Indulge in the ultimate culinary delight with our expertly crafted **Mushroom Swiss Burger** recipe. This isn’t just any burger; it’s a symphony of flavors, featuring a perfectly seasoned patty, savory sautéed mushrooms, and gooey, melted Swiss cheese, all nestled within a toasted bun. Whether you’re a grilling enthusiast or prefer the convenience of an air fryer, our comprehensive guide ensures a juicy, flavor-packed burger every time. Prepare to elevate your burger game and impress your taste buds with this classic, reimagined.
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The Perfect Ground Beef: Selection and Fat Content
The foundation of an exceptional burger lies in the quality and type of ground beef you select. It’s not just about using ground beef; it’s about understanding the nuances that transform a good burger into a great one. The fat content is a critical factor, directly influencing the moisture, flavor, and texture of your finished patty. Fat provides the essential juiciness that prevents burgers from becoming dry and crumbly, especially when cooked at high temperatures on a grill.
For a truly outstanding Mushroom Swiss Burger, we highly recommend using **ground chuck beef with an 80% lean and 20% fat ratio**. This specific blend strikes the perfect balance, ensuring your burgers remain incredibly moist and flavorful. A 75% lean blend can also work well if 80/20 is unavailable. While leaner cuts of meat, such as 90/10 or even 93/7, can be used for a lighter option, be prepared for a less juicy and potentially drier burger. The higher fat content of ground chuck renders during cooking, basting the meat from within and creating that irresistible, melt-in-your-mouth texture.
When sourcing your beef, consider the origin and quality. Many home cooks swear by grass-fed, grass-finished beef for its superior flavor profile and ethical farming practices. High-quality beef often comes from trusted butchers or specialized meat delivery services. For convenience and guaranteed quality, pre-made patties can be a great option, ensuring consistent size and composition.
Crafting the Ultimate Burger Seasoning
A phenomenal burger isn’t complete without a thoughtfully crafted seasoning blend. While store-bought rubs offer convenience, making your own allows for customization and ensures a fresh, vibrant flavor that perfectly complements the rich beef and earthy mushrooms. Our homemade burger rub is designed to enhance, not overpower, the natural taste of the beef, adding layers of savory, sweet, and smoky notes.
Our signature seasoning blend for these Mushroom Swiss Burgers features a harmonious combination of:
- Brown Sugar or Sweetener: A touch of sweetness helps to caramelize the exterior of the patty, creating a delicious crust and balancing the savory elements. For those mindful of sugar intake, a sugar-free sweetener can be substituted without compromising flavor.
- Garlic Powder: An indispensable ingredient in savory cooking, garlic powder provides a deep, aromatic foundation that permeates the meat. It’s milder than fresh garlic but offers a consistent, robust flavor.
- Onion Powder: Similar to garlic powder, onion powder delivers a concentrated onion flavor, adding another layer of aromatic complexity without the moisture of fresh onions.
- Minced Onion: Dried minced onion adds texture and a more pronounced, slightly sweet onion flavor compared to powder, rehydrating as the burger cooks.
- Smoked Paprika: This is a game-changer, imparting a beautiful smoky depth and a subtle reddish hue to the burger. It evokes a grilled flavor even if you’re cooking indoors. Regular paprika can be used as a substitute, but the smoked version truly elevates the experience.
- Salt: Essential for seasoning and enhancing all other flavors. It’s crucial for drawing out moisture and creating a juicy interior.
- Black Pepper: Provides a sharp, pungent counterpoint to the richer flavors, adding a classic burger seasoning touch.
To further deepen the umami and add a more complex savory profile, we also incorporate **Worcestershire sauce**. Its tangy, slightly fermented notes meld wonderfully with beef. For an extra boost of that authentic smoky, grilled flavor, even when cooking on the stove, a dash of **liquid smoke** works wonders. This ingredient infuses the patties with a char-grilled essence, making every bite reminiscent of a backyard BBQ.
When seasoning, mix the ingredients gently with the ground beef. Overworking the meat can lead to a tough burger, so aim for just enough mixing to evenly distribute the seasonings.
Expert Tips for Forming Burger Patties (and Preventing Shrinkage)
Forming the perfect burger patty is an art that significantly impacts the final product. If you’re not using pre-made patties, starting with one to one and a half pounds of ground meat is ideal for four substantial burgers. The key to successful patty formation lies in a few simple techniques that prevent shrinkage and ensure even cooking.
First, always shape your patties slightly larger than the buns you intend to use. Burgers naturally shrink during cooking as fat renders and proteins tighten. By making them about an inch wider than the bun, you ensure they fit perfectly once cooked, avoiding that disappointing situation where the patty disappears within the bread.
Second, resist the urge to over-mix or over-work the meat. This is a common pitfall that can lead to tough, dense, and dry burgers. Just like when making meatballs, excessive handling breaks down the meat fibers, causing them to become rubbery. Instead, gently combine the seasoned meat until just mixed. Minimal shaping is best to maintain a tender texture and prevent the patty from crumbling on the grill or in the pan.
Once you’ve gently formed your patties, there’s one crucial step to prevent them from puffing up into a dome shape: create a dimple in the center. Using your thumb, press an indentation into the middle of each patty. This technique allows the burger to cook evenly and helps it maintain a flat, circular shape as it grills, preventing it from bulging in the center and undercooking around the edges. This simple trick is a secret weapon for perfectly cooked burgers.
By following these guidelines, you’ll create patties that are not only the perfect size but also maintain a tender, juicy texture throughout the cooking process. For more detailed insights into shaping techniques, resources like “The Best Method for Shaping Burgers” can offer visual and textual guidance.
The Importance of Cold Meat for Grilling
Maintaining the proper temperature of your ground beef before it hits the grill is crucial for a successful and delicious burger. One of the main reasons you should avoid overworking the meat, as discussed previously, is that the warmth of your hands can significantly raise the meat’s temperature. While it might seem counterintuitive, **cold meat is preferred when grilling burgers.**
Here’s why: when cold meat is placed on a hot grill, the proteins seize and bind together more effectively, creating a firm and cohesive patty that is less likely to crumble or fall apart. Conversely, if your burger patties are at room temperature or warm, the fat begins to soften, and the meat fibers are more relaxed. This makes them more prone to disintegrating when exposed to high heat and flipped during cooking, resulting in a frustrating and messy experience.
This principle applies whether you’re forming your own patties or using pre-made ones. If you’re defrosting pre-made burgers, they are particularly susceptible to falling apart if they come to room temperature before grilling. A good practice is to separate defrosted patties onto parchment paper and keep them chilled in the refrigerator until you are just moments away from seasoning and placing them on the hot grill. This ensures the meat remains firm, preventing stickiness and maintaining its structural integrity, leading to a beautifully formed, juicy burger.
How to Make the Ultimate Mushroom Swiss Burger
Crafting a delectable Mushroom Swiss Burger is simpler than you might think, yielding a gourmet experience right in your own home. Follow these steps for a burger that’s bursting with flavor and perfectly cooked. Detailed measurements and precise instructions can always be found in the recipe card at the conclusion of this article.
- Season the Beef: Begin by placing your quality ground beef in a mixing bowl. Drizzle in the liquid smoke and Worcestershire sauce, then generously sprinkle with your homemade burger seasoning (or a high-quality store-bought alternative). Gently mix the ingredients until just combined, being careful not to over-work the meat, which can lead to a tough burger.
- Form the Patties: Divide the seasoned ground beef into four equal portions. Gently form each portion into a patty, ensuring they are slightly larger than your chosen burger buns to account for shrinkage during cooking. Press a small dimple into the center of each patty with your thumb to promote even cooking and prevent them from bulging.
- Prepare the Grill: Before preheating, drizzle a small amount of olive oil onto your grill grates. Use a cooking brush or a paper towel held with tongs to evenly coat the grates. This crucial step prevents the burgers from sticking.
- Preheat and Grill: Preheat your grill to a medium-high temperature, aiming for around 450 degrees Fahrenheit. Once hot, carefully place the formed burger patties onto the oiled grates. Close the lid to allow for even heat distribution.
- Cook to Perfection: Grill the burgers for approximately 7-9 minutes, flipping them halfway through. Use a meat thermometer to check for desired doneness: 125°F for rare, 135°F for medium-rare, 145°F for medium, 155°F for medium-well, and 160°F for well-done. Remember that beef continues to cook slightly after being removed from the heat.
- Add Cheese and Toast Buns: During the last minute of cooking, place a slice of Swiss cheese on each burger patty. Close the lid briefly to allow the cheese to melt into a gooey, irresistible layer. This is also the perfect time to lightly toast your brioche buns on the grill for a minute or two, adding texture and warmth.
- Sauté Mushrooms: While the burgers are cooking, heat a skillet over medium-high heat with a teaspoon of olive oil. Add your sliced mushrooms and sauté for a few minutes until they are soft and lightly browned, developing a rich, earthy flavor.
- Assemble and Serve: Once the burgers are cooked and the cheese is melted, remove them from the grill. Place each cheesy patty onto a toasted bun, top with a generous serving of sautéed mushrooms, and add any other desired toppings or sauces. Serve immediately and savor your homemade Mushroom Swiss Burger masterpiece!
Why Oiling the Grill is Essential for Burgers
When it comes to grilling burgers, a common frustration is having the patties stick to the grates. This not only makes flipping difficult but can also tear apart your beautifully formed burgers. The simple solution? Oiling your grill grates. This isn’t just a recommendation; it’s a crucial step for achieving perfect, non-stick results and those coveted grill marks.
Before you even preheat your grill, take a moment to oil the grates. You can do this by drizzling olive oil onto a paper towel, holding it with tongs, and carefully wiping down the cold grates. Alternatively, a cooking brush designed for grills can be used. Oiling the grates prior to heating helps to create a non-stick barrier that prevents the delicate surface of the burger from adhering to the metal as it cooks. Doing this before preheating also minimizes the risk of flare-ups, which can occur if oil is added to an already hot grill.
Beyond preventing sticking, a thin layer of oil on the grates contributes to developing that beautiful, crispy sear and distinct grill marks on your patties. The oil transfers heat more efficiently and aids in the Maillard reaction, which is responsible for the rich, browned flavor of cooked meat. Some chefs also advocate for adding a tiny bit of oil directly to the burger patties themselves. This provides an additional layer of protection against sticking and further enhances the browning, ensuring a gorgeously caramelized exterior that locks in the juices.
Air Frying Your Mushroom Swiss Burgers
The air fryer has become a favorite kitchen appliance for its ability to create crispy, delicious results with less oil, and it’s an excellent method for cooking juicy burgers, especially when grilling isn’t an option. Air frying provides a consistent heat environment that cooks burgers evenly while still allowing them to develop a satisfying crust.
To air fry your Mushroom Swiss Burgers, the process is straightforward:
- Season and Form: Just like with grilled burgers, start by seasoning your ground beef with liquid smoke, Worcestershire sauce, and your preferred burger seasoning blend. Gently form four patties, remembering the thumb indent technique to prevent bulging. When air frying, you won’t need to add olive oil directly to the burger patties, as the air fryer’s circulation does a great job of browning.
- Preheat (Optional but Recommended): While some air fryers don’t require preheating, it’s often beneficial to preheat yours to the specified temperature (e.g., 360°F) for about 3-5 minutes. This ensures the basket is hot when the burgers go in, helping to achieve a better sear.
- Arrange in Air Fryer: Place the burger patties in a single layer in the air fryer basket. Avoid overcrowding, as this can lead to steaming rather than crisping. If necessary, cook in batches.
- Cook and Flip: Cook the burgers at 360 degrees Fahrenheit for about 8 minutes. Then, carefully open the air fryer, flip the burgers, and continue cooking for an additional 3-4 minutes, or until they reach your desired internal temperature.
- Check Doneness: Always use a meat thermometer to ensure proper doneness. For ground beef, 125°F is rare, 135°F is medium-rare, 145°F is medium, 155°F is medium-well, and 160°F is well done.
- Melt Cheese and Sauté Mushrooms: After cooking, you can briefly return the burgers to the air fryer with a slice of Swiss cheese on top for 30-60 seconds to melt, or simply melt the cheese under a broiler. Sauté your mushrooms in a separate skillet as usual.
Air frying offers a convenient and mess-free way to enjoy a perfectly cooked Mushroom Swiss Burger indoors, delivering a satisfying texture and flavor without the need for a grill.
Choosing the Best Mushrooms for Your Burger
Mushrooms are the star ingredient (besides the beef!) in a Mushroom Swiss Burger, adding a deep umami flavor and a satisfyingly tender texture. While any of your favorite mushrooms can be used, certain varieties lend themselves particularly well to this dish.
Classic **white button mushrooms** are a popular and readily available choice. Their mild flavor makes them versatile, and they become beautifully tender and slightly browned when sautéed. For a slightly richer, earthier flavor, consider **cremini mushrooms** (also known as baby bellas). These are a more mature version of the white button mushroom and offer a deeper, more savory profile that stands up well to the beef and Swiss cheese.
If you’re looking to elevate the flavor even further, **shiitake mushrooms** can add an intense, woodsy, and slightly smoky note. Simply remove their tough stems before slicing and sautéing. Other gourmet options like **oyster mushrooms** or even a mix of wild mushrooms can introduce fantastic textures and flavors, making your burger truly unique.
Regardless of the type you choose, ensure your mushrooms are fresh and clean. Sauté them until they are tender and have released most of their moisture, developing a golden-brown color. This process concentrates their flavor and creates that delicious, savory topping that defines the Mushroom Swiss Burger.
Selecting the Perfect Swiss Cheese
Swiss cheese is an integral part of this burger’s identity, providing its namesake and a distinctive, nutty flavor that complements the richness of the beef and earthiness of the mushrooms. Its characteristic holes (eyes) and mild, slightly sweet taste make it a beloved choice for this classic combination.
While traditional Swiss cheese is the standard, there are variations to consider. **Emmentaler**, often considered the original Swiss cheese, offers a more pronounced nutty and fruity flavor. For a milder experience, **Gruyère** is a fantastic alternative that melts beautifully and has a rich, creamy texture with hints of earthiness. Some people even prefer using a combination of Swiss and another cheese, like provolone or white cheddar, for a more complex cheese pull and flavor.
When selecting your cheese, opt for sliced versions that are thick enough to provide a substantial layer but thin enough to melt quickly and evenly over the hot burger patty. The goal is a gooey, luscious blanket of cheese that binds all the elements of the burger together.
The Ideal Buns for Your Burger
The bun is more than just a vessel for your burger; it’s a critical component that contributes to the overall texture and enjoyment of each bite. A great bun provides structural integrity, absorbs juices, and adds its own subtle flavor. For our Mushroom Swiss Burger, the choice of bun can make all the difference.
**Brioche buns are a top recommendation** for their rich, buttery flavor and soft, slightly sweet texture. They toast beautifully, creating a delicate crispness on the cut sides while remaining pillowy on the inside. Toasting them lightly with a touch of butter or olive oil enhances their flavor and prevents them from becoming soggy from the burger juices and toppings. Their robust nature also means they hold up well to a juicy patty, melted cheese, and a generous heap of sautéed mushrooms.
However, personal preference plays a significant role. Other excellent bun choices include:
- Potato buns: Known for their soft texture and slightly sweet taste, potato buns are sturdy yet yielding, making them another fantastic option.
- Artisan buns: Sourdough or ciabatta rolls can offer a chewier texture and a more rustic flavor, adding a gourmet touch.
- Sesame seed buns: The classic choice for many, these provide a familiar flavor and a slight crunch from the seeds.
No matter your choice, always toast your buns. This simple step adds texture, warms the bread, and creates a barrier against moisture, ensuring your burger experience is perfect from the first bite to the last.
Turkey Burgers: A Lighter Alternative
For those seeking a lighter alternative to traditional beef, a Turkey Mushroom Swiss Burger can be equally delicious and satisfying. While the flavor profile will be different, the combination of earthy mushrooms and creamy Swiss cheese still works wonderfully with ground turkey.
Cooking turkey burgers requires a bit more attention to internal temperature, as poultry must be cooked to a higher safe minimum temperature than beef. Here are some key considerations:
- Grilling Turkey Burgers: When grilling turkey patties, aim for a temperature of 400-450 degrees Fahrenheit, similar to beef. However, the total cooking time will typically be longer, around 12 minutes, to ensure they reach an internal temperature of at least 165 degrees Fahrenheit. Always use a meat thermometer inserted into the thickest part of the patty.
- Air Frying or Stovetop Turkey Burgers: If you’re air frying or cooking on the stovetop, the same internal temperature rule applies: the turkey burger must reach 165 degrees Fahrenheit. Cooking times will vary based on the appliance and patty thickness, so rely on your meat thermometer for accuracy.
- Preventing Dryness: Ground turkey, especially leaner varieties, can dry out easily. Incorporating finely diced onions, bell peppers, or even a touch of olive oil into the mixture before forming patties can help retain moisture. The sautéed mushrooms and melted Swiss cheese will also contribute significant moisture and flavor, mitigating any potential dryness.
With careful cooking and the right additions, a Turkey Mushroom Swiss Burger can be a fantastic, flavorful option that doesn’t compromise on taste.
Creative Toppings to Elevate Your Burger
While the classic Mushroom Swiss Burger is a masterpiece on its own, adding extra toppings can transform it into an even more personalized and exciting culinary experience. Think of these as opportunities to add layers of texture, freshness, and complementary flavors.
- Fresh Vegetables:
- Lettuce: Crisp romaine or butter lettuce adds a refreshing crunch and color.
- Onions: Thinly sliced red onions provide a sharp, tangy bite, while grilled or caramelized onions offer a sweet, mellow counterpoint to the savory beef.
- Tomatoes: Slices of ripe, juicy tomato add acidity and freshness.
- Pickles: Dill pickle slices offer a briny, tangy pop that cuts through the richness.
- Rich & Creamy Additions:
- Bacon: Crispy bacon strips are always a welcome addition, bringing salty, smoky, and fatty goodness.
- Avocado: Slices of ripe avocado add a creamy texture and healthy fats.
- Guacamole: A generous dollop of homemade guacamole enhances the creamy texture with zesty, fresh flavors.
- Salsa / Pico De Gallo: For a vibrant, fresh kick, salsa or pico de gallo adds a juicy, slightly spicy element.
- Textural Delights:
- Onion Rings: Placing a few crispy onion rings directly on the burger adds an incredible crunch and extra onion flavor.
Don’t be afraid to experiment with combinations that appeal to your palate. Each topping offers a unique contribution, allowing you to customize your Mushroom Swiss Burger to perfection.
Delectable Sauces for Your Mushroom Swiss Burger
No burger is truly complete without the perfect sauce to tie all the flavors together. While a classic Mushroom Swiss Burger is flavorful on its own, a well-chosen sauce can add moisture, tang, heat, or creaminess, elevating each bite. Here are some fantastic sauce ideas:
- Chipotle Mayo: For those who love a bit of a kick, chipotle mayo offers a creamy texture with smoky, spicy undertones. It pairs beautifully with the rich beef and earthy mushrooms, adding a vibrant zing.
- Classic Mayonnaise: Simple yet effective, a smear of good quality mayonnaise provides a creamy, rich base that complements almost any burger, adding a subtle tang and preventing dryness.
- Ketchup: The timeless burger condiment, ketchup offers a sweet and tangy contrast that many find indispensable.
- Mustard: Whether it’s classic yellow, spicy brown, or a gourmet Dijon, mustard adds a pungent, sharp flavor that cuts through the richness of the burger.
- Homemade Burger Sauce: A creamy, tangy, and slightly sweet secret sauce, often a blend of mayo, ketchup, mustard, and seasonings, can make your burger feel truly gourmet.
Consider the interplay of flavors. A spicy sauce can balance the richness of the cheese, while a tangy sauce can provide a refreshing contrast to the savory beef. Don’t hesitate to mix and match or even create your own signature burger sauce!
More Mouthwatering Burger Recipes
If you’ve enjoyed mastering the Mushroom Swiss Burger, there’s a whole world of burger variations waiting to be explored. Expand your repertoire with these other fantastic burger recipes, each offering a unique twist on this beloved classic:
- How to Grill the Best Burgers
- Air Fryer Cheeseburgers
- Keto Bacon Cheeseburger Casserole
- Keto Low Carb Cheeseburger Soup
- Queso Burgers
- Air Fryer Frozen Burgers
Perfect Pairings for Your Burger Feast
A gourmet burger deserves equally delicious side dishes to complete the meal. From classic comfort foods to fresh and vibrant salads, these pairings will complement your Mushroom Swiss Burger perfectly, creating a memorable dining experience:
- Bacon Ranch Pasta Salad
- Southern Baked Beans
- Southern Coleslaw
- Southern Potato Salad
- Southern Soul Food Baked Mac and Cheese
- Easy Spaghetti Salad
- Southern Macaroni Salad
- Instant Pot Corn on the Cob
- Air Fryer Corn on the Cob
- Traeger Smoked Ribs (3-2-1 Method)
And of course, no burger meal is complete without fries! Check out our Air Fryer French Fries. Drizzle these in our Homemade Burger Sauce recipe for an extra burst of flavor. For a refreshing drink, consider an iced tea, a cold craft beer, or a sparkling lemonade to cleanse the palate.
Mushroom Swiss Burger
Brandi Crawford
This Mushroom Swiss Burger is seasoned with the best homemade burger seasoning and rub. Serve it with gooey, melted cheese and savory sauteed mushrooms for an unforgettable meal.
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Equipment
- Grill
- Meat Thermometer
- Cast Iron Grill Pan
- Cast Iron Skillet
- Grill Basket
Ingredients
Burger Ingredients
- 1 cup sliced mushrooms I used white mushrooms.
- 1 pound 80/20 ground chuck beef or 4 pre-made patties
- 1 teaspoon liquid smoke
- 1 teaspoon Worcestershire sauce
- 2 teaspoons olive oil
Homemade Burger Rub (feel free to use store-bought if you wish)
- 1 teaspoon brown sugar or sweetener
- 1 teaspoon smoked paprika (Regular paprika is fine if you wish.)
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- 2 teaspoons dried minced onions
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon cayenne pepper (Optional)
Burger Assembly
- 4 brioche buns
- 4 slices swiss cheese
Instructions
Air Fryer Burgers
- Season the ground beef with the liquid smoke, Worcestershire, burger seasoning, salt, and pepper to taste. Form 4 burger patties, being sure not to over-work the meat. (If air frying, the olive oil is not needed for the burgers. It’s only necessary for grilled burgers).
- Place the burgers in the air fryer basket in a single layer.
- Cook the burgers for 8 minutes at 360 degrees Fahrenheit.
- Open the air fryer, flip the burgers, and cook for an additional 3-4 minutes, or until desired doneness.
- Use a meat thermometer to test doneness: 125 degrees rare, 135 degrees medium rare, 145 degrees for medium, 155 degrees for medium-well, and 160 degrees for well done.
- Heat a skillet or grill pan on medium-high heat. Drizzle a teaspoon of oil into the pan. Add the mushrooms and saute for a few minutes until soft.
- Serve the cooked burgers on their buns with cheese and the sautéed mushrooms.
Grilled Burgers
- Drizzle olive oil onto the grill grates to prevent sticking. I like to use a cooking brush or paper towels held with tongs, doing this before preheating to prevent flare-ups.
- Preheat grill to medium-high heat, around 450 degrees Fahrenheit.
- Season the ground beef with liquid smoke, Worcestershire, olive oil, and the burger seasoning. Form 4 burger patties. Be careful not to overwork the mixture, as this will result in burgers that crumble.
- Ensure your meat is cold prior to grilling. If necessary, place the seasoned and formed burgers into the fridge to cool until you are ready to grill. Grilling burgers at room temperature can result in dry burgers that are likely to fall apart.
- Place the burgers onto the grill. Do not press down on the patties, as this squeezes out valuable fat and dries them out. Feel free to flip the burgers repeatedly to ensure even cooking and a good sear.
- Total cook time will vary based on your preferred doneness. Use a meat thermometer to gauge:
- 4 minutes, 125 degrees rare
- 5 minutes, 135 degrees medium rare
- 6 minutes, 145 degrees for medium
- 7 minutes, 155 degrees for medium-well
- 9 minutes, 160 degrees for well done.
- A minute prior to removing the burgers from the grill, top each burger with a slice of Swiss cheese (if preferred). Close the lid for an additional minute to allow the cheese to melt. You can add buns to the grill during this time to toast them lightly.
- You can soften the mushrooms on the grill using a grill basket for a few minutes until soft, or you can sauté them on the stove in a skillet over medium-high heat until tender.
- Serve the burgers on toasted buns with the sautéed mushrooms and any other desired toppings.
Stovetop/Skillet
- Heat a skillet or cast iron grill pan on medium-high heat. Drizzle a teaspoon of oil into the pan.
- Add the sliced mushrooms and sauté for a few minutes until the mushrooms are soft and lightly browned. Remove from pan and set aside.
- Season the beef with liquid smoke, Worcestershire, and burger seasoning, then form into patties. Place the beef patties in the hot skillet.
- Cook each side for 5-7 minutes, or until the burgers reach an internal temperature of 160 degrees Fahrenheit.
- Add a slice of Swiss cheese to each burger. Cover the pan for 30 seconds to a minute to allow the cheese to melt into a gooey layer.
- Remove the burgers from the skillet and let them rest for a few minutes. You can toast your buns in the same pan if you wish, absorbing some of the delicious beef drippings.
Video
For a visual guide to making these delicious burgers, check out our YouTube channel: Stay Snatched YouTube Channel.
Notes
- I often use pre-made burgers from Butcher Box, as their meat is 100% grass-finished and grass-fed.
- Always ensure your grill grates are clean prior to grilling. Leftover residue will lead to sticking and affect the flavor.
- If you prefer not to make a Homemade Burger Rub, feel free to use 2 tablespoons of your favorite store-bought burger seasoning.
- Liquid smoke is added for an enhanced grilled flavor, especially when cooking indoors. It’s optional, and there is no direct substitute if you choose to omit it.
- Adding a little olive oil directly to the burgers themselves provides an extra precaution against sticking and helps achieve those perfect grill marks.
- Prior to shaping the patties (if not using pre-made), consider the size of your buns and make the patties slightly larger to account for shrinkage during cooking.
- According to the USDA, hamburgers should be cooked to a safe minimum internal temperature of 160°F to destroy harmful bacteria. Always use a food thermometer. If you’re cooking turkey burgers, they should reach 165°F.
Nutrition
Nutrition Data
Macros are provided as a courtesy and should not be construed as a guarantee. This information is calculated using MyFitnessPal.com. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.