Mushroom Swiss Recipe

Form patties

Divide the 1 lb ground beef into two equal portions (about 8 ounces each). Gently shape each into a 3/4–1 inch thick patty, pressing a slight dimple in the center to prevent doming during cooking. Do not overwork the meat.

Season

Season both sides of each patty with 1/2 tsp kosher salt and 1/4 tsp black pepper (reserve remaining salt and pepper for mushrooms). Pat seasoning lightly into the meat.

Cook patties

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot (about 3–4 minutes). Add 1 tablespoon softened butter to the pan and let it melt and sizzle. Add the patties and cook undisturbed for 3–4 minutes to develop a crust. Flip and cook another 3–4 minutes for medium doneness (adjust to desired doneness). In the last minute of cooking, top each patty with two slices of Swiss cheese. Cover the pan with a lid briefly (30–60 seconds) to melt the cheese.

Remove patties to a plate and tent with foil to keep warm while you finish mushrooms and assemble burgers.

Prepare mushrooms

Wipe mushrooms clean with a damp cloth and slice them about 1/4 inch thick.

Sauté

In a separate skillet over medium-high heat, add 1 tablespoon butter and 1 teaspoon olive oil. When the butter foams, add the sliced mushrooms in a single layer (do not overcrowd; work in batches if necessary). Leave them undisturbed for 2–3 minutes to brown, then stir occasionally for another 2–3 minutes until golden.

Finish mushrooms

Add the minced garlic and 1 teaspoon fresh thyme, cook 30–45 seconds until fragrant. Season with 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Cook another 30 seconds and remove from heat. If mushrooms release a lot of liquid, increase heat briefly to evaporate excess moisture so they are nicely browned.

Mix sauce

In a small bowl, combine 1/4 cup mayonnaise, 2 tablespoons ketchup, 1 teaspoon Dijon mustard, 1 teaspoon Worcestershire sauce, 1/2 teaspoon hot sauce, 1/4 teaspoon smoked paprika, 1/2 teaspoon lemon juice, 1/8 teaspoon salt, and 1/8 teaspoon black pepper. Whisk until smooth and taste; adjust heat or acidity as desired. Chill briefly or use immediately.

Toast buns

Butter the cut sides of the buns with about 1 tablespoon butter total and toast in a hot skillet or on a griddle until golden-brown, about 1–2 minutes per side.

Assemble

Spread a generous tablespoon of Wolf Sauce on both the top and bottom bun halves. Place the Swiss-topped patty onto the bottom bun, mound a generous portion (about 1/2 cup) of sautéed mushrooms over the cheese, add optional pickles or lettuce if using, then cap with the top bun. Serve immediately.