Mushroom Swiss Burger Onions (Printable)

Juicy beef patty with mushrooms, melted Swiss, and sweet caramelized onions on toasted brioche buns.

# What You'll Need:

→ For the Burgers

01 - 1 ½ lbs ground beef, 80/20 blend recommended
02 - 1 tsp kosher salt
03 - ½ tsp black pepper

→ For the Caramelized Onions

04 - 2 large yellow onions, thinly sliced
05 - 2 tbsp unsalted butter
06 - 1 tsp sugar
07 - Pinch of salt

→ For the Sautéed Mushrooms

08 - 8 oz cremini or button mushrooms, sliced
09 - 1 tbsp olive oil
10 - ½ tsp fresh thyme leaves
11 - Salt and pepper to taste

→ For Assembly

12 - 4 slices Swiss cheese
13 - 4 brioche burger buns
14 - 2 tbsp mayonnaise
15 - 1 cup arugula or lettuce leaves

# Directions:

01 - In a large skillet over medium heat, melt the butter. Add sliced onions, sugar, and a pinch of salt. Cook, stirring occasionally, for 15–20 minutes or until onions are golden brown and soft. Set aside.
02 - In another skillet, heat olive oil over medium-high heat. Add mushrooms and cook for 5–7 minutes until browned and tender. Season with salt, pepper, and thyme. Remove from heat.
03 - In a bowl, gently mix ground beef with salt and pepper. Form into 4 equal patties, pressing a small indentation in the center of each to prevent puffing during cooking.
04 - Heat a grill or skillet over medium-high heat. Cook the patties for 3–4 minutes per side for medium doneness. In the last minute of cooking, top each patty with a slice of Swiss cheese and cover to melt.
05 - Lightly toast brioche buns on the grill or in a toaster.
06 - Spread mayonnaise on the bottom buns. Add arugula or lettuce, then place the burger patties on top. Pile on the sautéed mushrooms and caramelized onions. Top with the upper buns and serve immediately.

# Expert Tips:

01 -
  • The combination of sweet onions and earthy mushrooms creates layers of flavor that make every bite interesting
  • Using an 80/20 beef blend ensures these burgers stay incredibly juicy, even with all those toppings
  • Brioche buns add just enough sweetness to balance the savory components without falling apart
02 -
  • Caramelizing onions properly takes patience, rushing them over high heat just makes them bitter and burnt
  • The indentation in the center of each patty is crucial, otherwise the burgers puff into balls and the toppings slide right off
  • Let the burgers rest for a couple of minutes after cooking so the juices redistribute instead of running out immediately
03 -
  • Keep a spray bottle of water nearby when caramelizing onions, if they start drying out too quickly a quick spritz helps them finish cooking without burning
  • Wipe your mushrooms with a damp cloth instead of running them under water, they absorb liquid like sponges and will not brown properly if they are too wet

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