Mushroom And Swiss Recipe
Delicious buttery mushrooms piled on a 6 oz burger patty topped with melted Swiss cheese on a brioche bun.
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Ingredients
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Burger
Mushroom topping
Cheese & finish
Optional garnish & condiments
Method
Burger
Form and season patty
Gently form the 6 oz ground beef into a patty about 3/4 inch thick, making a slight indentation in the center with your thumb to prevent doming. Season both sides evenly with 1/2 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper.
Cook the patty
Heat a heavy skillet or cast-iron pan over medium-high heat until hot (about 3–4 minutes). Add 1 tablespoon softened butter to the pan and swirl to melt. Place the patty in the pan and cook undisturbed for 3–4 minutes to develop a crust. Flip and cook an additional 3 minutes for medium (adjust time ±1 minute for desired doneness). During the last 1–1.5 minutes of cooking, top the patty with 2 slices of Swiss cheese, cover the pan with a lid to melt the cheese, and remove when cheese is melted and internal temperature reaches desired doneness (160°F for well-done, 145°F for medium-rare — adjust per preference). Transfer the patty to a plate and tent with foil to rest for 3–4 minutes.
Mushroom topping
Sauté mushrooms
While the patty cooks (or in a separate pan), heat a medium skillet over medium heat. Add 1/2 tablespoon olive oil and 1.5 tablespoons unsalted butter. When the butter foams, add the sliced mushrooms in a single layer. Let cook without stirring for 1–2 minutes to brown, then stir occasionally for 3–4 more minutes until golden and reduced.
Finish mushrooms
Add 1 tablespoon finely chopped shallot and 1 teaspoon minced garlic to the mushrooms and cook 30–45 seconds until fragrant. Stir in 1/2 teaspoon fresh thyme leaves, 1/2 teaspoon Worcestershire sauce, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Cook another 30 seconds, then remove from heat. Taste and adjust seasoning if needed.
Cheese & finish
Toast the bun
Spread 1/2 tablespoon butter on the cut sides of the brioche bun. In a clean skillet over medium heat or on a griddle, toast the buns cut-side down until golden and slightly crisp, about 1–2 minutes.
Assemble sandwich
If using Dijon mustard or arugula, spread 1/2 teaspoon Dijon on the bottom bun and add a small handful (about 1/4 cup) of arugula. Place the rested, cheese-topped patty on the bun, spoon the buttery mushrooms over the cheese, and finish with the top bun.