This mouthwatering mushroom Swiss burger is smothered in a luxuriously silky mushroom gravy, melted Swiss cheese and served on a toasted bun.
This is a premier restaurant quality gourmet burger. I like rounding off the meal with oven-baked sweet potato fries, homemade french fries or hearty steak fries. Each would pair perfectly with this meal.
Mushroom Swiss Burger
This is the ultimate mushroom Swiss burger you’ve been waiting for. Anyone can grill up a burger and throw a slice of Swiss cheese and a few mushrooms on it, but we take it a step further by smothering it in a thick mushroom gravy. Can’t you see it just dripping off the edges in anticipation of your first juicy bite!?!
You can use your favorite hamburger bun for this burger, however, I am a particularly big fan of the mingling flavors of mushrooms and onions, so I prefer to use an onion bun for this recipe. Heck, if you want to add more onion flavor, top the burger off with some caramelized onions.
This is the same mushroom gravy used for my cube steaks, using my brown gravy recipe as a base with a few notable tweaks. Soy sauce and Worcheshire sauce are added for flavor, but since these additions are quite salty I highly recommend using low sodium beef broth so the gravy doesn’t get too salty. You can always add more salt to the gravy when it finishes cooking if it is needed. I also used 16 ounces of sliced baby bella mushrooms, but you can substitute white mushrooms instead if desired.
How to make burger patties
There are a few important tips to adhere to when making the best burger patties. First, you want to use 80/20 beef, such as ground chuck. It has the perfect fat/meat ratio to ensure your burger is juicy and flavorful. You also want to purchase it freshly ground (where you can still see the strands from the meat grinder), not compacted and stuffed into a plastic tube.
Next, to form the burger patty, you want to work it as little as possible. This ensures your patties are exceptionally tender. Break the ground beef into 1/3 pound chunks and press them flat with the bottom of a plate. It isn’t necessary to mix and mash them with your hands. The more you work the meat, the tougher your burger becomes.
I highly recommend checking out my homemade burger patty tutorial for detailed tips and tricks to crafting the best restaurant-style burger patties.
How to cook a burger
Though the mushroom gravy is most easily made on the stovetop, your burger patties can be cooked in a skillet or on your grill.
- Cook burgers in a skillet – Set the skillet over medium heat and add the seasoned burger patty. Cook until the top of the patty begins to darken in color, then flip. Top with cheese and continue cooking until the burger reaches your desired doneness. A well done burger takes approximately 4 minutes per side, depending on the thickness of the patty.
- Cook burgers on a grill – If using a propane grill set the burner to high. If using charcoal, add hot charcoals to one side of the grill, leaving the other side empty. Grill burgers over the hottest side of the grill, again for approximately 4 minutes per side and only flipping once. If the burger is cooking too fast and starting to burn, lower the heat of the propane grill, or on a charcoal grill move the patty away from the pile of coals.
Tip #1: Never press down on the patty with a spatula. This does not help it cook, it just squeezes out the juices inside the burger, creating an unappetizingly dry burger patty.
Tip #2: You can tell how done the patty is by gently pressing it with your finger while cooking. Raw meat is soft and springy and it gradually gets firmer while it cooks. When the patty is quite firm and does give when pressed, it is well done.
More burger recipes
First and foremost I recommend everyone take a look at my tutorial for making the best gourmet burger patties or fast-food style patties. You can use either of these types of patties in any of your favorite burger recipes. They will seriously revolutionize how you cook burgers!
Mushroom Swiss Burger
- 2 pounds ground chuck (or 80/20 beef)
- salt and pepper
- 6 slices Swiss cheese
- 6 hamburger buns (onion buns are great for these)
- 16 ounces sliced baby bella mushrooms
- 6 tablespoons butter (divided)
- 1/4 cup flour
- 2 cups low sodium beef broth
- 1/2 teaspoon soy sauce
- 1/2 teaspoon Worchestershire sauce
- salt (if needed)
- Break the ground beef into 6 equal chunks and form into patties by pressing firmly with the bottom of a plate. Make patties slightly larger than your buns, as they will shrink during cooking.*
- Dust patties with salt and pepper and place in a hot skillet set over medium heat, working in batches as needed.
- Cook the patties until the top starts to darken in color, then flip. Do not press the burgers with a spatula while cooking.
- After flipping, top with Swiss cheese and continue to cook until the inside reaches your desired level of doneness. Approximately 4 minutes per side.
- Saute the sliced mushrooms in two tablespoons of butter in a large skillet set over medium heat. Cook until mushrooms are tender, then set aside.**
- Melt the remaining 1/4 cup of butter in a small saucepan set over low heat and whisk in flour to form a roux. Cook the roux until it starts to deepen in color while continuing to whisk, approximately 3 minutes.
- Slowly add beef broth, soy, and Worcestershire to the butter and flour mixture, continuing to whisk as it is added. Ensure it is completely incorporated into the gravy before adding more liquid.
- Once all liquid has been added combine the sauteed mushrooms with the gravy and simmer until it thickens. Taste for salt and add more if needed.
Mushroom Swiss Burger Assembly
- While the patties are cooking lightly toast the hamburger buns.
- Place the cooked burger patties on the bottom bun and slather a generous helping of mushroom gravy over the patty. Add top half of the bun and serve.
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