Our Mushroom Swiss Burgers combine juicy ground beef patties with rich Swiss cheese and sautéed mushrooms for a satisfying, savory meal. These burgers are simple to make on a griddle, where you can cook the patties and mushrooms side-by-side. The addition of Worcestershire and A1 steak sauce deepens the flavor, while a light toasting of the buns with mayo adds a buttery, crispy layer. Perfect for a quick dinner, this recipe is easy to follow and yields restaurant-quality burgers at home.
Mushroom Swiss Burger Recipe
Burgers are one of our favorite easy meals to throw together, and this easy Mushroom Swiss Burger was such a fun change-up from our typical cheeseburger night! Easy to make, with bold flavors and minimal prep, your family will love this earthy, satisfying meal.
This recipe makes BIG burgers. 3 pounds of burger turns into 6 sandwiches. Whether you want to do big single patties or smaller doubles, this will fill up even the biggest appetite in your house.
This recipe features our OWYD Smoky SPG. You can do it with your own blend of salt, pepper, and garlic, or another store-bought brand if you’d like, but I highly recommend ordering some of ours! Am I biased? YES. Is it worth it? Also, YES.
Our new, custom, Smokey SPG is my MOST USED SPICE blend because if I put anything on everything! It is salt, pepper, garlic. Every time. Buy this before our first run sells out!
Why You’ll Love This Dish
- Rich Flavor: Melted Swiss cheese and savory mushrooms add depth to each bite.
- Easy Prep: Simple ingredients and minimal steps make this recipe beginner-friendly.
- Versatile: Adaptable for double or single cheeseburgers, ideal for gatherings.
- Restaurant-Quality: With SPG seasoning and a hint of steak sauce, these burgers taste gourmet.
- Crowd-Pleaser: Suitable for BBQs, dinners, or game days.
Try with our Frozen Blackstone Fries!
Mushroom Swiss Burger shopping list
Wondering if you have to hit the store? Here’s the list of items you’ll need to make this recipe. For specific amounts, please refer to the printable recipe card at the bottom of the post.
Ingredients
- Ground Beef (85/15)
- OWYD SPG Seasoning (Salt, Pepper, Garlic)
- Swiss Cheese Slices
- Crimini Mushrooms
- Salted Butter
- Garlic
- Worcestershire Sauce
- A1 Steak Sauce
- Mayo
- Burger Buns
Try our Quadruple Smash Burger!
How to make a Mushroom Swiss Burger
This is just the overview so you can see what you’re actually getting into here. When you are cooking, you’ll want to use the full recipe at the bottom of the page.
Instructions
- Preheat Griddle: Set your griddle to medium-high heat. Form the pork into patties, making 6 half-pound or 12 quarter-pound patties for double burgers. Season both sides of each patty with SPG seasoning.
- Cook Patties and Mushrooms: Place seasoned patties on the hot griddle. Add butter to a separate area of the griddle and arrange mushrooms in a single layer. Brown the mushrooms on both sides, then move them into a pile on the griddle.
- Flip and Top Patties: Flip patties once a crust forms. Continue to cook until the other side is browned, then top each patty with a slice of Swiss cheese.
- Finish Mushrooms: Add minced garlic to the mushrooms and sauté briefly. Stir in Worcestershire sauce and A1 steak sauce, then spoon mushrooms onto the cheesed patties.
- Melt Cheese and Toast Buns: Add another slice of Swiss cheese over the mushrooms, reduce the griddle to low heat, and cover to melt cheese. Meanwhile, spread a thin layer of mayo on the buns and toast on the griddle until golden.
How about some Baked Beans?
FAQ
Can I store leftover Mushroom Swiss Burgers?
Yes, store cooked patties in an airtight container in the refrigerator for up to 3 days. Reheat on the griddle or in an air fryer or microwave until heated through.
Can I make these burgers in advance?
Yes, you can form the patties and prepare the mushrooms ahead of time. Store separately in the fridge, and cook them on the griddle just before serving.
What can I use if I don’t have SPG seasoning?
If SPG isn’t available, mix equal parts of salt, pepper, and garlic powder for a similar flavor.
Can these be cooked on a grill instead of a griddle?
Sure! If you’re cooking on the grill, I’d sauté the mushrooms inside in a pan on the stovetop.
Have some Coleslaw!
Serve This With…
- French Fries: Classic side, great for dipping.
- Coleslaw: Adds a crunchy, tangy contrast.
- Grilled Vegetables: Complements the earthy mushroom flavors.
- Smoked Sweet Potato: Adds a hint of sweetness and color to the meal.
These Mushroom Swiss Burgers are a go-to option for flavor-packed, easy-to-prepare comfort food. Enjoy the layers of flavor from melted Swiss, juicy pork, and garlic-infused mushrooms on a toasted bun. Perfect for serving up at home any day of the week.
More great Blackstone recipes to love!
Eat More Burgers!
Mushroom Swiss Burger
Ingredients
- 3 pounds ground beef
- 2 tablespoons OWYD SPG
- 12 slices Swiss cheese
- 12 Crimini mushrooms sliced
- 2 tablespoons salted butter
- 1 clove garlic minced
- 1 teaspoon Worcestershire
- 1 teaspoon A1 steak sauce
- 6 buns
Instructions
- Preheat your griddle over medium-high heat.
- Gently form your patties. This makes 6 – 1/2 pound patties, or 12 – 1/4 pound patties if you want double cheeseburgers. Season all the patties on both sides with your SPG.
- Put the seasoned patties onto your preheated griddle. Next add the butter to another part of the griddle and put your sliced mushrooms down in a single layer. Brown the mushrooms on both sides, and then scootch them into a pile.
- Flip the burgers once they have developed a nice crust on the one side. Let brown and finish cooking on the second side. Top with cheese.
- Add the garlic to the mushrooms and and sauté. Finish the mushrooms by adding the worcestershire and A1 and stirring. Add the mushrooms on top of the cheese.
- Top the mushrooms with another slice of swiss cheese, and turn the griddle down to low. Cover, and let the cheese melt over the mushrooms.
- Toast the buns while all this is happening by spreading on a light coat of mayo and then toasting on the griddle.
- Serve hot.
