Mushroom Swiss burgers
Juicy beef burgers piled with garlicky, buttery sautéed mushrooms and melted Swiss cheese on toasted buns. A diner classic at home.
- Prep
- 6 min
- Cook
- 10 min
- Serves
- 2
- Per serve
- 810 kcal
Ingredients
Method
Shape the beef into 2 patties about 1/2 inch thick and a little wider than the buns, pressing a shallow dent in the center of each. Season well with salt and pepper on both sides.
Heat a medium skillet over medium-high heat and toast the buns cut side down until golden. Set aside. Add the butter and the mushrooms with a pinch of salt and cook, stirring now and then, until the liquid has cooked off and the mushrooms are browned.
Meanwhile, heat the oil in a large skillet over medium-high heat. Add the patties and cook until well browned underneath.
Flip the patties. Stir the garlic and Worcestershire into the mushrooms and cook for 30 seconds more, then take them off the heat.
Spoon the mushrooms onto the patties, lay 2 slices of Swiss over each, add a splash of water to the pan and cover until the cheese melts and the burgers are cooked through (160°F).
Spread the buns with mayonnaise if you like and slide the burgers on.
Tips
- Don't crowd or stir the mushrooms too often. Giving them room and time is what gets them browned instead of soggy.
- Want it richer? Swap the Worcestershire for a splash of soy sauce and a knob more butter at the end.
