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A hamburger topped with melted cheese and sautéed mushrooms on a wooden plate, with fries and a bowl in the background.
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Mushroom Swiss Burger Recipe

The mushroom Swiss burger hits different when you take the time to cook the mushrooms just right. The first bite, when you dip the corner into warm au jus and the broth soaks into the toasted brioche puts every pub burgers you've ever had to shame.
Prep Time10 minutes
Cook Time25 minutes
Resting Time4 minutes
Total Time39 minutes
Course: Main Course
Cuisine: American
Servings: 2 servings (1 burger per person)
Calories: 763kcal
Author: Brittany Lauren

Equipment

Ingredients

For the Patties:

  • 1 lb 80/20 ground beef
  • Kosher salt to taste
  • Freshly cracked black pepper to taste

For the Mushroom Topping:

  • 10-12 oz cremini or button mushrooms sliced
  • 1½ tablespoons butter
  • Pinch kosher salt
  • 1 teaspoon fresh thyme leaves
  • Splash beef broth or a few drops Worcestershire sauce

For the Cheese and Buns:

  • 2 slices Swiss cheese
  • 2 brioche or pub rolls split and buttered
  • Butter or oil for toasting

For the Au Jus:

Instructions

Form the Patties

  • Divide ground beef into 2 portions. Handle as little as possible. Form into rounds ¾–1 inch thick with a dimple pressed in the center. Season with salt and pepper right before cooking.
    Two raw ground beef patties placed on a wooden cutting board, set against a textured dark surface.

Cook the Mushrooms

  • Melt butter in a 12-inch skillet over medium-high heat. Add mushrooms and a pinch of salt. Cook 8–10 minutes, stirring occasionally, until deeply browned and reduced by half. Add thyme and a splash of beef broth or Worcestershire; cook 30 seconds. Transfer to a plate.
    Sliced mushrooms sautéing in a black cast iron skillet with fresh herbs on a textured brown surface.

Make the Au Jus

  • Bring beef broth to a gentle simmer in a small saucepan. Season with salt and pepper. Reduce slightly and hold warm.
    A frying pan filled with au jus sits on a textured brown surface.

Sear the Patties

  • Heat the same skillet over medium-high. Add patties; cook undisturbed 4–5 minutes to build crust. Flip once. Reduce heat slightly; cook another 4–5 minutes until internal temp reaches 140–145°F.
    Two cooked burger patties sit in a black cast-iron skillet on a dark textured surface.

Melt the Swiss

  • Lay Swiss cheese over each patty in the final 1–2 minutes. Cover pan briefly until fully melted. Rest patties 3–4 minutes off heat.
    Two hamburger patties topped with slices of Swiss cheese are cooking in a black cast iron skillet.

Toast the Buns

  • Butter cut sides and toast in skillet until golden.

Build and Serve

  • Place patty on bottom bun. Spoon mushrooms over the top. Cap with bun. Serve immediately with warm au jus on the side for dipping.
    A wooden tray with two closed burger buns and one open burger showing melted cheese and sautéed mushrooms on a beef patty.

Notes

  • Store patties and mushrooms separately in airtight containers; refrigerate up to 3 days.
  • Reheat patties in a covered skillet over low with a splash of water for 3–4 minutes.
  • Freeze raw patties, separated by parchment, up to 3 months.
  • Gruyère substitutes 1:1 for Swiss for a richer, nuttier result.
  • The USDA recommends ground beef reach 160°F. But we grind our own meat and cook to medium (140–145°F) - if you don't grind your own beef, or know your butcher, it's always safer to follow the USDA guidelines.

Nutrition

Serving: 1serving | Calories: 763kcal | Carbohydrates: 7g | Protein: 49g | Fat: 60g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 23g | Trans Fat: 3g | Cholesterol: 201mg | Sodium: 710mg | Potassium: 1333mg | Fiber: 1g | Sugar: 2g | Vitamin A: 460IU | Vitamin C: 2mg | Calcium: 232mg | Iron: 5mg