Mushroom Swiss Burger
This mouthwatering mushroom Swiss burger is smothered in a luxuriously silky mushroom gravy, melted Swiss cheese and served on a toasted bun.
- 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)
- ¼ cup flour
- 2 cups low sodium beef broth
- ½ teaspoon soy sauce
- ½ 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 ¼ 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.
*I recommend placing wax paper over the meat to ensure it does not stick to the plate.
**I recommend starting the mushroom gravy prior to making your burgers or making it as your burger patties cook. The gravy will thicken as it sits, so add a couple dribbles of water to thin it out if needed.
IF YOU LIKED THIS RECIPE check out my Chicken with Mushroom Gravy as well!
Calories: 751kcal | Carbohydrates: 30g | Protein: 42g | Fat: 51g | Saturated Fat: 24g | Cholesterol: 163mg | Sodium: 648mg | Potassium: 885mg | Fiber: 2g | Sugar: 5g | Vitamin A: 582IU | Vitamin C: 2mg | Calcium: 329mg | Iron: 5mg