Grilled Mushroom and Swiss Burgers bring restaurant-quality flavor to your backyard grill with surprisingly simple preparation. Seasoned ground beef patties are topped with melted Swiss cheese, smoky grilled mushrooms, and crispy onion strings for a rich, satisfying burger experience.
A mushroom and Swiss burger from a drive-thru is tempting, but grilling both the patties and the mushrooms adds depth and a smoky finish that makes these homemade burgers stand out. They’re easy enough for weeknights and impressive enough for cookouts.
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How to Grill Mushroom and Swiss Burgers:
- Make the steak rub by combining brown sugar, granulated garlic, smoked paprika, kosher salt, black pepper, and dry mustard in a small bowl.
- Mix the steak rub into 2 pounds of lean ground beef (or ground chuck) until evenly distributed.
- Form the meat into six patties, pressing a slight indentation in the center of each to help them cook evenly.
- Prepare your grill for a moderate fire around 300°F and add hickory or oak for the best smoky flavor.
- Clean mushrooms, pat them dry, and slice thin. Toss with olive oil, 1/2 teaspoon kosher salt, and 1/2 teaspoon black pepper.
- Place the seasoned mushrooms in a grill pan and cook them over indirect heat so they can soften and absorb smoke without burning.
- Grill the patties over direct heat about 8–10 minutes per side, or until the internal temperature reaches 165°F.
- Place slices of Swiss cheese on the burgers during the final minute so they melt over the patties.
- While the burgers cook, prepare crispy onion strings. These can be fried on a propane burner outdoors or quickly prepared on the stovetop.
- Assemble the burgers: layer the bun with onion strings, add the melted-Swiss-topped patty, pile on the grilled mushrooms, and finish with your favorite condiments.
These burgers pair well with classic sides like fries, creamy potato salad, or coleslaw. For a summer twist, serve them with grilled Mexican street corn. If you enjoy burgers, you might also like variations such as classic grilled burgers, BBQ-style burgers, or onion burgers for quick weeknight meals.
Burgers are an easy, versatile dinner solution and a must for backyard gatherings. Skip the ordinary—these grilled mushroom and Swiss burgers deliver bold flavor with melted cheese, smoky mushrooms, and crunchy onion strings.
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Print Recipe
Grilled Mushroom and Swiss Burgers
Ingredients
For the Steak Rub:
- ¼ cup brown sugar
- 2 tablespoons granulated garlic
- 1 tablespoon smoked paprika
- 1 tablespoon kosher salt
- 1 tablespoon black pepper
- 1 teaspoon dry mustard
For the Burgers
- 2 pounds lean ground beef
- 8 oz white mushrooms
- 1 tablespoons olive oil
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 6 slices Swiss Cheese
- 6 burger buns
- Onion Strings
Instructions
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Combine the steak rub ingredients: brown sugar, granulated garlic, smoked paprika, 1 tablespoon kosher salt, 1 tablespoon black pepper, and dry mustard.
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Add the ground beef to a bowl, mix in the rub, and form into six patties with a slight center indentation.
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Set up the grill for a 300°F fire and add hickory or oak for smoke flavor.
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Wash and slice mushrooms, toss with olive oil, ½ teaspoon salt, and ½ teaspoon pepper, and place them in a grill pan over indirect heat.
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Grill the burgers over direct heat and position the mushrooms over indirect heat.
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Cook the burgers 8–10 minutes per side, or until they reach an internal temperature of 165°F.
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Stir the mushrooms occasionally so they cook evenly and absorb smoke flavor.
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Top the burgers with Swiss cheese to melt, then remove both burgers and mushrooms from the grill.
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Assemble the burgers on buns with onion strings, the patty, grilled mushrooms, and your preferred condiments.