Mushroom Swiss Burger

This mushroom swiss burger brings classic diner flavors straight to your kitchen. Swiss cheese is tightly sealed between two thin, beef patties and topped with more cheese for extra melty goodness. Cooked in a hot cast-iron skillet, and finished with buttery mushrooms, onions, and garlic, this burger is simply amazing!

If you love a classic double cheeseburger, this is the savory, mushroom-loaded cousin that takes it up a notch without getting fussy. It’s rich, savory, completely weeknight doable, and a guaranteed hit alongside crispy baked fries.

What Sauces to Put on This Mushroom Burger

Different sauces complement the savory, earthiness of this burger. Choose the one that best suits your flavor preference.

• Garlic aioli is the ideal choice to add the right amount of creaminess with a citrusy finish.
• Chimichurri sauce adds herby freshness that ties in with the parsley, onions, and garlic while balancing the earthy notes from the beef and mushrooms.
• To add a fiery kick to the burger, spicy garlic mayo is the frontrunner.

Take a look at our burger sauce guide for a complete list of options.

What is a Mushroom Swiss Burger?

A mushroom swiss burger is a diner classic: a beef patty topped with sautéed mushrooms and melted swiss cheese. This version keeps the spirit of that classic, but adds a little something extra with cheese sealed in between two thin patties. Finished with buttery mushrooms, onions, garlic, fresh parsley and more cheese. It’s comfort food with attitude!

What Makes This Burger Different

• Double cheese structure – swiss cheese is melted inside the patty and on top.
• Cast-iron crust – perfect exterior, juicy center.
• Pairs with a range of sauces – while the mushrooms create their own buttery glaze, adding your choice of sauce can enhance the flavor.

Key Ingredients

This mushroom Swiss burger combines juicy beef, buttery mushrooms, and melted Swiss cheese for a rich, savory burger with deep flavor and balanced texture.

Base & Body — Ground beef forms the foundation of the burger, and an 80/20 blend provides the ideal balance of flavor and juiciness. Original Hawaiian Sweet Hamburger Buns add a soft texture and subtle sweetness that balances the savory filling.
Richness & Savory Depth — Swiss cheese adds a smooth, nutty flavor and creates a creamy layer both inside and on top of the burger. Baby Bella mushrooms bring an earthy, meaty flavor that pairs perfectly with beef, while yellow onion adds sweetness and depth as it cooks down. Fresh garlic adds mellow aromatic flavor throughout the mushroom mixture.
Cooking & Texture — Butter helps sauté the mushrooms and onions while also creating a golden, toasted bun. Olive oil lightly coats the skillet, helping the patties develop a flavorful crust without sticking.
Freshness & Finish — Fresh parsley adds brightness and color, helping balance the richness of the beef, cheese, and mushrooms.
Seasoning — Salt and black pepper enhance the natural flavor of the beef and mushroom mixture without overpowering the burger.

Steps to Make This Recipe

Step 1 — Form patties
Form two thin patties and firmly seal the cheese in-between them. Refrigerate in an airtight container while you make the mushroom mixture.

Step 2 — Toast the bun
Toast the buttered bun until golden and set aside.
Step 3 — Cook mushroom mixture
Sauté the onions, garlic, and mushrooms until softened and browned, the mix in the parsely and set aside.

Step 4 — Cook patties
Cook the patty over medium-high heat and season with salt and pepper.

Step 5 — Flip and add cheese
Flip, season the second side, and top with cheese. Cook until the cheese is melted.
Step 6 — Rest then assemble
Let the patties rest before assembly. Top with the mushroom mixture and serve immediately.

Find the detailed recipe, including all measurements, in the recipe card below.

Mushroom Swiss Burger

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This mushroom swiss burger has juicy beef patties, melty double swiss cheese, and buttery sautéed mushrooms & onions. A diner-style classic made easily at home.

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Serves 4 burgers

Equipment

• Cast-iron skillet
• Pan
• Spatula
• Chef’s knife
• Cutting board
• Parchment paper
• Airtight container

Ingredients

For the Burgers

• 1 lb ground beef, 80/20 fat ratio
• 4 King’s Hawaiian burger buns
• 8 slices swiss cheese (2 per patty)
• 2-3 tbsp butter (for the buns)
• 1 tbsp olive oil
• Kosher salt, a pinch to season each patty
• Black pepper, a pinch to season each patty

For the Mushroom Mixture

• 1 8 oz container of baby bella mushrooms, sliced
• 1 yellow onion, sliced
• 2 garlic cloves, sliced
• 2 tbsp butter
• 2 tbsp fresh parsley, finely chopped

Directions

• Divide the ground beef into 8 equal portions (2 oz each) and flatten them into thin patties.
• Place one slice of swiss cheese on a patty (make it fit by cutting it if necessary to leave a ½ inch border). Top with a second patty, and seal the edges firmly to create one 4-ounce stuffed patty. Repeat this process to form 4 total.
• Stack the patties (with parchement placed in-between each) and refrigerate in an airtight container while you toast the buns and sauté the mushrooms.
• Lightly butter the inside of each bun and toast face-down in a dry pan until golden. Set aside.
• In the same pan, melt butter over medium heat and add the onions and garlic. Sauté for about 3-5 min before adding the mushrooms. Cook until they are soft and browned, stiring occasionally (about 10 min). Sprinkle with the parsley, combine, and set aside.
• Bring a lightly oiled cast-iron skillet to medium-high heat.
• Add the patties to the hot skillet, and season the top side with salt and pepper. Cook for about 5-7 min.
• Flip carefully, season the second side, and place one slice of swiss cheese on top. Cook for another 5 min until the cheese is melted and the patties are cooked through.
• Let them rest for 2–3 minutes before assembling to allow the interior cheese to cool slightly.
• Place the patty on your toasted bun and top with a generous portion of the mushroom mixture. Serve immediately

Notes

• Seal the edges well to prevent cheese from leaking out.
• Do not press the patties while they’re cooking – they do their own thing.
• Do not overcrowd the pan if cooking more than one patty at the same time.
• Important: Let the patties rest before serving to avoid molten cheese burns!
• Cast iron produces the best result, but a heavy skillet also works well.
• Mushrooms can be prepared up to 2 days in advance.

If you made this recipe, please rate and let us know in the comments section below.

Storage & Reheating

• Store the patties separately from the buns and mushrooms in airtight containers for up to 2 days.
• Reheat the patties and mushrooms separatley in a skillet over medium-low heat to maintain the texture.
• Avoid microwaving if possible.
• Freeze uncooked patties, before sealing in the cheese, for up to 3 months.

Frequently Asked Questions

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