Mushroom Burger
Mushroom Burgers are a savory and easy dinner option that is great for cookouts or any time you need a quick and reliable dinner. With tender portobello mushrooms and swiss cheese topping juicy burger patties, this swiss mushroom burger is a great choice!
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These easy burgers aren’t difficult to make. You can make your own beef patties from ground meat or just get some fresh from the grocery store. If the weather is right these will have the best flavor being made on the grill, but they taste great on an indoor grill pan or just in a frying pan.
Mushroom Burgers get their distinctive savory flavor from their key ingredient, mushrooms. Cooking mushrooms will fill your kitchen with their delicious aroma, growing anticipation for the final product! Use baby bella mushrooms or white mushrooms, both are technically the same kind of mushroom, just different variations. You can even use some more exotic gourmet mushrooms like shiitake or oyster mushrooms.
Swiss and mushrooms are a great combination that works well with any good burger. Whether that be a beef burger or even a vegetarian burger, this pair just works! Combine that with all of your favorite toppings and condiments and you’ll have a big hit.
Some of our favorite ways to dress these burgers are with caramelized onions and Homemade Mayonnaise. Feel free to add your other favorite toppings such as red onion, lettuce, dill pickle slices and tomatoes. If you’re looking to really go over the top, a toasted bun, brushed with garlic butter will provide so much flavor!
If you’re trying to maintain a keto or low-calorie diet, you can use large mushroom caps instead of hamburger buns. This may be best served for all of your mushroom maniacs since the mushroom bun along with the mushrooms topping the burgers is certainly a lot of mushrooms!
Serve your Mushroom Burgers with a side salad and a fun homemade side dish like Loaded Cheese Fries or Veggie Tots. Chop up and store leftover burgers in an airtight container. You can use this chopped up ground beef to make some Cheeseburger Salad so you can enjoy your burgers the rest of the week!
Why You’ll Love this Recipe:
Quick & Easy: Make these flavorful Mushroom Burgers in just six simple steps.
Customizable: Use homemade or store-bought patties and cook them on a grill, indoor grill pan, or stovetop skillet.
Versatile Mushroom Choices: Use baby bella, white, shiitake, or oyster mushrooms for unique flavors.
Endless Topping Options: Pair with caramelized onions, homemade mayo, crisp lettuce, red onion, dill pickles, and juicy tomatoes.
Keto & Low-Carb Friendly – Swap the bun for large mushroom caps for a fully mushroom-loaded experience.
Great for Leftovers – Chop up extra patties for a Cheeseburger Salad and enjoy throughout the week!
Ingredients to Make Mushroom Burgers:
- ground beef. Regular ground beef makes a rich, juicy burger, while leaner cuts offer a lighter option. Ground turkey or chicken can also be used.
- onion. Grating the onion helps distribute its flavor evenly throughout the patties.
- garlic clove. Freshly minced garlic adds the best flavor, but garlic powder can be used in a pinch (about ¼ teaspoon per clove).
- Worcestershire sauce. Adds a deep, savory flavor. Replace it with soy sauce, tamari, coconut aminos, steak sauce, BBQ sauce
- mushrooms. Baby bella (cremini) or white mushrooms work well, but you can also use shiitake or oyster mushrooms for a gourmet twist.
- brioche buns. Soft and slightly sweet, brioche complements the savory flavors. For a lower-carb option, use lettuce wraps or large mushroom caps.
- cheddar or swiss cheese. Cheddar and Swiss are classic choices, but gouda, provolone, or blue cheese can add a unique twist.
How to Make Mushroom Burgers:
- In a mixing bowl, combine ground beef, grated onion, minced garlic, and Worcestershire sauce. Mix gently until combined. Divide the mixture into four equal portions and shape into patties slightly larger than the brioche buns.
- Heat a skillet or grill pan over medium-high heat. Cook the patties for 3–4 minutes per side or until cooked to your preferred doneness. Add a slice of cheese to each patty during the last minute of cooking to melt.
- In a separate skillet, melt the butter over medium heat. Add the sliced mushrooms and cook for 4–5 minutes, stirring occasionally, until golden and softened.
- Stir in the minced garlic, salt, and pepper. Cook for another minute, then remove from heat.
- Lightly butter and toast the brioche buns on a skillet or grill until golden.
- On the bottom bun, layer the cooked patty with melted cheese, a generous spoonful of sauteed mushrooms, and any additional toppings or condiments you like. Top with the other half of the bun.
Recommended Equipment
Recipe Notes & Tips:
- Cooking Method: For the best flavor, grill these burgers outdoors, but they also cook perfectly in a skillet or indoor grill pan.
- Burger Thickness: Thicker patties stay juicier, while thinner ones cook faster and develop a crispier exterior. Adjust cooking time accordingly.
- Patty Tips: Make the patties slightly larger than the buns since they shrink while cooking.
- Avoid Over mixing: Gently mix the beef and seasonings to keep the patties tender; over mixing can make them dense.
- Toasting Buns: Butter and toast the brioche buns for extra crispness and flavor. For an added boost, brush them with garlic butter.
- Keto-Friendly Alternative: Swap the bun for large mushroom caps or serve the patty over a fresh salad.
Serving Suggestions:
- Loaded Cheese Fries
- Cauliflower Mac and Cheese
- Broccoli Bacon Salad
- Sour Cream Potato Salad
- BBQ Mushroom Skewers
How to Store:
Refrigerate: Store leftover burger patties in an airtight container in the fridge for up to 3 days. Keep them separate from the buns and toppings for the best texture.
Freeze: Let cooked patties cool completely, then wrap each one in plastic wrap or foil. Store in a freezer-safe bag or container for up to 3 months.
Reheating: Warm refrigerated patties in a skillet over medium heat for a few minutes on each side, or reheat in a 350°F oven for about 10 minutes. Avoid microwaving, as it can make them dry and rubbery.
Make-Ahead: Shape patties up to 24 hours in advance and store them in the fridge, or freeze for up to 3 months. Pre-sauté mushrooms and chop toppings ahead of time for easy assembly.
FAQs:
Grilling gives the best flavor, but a stovetop skillet or grill pan works great too. Cook over medium-high heat for a good sear.
Avoid over mixing the meat, and if needed, chill the patties for 15–30 minutes before cooking to help them hold their shape.
Absolutely! Just divide the beef mixture into smaller portions and reduce the cooking time accordingly.
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Mushroom Burger
Ingredients
- 1 pound ground beef
- ¼ cup onion, grated
- 1 garlic clove minced
- 1 teaspoon Worcestershire sauce
- 1 cup sliced mushrooms
- 1 tablespoon butter
- 1 garlic clove, minced
- 1 teaspoon salt
- ½ teaspoon pepper
- 4 brioche buns
- 4 cheese slices, cheddar or swiss
Instructions
- In a mixing bowl, combine ground beef, grated onion, minced garlic, and Worcestershire sauce. Mix gently until combined. Divide the mixture into four equal portions and shape into patties slightly larger than the brioche buns.
- Heat a skillet or grill pan over medium-high heat. Cook the patties for 3–4 minutes per side or until cooked to your preferred doneness. Add a slice of cheese to each patty during the last minute of cooking to melt.
- In a separate skillet, melt the butter over medium heat. Add the sliced mushrooms and cook for 4–5 minutes, stirring occasionally, until golden and softened.
- Stir in the minced garlic, salt, and pepper. Cook for another minute, then remove from heat.
- Lightly butter and toast the brioche buns on a skillet or grill until golden.
- On the bottom bun, layer the cooked patty with melted cheese, a generous spoonful of sautéed mushrooms, and any additional toppings or condiments you like. Top with the other half of the bun.
Nutrition
Notes
-
- Cooking Method: For the best flavor, grill these burgers outdoors, but they also cook perfectly in a skillet or indoor grill pan.
- Burger Thickness: Thicker patties stay juicier, while thinner ones cook faster and develop a crispier exterior. Adjust cooking time accordingly.
- Patty Tips: Make the patties slightly larger than the buns since they shrink while cooking.
- Avoid Over Mixing: Gently mix the beef and seasonings to keep the patties tender; over mixing can make them dense.
- Toasting Buns: Butter and toast the brioche buns for extra crispness and flavor. For an added boost, brush them with garlic butter.
- Keto-Friendly Alternative: Swap the bun for large mushroom caps or serve the patty over a fresh salad.
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I love this sooo much! Honestly, the bun adds nothing to the flavor of a burger – when you eat this it feels like you ate a proper burger. Delicious!