Mushroom Onion Swiss Burgers are tender beef burgers flavored with thyme and Dijon mustard and topped with sauteed mushrooms, caramelized onions, and plenty of nutty Swiss and Gruyere cheese.
I don't know anyone who can resist a tasty burger, myself included. Whether they're made with beef, lamb, pork, or turkey they're all downright irresistible in my book, and hopefully yours too!
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Table of Contents Found Here
- The ingredient list:
- Ingredient information:
- Swap-out and Add-in suggestions:
- Can these beefy burgers be cooked on an outdoor grill?
- How many mushroom onion Swiss burgers does this recipe make?
- Temperature guide for properly cooked ground beef burgers:
- The benefits of cast iron burger cooking:
- Renee's top tip for keeping beef burgers tender, not tough and rubbery:
- What is the best ratio of fat to beef for the most flavorful burger?
- Can store-bought frozen burgers be used for this recipe?
- Can the onion and mushroom topping be made in advance?
- Make it a complete meal:
- Printable Recipe Card
- Please comment if you've made this recipe.
The ingredient list:
*Please note that the exact measurements along with a "shop the recipe" feature from Instacart and Walmart is available inside the printable recipe card.
Ingredient information:
GROUND BEEF—I always choose ground chuck when making a beef burger because it lends itself to the most juicy and flavorful burger. Ground chuck typically has 15-20% fat.
However, if you prefer a lower percentage of fat in your ground beef, by all means, choose a ground sirloin (10-15% fat) or ground round (5-10% fat).
DIJON MUSTARD—When this tangy condiment is mixed with ground beef, it adds moisture and an acidic component that balances and brightens the burger's flavor.
The additional flavor of the Dijon also pairs deliciously with the mushrooms, onions, and nutty cheeses.
CREMINI MUSHROOMS—The flavor of brown cremini mushrooms (aka baby Portobello's) isn't lost or overpowered in this burger.
They add great flavor and texture and especially complement the rich, nutty flavors of the Swiss and Gruyere cheeses.
ONIONS—Caramelizing onions for this burger is well worth the effort. You can use any onion you prefer.
I used sweet onions and sliced them relatively thinly. For additional information regarding caramelizing onions, please click on the link below.
HOW TO PROPERLY CARAMELIZE ONIONS
OLIVE OIL - Olive oil is used to caramelize the onions and sauté the mushrooms, so an extra virgin variety is not required.
Avocado oil or grapeseed oil are excellent substitutions for olive oil if needed.
SWISS CHEESE—What's not to love about Swiss cheese's buttery, rich flavor? It melts like a dream when added to a hot burger, and its subtle sweetness and slight tang round out and help balance the rich flavors in this burger.
GRUYERE CHEESE—I wanted to ramp up the nuttiness of this delicious mushroom Swiss burger, so I also included shredded Gruyere cheese in the final burger.
This cheese is optional, but if you're a fan of nutty cheeses, you'll love the way the flavor of the Swiss and Gruyere marry with the richness of the caramelized onions.
FRESH THYME—I almost always add this Mediterranean herb to my caramelized onions, and this recipe is no different.
The mild citrusy and earthy flavor the thyme provides pairs wonderfully with the sweetness of the caramelized onions and the earthy flavor of cremini mushrooms.
MUSHROOM SOUP BASE (BOULLION)—I wanted to ensure that the mushroom flavor of these burgers didn't get lost, so I added a small amount of mushroom soup base to the ground beef and the mushroom and caramelized onion topping.
Mushroom soup base is made from many different types of dried mushrooms and will bring extra depth and concentrated mushroom flavor to these beefy burgers.
HEAVY CREAM—This adds richness and cohesion to the mushroom and caramelized onion topping.
A little goes a long way in bringing a delicious, velvety texture to this amazing burger. Half and half may be substituted if desired.
APPLE CIDER VINEGAR—A tiny splash of vinegar in the mushroom topping balances and brightens the richness of the entire burger.
SALT AND PEPPER - Kosher salt and freshly cracked black pepper are the staple seasonings I always reach for when cooking. See the important note below.
BUNS—I chose to use buttery brioche buns for these burgers. After cooking the burgers, I added more flavor by lightly toasting the buns cut side down in the skillet.
Feel free to use your favorite flavor or variety of bun, but I urge you to toast them lightly before serving them for the best flavor.
*Important Note—If using table salt instead of kosher salt, please cut back on the amount of salt called for in the recipe card by half because they measure differently due to grain size.
Swap-out and Add-in suggestions:
Ground turkey, pork, or even lamb can be used instead of ground beef if desired, but the cooking time will differ depending on the type of protein chosen.
Want a meatless burger instead of a beef burger? No problem. Swap out the beef burger for your favorite plant-based veggie burger and top it with the caramelized onions, mushrooms and cheese. YUMMY!!
Feel free to swap any good melting cheese for the Swiss and Gruyere. American cheese is always a popular choice for a beef burger, or a sharp cheddar would add an additional punch of tangy flavor.
Any variety of vinegar will work in place of the apple cider vinegar, and fresh rosemary or oregano would be delicious in place of (or in addition to) the fresh thyme.
If you're a pickle lover, why not add a few dill pickle slices to the top of your burger before chowing down? Or, if you like crunch, how about a leaf or two of a nice, crisp lettuce such as iceberg or romaine?
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Can these beefy burgers be cooked on an outdoor grill?
They sure can! Cooking these burgers on a gas or charcoal grill will add another dimension of flavor you can't get from cooking them inside in a skillet.
They can also be cooked on an outdoor flattop grill or on a grill pan indoors.
How many mushroom onion Swiss burgers does this recipe make?
As written, this recipe makes 6 (5½ ounce) burgers. If you'd like to increase the number of burgers for a larger group of people, you can easily do so using the scale within the recipe card.
And, if you'd like to reduce the number of burgers you make, this recipe can easily be divided in half.
Or, if you'd like to make burgers that aren't quite as thick, reduce the amount of beef you add to the burger ring molds and adjust the cooking time accordingly.
Temperature guide for properly cooked ground beef burgers:
The benefits of cast iron burger cooking:
Cast iron is the best choice when looking for the perfect sear, especially when making burgers.
Cast iron transmits heat evenly and holds it for an extremely long time.
Once seasoned, it's a naturally non-stick surface perfect for all high-heat cooking on the stovetop or in the oven.
Cast iron pans can also be used on all cooking surfaces, including outdoor grills and open fires.
Renee's top tip for keeping beef burgers tender, not tough and rubbery:
Refrain from overworking the meat.
It's important not to overwork the ground meat when mixing ingredients and forming burger patties. The less you handle it, the more tender the burgers will be once cooked.
What is the best ratio of fat to beef for the most flavorful burger?
As mentioned in the ingredient information section, a ground chuck with an 80/20 blend of meat and fat will produce the most flavorful, juicy burger.
Can store-bought frozen burgers be used for this recipe?
Sure, that's not a problem at all.
You can whip up the delicious caramelized onion and mushroom mixture to top any burger you like.
Can the onion and mushroom topping be made in advance?
It sure can!
You can make it up to 4 days in advance and store it in an airtight container in the refrigerator. I'm all about making life easy, quick, and, of course, delicious!
Make it a complete meal:
This cold and colorful Copycat Sunflower Crunch Kale and Cabbage Salad perfectly accompanies any burger imaginable. It's incredibly delicious when paired with today's Mushroom Swiss Burger.
A creamy center and a crispy golden exterior make these Garlic and Herb-Roasted Baby Potatoes are a winner-winner side dish for dinner.
Combining two dessert favorites, these Chocolate Oatmeal Cookies are a dessert everyone will make room for—even when it feels like there's no room left. (Not that I'd know anything about that.)
When you make today's recipe (and I hope that you will), I'd appreciate it if you'd take the time to come back and give it a star rating along with a comment on why you rated as you did.
Search engines such as Google appreciate comments and ratings and, in turn, will show my recipes to more people. Please look for the pink star rating box within the printable recipe card. Thank you!!
Printable Recipe Card
Mushroom Onion Swiss Burger
Equipment
- cast iron skillet optional
- burger rings optional
- mushroom brush optional
- burger press optional
- cooking twine optional
- box grater optional for grating the Gruyere cheese
Ingredients
For the onion and mushroom topping:
- 2 tablespoon olive oil
- 2 large sweet onions sliced
- 4 fresh thyme sprigs tied together with cooking twine
- 1 teaspoon kosher salt use ½ teaspoon if using iodized salt
- ¼ teaspoon black pepper
- 2 pints cremini mushrooms cleaned and cut into slices
- 1 tablespoon mushroom base
- 2 tablespoons heavy cream
- 1 teaspoon apple cider vinegar
For the beef burgers:
- 2 pounds ground beef
- 1 tablespoon Dijon mustard
- 1 tablespoon mushroom base
- 1 teaspoon kosher salt use ½ teaspoon if using iodized salt
- ½ teaspoon black pepper
- 6 slices Swiss cheese
- 4 ounces shredded Gruyere cheese
- 6 brioche hamburger buns or your favorite variety of buns
Instructions
To make the onion and mushroom topping:
- Add olive oil to a large skillet over medium-high heat. Add the onions, salt, pepper, and fresh thyme to the skillet and cook, stirring occasionally, until the onions start to turn golden brown and caramelized. This will take approximately 7-8 minutes.
- When the onions have caramelized, reduce the heat to medium and add the sliced mushrooms to the skillet along with the mushroom base. Stir to combine and cook for 4-5 minutes.
- Add the cream and vinegar into the skillet and cook, stirring occasionally, for 2-3 additional minutes. Remove the onions and mushrooms to a bowl and keep warm. Remove the thyme sprigs before using. *Note - If making in advance, allow to cool and keep in a airtight container in the refrigerator for up to 4 days.
To make the beefy burgers:
- In a large bowl, combine the ground beef, mushroom base, Dijon mustard, salt and pepper until just combined, making sure not to overwork the beef.
- Place the burger mold on a sheet of parchment paper and gently press enough of the beef mixture into the mold to fill. Lift and shake the burger from the mold and return the formed burger to the parchment paper. Continue the same process with the remaining ground beef mixture.
- Heat the same skillet onion and mushroom skillet over medium-high heat. Once hot, add three burgers at a time to the skillet and press with a burger press or spatula to properly sear the outside of each burger. Cook for 4-5 minutes and flip the burgers to cook on the second side, using an instant read thermometer to test for doneness.
- Add the Swiss cheese slices and shredded Gruyere to the top of each cooked burger; cover to allow the cheese to melt. Once melted, remove the cooked burgers to a baking sheet fitted with a rack and keep the burgers warm in a low oven while preparing the remaining burgers in the same fashion.
- When all the burgers are cooked and keeping warm in the oven, toast the buns in the hot skillet (cut side down) for 60-90 seconds (or until toasted to your preference).
- Top each toasted bottom bun with a melted cheese burger and top each burger with a mound of caramelized onion and mushrooms before adding the toasted top bun to the burger. Serve hot and enjoy!
Notes
Nutrition
I sincerely hope you'll enjoy today's recipe for mushroom Swiss beef burgers as much as I've enjoyed bringing it to you!
Should you have any questions or comments regarding anything you've seen on my site, please don't hesitate to reach out to contact me. It is always my distinct pleasure to get back with you just as soon as I possibly can!
Thank you so much for visiting me today in my Kudos Kitchen. I hope you found something you'll love and that you will come back and visit me often. Please know that there is always room for you around my kitchen table!
Until we eat again, I hope you have a delicious day!
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