Mushroom Swiss Burger With Caramelized Onions

Burger lovers, you have come to the right place! This Cheesy and Easy Mushroom Swiss Burger Recipe has us drooling. Topped with fresh sautéed mushrooms and onions, this EASY Mushroom Swiss burger Recipe is perfect for the summer grilling season.

Ingredients

2 Tbsp butter
4 oz white mushrooms, sliced
1/2 medium onion, sliced thin
2 garlic cloves, minced
1 lb lean ground beef (85/15 or 90/10)
2 tsp Worcestershire sauce
2 tsp kosher salt
1 tsp ground black pepper
4 slices Swiss cheese
4 hamburger buns
mayonnaise, optional

Directions

Prepare your grill. Make sure it’s clean, and heat to medium-high (about 400 degrees).

In a large non-stick skillet (I like my cast iron), melt butter over medium-high heat. Add mushrooms, onions, and 1 tsp salt. Cook, stirring occasionally, until the mushrooms are tender and starting to release their liquid – about 3 minutes. Reduce heat to low, add garlic and continue to stir occasionally until mushrooms and onions are golden brown. Place in small bowl and cover with foil. Set aside.

Combine ground beef, Worcestershire sauce, 1/2 tsp salt, and 1/2 tsp pepper in a large bowl. With clean hands, gently mix to combine. Shape beef into 4 patties (a tip: I like to use an old mayo or peanut butter lid for forming my patties – makes quick work of it!). Season the patties with remaining salt and pepper.

Grill burgers over medium-high indirect heat for about 6-8 minutes, turning once, until meat thermometer reads 140 (for medium). Place cheese on top of burgers, close lid, and cook for 1 minute longer to let the cheese melt.

Place burgers on toasted buns, and divide the mushroom-onion mixture evenly over the burgers. Top with mayonnaise, if desired.

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Tips for Homemade Burgers

Mushroom Swiss Burger
  • Do not overcook burgers: Make sure not to overcook your burgers, so just about 6-8 minutes per side.
  • Burger Toppings: Top your burger bun with your favorite toppings. Arugula, lettuce, and tomatoes are always favorites.
  • Lean Burgers: We used 80/20 ground beef but if you want a leaner burger, you can use 90/10 ground beef.

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