Description
These Mushroom Swiss Burgers are juicy, flavorful, and topped with caramelized mushrooms and melted Swiss cheese. Perfectly seared beef patties seasoned with rosemary and black pepper are paired with buttery toasted brioche buns and optional fresh arugula and mayonnaise for a gourmet burger experience at home.
Ingredients
Scale
Burger Patties
- 1½ lbs. 85% lean ground beef (use 80% or 90% if you prefer)
- 1 tsp kosher salt
- ½ tsp ground black pepper
- 1 tsp minced fresh rosemary (optional, or try thyme)
Mushroom Topping
- 3 tbsp unsalted butter
- 1 yellow onion, sliced
- 8 oz. sliced mushrooms (1 standard package, any variety)
- 1 tbsp balsamic vinegar
- 2 tbsp water
- Salt and pepper, to taste
Buns and Assembly
- 6 brioche hamburger buns
- 6 tbsp unsalted butter (¾ stick)
- 6 slices Swiss cheese
- Mayonnaise (optional, for topping)
- A few handfuls of arugula (optional, for topping)
Instructions
- Prepare the Patties: In a large bowl, gently stir together the ground beef, kosher salt, black pepper, and minced fresh rosemary until just combined. Divide the mixture evenly into 6 patties and set aside.
- Caramelize Onions and Mushrooms: Heat 3 tablespoons of unsalted butter in a cast iron skillet over medium-high heat. Add the sliced yellow onion and cook until softened and golden, about 10 to 12 minutes. Add the sliced mushrooms and continue to cook until caramelized and browned, about 10 additional minutes.
- Deglaze and Season: Stir in 1 tablespoon of balsamic vinegar and 2 tablespoons of water, scraping the browned bits from the bottom of the pan. Season with salt and pepper to taste. Remove the mushroom mixture from heat and set aside.
- Toast the Buns: Wipe out the skillet and return it to medium-high heat. Spread ½ tablespoon of unsalted butter on both the top and bottom halves of each brioche bun. Place the buns butter-side down in the skillet and cook until golden and toasted, about 3 to 5 minutes. Remove from the pan and set aside.
- Cook the Patties: Place the prepared beef patties into the skillet and cook until a dark brown crust forms on the bottom, about 4 to 5 minutes. Flip each patty, top with a slice of Swiss cheese, and cover the skillet. Cook for an additional 5 to 6 minutes, or until the cheese is melted and the patties are cooked through.
- Assemble the Burgers: If desired, brush the bottom half of each toasted bun with mayonnaise. Place a cooked patty on the bottom bun, then top with the caramelized mushrooms and onions, a handful of fresh arugula if using, and the top bun. Serve immediately and enjoy.
Notes
- For juicier burgers, avoid overhandling the meat when forming patties.
- Use a cast iron skillet if possible for better caramelization and crust formation.
- Feel free to substitute rosemary with thyme or omit the herbs entirely if preferred.
- Brioche buns add a rich flavor but any soft burger bun will work.
- Arugula and mayonnaise are optional but add freshness and creaminess to the burger.
