Mushroom & Swiss Burger Recipe

Make and shape patties

Place ground beef in a bowl. Add kosher salt, black pepper, and Worcestershire sauce. Gently mix until combined — avoid overworking. Divide into two equal portions and form into patties about 3/4-inch thick, making a slight indentation in the center of each with your thumb (this prevents puffing).

Cook patties

Heat a skillet or grill over medium-high heat and brush with the vegetable oil. When hot, add the patties. Cook 3 to 4 minutes per side for medium (adjust time for desired doneness). In the final 1 minute of cooking, place one slice of Swiss cheese on each patty, cover the pan or close the grill lid to melt the cheese. Remove patties and let rest on a plate for 2 minutes.

Prepare mushrooms

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

Sauté

Heat a large skillet over medium-high heat. Add butter and olive oil. When butter is foaming, add sliced mushrooms in a single layer (work in batches if needed) and let them brown without stirring for 2 minutes. Stir and continue cooking until mushrooms are golden and any released liquid has evaporated, about 4–5 more minutes. Add minced garlic and thyme; cook 30–45 seconds until fragrant. Season with kosher salt and black pepper. Remove from heat and set aside.

Toast buns

Spread butter on cut sides of the burger buns. Toast in a hot skillet or on the grill, buttered-side down, until golden, about 1 minute.

Mix sauce

In a small bowl, stir together mayonnaise and Dijon mustard. Adjust proportions to taste.

Assemble burgers

Spread a thin layer of the mayo-Dijon sauce on both toasted buns. Place lettuce on the bottom bun, then the cheesy burger patty, a generous mound of sautéed mushrooms, and tomato slices. Top with the bun crown. Serve immediately.