This Mushroom Swiss Burger is seasoned with the best homemade burger seasoning and rub. Serve it with gooey, melted cheese sauce and sauteed mushrooms.
What Type of Beef to Use
Ground beef is important, but the type you use is even more important. The percentage of fat in the beef matters. Fat provides moisture and will produce juicy burgers. The fat will also keep the burger from drying out on the grill, while cooking at a high temperature.
Ground chuck beef is the best cut to use and at 80% lean. 75% lean will work as well. You can use leaner cuts of meat, but expect a drier burger.
How to Season the Meat
I love to use my Homemade Burger Rub Seasoning for these. It’s a combination of the following:
How to Form Burger Patties/How to Keep Them From Shrinking
If you aren’t using pre-made patties, you can grab a pound to a pound and a half of ground meat and form them yourself. Take a look at your buns and shape the patties so that they are larger than the actual bun you will be using.
Burgers shrink. So take that into account. You also don’t want to over-mix and over-work the meat. If you’ve ever made BBQ Meatballs, you are familiar with this rule of thumb.
Over-working the meat will cause it to be tough, dry, and it’s more likely to fall apart when you get it on the grill and get to flipping it. It’s best to use minimal shaping. Once shaped, press down into the center of the burger using your thumb. This will allow the patty to cook evenly and maintain a circular shape as it grills.
You can read more about The Best Method for Shaping Burgers here.
Cold Meat When Grilling
Another reason why you don’t want to overwork the meat is that your hands are at room temperature. Your room temperature hands will alter the temperature of the meat, which should be cold when it goes on the grill.
Cold meat will stick together when you place it on the grill. Warm or room temperature meat will crumble and fall apart.
Take this into account if using pre-made patties. When you defrost the burgers they are more likely to fall apart when they come to room temperature. Once defrosted, I separate the burgers onto parchment paper and keep them in the fridge until I’m ready to season and grill.
How to Make Mushroom and Swiss Burger
Detailed instructions and measurements can be found in the recipe card at the bottom of the post.
- Season the ground beef with liquid smoke, Worcestershire sauce, and burger seasoning.
- Form 4 burger patties.
- Drizzle olive oil onto the grill grates to prevent sticking.
- Place the burgers onto the grill and close the lid.
- Grill the burgers on 450 degrees for 7-9 minutes.
Why You Use Oil for Grilled Burgers
You should oil the grill grates using a cooking brush or towel prior to grilling. This will help prevent sticking. I like to do this prior to preheating, to prevent flare ups from the oil.
I also like to add a little oil to the burgers. This just provides another precaution, to prevent sticking. The oil also helps with getting those perfect grill marks on the patty.
How to Air Fry the Burgers
- Season the ground beef with liquid smoke, Worcestershire, and the burger seasoning.
- Form 4 burger patties.
- Air fry.
What Type of Mushrooms to Use
Feel free to use your favorite mushrooms. I like to use white mushrooms.
What Kind of Cheese to Use
I use swiss cheese, but you can use whatever you like.
What Type of Buns to Use
Brioche buns are my favorite. They toast up well and I like to oil the top just a touch with butter or olive oil. Any bun you like will work just fine.
Can You Use Turkey Burgers?
Turkey burgers are grilled on 400-450 degrees for 12 minutes total until the burgers reach an internal temperature of at least 165 degrees.
If air frying or cooking on the stove, ensure the turkey burger reaches an internal temperature of 165 degrees.
Ideas For Additional Toppings
- Grilled Mushrooms
- Grilled Onions
- Pico De Gallo
- Onion Rings
Sauces to Add to the Burger
- Chipotle Mayo
More Burger Recipes
What to Pair with These Burgers
Bacon Ranch Pasta Salad
Southern Baked Beans
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
Check out my Air Fryer French Fries.
Mushroom Swiss Burger
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.
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 2 teaspoons dried minced onions
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon cayenne pepper Optional
- 4 brioche buns
- 4 slices swiss cheese
Air Fryer Burgers
- Season the ground beef with the liquid smoke, Worcestershire, burger seasoning, salt, and pepper to taste. Form 4 burger patties. Be 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.
- Cook the burgers for 8 minutes on 360 degrees.
- Open the air fryer and flip the burgers. Cook for an additional 3-4 minutes.
- 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 the mushrooms are soft.
- Serve on the burgers buns with cheese and the sauteed mushrooms.
- Drizzle olive oil onto the grill grates to prevent sticking. I like to use a cooking brush or towels.
- Preheat grill to medium-high heat/450 degrees.
- 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. 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. If you grill the burgers at room temperature, this will result in dry burgers that will likely fall apart.
- Place the burgers onto the grill, but don’t press down. This squeezes the fat from the burger and dries them out. Feel free to flip the burgers repeatedly to ensure even cooking.
- Total cook time will vary based on how done you like your burgers. You can also use a meat thermometer to gauge:4 minutes, 125 degrees rare5 minutes, 135 degrees medium rare6 minutes, 145 degrees for medium7 minutes, 155 degrees for medium-well9 minutes, 160 degrees for well done.
- A minute prior to removing the burgers from the grill, top each burger with a slice of cheese (if preferred). Cook for an additional minute. You can add buns here for toasted buns.
- You can soften the mushrooms on the grill using a grill basket for a few minutes until soft or you can saute the mushrooms on the stove in a skillet over medium-high heat for a few minutes until soft.
- Serve the burgers with the sauteed mushrooms.
- 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 the mushrooms are soft.
- Season the beef and form beef patties. Add the beef patties to the skillet.
- Cook each side for 5-7 minutes until the burgers reach an internal temperature of 160 degrees.
- Add the cheese to each burger and cover the pan for 30 seconds to a minute to melt the cheese.
- Remove the burgers, set aside to rest. You can toast your buns in the pan if you wish.
- I use the pre-made burgers from Butcher Box, the meat is 100% grass-finished and grass-fed.
- Make sure your grill grates are clean prior to grilling. Leftover residue will lead to sticking.
- If you don’t want to make a Homemade Burger Rub, feel free to use 2 tablespoons of your favorite rub.
- Liquid smoke is added for additional grilled flavor. Omit if you wish. There is no substitute.
- I also like to add a little oil to the burgers. This just provides another precaution, to prevent sticking. The oil also helps with getting those perfect grill marks on the patty.
- Prior to shaping the patties (if not using pre-made), Take a look at your buns and shape the patties so that they are larger than the actual bun you will be using.
- According to the USDA, hamburgers should be cooked to a safe minimum internal temperature to destroy harmful bacteria that may be present. Use a food thermometer to be sure they have reached a safe minimum internal temperature of 160 °F. If you’re cooking turkey burgers, they should be cooked to 165 °F.