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One mushroom Swiss burger on a small plate: a toasted bun, a single thick seared beef patty, a slice of Swiss cheese softly draped over the edge, a generous layer of browned sliced… (AI-generated photo)

Takeout remakes · Burger joint

Mushroom Swiss Burgers

Seared beef, buttery mushrooms, melted Swiss.

25 min total22 min activeMakes 4 burgers
High-proteinFull method free

The diner classic depends on mushrooms cooked hard until they brown and give up their water, then finished with a little butter and thyme. Lean patties stay juicy when you handle them gently and press a dimple in the middle. The Swiss melts on in the last minute.

Ingredients

For 4 burgers.

Mushrooms

  • 8 oz cremini mushrooms, sliced
  • 1 teaspoon olive oil
  • 1 teaspoon unsalted butter
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon low-sodium soy sauce

Burgers

  • 1 1/2 lb 93% lean ground beef
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 4 slices Swiss cheese

To build

  • 4 hamburger buns
  • 2 tablespoons light mayonnaise
  • 1 tablespoon Dijon mustard
  • 1 cup shredded romaine

Method

  1. Heat the oil in a large skillet over medium-high heat. Add the mushrooms and leave them 3 minutes, then stir and cook 3 minutes more until browned. Add the butter, thyme and soy sauce, toss and move to a bowl.

  2. Meanwhile, shape the beef into 4 patties slightly wider than the buns, press a dimple in the middle of each and season with the salt and pepper.

  3. Cook the patties in the same skillet over medium-high heat, 4 minutes a side, until 160°F. Top each with mushrooms and Swiss, cover and cook 1 minute to melt.

    160°F inside

  4. Toast the buns, spread with mayo and mustard, and build with lettuce and the burgers.

Tips

  • Don't salt the beef until you shape the patties; salting early makes them dense.
  • Leave the mushrooms alone for the first 3 minutes so they brown.

Food photo is AI-generated to show the finished dish. Recipe written with AI and checked by our QA process; nutrition computed from USDA data.

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