Our Mushroom Swiss Burgers pair juicy ground beef patties with melted Swiss cheese and savory sautéed mushrooms for a rich, satisfying sandwich. Cooked on a griddle, the patties and mushrooms can be prepared side-by-side, and a touch of Worcestershire and A1 steak sauce enhances the savory profile. Lightly toasting the buns with a thin layer of mayo gives a crisp, buttery finish.
Mushroom Swiss Burger Recipe
This Mushroom Swiss Burger is an easy, flavorful twist on classic cheeseburgers. With minimal prep and big, bold flavors, it’s ideal for weeknights, backyard griddles, or casual gatherings. The recipe yields generous patties—3 pounds of ground beef makes six half-pound burgers (or twelve quarter-pound patties for doubles)—so it’s great for feeding a crowd or building stacked burgers.
Seasoning recommendation: use a simple SPG mix (salt, pepper, garlic) such as the OWYD Smoky SPG for a straightforward, savory base. If you don’t have a premixed blend, equal parts salt, black pepper, and garlic powder recreate the classic profile.
Why You’ll Love This Dish
- Rich, layered flavor: Melted Swiss cheese with caramelized, buttered mushrooms and a splash of Worcestershire/A1 creates a deeply savory bite.
- Simple preparation: Basic ingredients and straightforward steps make this recipe approachable for home cooks.
- Flexible format: Make large single patties or smaller doubles to suit appetite and presentation.
- Griddle-friendly: Ideal for cooking everything on a flat top or electric griddle, but adaptable to stovetop or grill with a pan for mushrooms.
- Great for gatherings: Hearty, crowd-pleasing sandwiches that pair well with fries, coleslaw, or grilled vegetables.
Recipe Shopping List
Here are the ingredients you’ll want to have on hand. Quantities and step-by-step instructions appear in the recipe card below.
- Ground beef (85/15 recommended)
- SPG seasoning (Salt, Pepper, Garlic)
- Swiss cheese slices
- Crimini mushrooms, sliced
- Salted butter
- Fresh garlic
- Worcestershire sauce
- A1 steak sauce
- Mayonnaise
- Burger buns
How To Make This Recipe (Overview)
Below is a concise overview of the cooking process so you know what to expect. Follow the full recipe card for exact measurements and timing while you cook.
- Preheat the griddle to medium-high. Gently form patties from the ground beef—six ½-pound patties or twelve ¼-pound patties for doubles—and season both sides with SPG.
- Cook patties and mushrooms side-by-side on the griddle. Add butter to a separate area and spread the mushrooms in a single layer to brown; then pile them together as they finish.
- Flip and top the patties once a crust forms. Cook until browned on the second side, then place Swiss slices on each patty.
- Finish the mushrooms by adding minced garlic and a splash of Worcestershire and A1; briefly sauté and spoon the sauced mushrooms onto the cheesed patties.
- Melt and toast—top the mushrooms with another slice of Swiss, reduce heat, and cover to melt. Spread a light coating of mayo on buns and toast until golden on the griddle.
- Serve hot with your favorite sides.
Tip: If you’re grilling rather than using a griddle, brown mushrooms in a skillet on the stove and finish burgers on the grill for best results.
Recipe FAQ
Yes. Keep cooked patties in an airtight container in the refrigerator for up to 3 days. Reheat on the griddle, in an air fryer, or briefly in the microwave until hot.
Can I make components in advance?
Absolutely. You can form patties and slice the mushrooms ahead of time; store them separately in the fridge and cook just before serving for best texture.
What if I don’t have SPG seasoning?
Mix equal parts salt, black pepper, and garlic powder for a close substitute.
Can I cook this on a grill instead of a griddle?
Yes. Sear burgers on the grill; cook mushrooms in a skillet on the stovetop and spoon them onto the burgers after they’re grilled.
Serve This With
- French fries — classic, crispy, and perfect for dipping.
- Coleslaw — adds cool crunch and tang to balance the rich burger.
- Grilled vegetables — complements the earthy mushroom flavor.
- Smoked or roasted sweet potatoes — offer a touch of sweetness and color.
More Blackstone & Burger Ideas
- Blackstone Pork Chops
- Blackstone Flank Steak
- 16 Blackstone Recipes for Beginners
- Grilled Bison Burger
- Blackstone Smashburger
- Smashburger Tacos
- Traeger Smoked Burgers
Mushroom Swiss Burger
A flavorful Mushroom Swiss Burger made on the griddle. Flexible and forgiving—adjust toppings and cheese to match your family’s preferences.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Ingredients
- 3 pounds ground beef
- 2 tablespoons SPG seasoning (salt, pepper, garlic)
- 12 slices Swiss cheese
- 12 crimini mushrooms, sliced
- 2 tablespoons salted butter
- 1 clove garlic, minced
- 1 teaspoon Worcestershire sauce
- 1 teaspoon A1 steak sauce
- 6 burger buns
Instructions
- Preheat a griddle over medium-high heat.
- Form patties (six ½-pound patties or twelve ¼-pound) and season both sides with SPG.
- Place patties on the hot griddle. Add butter to another area and spread mushrooms in a single layer; brown on both sides, then push into a pile.
- Flip burgers once a crust forms; cook until browned on the second side and top each patty with a slice of Swiss.
- Add minced garlic to the mushrooms and sauté briefly. Stir in Worcestershire and A1, then spoon mushrooms onto the cheesed patties.
- Top mushrooms with another Swiss slice, reduce heat to low, and cover to melt the cheese.
- Spread a thin layer of mayo on buns and toast on the griddle until golden. Assemble and serve hot.
Notes
If you like smoky seasoning, use a smoked SPG blend. For a quicker option, cook mushrooms in a skillet while burgers cook on the griddle.
Nutrition Information (per serving)
Calories: 927 • Total Fat: 62g • Saturated Fat: 26g • Cholesterol: 203mg • Sodium: 553mg • Carbs: 35g • Protein: 55g