Triple Mushroom Swiss Burger Recipe

Mix and form

Place ground beef in a bowl. Sprinkle salt, black pepper, garlic powder, and onion powder evenly over the meat. Gently combine with hands until just incorporated — do not overwork. Divide into two equal portions and form into 3/4-inch thick patties slightly wider than buns; press a shallow dimple in the center of each patty to prevent puffing.

Cook patties

Heat a large skillet or griddle over medium-high heat and add 1 tablespoon vegetable oil. When shimmering, place patties on the pan. Cook undisturbed for 3-4 minutes until a brown crust forms. Flip and cook 2-3 minutes on the other side for medium (internal temp ~160°F / 71°C) or longer to desired doneness. In the last minute of cooking, place two Swiss slices on each patty (or stack if you prefer extra melt) and cover pan with a lid briefly to melt the cheese. Remove patties to a plate and tent with foil to rest for 3 minutes.

Prepare mushrooms

Clean mushrooms with a damp towel and slice cremini, shiitake, and white mushrooms into similar thickness. Mince the shallot and pull thyme leaves from stems.

Sauté mushrooms

In a large skillet over medium-high heat, add 2 tablespoons butter and 1 tablespoon olive oil. When the butter foams and starts to brown slightly, add the minced shallot and cook 30-45 seconds until fragrant. Add all sliced mushrooms in an even layer and let cook without stirring for 2 minutes to develop color. Stir and continue to cook 4-6 minutes, stirring occasionally, until mushrooms release moisture and it evaporates and edges brown.

Finish mushrooms

Reduce heat to medium, add thyme, soy sauce (or Worcestershire), salt and black pepper. Stir and cook 1-2 more minutes to combine flavors. If mixture seems dry, add a small knob of butter. Taste and adjust seasoning. Keep warm until ready to assemble.

Toast buns

Spread butter on the cut sides of the buns. In a separate skillet or on the griddle over medium heat, toast buns butter-side down until golden and crisp, about 1-2 minutes. Remove and set aside.

Prepare sauce

In a small bowl combine mayonnaise and Dijon mustard; spread evenly on both bun cut sides to taste.

Assemble burgers

Place lettuce (if using) on the bottom bun, followed by a cheese-topped patty. Spoon a generous portion of the triple mushroom mix over the patty. Add tomato slice (if using), then the top bun. Press gently to secure.

Serve

Serve immediately with fries or a simple side salad. Leftover mushrooms can be refrigerated up to 3 days.