Description

This Mouthwatering Mushroom Swiss Burger recipe is perfect for grilling enthusiasts looking to elevate their burger game. Juicy beef patties seasoned with steak spices and Worcestershire sauce are grilled to perfection, topped with melted Swiss cheese and savory sautéed mushrooms cooked in butter and beef broth. Served on toasted brioche buns, these burgers offer a delightful combination of flavors and textures for an ultimate grilling experience.

Ingredients

Scale

For the Burgers

1 pound Ground Beef (80/20)
2 teaspoons Steak Seasoning (or salt and pepper)
1 tablespoon Worcestershire Sauce (use soy sauce for a vegan option)
4 slices Swiss Cheese (or provolone for different flavor)
4 Hamburger Buns (recommended: brioche; use gluten-free buns if needed)

For the Sautéed Mushrooms

8 ounces Mushrooms (baby bella or white button), sliced
1 tablespoon Unsalted Butter (substitute with olive oil for dairy-free)
1 tablespoon Olive Oil (or any neutral oil)
1 tablespoon Worcestershire Sauce
½ cup Beef Broth (vegetable broth for vegetarian option)

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Instructions

Prepare the Mushrooms: Heat 1 tablespoon of unsalted butter and 1 tablespoon of olive oil in a skillet over medium-high heat. Add 8 ounces of sliced mushrooms and 1 tablespoon of Worcestershire sauce; sauté for 5 minutes until the mushrooms are tender. Stir in ½ cup beef broth and continue cooking until the liquid evaporates, about 8-10 minutes, creating a flavorful mushroom topping.
Form the Patties: In a large bowl, combine 1 pound of ground beef (80/20), 2 teaspoons of steak seasoning, and 1 tablespoon of Worcestershire sauce. Mix gently to avoid compacting the meat too much, then divide and shape the mixture into four evenly sized 4-ounce patties.
Preheat the Grill: Heat your grill to medium-high. This ensures a nice sear and even cooking of the beef patties.
Cook the Burgers: Place the patties on the grill and cook for 4-5 minutes per side to reach your desired doneness. During the last 1-2 minutes of cooking, place a slice of Swiss cheese on each patty to melt perfectly over the burger.
Toast the Buns: While the burgers finish, toast the brioche buns on the grill for about 1 minute or until lightly golden and slightly crisp, adding texture and warmth.
Assemble and Serve: Let the cooked burgers rest for 3-5 minutes to retain their juices. Then place each patty onto a toasted bun, top generously with the sautéed mushrooms, and add any additional desired toppings or condiments before serving.

Notes

You can substitute Worcestershire sauce with soy sauce for a vegan version and use vegetable broth instead of beef broth for the mushrooms.
For a dairy-free option, replace unsalted butter with olive oil and omit cheese or use a plant-based cheese alternative.
Gluten-free buns can be used to make this recipe suitable for gluten-sensitive individuals.
Allowing the burgers to rest after grilling ensures juicier patties.
Feel free to add lettuce, tomato, or caramelized onions for extra flavor and texture.