How to Make the Perfect Steakhouse Mushroom Swiss Burger
American · Medium · 33 min · 4 servings
A thick steakhouse-style beef patty topped with buttery sauteed mushrooms and melted Swiss cheese. This elevated burger brings restaurant quality results to your home kitchen.
Why this recipe works
This Steakhouse Mushroom Swiss Burger recipe has been crafted to deliver restaurant-quality results in your home kitchen. At just 33 minutes from start to finish, it fits perfectly into a busy schedule without sacrificing flavor. Each serving comes in at 680 calories with 38g of protein, making it a balanced choice for any meal.
What you will need
This recipe uses 8 simple ingredients that you can find at any grocery store:
- 2 lb 80/20 ground beef
- 8 oz cremini mushrooms sliced
- 3 cloves garlic minced
- 2 tbsp unsalted butter
- 1 tsp Worcestershire sauce
- 1 tsp kosher salt
- 4 slices Swiss cheese
- 4 whole brioche buns
Step by step instructions
Step 1: Shape and season the patties
Divide the ground beef into 4 equal portions of 8 ounces each. Gently shape into round patties about three-quarters of an inch thick. Press a slight dimple into the center of each patty with your thumb to prevent doming during cooking. Season both sides generously with salt and pepper.
Step 2: Saute the mushrooms
Melt the butter in a skillet over medium-high heat. Add the sliced mushrooms in a single layer and do not stir for 2 minutes to allow browning. Then add the minced garlic and Worcestershire sauce. Toss and cook for another 3 to 4 minutes until the mushrooms are golden and all liquid has evaporated.
Step 3: Cook the patties
Heat a separate cast iron skillet over high heat. Sear the patties for 4 minutes per side for medium doneness. Do not press the patties or move them during the first 4 minutes of cooking. Use a thermometer and target an internal temperature of 155 degrees Fahrenheit.
Step 4: Melt the cheese
During the last minute of cooking place a slice of Swiss cheese on each patty. Spoon a portion of the garlic mushrooms on top of the cheese. Cover the pan with a lid for 45 seconds to trap steam and melt the cheese fully around the mushrooms.
Step 5: Toast buns and serve
Toast the brioche buns cut-side down in the same skillet for 30 seconds. Spread a thin layer of mayonnaise on the bottom bun and Dijon mustard on the top bun. Place the patty loaded with mushrooms and cheese on the bottom bun and serve immediately.
Easy substitutions
Missing an ingredient? Here are some swaps that work perfectly:
- cremini mushrooms → portobello mushrooms sliced for a meatier texture
- Swiss cheese → Gruyere for a nuttier more complex flavor
- brioche buns → pretzel buns for a chewier saltier contrast
Common mistakes to avoid
Watch out for these pitfalls that can affect your results:
- Crowding the mushrooms in the pan which causes them to steam instead of brown
- Skipping the dimple in the center of the patty which causes it to puff up into a meatball shape
- Flipping the patty multiple times which prevents a proper steakhouse sear from forming
Nutrition facts
Per serving: 680 calories, 38g protein, 35g carbs, 42g fat, 2g fiber.
Ready to cook?
Get the interactive recipe with adjustable servings, built-in timers, and ingredient checklist.
View full recipe →