Mushroom Swiss Burger with Grilled Onions

A Mushroom Swiss Burger is a classic for a reason. I like to add grilled onions and a special aioli to top it off.

This recipe is inspired by a delicious burger I had from a restaurant in Brooklyn called Juanchi’s. Their “Psychedelic Swiss” with tarragon aioli was my absolute favorite, so I decided to recreate it. The aioli is totally optional here, and I have a shortcut version for you guys, too.

Ingredient Notes

Beef- It’s important to go for an 80-20 ratio, meat to fat for a juicy, tasty burger. You can get a special blend from your butcher or just go for whatever looks the most fresh.
Mushrooms- I decided to use baby portabellas, but feel free to use button mushrooms, shiitakes or whatever you prefer.
Tarragon aioli- This part of the recipe is completely optional. You can swap it out for store bought mayo or use ketchup and/or mustard, of course. To make a quick tarragon aioli, simply add finely grated garlic, chopped tarragon and a little lemon juice to a store bought mayo.

Overhead view of burger ingredients including ground meat, buns, onions, mushrooms, swiss cheese and aioli.

Recipe Steps

If you’re making the aioli, start there. Slowly drizzle oil into an egg yolk while mixing to create an emulsion, and add all the flavorings at the end. Alternatively, add crushed garlic, chopped tarragon and fresh lemon juice, to taste to store bought mayo. Keep in the fridge until it’s time to serve.

Next, marinate the mushrooms. Toss the mushrooms in olive oil, balsamic vinegar and salt until you’re ready to grill them. Then, slice the onions and shape the burger patties.

After that, grill the vegetables on an outdoor grill or indoor grill pan. Slice the mushrooms. Lastly, toast the buns and cook the burgers.

If you’re making the burger indoors, I prefer a cast iron pan over a grill pan to create more caramelization and a nice crust. Add the swiss cheese after you flip the burgers and cover them to help the cheese melt.

Overhead view of two mushroom burgers with bowls of toppings surrounding them on a dark grey surface.

Burger Tips and FAQs

Try seasoning the burger on the outside with salt and pepper instead of mixing the seasoning throughout. This creates a flavorful crust.

Stick to an 80/20 meat to fat ratio for a juicy burger.

Make sure all of the toppings are prepared and the buns are toasted prior to cooking the burgers. The burgers are best hot and fresh.

What meat is on a mushroom swiss burger?

Ground beef is the classic meat used in a mushroom swiss burger. Try turkey for a leaner option.

How would you describe a good hamburger?

A good burger is juicy, decadent, well-seasoned, well-caramelized and topped with contrasting flavor and texture elements.

Straight on view of a Mushroom Swiss Burger on a cutting board on a dark wood surface with a burger in the background, and a dark grey textured backdrop.

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A burger topped with cheese, grilled onions and mushrooms on parchment on a cutting board next to a bowl of grilled onions and may with another burger in the background.

Mushroom Swiss Burgers with Tarragon Aioli

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5 from 1 review

Author: Sabrina Russo
Total Time: 1 hour
Yield: 4 servings 1x

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Description

A Mushroom Swiss Burger is a classic for a reason. I like to add grilled onions and a special aioli to top it off.

Ingredients

Scale

1 ½ pounds 80/20 ground beef
6 ounces Swiss cheese, thinly sliced, or 4 slices of pre-cut Swiss cheese
½ small white or yellow onion, sliced into rings
4 burger buns (I used brioche)
Kosher salt and fresh cracked pepper

Tarragon Aioli (optional):

1 large egg yolk
7 tablespoons vegetable oil
1 tablespoon extra virgin olive oil
1 teaspoon lemon juice
½ teaspoon sherry or red wine vinegar
1 clove garlic, finely grated
1 teaspoon finely chopped tarragon

Marinated Mushrooms:

12 ounces baby portabella mushrooms, trimmed, whole or halved if large
1 ½ tablespoons extra virgin olive oil
1 ½ teaspoons balsamic vinegar, plus more as needed
Olive oil, as needed

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Instructions

Make aioli. Place a towel underneath a small bowl to prevent it from moving around. Add yolk to bowl and season lightly with salt. Slowly drizzle in vegetable oil, while constantly whisking, starting with only a few drops at a time. You may pick up speed as emulsified mixture thickens. Drizzle in olive oil and whisk to combine. Stir in lemon juice, vinegar, grated garlic and chopped tarragon. Taste and adjust seasoning as needed. Refrigerate until ready to use.
Marinate mushrooms: Add mushrooms to a bowl. Toss with oil, vinegar, salt and pepper. Marinate at room temperature for about 30 minutes, or until ready to grill.
Shape burgers. Divide meat into 4, 6oz patties. Form patties slightly wider than buns and create a slight indent in the center to account for puffing during cooking.
Grill mushrooms. Preheat grill pan or outdoor grill over medium-high heat. Lightly oil grates. Remove mushrooms from marinade, shaking off any excess, and place on grill. You may need a basket for an outdoor grill so the vegetables don’t fall through the cracks. Toss sliced onion with oil and salt, and place on grill. Cook vegetables about 3-5 minutes per side or until charred and cooked through. Taste mushrooms and onions for seasoning and adjust, if needed. Slice mushrooms.
Toast buns. Preheat grill pan, outdoor grill, cast-iron skillet or nonstick pan over medium-high heat. I prefer to use either an outdoor grill or cast iron. Split buns and toast cut-side down for about 1-2 minutes or until browned in spots.
Cook burger. Season burger aggressively with salt and pepper on both sides and place on grill. Cook about 2-2 ½ minutes per side for medium-rare, or for an additional 1-3 minutes total if you prefer it medium to well-done. After flipping, place cheese on burgers and cover with a lid for remaining cooking time to help melt cheese. Transfer burgers to a plate.
Serve. Slather the bottom buns with aioli. Place burger patty on top. Add mushrooms and onions. Slather top buns with more aioli, if desired. Top and enjoy.