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How It Works
Beef mushroom burger with melted Swiss cheese and sauteed mushrooms.
Main Dishes Meat Year-Round American Nut-Free Quick & Easy

Mushroom Burgers Recipe

Juicy beef burgers topped with browned mushrooms, sauteed onions and melted Swiss cheese.

Prep 15 min
Cook 15 min
Total 30 min
Servings 4 burgers
Difficulty Easy
Jump to Recipe Adapt This Recipe
Air fryerConversion not recommended

Contains: Milk · Wheat

Swiss cheese contains milk and standard burger buns contain wheat. Burger bun formulations vary and may also contain ingredients such as milk, egg, sesame or soy, so check the label when those allergens matter.

WHY IT WORKS

Why This Recipe Works

01

Brown the Mushrooms

Cooking the mushrooms until their released moisture evaporates concentrates their flavor and keeps the burger topping from turning watery.

02

Keep the Patties Loose

Shaping the beef gently and avoiding overworking it helps the burgers stay tender rather than dense.

03

Melt the Cheese at the End

Adding Swiss cheese during the final minute gives it time to melt over the hot patties without overcooking the beef.

WHAT YOU’LL NEED

Equipment

Large skillet
Spatula
Food thermometer

THE RECIPE

Ingredients & Method

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Ingredients

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Measurements
  • Mushroom Topping
  • Burgers
  • Tools

Method

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  1. Pat the sliced mushrooms dry if they are damp. Have the onion, seasonings, cheese and buns ready before you start cooking.
  2. Heat the olive oil in a large skillet over medium-high heat. Add the onion and cook for about 2 minutes. Add the mushrooms, 1/4 teaspoon (tsp) kosher salt and 1/4 teaspoon (tsp) black pepper. Cook for 7 to 9 minutes, stirring occasionally, until the mushrooms are browned and their released moisture has evaporated. Transfer the mixture to a plate and keep warm.
  3. Divide the ground beef into 4 equal portions and gently shape them into patties slightly wider than the buns. Press a shallow dimple into the center of each patty. Season both sides with the remaining 3/4 teaspoon (tsp) kosher salt, 1/2 teaspoon (tsp) black pepper and the garlic powder.
  4. Return the skillet to medium-high heat. Add the patties and cook without pressing on them for 3 to 4 minutes on the first side, until well browned. Flip the burgers.
  5. Cook for another 2 to 4 minutes, until the centers reach 160°F on a food thermometer. During the final minute, place 1 slice Swiss cheese on each patty and cover the skillet briefly so the cheese melts. Transfer the burgers to a clean plate.
  6. Place the buns cut side down in the skillet and toast for 1 to 2 minutes, until lightly golden.
  7. Set each cheeseburger on a toasted bun and spoon the warm mushroom-and-onion mixture over the top. Close the buns and serve immediately.

COOKING GUIDANCE

Practical Cooking Notes

Doneness

160°F / 71°C

Check the center of the patties with a food thermometer and cook to 160°F. Ground beef color is not a reliable indicator of doneness.

Make Ahead

Shape the burger patties up to 24 hours ahead, cover and refrigerate them until cooking. The mushrooms and onion can also be sliced a day ahead and refrigerated separately. Keep raw beef chilled until it goes into the skillet.

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Dietary options

Make This Recipe Work for You

Only straightforward swaps are offered automatically. If changing a defining ingredient would effectively create a different dish, that conversion is left out.

Make It Dairy-Free

Change the following ingredients:

Replace4 slices Swiss cheese

With4 slices dairy-free burger cheese

Replace4 plain burger buns, split

With4 dairy-free burger buns, split

Use a dairy-free melting cheese and choose burger buns made without milk or other dairy ingredients.

Make It Gluten-Free

Change the following ingredient:

Replace4 plain burger buns, split

With4 gluten-free burger buns, split

Use gluten-free burger buns; the remaining authored ingredients do not require a gluten-containing product.

For allergies, intolerances or strict dietary requirements, check the labels of the specific products you use. These swaps do not certify a recipe or ingredient as allergen-free.

Recipe Notes

Ingredient Notes

Cremini mushrooms, sometimes sold as baby bella mushrooms, have a deeper savory flavor than white button mushrooms, but either works well. For the juiciest burgers, use ground beef around 80% lean. Swiss cheese gives the classic mushroom-and-cheese combination and melts well over the patties.

Useful Substitutions

White button mushrooms can replace cremini mushrooms in the same quantity. Provolone or mild cheddar can replace the Swiss cheese. Leaner ground beef can be used, but the burgers may be slightly less juicy, so watch the internal temperature closely rather than extending the cooking time.

INGREDIENT QUALITY

Quality Note

For better mushroom browning, keep the skillet fairly hot and let the released moisture evaporate before removing the topping from the pan.

SPEND LESS

Cost-Saving Tip

White button mushrooms are often less expensive than cremini mushrooms and work well here in the same quantity.

COOKING TIPS

Tips

Do Not Crowd the Mushrooms

Use a wide skillet and let the mushrooms cook until their moisture evaporates so they brown instead of steaming.

Make a Center Dimple

Press a shallow dimple into the center of each raw patty. This helps the burgers cook more evenly and reduces doming.

Use a Thermometer

Check the center of each burger with a food thermometer and cook the ground beef to 160°F. Color alone is not a reliable doneness test.

Toast the Buns Last

Toast the cut sides briefly after the burgers come out of the skillet so the buns stay warm and do not soften while the toppings cook.

MAKE IT LAST

Storing, Freezing & Reheating

Storing

Refrigerate cooked burger patties and mushroom topping within 2 hours in covered containers and use within 3 to 4 days. Store the buns separately so they do not become soggy.

Freezing

Freeze cooled cooked patties without the buns for up to about 3 months for best quality. The cooked mushroom topping can also be frozen, although its texture may soften slightly after thawing.

Reheating

Reheat the patties and mushroom topping until hot throughout. For previously cooked leftovers, heat the center of the patties to 165°F before serving, then assemble with fresh or toasted buns.

ESTIMATED PER SERVING

Nutrition

1 burger

590 kcal Calories
37 g Fat 47% DV
15 g Saturated fat 75% DV
32 g Carbohydrate 12% DV
2 g Fiber 7% DV
7 g Sugars
34 g Protein
940 mg Sodium 41% DV
105 mg Cholesterol 35% DV

Nutrition information is an estimate. Where shown, % Daily Value uses standard US Daily Values for adults and children aged 4+; actual values vary with ingredient brands, exact quantities and portion size.

QUESTIONS

Mushroom Burgers FAQs

What mushrooms are best for mushroom burgers?

Cremini mushrooms are a good choice because they brown well and have a deeper savory flavor. White button mushrooms are a straightforward substitute.

Do the mushrooms go inside the burger patties?

Not in this recipe. The beef patties are cooked separately and topped with a generous mushroom-and-onion mixture so the mushrooms stay browned and distinct.

Can I make mushroom burgers without Swiss cheese?

Yes. Leave the cheese off, or use another good melting cheese such as provolone or mild cheddar.

What temperature should beef burgers reach?

Cook ground beef burgers to 160°F in the center as measured with a food thermometer. Do not rely on the color of the meat alone.

Can I cook the burgers on a grill?

Yes. Grill the beef patties until they reach 160°F, adding the cheese near the end. Cook the mushrooms and onions in a skillet or grill-safe pan and assemble the burgers as written.

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