A juicy beef patty topped with sautéed mushrooms and melted Swiss cheese, served on a toasted bun with crisp lettuce and savory condiments.
Why You’ll Love This Recipe
- Rich, savory flavors with creamy Swiss cheese and earthy mushrooms
- Easy to prepare but impressive enough for guests
- Easily customizable with preferred toppings or sauces
ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Ground beef (80/20 blend)
- Salt and black pepper
- Olive oil or butter
- Fresh mushrooms, sliced
- Garlic, minced (optional)
- Swiss cheese slices
- Burger buns
- Lettuce leaves
- Sliced tomato
- Sliced red onion
- Condiments (mayonnaise, mustard, ketchup)
directions
- Preheat a skillet or grill to medium-high.
- Shape ground beef into patties and season with salt and pepper.
- Cook patties 4–5 minutes per side for medium, or until desired doneness. Top with Swiss cheese during the last minute of cooking.
- In a separate pan, heat oil or butter, add mushrooms (and garlic if using), sauté until golden and tender.
- Toast buns lightly on the skillet or grill.
- Assemble burgers: spread condiments, add lettuce, tomato, onion, place cheeseburger patty, then mushrooms, and top bun.
Servings and timing
- Yield: Makes 4 burgers
- Prep time: 15 minutes
- Cook time: 15 minutes
- Total time: Approximately 30 minutes
storage/reheating
- Refrigerate: Store cooked patties separately in airtight containers for up to 3 days.
- Reheat: Gently rewarm patties in a skillet over medium heat for a few minutes each side. Add fresh cheese if desired.
- Tips: Toast buns before serving to maintain best texture.
FAQs
How do I prevent the burger patties from drying out?
Use an 80/20 lean-to-fat beef blend, and avoid pressing down on the patties while cooking to retain juices.
Can I use other cheeses instead of Swiss?
Yes. Gruyère, cheddar, provolone, or Monterey Jack are excellent alternatives with slightly different flavor profiles.
Should I cook mushrooms before adding them to the burger?
Yes. Sautéing mushrooms beforehand enhances their flavor and prevents excess moisture from softening the bun.
Can I grill the mushrooms and patties together?
Absolutely. Use a foil tray or cast-iron skillet for the mushrooms on the grill while cooking the patties adjacent.
How can I make this recipe vegetarian?
Replace beef patties with plant-based burgers and use vegan cheese; keep the rest of the ingredients the same.
Is there a way to add smoky flavor?
Add a dash of smoked paprika to the patties or use bacon as an extra topping for smoky richness.
What buns are best for this burger?
Brioche buns offer a tender, slightly sweet complement, but classic potato or sesame seed buns also work well.
Can I make the patties ahead of time?
Yes. Shape patties and store them separated by parchment paper in the fridge up to 24 hours in advance.
Should I season mushrooms before cooking?
A pinch of salt and pepper is ideal, added once mushrooms release moisture, to enhance rather than draw out excess moisture.
How do I keep the buns from getting soggy?
Lightly toast both sides of the buns after assembling the burger to add barrier and prevent sogginess.
Conclusion
The Mushroom Swiss Burger delivers a delightful blend of savory beef, creamy cheese, and flavorful mushrooms—all in a toasted bun. Fast to make, immensely satisfying, and endlessly adaptable to suit any craving.
Print
Mushroom Swiss Burger
- Prep Time: 25 minutes
- Cook Time: 25 minutes
- Total Time: 1 hour 10 minutes
- Yield: 12–15 puffs 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A light and elegant dessert featuring crisp pastry shells filled with silky coconut cream and crowned with toasted coconut. These puffs deliver a delicate balance of textures—a crispy exterior yielding to a luxuriously creamy center—that make them a memorable finale for any meal.
Ingredients
- 1 cup water
- 1/2 cup unsalted butter
- Pinch of salt
- 1 cup all-purpose flour
- 4 large eggs
- 1 cup heavy cream
- 1/4 cup coconut cream (or full‑fat coconut milk)
- 1/2 teaspoon pure vanilla extract
- 1/2 cup powdered sugar
- 1/2 cup unsweetened shredded coconut, toasted
Instructions
- Preheat oven to 400°F (200°C). In a saucepan, bring water, butter, and salt to a boil. Add flour all at once, stirring vigorously until the mixture forms a smooth ball and pulls away from the pan.
- Remove from heat and let cool slightly (2–3 minutes). Add eggs one at a time, fully incorporating each before adding the next, until batter is glossy and thick.
- Pipe or spoon small mounds onto a baking sheet lined with parchment. Bake 20–25 minutes, until golden and puffed. Turn off oven, crack door, and let puffs dry for 5 minutes to prevent collapse. Cool completely.
- In a chilled bowl, whip heavy cream until soft peaks form. In another bowl, combine coconut cream, vanilla, powdered sugar, and half the toasted coconut. Gently fold whipped cream into coconut mixture until smooth.
- Fill éclairs or choux by piping or spooning coconut cream into the base or bottom half. Top each puff with a sprinkle of remaining toasted coconut.
Notes
- For dairy-free shells, use dairy-free butter or coconut oil, and substitute water with coconut milk.
- For a gluten-free version, use a gluten-free blend formulated for baking in equal measure.
- To toast shredded coconut, spread it evenly on a baking sheet and bake at 350°F for 5–7 minutes, stirring once.
- To preserve crispness, store unfilled shells and coconut cream separately. Assemble just before serving.
- If storing, keep for up to 2 days refrigerated. The pastry shell may soften as the coconut cream sits.
Nutrition
- Serving Size: 1 puff
- Calories: 220
- Sugar: 14g
- Sodium: 95mg
- Fat: 16g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 60mg
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