Mushroom Swiss Burger Recipe
For a quick dinner that sticks to your ribs and feels like a treat, try this Mushroom Swiss Burger Recipe! Made with fresh mushrooms cooked in ghee and savory Italian seasoning, these easy burgers are loaded with flavor.
Servings: 4
Ingredients
Patties:
- 1 pound grass fed ground beef 90%
- 1 teaspoon Italian dried herb seasoning
- ½ teaspoon garlic salt
- 2 teaspoons Worcestershire sauce
- 1 tablespoon ghee or extra virgin olive oil for cooking patties
- 4 slices swiss cheese optional
- 4 sourdough English muffins toasted
Mushroom Mix:
- 2 tablespoons ghee or extra virgin olive oil
- ⅓ pound cremini mushrooms stems removed and diced (about 1 cup)
- 1 small sweet yellow onion peeled and diced (about 1 cup)
Instructions
- Set a heavy skillet over medium heat. Melt ghee
- Add mushrooms and cook, stirring occasionally for 3-4 minutes.
- Stir in diced onions, cooking for an additional 3-4 minutes. Set aside to cool.
- Once the Mushroom Mix cools, combine the ground beef, Italian dried herbs, garlic salt, Worcetershire sauce, and mushroom mix in a large bowl.
- Using your hands, mix ingredients until evenly blended. Form into four equal size patties. Set aside.
- Wipe out the pan you used to cook mushrooms. Place clean pan back to medium heat and add 1 tablespoon of ghee melt. Add patties to the pan, making sure that they do not touch.
- Cook for 5 minutes, flip when pattie is browned and easily release from pan. Cook for an additional 3-4 minutes.Burgers will be done to medium temperature
- Add cheese to each burger if using. Turn off heat, cover pan for 1-2 minutes, just until the cheese is melted.
- Serve on toasted Sourdough English Muffins.
Notes
- Storage: The mushroom and swiss burger patties can both be stored in the fridge for up to four days. Store them in airtight containers for maximum freshness.
- Doneness: The instructions here will cook the burgers medium, which is how I like them - but feel free to add or subtract some of the cook time to make them a little more done, or a little more rare.
- Toppings: A mushroom and swiss burger is great with just the cheese and ‘shrooms, but feel free to add toppings like lettuce, tomato, or pickle if that’s your thing!
- Buns: I find that a toasted sourdough English muffin makes a really good burger bun, and it can sometimes be easier to find whole wheat, sprouted, or organic English muffins than buns. Still, don’t hesitate to swap in your favorite hamburger buns, kaiser rolls, or whatever you like.
- Lettuce Wraps: For a bunless burger, try wrapping the patty, cheese, and mushroom mix in large pieces of Romaine, leaf lettuce, or even a “cooking” green like collards.