Mushroom Swiss Burger Recipe

Form Patties

Divide the 10 oz ground Angus into a single patty (leave whole for a 10-oz patty). Gently form into a round patty about 3/4"–1" thick with a slight depression in the center to prevent doming. Do not overwork the meat.

Season both sides of the patty generously with 1/2 tsp kosher salt and 1/4 tsp freshly ground black pepper just before cooking.

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot. Add 1 tbs vegetable oil and swirl to coat.

Place the patty in the hot pan. Cook undisturbed for 3–4 minutes to develop a crust. Flip and cook 3–4 minutes more for medium (adjust time +/- for desired doneness). Use an instant-read thermometer: 130–135°F (54–57°C) for medium-rare, 140–145°F (60–63°C) for medium.

In the last 1–2 minutes of cooking, top the hot patty with the Swiss cheese slices so they melt over the meat. Cover the pan briefly (30–60 seconds) or add a lid to help cheese melt.

While the patty rests or in a separate skillet, slice the 4 oz mushrooms about 1/4" thick.

Heat a medium skillet over medium-high heat. Add 1 tbs butter and 1 tsp olive oil. When foaming subsides, add the sliced mushrooms in a single layer (don’t overcrowd).

Cook without stirring for about 2 minutes to let them brown, then stir or toss and continue cooking 2–3 minutes until golden and any released liquid evaporates.

Add 1 tsp minced garlic, 1/2 tsp fresh thyme (if using), 1/4 tsp kosher salt, and 1/8 tsp black pepper. Sauté 30–60 seconds until fragrant. Remove from heat and set aside.

Spread 1 tsp butter on the cut sides of the bun. Toast the buns in a skillet or under a broiler until golden, about 1–2 minutes, watching closely.

If using mayonnaise and mustard, spread them on the interior of the bun halves now.

Place lettuce leaf on the bottom bun, then the tomato slices. Add the cheesy patty on top of the tomato.

Pile the sautéed mushrooms over the melted Swiss cheese.

Cap with the top bun and press gently. Serve immediately.