Name: Mushroom Swiss Burger
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1½ pounds ground beef (80/20 blend is ideal); Salt and freshly ground black pepper; 1 teaspoon Worcestershire sauce; 1 Tablespoon butter (or oil); 4 slices Swiss cheese; 4 burger buns (brioche or potato buns recommended); 2 Tablespoons unsalted butter; 8 ounces mushrooms (sliced (cremini or button mushrooms work well)); 1 small shallot (or ½ onion, finely chopped); 1 clove garlic (minced); Salt and pepper (to taste); 1-2 teaspoons fresh thyme ( or ½ tsp dried thyme); 1 teaspoon Worcestershire sauce

By: Jill Mills Posted: Apr 28, 2026

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Juicy beef burgers are topped with slices of melty Swiss cheese and savory sauteed mushrooms in this Mushroom Swiss Burger recipe. They can be prepared on the stovetop or the grill. Serve with fries for a quick, family-friendly dinner any night.

While I’ve shared my salmon burgers and chicken burgers, I realized that my smash burger recipe was my only classic beef burger on the site. We make all of those regularly, but there’s another classic burger we can’t get enough of…this mushroom Swiss burger!

As the name itself implies, juicy burgers are topped with a slice of Swiss cheese and sauteed mushrooms to make what may be our all-time favorite burgers. These can be made on the stovetop or the grill and are ready in just 20 minutes. Plus, they taste better than any burger restaurant (and certainly WAY better than any fast food joint!).

Why This Mushroom Swiss Burger Recipe Is So Good

Juicy burgers. Whether you cook them on the grill or in a skillet on the stove, these mushroom Swiss burgers end up super juicy and flavorful in just a few minutes.
Savory mushroom topping. Sliced mushrooms are sauteed in butter with shallots, garlic, and Worcestershire sauce. The combination gives them a meaty flavor that complements the burger so nicely.
Easy to make year-round. I intentionally wrote this recipe so that the burgers could be enjoyed year-round, whether it’s grill season or not. You can make everything in a single frying pan, if you want!

Overhead view of ingredients needed to make mushroom swiss burgers

What You’ll Need

Here’s an overview of everything needed to make the burgers and the mushroom topping. Be sure to scroll down to the recipe card at the end of the post for the exact measurements.

For the burgers

Ground beef – An 80/20 blend is ideal, with just enough fat for flavor but not too much grease.
Salt & pepper
Worcestershire sauce – Adds savory, beefy flavor to the burger.
Butter – Oil also works.
Swiss cheese – I like to get it from the deli but packaged slices are fine too.
Burger buns – Brioche buns or potato buns are my favorite. They hold the burger and topping well, without becoming soggy.

For the sautéed mushrooms

Butter – Use unsalted butter to prevent the mushrooms from tasting too salty.
Mushrooms – I like to use cremini or white button mushrooms. Also feel free to use baby bella.
Shallot – If you don’t have a shallot, you can just use regular onion.
Spices & aromatics – Minced garlic, salt, pepper, and thyme. Fresh and dried thyme both work.
Worcestershire sauce – A splash of Worcestershire adds that same savory, beefy flavor to the mushrooms as well. Soy sauce can also be used.

How To Make Mushroom Swiss Burgers

These burgers are so easy to make and taste better than any burger joint. The printable instructions can be found in the recipe card below.

Sliced onions added to mushrooms in a pan

Cook the mushrooms. Melt the butter over medium heat. Add the mushrooms. Cook for 5-7 minutes, until browned and softened, stirring occasionally. Add the shallot and cook for an additional minute. Stir in the Worcestershire sauce, garlic, and seasonings. Set aside.

Worcestershire sauce and ground beef in a bowl

Shape the burgers. Combine the ground beef, salt, pepper, and Worcestershire sauce. Divide into four portions and shape into patties.
Cook the burgers. Heat the skillet over medium-high. Add the butter. Cook the burgers for 3-4 minutes per side, or to your preferred doneness.
Add the cheese. During the last minute or so of baking, place a slice of cheese on each patty. Cover the pan until it melts. Transfer the burgers to a plate.
Toast the buns. Lightly toast the buns cut-side down in the skillet until golden.
Assemble. Spread mustard or mayo on the buns. Add the burger on the bottom bun, top with the warm mushroom mixture, add any other toppings, and close the sandwich.

Close up of a mushroom Swiss burger to show the melty cheese

Tips for the Best Burgers

Ready to cook up a juicy, flavorful mushroom Swiss burger? Read these tips first!

Don’t overwork the beef. Mix the ground beef just enough to combine everything and then shape into patties. Overworking it can lead to dense burgers.
Make the burgers larger than the buns. The burgers will shrink in size when cooking, so shape them slightly larger than the buns. That way, they’ll end up the perfect size to fit the bun.
Let them rest. Transfer the burgers to a plate and let them rest for a few minutes before assembling. This gives the juices time to redistribute and prevents a soggy bottom bun.
Adjust the cook time. The exact time these burgers need to cook depends on various factors, like how thick they are and your desired doneness. 3-4 minutes per side got them perfectly medium for me. Adjust as needed.
Keep the mushrooms warm. Place the mushrooms in a dish with a cover or similar to keep them warm while the burgers cook.
Variations. Add some caramelized onions. Switch out the cheese to cheddar. Add a couple of fried eggs. Replace the ground beef with ground turkey or ground chicken.
Grill them! These mushroom Swiss burgers taste great when cooked on the grill. Unless your grill has a flat surface, you will still need to cook the mushrooms inside.

Serving Suggestions

A mushroom Swiss burger and fries is a classic combination. For something a little different, try bacon cheese fries, zucchini fries, or avocado fries. Cheesy ranch potatoes are another of our favorites.

How To Store & Reheat Leftovers

Fridge: Store the burger and mushrooms separately in airtight containers in the fridge. They’re best enjoyed within 3 days.
Reheat: The best way to reheat the burger is in the air fryer, though the microwave works too. The mushrooms can be reheated in the microwave or on the stovetop.

Mushroom Swiss Burger