Mushroom Swiss Burger
User Reviews
4.2
27 reviews
Good
-
Prep Time
10 mins
-
Cook Time
10 mins
-
Total Time
25 mins
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Servings
4
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Calories
724 kcal
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Course
Main Course
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Cuisine
American
Mushroom Swiss Burger
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The Mushroom Swiss Burger (or Mushroom Double Swiss) is the perfect gourmet burger for the grill or cooking inside in a skillet. The juicy homemade patty is cooked gently and then topped with delicious mushrooms in a silky sauce and topped with plenty of swiss cheese. A bit different, but oh so good! Plus this is easy to make and will please the whole family.
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Ingredients
For the burger patties
- 1 lb ground beef - 85/15 or 80/20
- 1 teaspoon salt
- 1 tablespoon butter - softened
- 2 teaspoon Dijon mustard
For the mushroom sauce
- 2 cups sliced mushrooms -see note 1
- 2 tablespoon butter
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ cup beef broth
- ½ teaspoon cornstarch
- 1 tablespoon cold water
- 1 tablespoon heavy cream
For the burger
- 8 slices Swiss cheese
- 4 burger buns
- mayonnaise/sauce - optional
- lettuce leaves - optional
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Instructions
Forming the burgers
- Divide the ground beef into 4 equal balls and then shape each ball into a burger patty, use your fingers to push the center of each burger down to create a dip. (see note 2)1 lb / 450 g ground beef
- If cooking on a grill, preheat your grill.
For the mushroom mixture
- Place a small frying pan or skillet medium heat. Add the mushrooms and dry saute until the mushrooms have some color. Reduce the heat to low and add the butter, salt, and pepper and stir together.2 cups / 200 g sliced mushrooms2 tbsp butter½ tsp salt¼ tsp ground black pepper
- Pour in the beef broth and bring to a simmer.½ cup / 120 ml beef broth
- Mix the cornstarch with the cold water to create a slurry.½ tsp cornstarch1 tbsp cold water
- Stir the mushrooms and slowly add the cornstarch slurry. The mixture should thicken.
- Add in the heavy cream and then turn the heat off/very low while you make the burgers.1 tbsp heavy cream
To cook the burgers
- Sprinkle the burgers with salt and cook for 3-4 minutes on each side.1 tsp salt
- While the burgers are cooking, mix the softened butter with the dijon mustard.1 tbsp butter2 tsp dijon mustard
- Once the burgers are cooked, baste them with the dijon mixture, then flip them and turn up the heat to get a good char.
- Add a slice of swiss cheese to each burger, keep the remaining 4 slices for after the mushrooms.8 slices Swiss cheese
- Transfer the burgers to your buns (with lettuce and mayo if you like)4 burger buns mayonnaise/sauce lettuce leaves
- Divide the mushroom mixture up between the burgers and top each with a remaining slices of swiss cheese.
- Serve immediately
Notes
- I like to use button mushrooms or baby bella mushrooms for the burger. The small size means, when cooked, they stay inside the burger well, so each bite has plenty of mushroom in it. But you can use any mushrooms that you enjoy.
- Creating a dent on the surface of the patty means that your burgers won't dome up when you cook them. Don't squash the burgers too hard; the lighter your touch, the softer and juicier the finished burger will be.
Nutrition Information
Show Details
Calories
724kcal
(36%)
Carbohydrates
27g
(9%)
Protein
41g
(82%)
Fat
50g
(77%)
Saturated Fat
25g
(125%)
Cholesterol
160mg
(53%)
Sodium
1490mg
(62%)
Potassium
573mg
(16%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
782IU
(16%)
Vitamin C
2mg
(2%)
Calcium
538mg
(54%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 724 kcal
% Daily Value*
| Calories | 724kcal | 36% |
| Carbohydrates | 27g | 9% |
| Protein | 41g | 82% |
| Fat | 50g | 77% |
| Saturated Fat | 25g | 125% |
| Cholesterol | 160mg | 53% |
| Sodium | 1490mg | 62% |
| Potassium | 573mg | 12% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 782IU | 16% |
| Vitamin C | 2mg | 2% |
| Calcium | 538mg | 54% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.2
27 reviews
Good
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