Quick Recipe Version (TL;DR)

Yield: 4 burgers
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Quick Ingredients

1 1/2 lb (680 g) 80/20 ground beef
1 1/4 tsp kosher salt, divided
3/4 tsp black pepper, divided
1/2 tsp garlic powder
12 oz (340 g) cremini or white mushrooms, sliced 1/4-inch thick
2 tbsp (28 g) unsalted butter
1 tbsp olive oil
2 tsp Worcestershire sauce
4 slices Swiss cheese (about 1 oz / 28 g each)
4 hamburger buns (brioche, potato, or sesame)
1/4 cup (60 g) mayonnaise

Do This

1) Sauté mushrooms in butter + oil over medium-high heat for 8–10 minutes; finish with Worcestershire, salt, and pepper.
2) Toast buns cut-side down in the same pan for 1–2 minutes; set aside.
3) Form 4 patties (about 6 oz each), season with salt, pepper, and garlic powder.
4) Sear patties in a hot skillet over medium-high heat for 3–4 minutes per side (target 160°F / 71°C).
5) Top each patty with Swiss; cover 45–60 seconds to melt.
6) Spread mayo on top buns; pile mushrooms onto the cheesy patties.
7) Close, rest 1 minute, and serve hot.

Why You’ll Love This Recipe

Gives you that drive-thru “steakhouse burger” vibe at home with straightforward steps.
Buttery mushrooms + melty Swiss turn a simple patty into something rich and cozy.
Fast enough for weeknights: one pan, about 30 minutes total.
Easy to scale up for a crowd and keep warm without drying out.

Grocery List

Produce: 12 oz (340 g) mushrooms
Dairy: unsalted butter, Swiss cheese slices
Meat: 1 1/2 lb (680 g) 80/20 ground beef
Bakery: hamburger buns
Pantry: olive oil, Worcestershire sauce, mayonnaise, kosher salt, black pepper, garlic powder

Full Ingredients

For the buttery sautéed mushrooms

12 oz (340 g) cremini or white mushrooms, sliced 1/4-inch (6 mm) thick
2 tbsp (28 g) unsalted butter
1 tbsp olive oil
2 tsp Worcestershire sauce
1/2 tsp kosher salt
1/4 tsp black pepper

For the burger patties

1 1/2 lb (680 g) 80/20 ground beef
3/4 tsp kosher salt
1/2 tsp black pepper
1/2 tsp garlic powder

For assembly

4 hamburger buns (brioche, potato, or sesame)
4 slices Swiss cheese (about 1 oz / 28 g each)
1/4 cup (60 g) mayonnaise

Step-by-Step Instructions

Step 1: Prep the mushrooms and burger station

Slice the mushrooms to an even 1/4-inch thickness so they cook at the same pace. Set out your salt, pepper, garlic powder, Worcestershire, cheese slices, buns, and mayonnaise so you can move quickly once the burgers hit the pan.

If you have a cast-iron skillet or griddle, use it here for maximum browning. Have a lid ready (or a sheet pan) to help melt the cheese later.

Step 2: Sauté the mushrooms until browned and glossy

Heat a large skillet over medium-high heat for 2 minutes. Add 2 tbsp butter and 1 tbsp olive oil. Once the butter is melted and foamy, add the sliced mushrooms.

Cook for 8–10 minutes, stirring every 1–2 minutes. You’re looking for deep browning on the edges and a reduced, meaty look (not pale and watery). Stir in 2 tsp Worcestershire sauce, 1/2 tsp kosher salt, and 1/4 tsp black pepper, then cook 30 seconds more. Transfer mushrooms to a bowl and cover loosely to keep warm.

Step 3: Toast the buns for that drive-thru finish

Keep the skillet over medium heat. Place buns cut-side down in the skillet and toast for 1–2 minutes until lightly golden. Transfer to plates.

This quick toast helps the bun stand up to the mushrooms and mayo without getting soggy.

Step 4: Form and season the patties (don’t overwork them)

Divide 1 1/2 lb ground beef into 4 equal portions (about 6 oz / 170 g each). Gently shape into patties about 3/4-inch thick and slightly wider than your buns.

Press a shallow dimple in the center of each patty (helps prevent doming). Season both sides with a total of 3/4 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp garlic powder.

Step 5: Sear the patties for a browned, juicy crust

Return the skillet to medium-high heat and heat for 1 minute. Add the patties and sear for 3–4 minutes without moving them (this is how you get that flavorful crust).

Flip and cook another 3–4 minutes, until the thickest part reaches 160°F (71°C) on an instant-read thermometer for a classic drive-thru style doneness.

Step 6: Melt the Swiss and bring back the mushrooms

Turn heat down to medium. Place 1 slice Swiss on each patty. Cover the skillet with a lid (or tent with foil) for 45–60 seconds until the cheese is fully melted and draped.

Spoon a generous mound of warm sautéed mushrooms over each cheesy patty. Let everything heat together for 30 seconds so the mushrooms settle into the cheese.

Step 7: Assemble with mayo and serve hot

Spread about 1 tbsp mayonnaise on each top bun (use a little more if you love that creamy finish). Transfer each patty (with mushrooms and Swiss) onto a bottom bun, close the burger, and let it sit for 1 minute so the layers set slightly.

Serve immediately while the mushrooms are buttery and the cheese is melty.

Pro Tips

Get the skillet hot first: Preheating is the difference between a browned crust and a gray patty.
Don’t salt mushrooms too early: Seasoning after they brown helps prevent steaming and speeds up caramelization.
Use 80/20 beef: The extra fat delivers the rich “grillburger” feel; lean beef can taste dry here.
Cover to melt Swiss fast: A lid traps steam and melts cheese evenly in under a minute.
Toast the buns: This small step keeps the burger sturdy and gives it that fast-food polish.

Variations

Extra “steakhouse” flavor: Add 1 small minced garlic clove to the mushrooms in the last 30 seconds, and finish with 1 tsp Dijon mustard stirred into the mushrooms off heat.
Double stack: Make 8 thinner patties (about 3 oz each) and stack two per burger; melt Swiss on each patty before stacking.
Onion-mushroom upgrade: Add 1/2 cup (75 g) thinly sliced onion with the mushrooms and cook until both are deeply browned (add 2–3 extra minutes).

Storage & Make-Ahead

For best results, store components separately. Refrigerate cooked patties and mushrooms in airtight containers for up to 3 days. Reheat patties in a covered skillet over medium-low heat with a splash of water for 2–4 minutes (this keeps them from drying out), then add Swiss to melt during the last minute. Reheat mushrooms over medium heat for 2–3 minutes. Toast fresh buns right before serving. Mayonnaise is best added at the last moment.

Nutrition (per serving)

Approximate, will vary by bun size and exact brands. Per burger: Calories: 900; Protein: 43 g; Fat: 60 g; Carbohydrates: 45 g; Fiber: 2 g; Sugars: 6 g; Sodium: 1100 mg.

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