Mushroom & Swiss Burger Recipe

Form and season patties

Divide the ground beef into two equal portions (about 8 oz each). Gently form each portion into a patty about 3/4 inch thick, pressing a slight dimple in the center to prevent doming during cooking. Season both sides with half of the kosher salt and black pepper, then brush both sides lightly with the Worcestershire sauce.

Cook patties

Heat a cast-iron skillet or heavy pan over medium-high heat until hot. Add the 1 teaspoon neutral oil and swirl. Place the patties in the skillet and cook undisturbed for 3-4 minutes until a brown crust forms. Flip and cook 3 minutes on the second side for medium (adjust time for desired doneness). During the last 1 minute of cooking, top each patty with two slices of Swiss cheese and cover the pan with a lid to melt the cheese. Remove patties to a plate and tent with foil to rest for 3-5 minutes.

Prepare mushrooms

Wipe mushrooms clean and slice them about 1/4 inch thick. Mince the shallot (or small onion) and garlic.

Sauté mushrooms

In a separate large skillet, heat the butter and olive oil over medium-high heat until the butter foams. Add the sliced mushrooms in a single layer (cook in batches if necessary to avoid steaming). Let them cook undisturbed for 2-3 minutes so they brown, then stir. Add the minced shallot and cook 1-2 minutes until softened. Add the garlic and thyme and cook 30 seconds until fragrant.

Finish mushrooms

Season mushrooms with the 1/2 teaspoon salt and 1/4 teaspoon black pepper. Pour in the 2 tablespoons stock and scrape up any browned bits from the pan; cook until liquid reduces and mushrooms are glossy, about 1-2 minutes. Taste and adjust seasoning. Keep warm until assembly.

Toast buns

Butter the cut sides of the burger buns. In a clean skillet over medium heat, toast the buns cut-side down until golden and crisp, about 1-2 minutes. Remove and keep warm.

Melt cheese (alternative)

If cheese did not fully melt on the patties while resting, place patties briefly under a broiler or in a covered skillet to finish melting—about 30-60 seconds.

Assemble burgers

Spread mustard or mayonnaise on both bun halves if using. Place lettuce on the bottom bun, then the Swiss-topped patty. Spoon a generous portion of the sautéed mushrooms over the cheese. Add tomato slices and pickles if desired. Cap with the top bun.

Serve

Serve the Mushroom & Swiss Burgers immediately with your choice of sides.