This Mushroom Swiss Burger is seasoned with the best homemade burger seasoning and rub. Serve it with gooey, melted cheese sauce and sauteed mushrooms.
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.
Grilled Burgers
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.
Stovetop/Skillet
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.
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.