Who needs takeout when you can make this mushroom Swiss burger at home! These juicy homemade hamburgers include melty Swiss cheese, sautéed mushrooms, baby arugula and truffle mayo. Such a delicious comfort food meal!
Who doesn’t love a juicy burger? I know they’re a favourite in our home. I mean, they’re just so darn tasty and the flavour combinations are pretty much limitless.
For many years now, usually once a week, hubby and I go out for a bite to eat. It doesn’t have to be anything fancy and, honestly, that’s what we prefer more times than not.
We typically grab something like a fast food burger, sandwich or rice bowl. Pretty much 99% of the time it’s a burger. Fact of the matter is, it’s not about the food necessarily, it’s about spending some quality time together and just treating ourselves, breaking up the work week, ya know?
Well, ever since I’ve whipped up these mushroom Swiss burgers, we actually prefer them over burgers we get out. Does that often happen to you? You make something better at home than what you can get in a restaurant?
Fan of ground beef recipes? Check out this loose meat sandwich (it’s a favourite!).
- Olive oil: Used for pan frying the burgers and sautéing the mushrooms. If you prefer, you can substitute with another cooking oil, such as avocado oil or vegetable oil.
- Mushrooms: Use either sliced white button or cremini (baby bella) mushrooms (or a combination of the two).
- Seasoning: Seasoning is kept quite simple. For the burgers, salt, black pepper, onion powder and garlic powder is used. And for the mushrooms, Herbes de Provence, salt and black pepper is used. Herbes de Provence is a herb blend consisting of things like rosemary, marjoram, summer savoury, oregano, thyme, tarragon and lavender. You can typically find it where you would find spices and other spice blends. If you don’t have Herbes de Provence on hand, you can substitute with something like rosemary, thyme, summer savoury or tarragon (or a combo of your favourites).
- Ground beef: I like to use medium ground beef, which has a maximum fat content of 23%. It has a bit higher fat content than something like lean ground beef but it ensures that the hamburger patties are juicy and delicious.
- Swiss cheese: This variety of cheese melts wonderfully. I used cheese slices. They were quite big, so I folded them a tad before placing onto the burger patties. Feel free to shred a block of Swiss cheese instead.
- Hamburger buns: My favourite type to use is Brioche, but you can use whatever you enjoy best.
- Truffle mayo: Absolutely packed with flavour, this homemade truffle mayo pairs so good with beef. I adore using truffle mayo as a condiment for this burger. You can totally substitute with regular mayonnaise if you like, or use a combination of regular mayonnaise and mustard (Dijon mustard works great).
- Baby arugula: Again, baby arugula is a great addition to burgers. It adds a lovely fresh peppery element as well as a pop of colour.
How To Make Mushroom Swiss Burgers
Here is an overview of how to make mushroom Swiss burgers (full details are in the recipe card below):
- Sauté mushrooms in a skillet, then season with salt, black pepper and Herbes de Provence. Stir in some butter. Remove the mushrooms from the pan for use shortly.
- Form the ground beef into four patties, then make a little indentation in the centre of each with your thumb or spoon. Season them with salt, black pepper, onion powder an garlic powder.
- Pan fry the burgers, then top with Swiss cheese during the last couple of minutes of cook time.
- Dress toasted hamburger buns with truffle mayo, then assemble the burgers with the sautéed mushrooms and baby arugula.
What To Serve With It
A homemade burger has got to have a side, if you ask me! Some of my favourite sides to serve with these mushroom Swiss burgers are:
- Homemade fries (or store-bought if you are pinched for time)
- Crispy potato wedges
- Mac and cheese
- Green salad
- Potato salad
- Stuffed double baked sweet potato
- Lobster pasta salad (great for a surf and turf kind of vibe)
- Potato chips
Tips for Making the Best Burgers
- Pick the right type of ground beef for the job. I love to use medium ground beef for hamburgers because it has a great fat content. This is not the time to use lean or extra lean ground beef.
- Keep the ground beef cold until you’re ready to use it. Not only is this the safe and sensible option, but it helps keep the fat in the meat where it belongs, meaning nice and juicy burgers.
- These burger patties were about 4 ounces each and about 4 inches in diameter. When forming the patties, make them a little bigger than the hamburger buns because they will shrink a little once cooked.
- Don’t forget to make a little indentation in the centre of each burger patty with your thumb or a spoon before cooking. This helps to keep them from swelling up in the centre as they cook, so you end up with a nice and even patty.
- Don’t overwork the meat. Form the patties, make an indentation in them and season. Overworking the meat could make the burgers turn out dense and nobody wants that.
- Don’t season the burgers too early. Season them right before cooking, otherwise the meat could turn out firm and tight, which is definitely not the texture you want in a homemade burger.
- When pan frying the burgers ensure that there is space between each one. You want the patties to sear nicely, not sweat. So, use a large enough skillet to fit the patties. Don’t have a large skillet big enough to fit four patties? Cook them in batches, two at a time.
- Use an instant-read meat thermometer to ensure that your hamburgers reach the perfect internal cooking temperature of 160 degrees Fahrenheit.
- While not entirely necessary, I do enjoy a toasted bun for burgers. Toasting creates a little crust and helps to give the bun more structure, if you ask me. To toast, I like to place the buns (cut side up) in an air fryer using the toast setting (for my unit, it’s 350 degrees Fahrenheit for 5 minutes, but you could toast for less if you like). Instead of toasting in an air fryer, you could also toast the buns in your oven until you’ve reached your desired doneness.
More Easy Burger Recipes
If you try this mushroom Swiss burger recipe, be sure to leave a comment below!
Mushroom Swiss Burger
- 1.5 tablespoons olive oil, divided
- 8 ounces sliced white button mushrooms, or cremini mushrooms
- ½ tablespoon butter
- ¾ teaspoon salt, divided
- ¾ teaspoon freshly ground black pepper, divided
- ½ teaspoon Herbes de Provence, or a combination of herbs like dried thyme, rosemary, tarragon and summer savoury
- 1 pound medium ground beef, use a variety of ground beef with approximately 20% fat
- ¼ teaspoon onion powder
- ¼ teaspoon garlic powder
- 4 slices Swiss cheese
- 4 brioche hamburger buns, toasted
- Truffle mayo, or regular mayo (use enough to cover the inside of the hamburger buns)
- Baby arugula, to taste
- Heat 1 tablespoon of olive oil in a large cast-iron skillet over medium heat. Add the mushrooms and cook (without stirring) for 5 minutes. Then stir the mushrooms and continue to cook them, stirring occasionally, for another 2 to 3 minutes or until they've cooked down and released some of their moisture. Once done, stir in butter and season with ¼ teaspoon each of salt and black pepper and the Herbes de Provence. Transfer the mushrooms to a bowl and set aside for use shortly.
- Form the ground beef into burger patties (each about 4 ounces and 4 inches in diameter). Place them on a wax paper-lined sheet pan or plate. Make a little indentation in the centre of each burger with your thumb or spoon (this will help keep them from swelling up in the centre as they cook). Season them with the remaining ½ teaspoon of salt and ½ teaspoon of black pepper, as well as the onion powder and garlic powder.
- Heat the remaining ½ tablespoon of olive oil over medium heat (use the same skillet you cooked the mushrooms in). Place the burger patties in the skillet, leaving a little space between the patties. Cook them for 4 minutes (the patties should be well seared on the bottom side).
- Flip the patties to the other side and continue to cook them for another 2 minutes. Place a slice of Swiss cheese over each patty, and then continue to cook the patties for another 2 minutes or until the patties are fully cooked through (the internal temperature reaches 160 degrees Fahrenheit in the centre of the patties when checked with an instant-read meat thermometer).Tip: If your cheese slices are rather large (like mine), you can fold them a little to fit the burger patties.
- To assemble each burger: Spread truffle mayo over the inside of each bun (top and bottom half). Place some arugula to taste over the bottom bun, top with the cheesy burger patty, then top with some of the sliced mushrooms. Place the top burger bun over top to form the burger. Serve and enjoy!
A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
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