Mushroom Swiss Burger Onions (Printable)
Juicy beef topped with sautéed mushrooms, melted Swiss cheese, and caramelized onions on a toasted bun.
# What goes in:
→ Caramelized Onions
01 - 2 large yellow onions, thinly sliced
02 - 2 tablespoons unsalted butter
03 - 1 tablespoon olive oil
04 - 1/2 teaspoon salt
05 - 1/2 teaspoon sugar
→ Sautéed Mushrooms
06 - 9 ounces cremini or button mushrooms, sliced
07 - 1 tablespoon unsalted butter
08 - 1 tablespoon olive oil
09 - 1/4 teaspoon salt
10 - 1/4 teaspoon black pepper
11 - 1 teaspoon fresh thyme leaves (optional)
→ Burgers
12 - 1.3 pounds ground beef (80/20 blend recommended)
13 - 1 teaspoon salt
14 - 1/2 teaspoon black pepper
15 - 4 slices Swiss cheese
16 - 4 burger buns, split and toasted
17 - 2 tablespoons mayonnaise (optional)
18 - 2 cups fresh arugula or lettuce leaves
# Directions:
01 - Heat butter and olive oil in a large skillet over medium-low heat. Add sliced onions, salt, and sugar. Cook for 18 to 20 minutes, stirring occasionally, until onions are golden and caramelized. Remove from heat and set aside.
02 - In the same skillet, heat butter and olive oil over medium-high heat. Add mushrooms, salt, pepper, and thyme if using. Sauté for 6 to 8 minutes until mushrooms are browned and liquid evaporates. Remove from heat and set aside.
03 - Divide ground beef into four equal portions and shape each into patties slightly larger than the buns. Season both sides evenly with salt and pepper.
04 - Preheat grill or skillet to medium-high heat. Cook patties for 3 to 4 minutes per side until medium or desired doneness. During the last minute of cooking, top each patty with a slice of Swiss cheese and cover to melt.
05 - Spread mayonnaise on the bottom buns if desired. Layer arugula or lettuce, followed by the cheeseburger patty, then spoon sautéed mushrooms and caramelized onions on top. Cover with the top buns and serve immediately while hot.
# Expert Advice:
01 -
- The caramelized onions add a deep sweetness that feels indulgent without being heavy.
- Sautéed mushrooms bring an umami richness that makes this taste restaurant-quality but takes just minutes.
- It's gourmet enough to impress without requiring fancy ingredients or technique.
02 -
- Don't rush the onions—low heat is the secret to real caramelization; high heat just burns them and tastes bitter.
- If your mushrooms release a lot of liquid, keep cooking until it evaporates; watery mushrooms will make your burger soggy.
03 -
- Toast your buns in a dry pan or on the grill just before assembling—it only takes a minute and makes an enormous difference in texture.
- Make your patties a day ahead and refrigerate them; cold meat holds together better and cooks more evenly.