Steakhouse Mushroom Swiss Burger
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.
A thick juicy beef patty topped with garlic butter mushrooms and melted Swiss cheese on a toasted brioche bun.
Nutrition per serving
Ingredients
Patty
Topping
Seasoning
Buns
Instructions
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.
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.
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.
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.
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.
Substitutions
Common mistakes
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