Grilled Mushroom Swiss Burger

Mushroom Swiss burger lovers, this one's for you! Grill up these classic, melty-good burgers with a twist in the recipe that takes them from good to great.

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Prep Time 15

Cook Time 20

Total Time 35

Course Snack

Cuisine American

Servings 4 Servings

Calories 359 kcal

Ingredients

1 Pound ground beef (for juicy burgers, 80/20 is good)
1 Ounce dried mushrooms, such as porcinis or morels
2 Tsp Worcestershire sauce
1/2 Tsp kosher salt, or more to taste
1/2 Tsp freshly ground black pepper
1/2 Pound shiitake mushrooms, stemmed and sliced
1 large onion, thinly sliced
2 Tbsp extra virgin olive oil
Kosher salt
4-6 slices Swiss cheese
Hamburger buns

Notes

1. Process the dried mushrooms:

In a food processor, or a clean coffee grinder (grind some raw rice to clean out coffee grinds), grind the dry mushrooms until they’re a powder. Remove any large mushroom pieces that didn’t grind down, a few small pieces will be fine.

Spices for making a ground beef and mushroom recipe.

2. Make the burger mixture:

In a large bowl, use your clean hands to gently mix together the meat, salt, mushroom powder, black pepper and Worcestershire sauce. Mix just until everything is mostly combined. Do not overwork the meat mixture or it will become tough and meatloaf-like.

Adding ingredients to the ground beef for a mushroom swiss burger recipe.

Mixing the spices into ground beef for a mushroom swiss burger recipe.

Mixture for a ground beef and mushroom recipe in a glass bowl.

3. Form the patties:

Shape the meat into 3 to 4 patties, using about 1/4 to 1/3 pound pound per patty, creating a slight indentation at the centers of the patties (this will help keep the patties fairly flat when they cook, as the sides tend to contract more than the center).

Baking sheet with patties on it to make a ground beef and mushroom recipe.

4. Prepare the grill

Prepare your grill for high, direct heat. Place a cast iron skillet on grill grates so it heats along with the grill. (Alternatively, heat the skillet on the stovetop over high heat.)

5. Sauté the mushrooms, then the onions:

When the skillet is hot enough that a drop of water sizzles on contact, add the mushrooms and dry-sauté them until they release their water, about 2-3 minutes.

Add the onions and the olive oil, toss to combine and continue to sauté over high heat 1 minute. Add salt to taste and cook until the onions soften and begin to brown. Remove the skillet from heat and transfer the mushrooms to a bowl.

Sauteeing mushrooms for a ground beef and mushroom recipe.

6. Grill the burgers:

Place patties on high, direct heat and cook to the desired doneness, between 5-8 minutes per side, depending on the thickness of the burgers and how hot your grill is.

7. Add the cheese:

When the burgers are almost done, lay the Swiss cheese over them and allow the cheese to melt.

Mushroom swiss burgers topped with cheese on the grill.

8. Grill the buns:

Paint the burger buns with a little olive oil and toast them on the griddle or grill grates, about 1 to 2 minutes.

Toasting buns on the grill for mushroom swiss burgers.

9. Assemble the burgers:

Place a burger on a bun and top with the sautéed onions and mushroom mixture.

Grilled Mushroom Swiss Burger