from 1 vote
Mushroom Swiss Burgers
No one can resist these delicious Mushroom Swiss Burgers with their perfectly seasoned beef, melted cheese, mushrooms, onions and creamy aioli!
Swiss cheese and mushroom topped burger
Grill and Stovetop
I used 85/15
ground black pepper
sliced cremini mushrooms
or mushrooms of your choice
sea salt and pepper
or double up with 2 slices per burger
for grilling the buns
Remove ground beef from the refrigerator and set on the counter to warm up a bit.
Preheat grill to HIGH.
Heat a large non-stick skillet over HIGH heat. Add the sliced mushrooms and cook until softened and they release their moisture.
Add the olive oil and sliced onions to the skillet, toss to combine.
Stir and cook until the onions until the onions soften and begin to brown.
I let mine cook for about 10 minutes.
Remove from heat and set aside.
Divide the ground beef into 3 or 4 sections and form into round patties with a slight indentation in the center.
Sprinkle both sides with garlic pepper mixture.
Place on the grill and cook until they reach desired doneness, about 5 to 8 minutes per side.
Time will vary based on patty thickness and how hot your grill is.
When burgers are almost cooked through, add the cheese slices. Allow cheese to melt then remove the burgers from the grill. Set aside and keep warm
Brush or spray the sliced burger buns with olive oil and toast on the hot grill.
To assemble Mushroom Swiss Burgers:
on the bottom bun, or condiment of your choice.
Top with a cheese burger patty, then the caramelized mushrooms and onions.
Finish with top bun and serve with lettuce leaves and sliced tomatoes.
I used Cremini mushrooms, but shitake or button would work as well.
If you have a burner on your grill, you could make the mushrooms and onions outside at the same time that you are grilling your burgers.
Don’t like Swiss cheese? Substitute your favorite cheese.
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