Mushroom & Swiss Burger Recipe

Form and season patties

Divide the ground beef into two equal portions (about 8 ounces each). Gently form each portion into a patty about 3/4-inch thick and slightly wider than the bun. Do not overwork the meat. Indent the center of each patty lightly with your thumb to reduce puffing during cooking. Season both sides evenly with the Kosher salt and black pepper and brush or sprinkle Worcestershire sauce on both sides.

Cook patties

Heat a heavy skillet or cast-iron pan over medium-high heat until hot. Add 1 tablespoon neutral oil and swirl to coat. Place patties in the pan (do not overcrowd). Cook for 3 to 4 minutes without moving, until a brown crust forms. Flip and cook 2 to 3 minutes on the second side for medium (internal temp ~140-145°F / 60-63°C). If you want medium-well, cook an additional 1-2 minutes. When patties are about 1 minute from done, top each patty with a slice of Swiss cheese and cover the pan briefly (about 30-60 seconds) to melt the cheese. Remove patties to a plate and tent with foil to rest for 3 minutes.

Sauté mushrooms

While patties cook (or in a separate skillet), heat a medium skillet over medium-high heat. Add the butter and 1 teaspoon olive oil. When the butter foams, add the sliced mushrooms in a single layer (shake pan to distribute). Let mushrooms brown without stirring for about 2 minutes, then stir and continue to cook 3-4 more minutes until nicely browned and liquid mostly evaporated.

Finish mushrooms

Reduce heat to medium, add the minced garlic and thyme and cook 30 seconds until fragrant. Stir in 1 teaspoon soy sauce and 1/4 teaspoon black pepper. If pan looks dry or bits are sticking, add up to 1 tablespoon water to deglaze and scrape up any browned bits. Cook another 30 seconds and remove from heat. Taste and adjust seasoning with a pinch of salt if needed.

Toast buns

Spread softened butter on the cut sides of the buns. Place buns butter-side down in a clean skillet over medium heat or in the oven under a broiler for 1-2 minutes until golden and toasted. Watch carefully to avoid burning.

Assemble burgers

Spread mayonnaise and Dijon mustard (if using) on the bottom bun. Place a lettuce leaf and a tomato slice on the bottom bun if using. Put the rested, cheese-topped patty on top of the tomato. Spoon a generous portion of the hot sautéed mushrooms over the cheese. Top with the bun crown. Serve immediately.

Serving suggestion

Serve with fries, chips, or a simple green salad. Leftover mushrooms can be refrigerated up to 3 days.