Swiss cheese, and buttery caramelized mushrooms on a toasted brioche bun.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 burgers
Course: dinner, Main Course
Cuisine: American
Calories: 580
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 pound ground beef chuck (80/20) Divided into 4 patties
  • 8 ounces cremini mushrooms Cleaned and sliced
  • 2 tablespoons unsalted butter For sautéing mushrooms
  • 4 slices Swiss cheese Thick cut if possible
  • 4 brioche buns Toasted
  • 1 teaspoon salt For seasoning patties
  • 1 teaspoon black pepper Freshly ground

Equipment

  • 1 Cast iron skillet For searing patties
  • 1 Spatula For flipping
  • 1 knife For slicing mushrooms

Method
 

  1. Melt the butter in a cast iron skillet over medium heat.
  2. Add the sliced mushrooms and sauté until golden brown and tender.
    sautéing cremini mushrooms in butter
  3. Remove the mushrooms from the pan and set them aside on a warm plate.
  4. Form the ground beef into four even patties, pressing a slight dimple into the center of each.
    hand pressing dimple into raw beef patty
  5. Season the patties generously with salt and pepper right before placing them in the hot skillet.
  6. Sear the burgers for 3 to 4 minutes per side to develop a dark crust.
    flipped burger patty with dark caramelized crust
  7. Place a slice of cheese on each patty during the last minute of cooking and cover the pan to melt it.
  8. Place the hot patties on toasted buns and top generously with the cooked mushrooms before serving.

Nutrition

Serving: 260gCalories: 580kcalCarbohydrates: 28gProtein: 34gFat: 36gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 14gTrans Fat: 1gCholesterol: 120mgSodium: 850mgPotassium: 450mgFiber: 2gSugar: 5gVitamin A: 15IUVitamin C: 2mgCalcium: 250mgIron: 4mg

Notes

Store leftover patties and mushrooms separately from the buns in the refrigerator for up to 3 days. Reheat gently in a skillet.

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