Mushroom Swiss Pan Burgers with Rosemary-Mushroom Pan Sauce is an easy yet restaurant-quality 20 minute meal made in just one pan!
Whelp it’s official, I’ve crossed over to the dark side. I ATE MUSHROOMS AND LIKED IT.
Fellow mushroom haters, I’m so sorry, but hear me out. I’ve created a mushroom dish so delectable that it’s allowed me to get over my texture issues (you know what I’m talking about,) and eat, nay – inhale – an entire plate of ’em. It can be done!
Anyway, mushrooms!! Rosemary mushrooms, to be exact – on a pan fried Mushroom-Swiss Cheeseburger, no less. You are going to go bananas for this recipe. I’ve made it three times in the past two weeks and I’m still not sick of it. Rosemary-mushroom pan sauce on a cheeseburger for president. I can see it now.
No grill no problem – heck, no weather above 30 degrees, no problem! This dish starts with a fresh rosemary-spiked burger patty cooked indoors in a sizzling skillet before being blanketed with a slice of swiss cheese. As the cheese melts offscreen fresh mushrooms, rosemary, and garlic are sauteed in the same skillet until golden brown then beef broth and a touch of butter are added to make the most miraculous pan sauce and topping you will ever taste.
Honestly, these mushrooms are insane. Fresh rosemary – just a touch – sends them straight on the midnight train to Flavortown located conveniently in my mouth. I know.
This 20 minute dinner is stunning yet so simple to make. It tastes like it came from a restaurant but is easily made any night of the week right at home. To be honest I was really tired before needing to make this dish to shoot for the blog and was whining to Ben that I didn’t want to prep everything. He asked how he could help so I said, chop a small shallot and 1 Tablespoon fresh rosemary.
What next?
Oh that’s it.
You didn’t want to chop a small shallot and 1 Tablespoon fresh rosemary?
No.
Honestly that was such a ridiculous conversation but it just shows you how quickly this dish comes together. Chop a shallot and fresh rosemary, mix up some burger patties, saute some pre-sliced mushrooms, and call it a day. Or rather, dinner!
Start by mixing up the rosemary burger patties. To 1lb lean ground beef add 2 Tablespoons minced shallots, 2/3 of a full Tablespoon fresh rosemary that’s been minced (you’ll use the other 1/3 later,) 1 Tablespoon Worcestershire sauce and lots of salt and freshly cracked pepper.
Mix until combined then form into 4 thin patties.
Next heat 1 Tablespoon extra virgin olive oil in a largecast iron or heavy-bottomed skillet over medium-high heat. The oil will not only help pan fry the burgers but we’ll need it for the mushrooms in a bit, too. Add the patties then sear for 3-4 minutes per side for medium done burgers.
Lay a slice of swiss cheese on top of each burger patty then let it begin to melt. If any of the cheese melts onto the skillet, scrape it off or it could burn when making the pan sauce.
Transfer the burgers to a plate then loosely tent with a piece of nonstick sprayed foil so the cheese will continue to melt. Pan sauce time!
Melt 1 Tablespoon butter in the same skillet then add 8oz sliced mushrooms and more minced shallots. Season with salt and pepper then saute until the mushrooms are golden brown, 5 minutes.
Add the remaining 1/3 of a Tablespoon chopped fresh rosemary and 1 minced garlic clove then saute for 1 more minute.
Finally, pour in 1 cup beef broth then use a wooden spoon to scrape up all the bits on the bottom of the skillet.
Let the broth boil and reduce until slightly thickened, 3-4 minutes, then stir in 1 Tablespoon butter which will make the sauce rich and glossy.
Place the cheeseburgers onto buns, pile on the rosemary-mushrooms, drizzle on a bit of that sauce, and open wide!
Equipment
Ingredients
- 1 lb lean ground beef
- 1 large shallot, minced and divided
- 1 Tablespoon fresh rosemary, minced and divided
- 1 Tablespoon worcestershire sauce
- salt and pepper
- 1 Tablespoon extra virgin olive oil
- 4 slices swiss cheese
- 2 Tablespoons butter, divided
- 8 oz sliced mushrooms
- 1 clove garlic, minced
- 1 cup beef broth
- 4 buns
Directions
- Combine ground beef, 2 Tablespoons shallots, 2/3 of the minced rosemary, Worcestershire sauce, salt, and pepper in a large bowl then mix until combined. Create 4 burger patties then set aside.
- Heat extra virgin olive oil in a large, cast iron or heavy bottomed skillet. Add burger patties then saute for 4-5 minutes a side for burgers cooked to medium. Add swiss cheese slices then allow to melt slightly. Transfer to a plate then loosely tent with a piece of nonstick-sprayed foil.
- Melt 1 Tablespoon butter in skillet then add mushrooms and remaining shallots. Season with salt and pepper then saute until mushrooms are golden brown, 5 minutes. Add remaining rosemary and garlic then saute for 1 more minute. Add beef broth then simmer, scraping the bits up from the bottom of the pan, until sauce has reduced and thickened slightly, 5 minutes. Add remaining Tablespoon butter then stir until melted. Place burgers on buns then top with mushrooms and sauce.
Nutrition
Nutritional values are estimates only. Please read our full nutrition information disclaimer.
Just finished making this dish and I will definitely be making it again! Switched things up a bit by using half white mushrooms and half shiitake with outstanding results. Found there was no splatter with the olive oil/ lean beef combo. Very easy clean up. :)
After making your Cheeseburger Quesadillas recently, I thought I’d never make a “regular” Cheeseburger again, until I saw this recipe. I made them tonight and they were fantastic. I used provolone instead of swiss and dried rosemary (somewhere between 1 and 2 tsp total). Everything else as written. Thank you again!
I am late commenting but had a question: If I don’t have a heavy bottom skillet (only non-stick pans), will I be able to make this? I have been working my way through your recipes to the delight of my family (just made your mini-meatloaves–a huge hit). I am a novice cook and your step by step instructions have been so helpful. Everything I’ve made from your site has turned out. Thank you!!!
That should be just fine – so glad you are enjoying the recipes!! :)
Can’t wait to make this! I think I may try using ground bison meat to make my burgers. :)How do you make your fries? They look amazing!
They are just frozen Ore-Ida fries! :)
I made these last night for the dinner. They were juicy and I really liked the flavor. I used meunster instead of swiss b/c my kids don’t like swiss but I think it would have been better b/c swiss gives the extra punch of flavor. Still very good and I will make it again.
Was the butter you used salted or unsalted?
I believe it was salted.
Serial blog reader and “commenter” here, and I absolutely will try this recipe out. I love homemade burgers, and I’d never touch a McDonalds or any fastfood varieties in the future. This recipe is definitely what I really needed to prep for the holidays.
Definitely making this one for Christmas dinner. Anyway, meat always goes in perfect harmony with mushrooms, though I’m quite skeptical about the rosemary part at first, the end product looks fabulously mouthwatering. Thanks again for the awesome recipe and I’ll definitely whip this up!
Kudos with the butter too – mushrooms taste absolutely delectable with prepared with butter. The kids loved my tenderloin tips with buttered mushrooms, and I’m sure they’ll gorge on the burgers with gusto!
A good mushroom burger is hard to beat! This one makes my mouth water:)
That mushroom sauce looks absolutely amazing, Kristen!
YAY! You have come to your senses about one of the best foods on the planet, mushrooms!!! I have been waiting for an “OK I like mushrooms” confession from you, hence the addition of several dishes with them in it lately, and now I have it! Happy reader here :-)
I made this last night and it was a huge hit! I was asked to add it to my “menu list”. My 12 year old couldn’t stop saying yum!
No! Don’t do it! I’m allergic to mushrooms and I’m now afraid that you will start throwing them into everything. But really, sounds nice, wish I could try them. Do you have any good substitutions for mushrooms in recipes? Eggplant is the only thing I can think of with similar texture and I’m just not sure it would work here….
Hmmm, I can’t think of anything off the top of my head…! Anybody have any suggestions?
Oh my!! This is exactly how I like my burgers, and I can’t wait to try your version. Pinning for sure.