{"id":7075114,"date":"2026-10-04T02:46:22","date_gmt":"2026-10-04T02:46:22","guid":{"rendered":"https:\/\/fivemor.com\/?p=7075114"},"modified":"2026-10-04T02:46:22","modified_gmt":"2026-10-04T02:46:22","slug":"mushroom-and-swiss-burger-girl-carnivore","status":"publish","type":"post","link":"https:\/\/fivemor.com\/?p=7075114","title":{"rendered":"Mushroom and Swiss Burger &#8211; Girl Carnivore"},"content":{"rendered":"<p> <br \/>\n<\/p>\n<div>\n<p class=\"wp-block-paragraph\">There\u2019s a specific kind of burger you have to eat with two hands and you don\u2019t care. Thick, loose, 80\/20 beef with a dark sear, Swiss pooled over the top, mushrooms piled on so high the bun sits at an angle, and a ramekin of warm au jus waiting on the side. The classic Mushroom Swiss burger is not a weeknight burger; it\u2019s a Saturday-night-at-the-bar burger. And now you can make it at home.<\/p>\n<figure class=\"wp-block-image size-full\"><img data-perfmatters-preload=\"\" fetchpriority=\"high\" decoding=\"async\" width=\"1200\" height=\"1800\" src=\"https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/05\/Mushroom-Swiss-Burger-recipe-25.jpg\" alt=\"A cheeseburger with saut\u00e9ed mushrooms on a brioche bun is served with crinkle-cut fries on a wooden plate.\" class=\"wp-image-88330\" srcset=\"https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/05\/Mushroom-Swiss-Burger-recipe-25.jpg 1200w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/05\/Mushroom-Swiss-Burger-recipe-25-800x1200.jpg 800w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/05\/Mushroom-Swiss-Burger-recipe-25-768x1152.jpg 768w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/05\/Mushroom-Swiss-Burger-recipe-25-1024x1536.jpg 1024w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/05\/Mushroom-Swiss-Burger-recipe-25-400x600.jpg 400w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/05\/Mushroom-Swiss-Burger-recipe-25-150x225.jpg 150w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/05\/Mushroom-Swiss-Burger-recipe-25-276x414.jpg 276w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/05\/Mushroom-Swiss-Burger-recipe-25-128x192.jpg 128w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/05\/Mushroom-Swiss-Burger-recipe-25-378x567.jpg 378w\" sizes=\"(max-width: 800px) 100vw, 800px\"\/><\/figure>\n<p class=\"wp-block-paragraph\">The trick to incredible mushrooms is patience. If they go on wet, like only five minutes in the pan, barely cooked, they\u2019re basically steaming on top of the patty. We cooked a lot of mushrooms to get this right, and the answer is time. Eight to ten minutes in butter over real heat until every bit of moisture is gone and they\u2019re dark and almost meaty-smelling. That\u2019s when you add the thyme and a splash of broth, letting the flavors really come together. If you\u2019re going to take the time to make this <a href=\"https:\/\/girlcarnivore.com\/category\/epic-burgers\/\">burger<\/a>, this is the flex that makes it. <\/p>\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"1800\" alt=\"Top-down view of burger buns, Swiss cheese slices, ground beef, sliced mushrooms, butter, seasonings, Worcestershire sauce, a bay leaf, and beef broth arranged on a dark surface.\" class=\"wp-image-88311 perfmatters-lazy\" src=\"https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/05\/Mushroom-Swiss-Burger-recipe-1.jpg\" srcset=\"https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/05\/Mushroom-Swiss-Burger-recipe-1.jpg 1200w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/05\/Mushroom-Swiss-Burger-recipe-1-800x1200.jpg 800w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/05\/Mushroom-Swiss-Burger-recipe-1-768x1152.jpg 768w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/05\/Mushroom-Swiss-Burger-recipe-1-1024x1536.jpg 1024w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/05\/Mushroom-Swiss-Burger-recipe-1-400x600.jpg 400w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/05\/Mushroom-Swiss-Burger-recipe-1-150x225.jpg 150w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/05\/Mushroom-Swiss-Burger-recipe-1-276x414.jpg 276w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/05\/Mushroom-Swiss-Burger-recipe-1-128x192.jpg 128w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/05\/Mushroom-Swiss-Burger-recipe-1-378x567.jpg 378w\" data-sizes=\"(max-width: 800px) 100vw, 800px\"\/><\/figure>\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<h2 class=\"wp-block-heading\" id=\"h-ingredients-for-mushroom-swiss-burger\">\ud83d\udd2a Ingredients for Mushroom Swiss Burger<\/h2>\n<p class=\"wp-block-paragraph\"><strong>For the Patties:<\/strong><\/p>\n<ul class=\"wp-block-list\">\n<li><strong>80\/20 ground beef:<\/strong> The fat ratio is the burger. 90\/10 gives you a dry, compact puck. 80\/20 stays juicy through the whole cook \u2013 especially important on a thick patty where the center takes time to reach temp.<\/li>\n<li><strong>Kosher salt<\/strong> &amp; <strong>Freshly cracked black pepper<\/strong><\/li>\n<\/ul>\n<p class=\"wp-block-paragraph\"><strong>For the Mushroom Topping:<\/strong><\/p>\n<ul class=\"wp-block-list\">\n<li><strong>Cremini or button mushrooms, sliced:<\/strong> Either works. Cremini have a slightly deeper, earthier flavor; button mushrooms are more neutral and pick up the thyme and broth beautifully. Both need the full cook time.<\/li>\n<li><strong>Butter:<\/strong> This is what the mushrooms cook in. It browns them better than oil and adds a richness the topping needs.<\/li>\n<li><strong>Fresh thyme leaves<\/strong><\/li>\n<li><strong>Beef broth or Worcestershire:<\/strong> A small splash deglazes the pan and gives the mushrooms a savory depth that ties them to the au jus. Don\u2019t skip this step.<\/li>\n<\/ul>\n<p class=\"wp-block-paragraph\"><strong>For the Cheese and Buns:<\/strong><\/p>\n<ul class=\"wp-block-list\">\n<li><strong>Swiss cheese<\/strong><\/li>\n<li><strong>Brioche or pub rolls<\/strong><\/li>\n<li><strong>Butter or mayo for toasting<\/strong><\/li>\n<\/ul>\n<p class=\"wp-block-paragraph\"><strong>For the Au Jus:<\/strong><\/p>\n<ul class=\"wp-block-list\">\n<li><strong>Beef broth<\/strong><\/li>\n<li><strong>Salt and black pepper:<\/strong> Taste as you season. <\/li>\n<\/ul>\n<\/div>\n<\/div>\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<h3 class=\"wp-block-heading\" id=\"h-equipment\">Equipment<\/h3>\n<ul class=\"wp-block-list\">\n<li><strong>12-inch cast iron or stainless skillet:<\/strong> You need retained heat for the crust. Nonstick won\u2019t build the sear this burger needs, the patty will steam instead of brown, giving you dull brown meat.<\/li>\n<li><strong>A melding dome or a flat sheet pan:<\/strong> To trap steam and melt the Swiss in the final minutes.<\/li>\n<li><strong>Instant-read thermometer:<\/strong> These are thick patties. Pull them at 140\u00b0F; they coast to 145\u00b0F during the rest.<\/li>\n<\/ul>\n<\/div>\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<h2 class=\"wp-block-heading\" id=\"h-how-to-make-mushroom-swiss-burger\">\ud83d\udcdd How to Make Mushroom Swiss Burger<\/h2>\n<ol class=\"wp-block-list\">\n<li><strong>Form the patties.<\/strong> Divide 1 lb of <a href=\"https:\/\/girlcarnivore.com\/category\/beef-recipes\/beef-cuts\/ground\/\">80\/20 ground beef<\/a> into two equal portions. Handle them as little as possible \u2014 four or five folds at most. Form into rounds about \u00be to 1 inch thick and press a shallow dimple into the center of each. <strong>If the patty feels firm and smooth, you\u2019ve already overworked it.<\/strong> Season both sides generously with kosher salt and freshly cracked pepper right before cooking.<\/li>\n<li><strong>Cook the mushrooms.<\/strong> Heat your skillet over medium-high heat. Add butter and let it melt. Add the mushrooms and a pinch of kosher salt. Cook for 8 to 10 minutes, stirring occasionally, until they\u2019ve released all their liquid, the pan sizzles steadily again, and the mushrooms are deeply browned and reduced by about half. Add the thyme and a splash of beef broth (or a few drops of Worcestershire) and cook 30 seconds more. Transfer to a plate; they should look dark, savory, and dry, not wet.<\/li>\n<li><strong>Make the au jus.<\/strong> While the mushrooms cook, bring 1 cup of beef broth to a gentle simmer in a small saucepan. Season lightly with salt and pepper. Reduce just slightly, keep it thin. Set aside warm.<\/li>\n<li><strong>Sear the patties.<\/strong> In the same skillet (don\u2019t wipe it \u2013 that\u2019s flavor), heat over medium-high until hot. Add the patties and leave them alone for 4 to 5 minutes to build a crust. Flip once. Reduce the heat slightly and cook another 4 to 5 minutes. Target internal temp: 140 to 145\u00b0F for medium. Note: USDA recommends ground beef reach 160\u00b0F. Cook to your preferred doneness.<\/li>\n<li><strong>Melt the Swiss.<\/strong> In the final 1 to 2 minutes of cooking, lay a slice of Swiss over each patty and cover the pan. The cheese should fully melt and relax over the top. Pull the patties off the heat and <strong>rest for 3 to 4 minutes<\/strong> \u2013 carry-over cooking will bring them up to temp.<\/li>\n<li><strong>Toast the buns.<\/strong> Butter the cut sides and toast in the skillet until golden brown. Untoasted buns go soggy fast once the au jus hits the table.<\/li>\n<li><strong>Build and serve.<\/strong> Place the rested patty on the bottom bun. Spoon mushrooms generously over the cheese. Cap it all with the top bun. Serve immediately with warm au jus on the side for dipping.<\/li>\n<\/ol>\n<\/div>\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"1800\" alt=\"A burger topped with saut\u00e9ed mushrooms and melted swiss cheese on a wooden tray, served with waffle fries and garnished with fresh herbs.\" class=\"wp-image-88324 perfmatters-lazy\" src=\"https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/05\/Mushroom-Swiss-Burger-recipe-16.jpg\" srcset=\"https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/05\/Mushroom-Swiss-Burger-recipe-16.jpg 1200w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/05\/Mushroom-Swiss-Burger-recipe-16-800x1200.jpg 800w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/05\/Mushroom-Swiss-Burger-recipe-16-768x1152.jpg 768w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/05\/Mushroom-Swiss-Burger-recipe-16-1024x1536.jpg 1024w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/05\/Mushroom-Swiss-Burger-recipe-16-400x600.jpg 400w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/05\/Mushroom-Swiss-Burger-recipe-16-150x225.jpg 150w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/05\/Mushroom-Swiss-Burger-recipe-16-276x414.jpg 276w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/05\/Mushroom-Swiss-Burger-recipe-16-128x192.jpg 128w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/05\/Mushroom-Swiss-Burger-recipe-16-378x567.jpg 378w\" data-sizes=\"(max-width: 800px) 100vw, 800px\"\/><\/figure>\n<div class=\"wp-block-group has-senary-background-color has-background is-layout-constrained wp-block-group-is-layout-constrained\">\n<h2 class=\"wp-block-heading\" id=\"h-substitutions\">\ud83d\udd04 Substitutions<\/h2>\n<ul class=\"wp-block-list\">\n<li><strong>80\/20 beef \u2192 85\/15 or 90\/10:<\/strong> The patty will be noticeably drier and denser. The crust still forms, but the flavor lacks and the meat dryer. Works in a pinch; but don\u2019t expect the same result.<\/li>\n<li><strong>Swiss \u2192 Gruy\u00e8re:<\/strong> Melts beautifully and brings a richer, nuttier character to the whole burger. The topping and the cheese start to taste like they were always meant for each other. Use the same quantity.<\/li>\n<li><strong>Swiss \u2192 provolone:<\/strong> Melts similarly but is noticeably milder. The mushrooms carry more of the weight. Flavor is cleaner but less layered.<\/li>\n<li><strong>Brioche \u2192 standard burger bun:<\/strong> The bun softens significantly faster once the au jus hits the table. Eat quickly or toast it harder than you think necessary.<\/li>\n<li><strong>Fresh thyme \u2192 dried:<\/strong> Use half the amount. The flavor is duller and slightly more woody. Still works, just less aromatic.<\/li>\n<li><strong>Beef broth \u2192 bone broth:<\/strong> Deeper and more gelatinous. May not need as much seasoning since bone broth concentrates more intensely. The au jus gets a richer, slightly stickier mouthfeel.<\/li>\n<\/ul>\n<\/div>\n<div class=\"block-tip cwp-inner\">\n<h2 class=\"wp-block-heading block-tip__title\" id=\"h-meat-nerd-tips\">\ud83d\udca1 Meat Nerd Tips<\/h2>\n<ul class=\"wp-block-list\">\n<li><strong>Season at the last second.<\/strong> Salt pulls moisture to the surface, which is exactly what you want for browning. But if it sits for more than a couple of minutes before hitting the heat, that moisture evaporates, and you lose the crust. Season, then immediately cook.<\/li>\n<li><strong>The dimple is doing real work.<\/strong> A shallow depression in the center of the patty prevents the classic dome effect as it cooks. Without it, the center puffs up, the edges press flat, and your flip gets awkward. Press the dimple before seasoning.<\/li>\n<li><strong>Let the mushrooms get there.<\/strong> Eight to ten minutes feels long. It isn\u2019t. At five minutes, they\u2019re still releasing liquid. At eight, they\u2019re starting to brown. At ten, they\u2019re dark, shrunken, and smell almost meaty. That is the moment you add the thyme. Don\u2019t rush it.<\/li>\n<li><strong>Thick patties need their rest.<\/strong> A 1-inch patty holds significant carry-over heat. Pull at 140\u00b0F, rest for 3 to 4 minutes, and it\u2019ll reach 145\u00b0F on the board. <\/li>\n<\/ul>\n<\/div>\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"1800\" alt=\"A hand holds a mushroom swiss burger wover a wooden tray, surrounded by potato wedges and burger bun.\" class=\"wp-image-88325 perfmatters-lazy\" src=\"https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/05\/Mushroom-Swiss-Burger-recipe-19.jpg\" srcset=\"https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/05\/Mushroom-Swiss-Burger-recipe-19.jpg 1200w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/05\/Mushroom-Swiss-Burger-recipe-19-800x1200.jpg 800w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/05\/Mushroom-Swiss-Burger-recipe-19-768x1152.jpg 768w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/05\/Mushroom-Swiss-Burger-recipe-19-1024x1536.jpg 1024w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/05\/Mushroom-Swiss-Burger-recipe-19-400x600.jpg 400w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/05\/Mushroom-Swiss-Burger-recipe-19-150x225.jpg 150w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/05\/Mushroom-Swiss-Burger-recipe-19-276x414.jpg 276w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/05\/Mushroom-Swiss-Burger-recipe-19-128x192.jpg 128w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/05\/Mushroom-Swiss-Burger-recipe-19-378x567.jpg 378w\" data-sizes=\"(max-width: 800px) 100vw, 800px\"\/><\/figure>\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<h2 class=\"wp-block-heading\" id=\"h-what-to-serve-with-mushroom-swiss-burger\">\ud83c\udf7d\ufe0f What to Serve with Mushroom Swiss Burger<\/h2>\n<ul class=\"wp-block-list\">\n<li><strong>Crispy oven fries or thick-cut wedges:<\/strong> The fries sopping up leftover au jus are so good.<\/li>\n<li><strong>Arugula salad with lemon and olive oil:<\/strong> The bitterness cuts through the Swiss and resets the palate between bites \u2013 light enough that it doesn\u2019t compete with the burger, just clears the lane.<\/li>\n<li><strong>A cold lager or dark stout:<\/strong> The malt plays directly off the caramelized mushrooms. The burger tastes more intentional with the right drink next to it than it does alone.<\/li>\n<li><strong>More <a href=\"https:\/\/girlcarnivore.com\/category\/epic-burgers\/\">burger night ideas:<\/a><\/strong> Check out our full burger lineup for what else pairs well with a pub-style spread.<\/li>\n<\/ul>\n<\/div>\n<div class=\"wp-block-group is-layout-constrained wp-block-group-is-layout-constrained\">\n<h2 class=\"wp-block-heading\" id=\"h-leftovers-and-storage\">\ud83e\uddca Leftovers and Storage<\/h2>\n<ul class=\"wp-block-list\">\n<li><strong>Store separately:<\/strong> Patties, mushrooms, and au jus each in their own airtight container. The mushrooms go soggy on top of the patty overnight.<\/li>\n<li><strong>Refrigerator:<\/strong> All three components keep for up to 3 days.<\/li>\n<li><strong>Reheat the patty:<\/strong> Covered skillet over low heat with a small splash of water, 3 to 4 minutes. The microwave works, but the crust softens significantly.<\/li>\n<li><strong>Reheat the mushrooms:<\/strong> Two minutes in a hot, dry skillet brings them back. Don\u2019t add butter \u2014 they\u2019ll reabsorb and go greasy.<\/li>\n<li><strong>Reheat the au jus:<\/strong> Small saucepan over low heat. Taste and adjust seasoning before serving.<\/li>\n<li><strong>Freezing:<\/strong> Don\u2019t freeze cooked patties \u2014 the texture degrades on thaw. Freeze raw patties instead, separated by parchment, up to 3 months. Thaw overnight in the fridge before cooking.<\/li>\n<\/ul>\n<\/div>\n<p class=\"has-text-align-left wp-block-paragraph\">Have you tried this recipe? Do us a favor and\u00a0<strong>rate the recipe card<\/strong>\u00a0with the \u00a0\u2b50\u00a0\u2b50\u00a0\u2b50\u00a0\u2b50\u00a0\u2b50 and drop a comment to help out the next reader.<\/p>\n<div id=\"wprm-recipe-container-88201\" class=\"wprm-recipe-container\" data-recipe-id=\"88201\" data-servings=\"2\">\n<div class=\"wprm-recipe wprm-recipe-template-cwp-2025-2\">\n<p><span style=\"display: block;\">The mushroom Swiss burger hits different when you take the time to cook the mushrooms just right. The first bite, when you dip the corner into warm au jus and the broth soaks into the toasted brioche puts every pub burgers you&#8217;ve ever had to shame. <\/span><\/p>\n<p><label id=\"wprm-toggle-switch-1703954515\" class=\"wprm-toggle-switch wprm-toggle-switch-rounded wprm-toggle-switch-outside\"><input type=\"checkbox\" id=\"wprm-prevent-sleep-checkbox-1703954515\" class=\"wprm-prevent-sleep-checkbox\"\/><span class=\"wprm-toggle-switch-slider\" style=\"--switch-height: 25px;--switch-on-color: #4a4a4a;\"\/><span class=\"wprm-toggle-switch-label wprm-prevent-sleep-label wprm-block-text-bold\">Cook Mode<\/span><\/label><span class=\"wprm-prevent-sleep-description wprm-block-text-bold\">Prevent your screen from going to sleep<\/span><\/p>\n<div id=\"recipe-88201-ingredients\" class=\"wprm-recipe-ingredients-container wprm-recipe-ingredients-no-images wprm-recipe-88201-ingredients-container wprm-block-text-normal wprm-ingredient-style-regular wprm-recipe-images-before\" data-recipe=\"88201\" data-servings=\"2\">\n<div class=\"wprm-recipe-ingredient-group\">\n<h4 class=\"wprm-recipe-group-name wprm-recipe-ingredient-group-name wprm-block-text-bold\">For the Mushroom Topping:<\/h4>\n<\/div>\n<\/div>\n<div id=\"recipe-88201-instructions\" class=\"wprm-recipe-instructions-container wprm-recipe-88201-instructions-container wprm-block-text-normal\" data-recipe=\"88201\">\n<div class=\"wprm-recipe-instruction-group\">\n<h4 class=\"wprm-recipe-group-name wprm-recipe-instruction-group-name wprm-block-text-bold\">Cook the Mushrooms<\/h4>\n<ul class=\"wprm-recipe-instructions\">\n<li id=\"wprm-recipe-88201-step-1-0\" class=\"wprm-recipe-instruction\" style=\"list-style-type: decimal;\">\n<p>Melt butter in a 12-inch skillet over medium-high heat. Add mushrooms and a pinch of salt. Cook 8\u201310 minutes, stirring occasionally, until deeply browned and reduced by half. Add thyme and a splash of beef broth or Worcestershire; cook 30 seconds. Transfer to a plate.<\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<div id=\"recipe-88201-notes\" class=\"wprm-recipe-notes-container wprm-block-text-normal\">\n<div class=\"wprm-recipe-notes\">\n<ul>\n<li>Store patties and mushrooms separately in airtight containers; refrigerate up to 3 days.<\/li>\n<li>Reheat patties in a covered skillet over low with a splash of water for 3\u20134 minutes.<\/li>\n<li>Freeze raw patties, separated by parchment, up to 3 months.<\/li>\n<li>Gruy\u00e8re substitutes 1:1 for Swiss for a richer, nuttier result.<\/li>\n<li>The USDA recommends ground beef reach 160\u00b0F. But we grind our own meat and cook to medium (140\u2013145\u00b0F) \u2013 if you don\u2019t grind your own beef, or know your butcher, it\u2019s always safer to follow the USDA guidelines.<\/li>\n<\/ul>\n<\/div>\n<\/div>\n<div id=\"recipe-88201-nutrition\" class=\"wprm-nutrition-label-shortcode-container\">\n<p><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-serving_size\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--wp--preset--color--foreground)\">Serving: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">1<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">serving<\/span><\/span><span style=\"color: var(--wp--preset--color--foreground)\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-calories\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--wp--preset--color--foreground)\">Calories: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">763<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">kcal<\/span><\/span><span style=\"color: var(--wp--preset--color--foreground)\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-carbohydrates\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--wp--preset--color--foreground)\">Carbohydrates: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">7<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: var(--wp--preset--color--foreground)\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-protein\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--wp--preset--color--foreground)\">Protein: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">49<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: var(--wp--preset--color--foreground)\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-fat\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--wp--preset--color--foreground)\">Fat: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">60<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: var(--wp--preset--color--foreground)\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-saturated_fat\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--wp--preset--color--foreground)\">Saturated Fat: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">26<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: var(--wp--preset--color--foreground)\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-polyunsaturated_fat\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--wp--preset--color--foreground)\">Polyunsaturated Fat: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">2<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: var(--wp--preset--color--foreground)\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-monounsaturated_fat\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--wp--preset--color--foreground)\">Monounsaturated Fat: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">23<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: var(--wp--preset--color--foreground)\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-trans_fat\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--wp--preset--color--foreground)\">Trans Fat: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">3<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: var(--wp--preset--color--foreground)\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-cholesterol\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--wp--preset--color--foreground)\">Cholesterol: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">201<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: var(--wp--preset--color--foreground)\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-sodium\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--wp--preset--color--foreground)\">Sodium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">710<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: var(--wp--preset--color--foreground)\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-potassium\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--wp--preset--color--foreground)\">Potassium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">1333<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: var(--wp--preset--color--foreground)\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-fiber\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--wp--preset--color--foreground)\">Fiber: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">1<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: var(--wp--preset--color--foreground)\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-sugar\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--wp--preset--color--foreground)\">Sugar: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">2<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">g<\/span><\/span><span style=\"color: var(--wp--preset--color--foreground)\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-vitamin_a\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--wp--preset--color--foreground)\">Vitamin A: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">460<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">IU<\/span><\/span><span style=\"color: var(--wp--preset--color--foreground)\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-vitamin_c\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--wp--preset--color--foreground)\">Vitamin C: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">2<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: var(--wp--preset--color--foreground)\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-calcium\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--wp--preset--color--foreground)\">Calcium: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">232<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><span style=\"color: var(--wp--preset--color--foreground)\"> | <\/span><span class=\"wprm-nutrition-label-text-nutrition-container wprm-nutrition-label-text-nutrition-container-iron\"><span class=\"wprm-nutrition-label-text-nutrition-label  wprm-block-text-normal\" style=\"color: var(--wp--preset--color--foreground)\">Iron: <\/span><span class=\"wprm-nutrition-label-text-nutrition-value\" style=\"color: #333333\">5<\/span><span class=\"wprm-nutrition-label-text-nutrition-unit\" style=\"color: #333333\">mg<\/span><\/span><\/p>\n<\/div>\n<div class=\"wprm-recipe-meta-container wprm-recipe-custom-container wprm-recipe-details-container wprm-recipe-details-container-table wprm-block-text-bold wprm-recipe-table-borders-top-bottom wprm-recipe-table-borders-inside\" style=\"border-width: 1px;border-style: dotted;border-color: #732c2c;\">\n<p><span class=\"wprm-recipe-details-label wprm-block-text-light wprm-recipe-tag-label wprm-recipe-course-label\">Course: <\/span><span class=\"wprm-recipe-course wprm-block-text-bold\">Main Course<\/span><\/p>\n<p><span class=\"wprm-recipe-details-label wprm-block-text-light wprm-recipe-tag-label wprm-recipe-cuisine-label\">Cuisine: <\/span><span class=\"wprm-recipe-cuisine wprm-block-text-bold\">American<\/span><\/p>\n<\/div>\n<\/div>\n<\/div>\n<figure class=\"wp-block-image size-full\"><img loading=\"lazy\" decoding=\"async\" width=\"1200\" height=\"1800\" alt=\"Two mushroom Swiss burgers on a wooden tray with potato wedges, surrounded by sliced mushrooms, cheese slices, herbs, and condiments on a rustic table.\" class=\"wp-image-88320 perfmatters-lazy\" src=\"https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/05\/Mushroom-Swiss-Burger-recipe-10.jpg\" srcset=\"https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/05\/Mushroom-Swiss-Burger-recipe-10.jpg 1200w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/05\/Mushroom-Swiss-Burger-recipe-10-800x1200.jpg 800w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/05\/Mushroom-Swiss-Burger-recipe-10-768x1152.jpg 768w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/05\/Mushroom-Swiss-Burger-recipe-10-1024x1536.jpg 1024w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/05\/Mushroom-Swiss-Burger-recipe-10-400x600.jpg 400w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/05\/Mushroom-Swiss-Burger-recipe-10-150x225.jpg 150w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/05\/Mushroom-Swiss-Burger-recipe-10-276x414.jpg 276w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/05\/Mushroom-Swiss-Burger-recipe-10-128x192.jpg 128w, https:\/\/girlcarnivore.com\/wp-content\/uploads\/2026\/05\/Mushroom-Swiss-Burger-recipe-10-378x567.jpg 378w\" data-sizes=\"(max-width: 800px) 100vw, 800px\"\/><\/figure>\n<div class=\"wp-block-group has-tertiary-background-color has-background has-tiny-font-size is-layout-constrained wp-block-group-is-layout-constrained\">\n<h2 class=\"wp-block-heading has-tiny-font-size\" id=\"h-quick-summary\">Quick Summary<\/h2>\n<p class=\"wp-block-paragraph\">The mushroom Swiss burger is a pub-style thick patty built for the skillet \u2014 big, loose-formed 80\/20 beef with a dark sear, deeply caramelized mushrooms, Swiss melted over the top, and warm au jus on the side for dipping. Take the full 8 to 10 minutes on the mushrooms and don\u2019t touch the patty until it\u2019s ready to flip. The rest handles itself.<\/p>\n<\/div>\n<h2 class=\"wp-block-heading\" id=\"h-faqs\">\u2753 FAQs<\/h2>\n<div class=\"schema-faq wp-block-yoast-faq-block\">\n<div class=\"schema-faq-section\" id=\"faq-question-1777772471116\"><strong class=\"schema-faq-question\">What\u2019s the best cheese for a mushroom Swiss burger?<\/strong> <\/p>\n<p class=\"schema-faq-answer\">Swiss is the classic for a reason \u2013 it melts cleanly over a thick patty without going greasy. Gruy\u00e8re is the upgrade: deeper, nuttier, and it pairs with caramelized mushrooms in a way that makes the whole burger taste more intentional. If you want something milder, provolone melts similarly but contributes less to the overall flavor.<\/p>\n<\/p><\/div>\n<div class=\"schema-faq-section\" id=\"faq-question-1777772483742\"><strong class=\"schema-faq-question\">What\u2019s the best ground beef for a pub-style burger?<\/strong> <\/p>\n<p class=\"schema-faq-answer\">80\/20, full stop. The fat content is what makes a pub-style burger different from a dry, compact patty. It\u2019s also what keeps a thick patty juicy all the way to the center while the outside gets its crust. Don\u2019t go leaner.<\/p>\n<\/p><\/div>\n<div class=\"schema-faq-section\" id=\"faq-question-1777772503505\"><strong class=\"schema-faq-question\">What temperature should a mushroom Swiss burger be cooked to?<\/strong> <\/p>\n<p class=\"schema-faq-answer\">Medium \u2014 140 to 145\u00b0F internal \u2014 is where this burger shines. It\u2019s a thick patty with real fat content, and a touch more doneness than you\u2019d give a thin smash patty serves the meat well. USDA recommends ground beef reach 160\u00b0F; cook to your preferred doneness. Pull the patty at 140\u00b0F and rest 3 to 4 minutes, and it coasts right into place.<\/p>\n<\/p><\/div>\n<div class=\"schema-faq-section\" id=\"faq-question-1777772514102\"><strong class=\"schema-faq-question\">Can I use pre-sliced mushrooms?<\/strong> <\/p>\n<p class=\"schema-faq-answer\">Yes. Pre-sliced cremini or button mushrooms work perfectly. If the slices are thick, they\u2019ll take a minute or two longer to cook down; let your eyes guide you. You want them dark, shrunken, and dry before you add the thyme. When the pan stops steaming and starts sizzling again, you\u2019re close.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/p><\/div>\n\n","protected":false},"excerpt":{"rendered":"<p>There\u2019s a specific kind of burger you have to eat with two hands and you don\u2019t care. Thick, loose, 80\/20 beef with a dark sear, Swiss pooled over the top, mushrooms piled on so high the bun sits at an angle, and a ramekin of warm au jus waiting on the side. The classic Mushroom [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":7075115,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[96978,98297,216951,101676,120054],"tags":[204,6255,73173,991,5604,1905],"dealstore":[],"offerexpiration":[],"class_list":["post-7075114","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-american","category-beef-recipes","category-epic-burger-recipes","category-ground-beef","category-pan-seared-recipes","tag-american","tag-burger","tag-carnivore","tag-girl","tag-mushroom","tag-swiss"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.4 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Mushroom and Swiss Burger - Girl Carnivore - Som2ny Network<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/fivemor.com\/?p=7075114\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Mushroom and Swiss Burger - Girl Carnivore - Som2ny Network\" \/>\n<meta property=\"og:description\" content=\"There\u2019s a specific kind of burger you have to eat with two hands and you don\u2019t care. 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