Mushroom Swiss Burgers on a Griddle

When I started adding a little Parmesan cheese to the mushrooms for these burgers it completely upgraded them. The mushrooms get that rich steakhouse flavor, and the Parmesan melts in and adds a little salty bite that works really well with the Swiss cheese and beef. I honestly can’t recommend trying it this way enough. Side note — there’s a good amount of garlic in this recipe with the aioli and the mushrooms, so feel free to tone that down or swap the aioli for regular mayo if you prefer.

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Mushroom Swiss Burger

Thick sliced mushrooms with swiss cheese on a quarter pound burger patty.

Prep Time10 minutes mins

Cook Time20 minutes mins

Course: hamburger

Cuisine: hawaiian

Ingredients

• 1 lb ground beef 80/20
• Montreal steak seasoning
• ½ lb thick sliced white mushrooms
• 1 tablespoon butter
• 1 clove garlic minced or pressed
• ¼ cup Parmesan cheese
• 1 tablespoon Worcestershire sauce
• 8 slices Swiss cheese
• 4 brioche hamburger buns
• Garlic aioli Kraft
• Small amount of cooking oil

Instructions

• Form the patties – Form the beef into 4 patties, slightly wider than the buns. Season both sides with Montreal steak seasoning (or seasoning of choice — salt and pepper is fine).
• Preheat the griddle – Preheat the griddle to about 400°F. While it heats, add the mushrooms to the griddle with a little oil and start cooking them.
• Cook the mushrooms – Cook the mushrooms for about 4 minutes as they begin to release their water.
• Cook the burgers – Once the griddle reaches 400°F, place the burgers down. Cook for about 4 minutes, then flip.
• Add butter and garlic to the mushrooms – After flipping the burgers, add the butter and garlic to the mushrooms and continue cooking them for a few more minutes while the burgers finish.
• Finish mushrooms and melt the cheese – While the burgers finish cooking, toast the brioche buns on the griddle. Add the Parmesan cheese and Worcestershire sauce to the mushrooms and stir to combine. Place 2 slices of Swiss cheese on each burger and melt.
• Assemble the burgers – Spread garlic aioli on the toasted bun, add the burger, then top with the steakhouse mushrooms. Serve hot.