Grilled Mushroom Swiss Burger Recipe

Our Mushroom Swiss burger is a simple, satisfying choice for summer grilling. Tender sautéed mushrooms and sweet onions balance a juicy beef patty finished with creamy Swiss cheese. Whether you grill or pan-fry, this burger delivers big flavor with minimal fuss.

Delicious Mushroom Swiss Burger

Sautéed mushrooms and Swiss cheese are a classic pairing—and when you add a well-seasoned, juicy burger, you get a weeknight winner or a standout for any backyard BBQ. These burgers can be made on the grill or in a skillet, and they come together in under an hour. Follow the steps below for reliably juicy patties and perfectly cooked mushrooms.

Ingredients – What You Need

Mushrooms

• 16 oz. Bella (cremini) mushrooms, sliced
• 4 tablespoons olive oil (or salted butter)
• 1 teaspoon kosher salt

Burgers

• 1 lb. ground beef
• 1 teaspoon ground black pepper
• 1 teaspoon kosher salt
• 2 tablespoons salted butter or olive oil
• 1 small white onion, thinly sliced
• 4 slices Swiss cheese
• 4 soft sesame seed burger buns

How to Make Mushroom Swiss Burgers

Prepare the mushrooms

Heat the olive oil in a large skillet over medium heat. Add the cleaned, sliced mushrooms and season with salt. Sauté for 10–15 minutes, stirring only occasionally so the mushrooms brown instead of steam.

Pro tip: Mushrooms will release water early in cooking. That liquid will be reabsorbed and helps the mushrooms stay tender—don’t drain it off. When the liquid evaporates and the mushrooms look glossy, remove them from the pan. If you prefer crispier mushrooms, increase the heat to high for the last 1–2 minutes.

Prepare the burgers

In a bowl, combine the ground beef with the salt and black pepper, handling the meat gently. Divide into four portions and roll into loose balls—overworking the meat makes burgers tough.

Grill or pan-fry the burgers

If grilling: preheat the grill to about 450°F and place a piece of foil on the grates. Add the butter to the foil so it melts in the heat. Place the beef balls on the foil and top each with several onion slices, pressing the onions gently into the meat. Cook 2–3 minutes over direct heat.

If using the stovetop: heat a skillet or grill pan over high heat, add the butter, then proceed the same way with the beef balls and onions.

Form patties and add mushrooms & Swiss

Use a meat press or sturdy spatula to flatten each beef ball into a patty about 1/4-inch thick. Flip the patties, then top each with roughly 1/4 cup sautéed mushrooms and a slice of Swiss cheese. Grill or pan-cook 1–2 more minutes—less time for rare, longer for well-done—until the cheese melts and the burger reaches your desired doneness.

Serve & enjoy

Transfer burgers to buns and add any additional toppings you like. Serve hot and enjoy.

Topping Ideas

Choose your favorites to customize each burger. Popular options include:

• Sautéed mushrooms (from this recipe)
• Easy burger sauce or mayonnaise
• Caramelized onions
• Pickles or relish
• Ketchup
• Lettuce
• A fried egg for a breakfast-style burger

Top Tips

• Adjust cook time for your grill: Charcoal, gas, and stovetop pans cook differently—watch your burgers and use the timing below as a guideline.
• Make patties slightly larger: Ground meat shrinks as it cooks, so form patties a bit bigger than the buns.
• Don’t overwork the meat: Handle the beef gently when mixing and shaping to keep burgers tender.
• Store mushrooms separately: If prepping ahead, keep sautéed mushrooms in their own container to preserve texture.

Storage

Refrigerate cooked burger patties in an airtight container for 3–5 days. Store sautéed mushrooms separately for best texture and flavor.

How to Freeze Mushroom Swiss Burgers

These burgers freeze well for meal prep. Let cooked patties cool completely, wrap each in foil, and freeze up to 3 months. Thaw in the refrigerator, then reheat in an oven or skillet until warmed through.

Nutrition (approx.)

Per serving (one burger with bun and toppings shown): Calories: 623 kcal, Carbohydrates: 29 g, Protein: 27 g, Fat: 45 g, Fiber: 2 g, Sugar: 6 g. Nutrition is an estimate and will vary with ingredient choices and portion sizes.