Mushroom Swiss Burger Onions (Printer-friendly)

Ground beef patties with melted Swiss, sautéed mushrooms, and sweet caramelized onions on toasted buns.

# What you'll need:

→ Caramelized Onions

01 - 2 large yellow onions, thinly sliced
02 - 2 tbsp unsalted butter
03 - 1 tbsp olive oil
04 - 1/2 tsp salt
05 - 1/2 tsp sugar
06 - 1 tbsp balsamic vinegar (optional)

→ Sautéed Mushrooms

07 - 9 oz cremini or button mushrooms, sliced
08 - 1 tbsp unsalted butter
09 - 1 tbsp olive oil
10 - 1 clove garlic, minced
11 - Salt and pepper, to taste

→ Burgers

12 - 1.3 lbs ground beef (80/20 blend)
13 - 1 tsp salt
14 - 1/2 tsp black pepper
15 - 4 slices Swiss cheese
16 - 4 brioche or hamburger buns
17 - 1 tbsp unsalted butter, softened (for toasting buns)

→ Optional Toppings

18 - Fresh lettuce leaves
19 - Sliced tomatoes
20 - Dijon mustard or mayonnaise

# Method:

01 - Melt butter and olive oil in a large skillet over medium heat. Add sliced onions, salt, and sugar. Cook, stirring frequently, until onions are golden and soft, about 20 minutes. Stir in balsamic vinegar during the last 2 minutes if using. Set aside.
02 - Heat butter and olive oil in a medium skillet over medium-high heat. Add mushrooms and cook until browned and tender, approximately 7 minutes. Add minced garlic, season with salt and pepper, cook 1 minute more. Remove from heat.
03 - Shape ground beef into four equal patties around 3/4 inch thick. Season both sides with salt and black pepper.
04 - Preheat grill or skillet over medium-high heat. Cook patties 3 to 4 minutes per side for medium doneness or to preference. Place Swiss cheese slice on each patty during the last minute and cover to melt.
05 - Spread softened butter on cut sides of buns. Toast on skillet or grill, cut side down, until golden brown.
06 - On bottom buns, place lettuce and tomato if using. Add cheesy patties, top with sautéed mushrooms and caramelized onions. Spread Dijon mustard or mayonnaise on top buns if desired. Close and serve immediately.

# Expert Tips:

01 -
  • The caramelized onions add a deep sweetness that makes every bite feel indulgent without any fuss.
  • Sautéed mushrooms bring an earthy richness that pairs perfectly with the melted Swiss.
  • It's the kind of burger that feels special enough for guests but simple enough for a Tuesday night.
  • You get restaurant quality flavor using ingredients you probably already have on hand.
02 -
  • Don't rush the onions, if you crank the heat too high they'll burn instead of caramelize and turn bitter.
  • Let the patties rest for a minute after cooking so the juices redistribute, cutting right away makes them dry.
  • Season the beef simply with just salt and pepper, the toppings bring all the complexity you need.
03 -
  • Press a small indent into the center of each patty before cooking, it keeps them from puffing up into meatballs on the grill.
  • Use a lid or a metal bowl to cover the patties when melting the cheese, it traps the heat and melts faster.
  • If you have time, chill the formed patties for fifteen minutes before cooking, it helps them hold together better.

Go back