Description
The Swiss Mushroom Melt is a delicious, hearty burger featuring juicy ground beef patties topped with sautéed mushrooms and onions, melted Swiss cheese, and a tangy Dijon-mayo spread on toasted hamburger buns. Perfect for a satisfying lunch or dinner, this recipe combines savory flavors with a creamy touch for an elevated burger experience.
Ingredients
Scale
Burger
- 1 pound ground beef
- Salt and pepper to taste
Mushroom Topping
- 1 tablespoon vegetable oil
- 1 cup mushrooms, sliced
- 1 onion, finely chopped
- 1 tablespoon butter
Cheese & Buns
- 4 slices Swiss cheese
- 4 hamburger buns
Spread
- 2 tablespoons mayonnaise
- 1 tablespoon Dijon mustard
Instructions
- Preheat the Cooking Surface: Preheat your grill or stovetop skillet over medium-high heat to ensure it’s hot enough for cooking the beef patties evenly.
- Prepare Patties: Shape the ground beef into 4 equal-sized patties and season both sides generously with salt and pepper to enhance the flavor.
- Sauté Mushrooms and Onions: In a separate skillet, heat the vegetable oil over medium heat. Add the sliced mushrooms and finely chopped onion. Cook for about 5-7 minutes, stirring occasionally, until the onions become translucent and the mushrooms turn golden brown. Stir in the tablespoon of butter, then remove from heat and set aside.
- Cook Beef Patties: Place the beef patties on the preheated grill or skillet. Cook each side for about 4-5 minutes or until the patties reach your desired level of doneness.
- Melt Swiss Cheese: Just before the patties finish cooking, place a slice of Swiss cheese on each patty and allow it to melt slightly while still on the heat.
- Toast Buns: Toast the hamburger buns until they are golden brown to add texture and prevent sogginess when assembled.
- Make the Spread: In a small bowl, mix together mayonnaise and Dijon mustard. Spread this mixture generously on both halves of each toasted bun.
- Assemble Burgers: Place each melted cheese-topped patty on the bottom half of the bun. Spoon the warm mushroom and onion mixture over the patties, then cover with the top halves of the buns.
- Serve: Serve the Swiss Mushroom Melt immediately while hot for the best taste and texture.
Notes
- You can use either a grill or stovetop skillet according to your preference and availability.
- Feel free to substitute Swiss cheese with Gruyere or mozzarella if desired.
- For a juicier patty, avoid pressing down on the beef while cooking.
- To make the mushroom topping richer, consider adding a splash of white wine during sauté.
- Use fresh mushrooms and onions for best flavor and texture.
