Mushroom Swiss Burgers

It doesn’t matter which season, when it’s warm enough to cook outside, David and I fire up the BBQ and grill our favorite foods like kebabs, steaks, rotisserie chicken, pork chops, vegetables, salsa, pizzas, fruits, and so on! Another one that we have regularly is burgers 🍔! I love making them from scratch and have so many to choose from such as Deli Burgers, Blue Cheese Burgers, California Burgers, Bronto Burgers, and many more including this one… Mushroom Swiss Burgers!
 
This is totally OMG 😍! With perfectly seasoned patties and a tasty onion-mushroom topping, these guys are a popular one among our friends and family! It actually got nicknamed the “Gourmet Burgers”! Each bite brings the “mmm” and the “yum” from everyone!
 
The seasoning for the ground beef is pretty simple; onion flakes, my homemade Montréal Steak Spice, some garlic powder and freshly ground black pepper. After forming the patties, to allow the flavor to develop, they’re chilled for at least a couple hours to 6 hours at the most 🕞.
 
What makes these Mushroom Swiss Burgers so “elevated” from the others is the topping. After the onions 🧅 are caramelized, the mushrooms are added and cooked slowly as well. To bring the mixture to a whole new level of deliciousness, I incorporate pressed garlic, rosemary, and Worcestershire sauce.
 
Now to make it taste even better, there’s a special ingredient that goes in and it’s sherry although port, marsala or red wine 🍷 are all incredible substitutes. This little touch makes these burgers more special than anyone else’s out there. That is how they got their nickname!
 
I prefer using my hamburger buns versus brioche but feel free to swap them out. As the title implies, there’s Swiss cheese 🧀 that goes on the patties during the last few minutes before they’re done so it can melt nicely. When it’s time to assemble, I scoop up a generous amount of the onion-mushroom mixture using a slotted spoon so the buns don’t get soggy. I also spread some of my homemade mayonnaise on the top buns. Doesn’t it need tomato slices or lettuce? No! They have so much flavor on their own, they don’t need more…
 
I like to serve a side although these burgers are so amazing, they don’t really need one. If you decide to, here are a few suggestions other than fries 🍟; coleslaw, potato salad, corn on the cobb, mac and cheese, pasta salad, onion rings, cucumber salad, cottage fries or potato chips… just to name a few.
 
If you love mushrooms 🍄 plus are a burger enthusiast as much as we are, you have to make these Mushroom Swiss Burgers while barbecue season is still on. They’re certainly a crowd-pleaser and after serving them, you’ll see how popular they will become and why they got the nickname of “Gourmet”…
Bon Appétit!🍽
 
Check out these other great BBQ & grilling recipes…🔥
– Grilled Marlin Steaks
– Canadian Smoky Pork Ribs
– Creole Shrimp & Andouille Skewers
– Fire Roasted Salsa
– Lamb Kofta with Yogurt Sauce
– Tarragon Limoncello Halibut
– Tomates à la Provençale (Tomatoes Provencal)
and for even more BBQ recipes 🌭🍔, click on this link… Recipe Category • BBQ & Grilling
 

 
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Mushroom Swiss Burgers

With a tasty onion-mushroom topping, these Mushroom Swiss Burgers are out of this world! Fire up your BBQ and enjoy them soon!

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Servings 4 burgers

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Prep Time 15 minutes mins

Cook Time 35 minutes mins

Passive time 2 hours hrs

Ingredients

  

1x2x3x

• 1 1/2 lbs. (750 g) lean ground beef
• 2 tbsp. onion flakes
• 1/2 tbsp. Montréal Steak Spice see Recipe
• 1/2 tsp. garlic powder
• freshly ground black pepper, to taste and divided (I always use mixed peppercorns)
• 3 tbsp. butter, divided tips & tricks
• 2 cups white onions, thinly sliced (Lyonnaise cut) tips & tricks
• ground Himalayan sea salt, to taste
• 3/4 lb. cremini mushrooms, washed and sliced
• 1 large clove garlic, pressed
• 1/2 tbsp. fresh rosemary, finely chopped tips & tricks
• 1/2 tbsp. Worcestershire sauce
• 2 1/2 ounces Sherry or Port wine
• 8 slices Swiss cheese
• 4 hamburger buns see Recipe
• 2 tbsp. mayo, or as needed see Recipe

Directions

 

• In a large bowl, add ground beef, onion flakes, Montréal Steak Spice, garlic powder and freshly ground black pepper; mix until blended.
• Form the mixture into 4 equal patties, cover with plastic wrap, and transfer to the fridge for at least 2 hours.
• A few hours later, take the patties out of the fridge and let them get to room temperature.
• In a large skillet over medium heat, add 2 tablespoons of butter and when it starts sizzling, add onions; season with salt. Stir to coat slices with butter and cook until soft, about 7 minutes, stirring often.
• Add the mushrooms and cook for 2 minutes, stirring frequently. Add another tablespoon of butter, season with black pepper and mix until the butter is melted; cook for 3 minutes.
• Add pressed garlic and sauté for 1 minute. Stir in rosemary before adding Worcestershire sauce and sherry. Cook for 6 to 7 minutes, stirring often.
• Taste and adjust if necessary, reduce the heat to low and keep warm until needed.
• Preheat the barbecue to 500ºF.
• Place the patties on the grates, close the lid and grill them for about 6 to 7 minutes per side
• Three minutes before the patties are done, place the hamburger buns on the top rack and also put a couple slices of Swiss cheese per patty, close the lid and continue grilling until the buns are nicely toasted and the cheese is melted.
• To assemble, scoop up a generous amount of the mushroom mixture using a slotted spoon. For the top buns, spread on mayonnaise.

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