Burger With Caramelized Onions And Mushrooms

Juicy homemade beef burgers topped with sweet caramelized onions, sautéed mushrooms, Swiss cheese, and creamy burger sauce. Perfect for dinner or cookouts.

Course Entree

Cuisine American

Keyword burger recipe, burger with caramelized onions and mushrooms, homemade burger recipe, juicy burger recipe, mushroom swiss burger

Prep Time 15

Cook Time 20

Total Time 35

Servings Burgers

Calories 565kcal

Author Tiffany Bendayan

Ingredients

For Burgers

1 pound ground beef 80/20 preferred
8 ounces mushrooms sliced
1 large onion sliced
1 tablespoon olive oil divided
4 slices Swiss cheese
Salt and pepper to taste
4 hamburger buns
Lettuce leaves
2 tomatoes sliced

For Sauce

1 teaspoon yellow mustard
1 teaspoon smoked paprika
1 teaspoon white vinegar
1/2 teaspoon garlic powder
Salt and pepper to taste

Instructions

Caramelize Onions

Heat 1 teaspoon olive oil in a skillet over medium heat.
Add sliced onions and season lightly with salt and pepper.
Cook 10 to 15 minutes, stirring often, until soft, golden, and caramelized.
Stir in balsamic vinaigrette if using and cook 1 more minute. Remove from pan.

Cook Mushrooms

Add another teaspoon olive oil to skillet.
Add mushrooms and cook until browned and moisture evaporates, about 6 to 8 minutes.
Season with salt and pepper. Remove from pan.

Cook Burgers

Divide beef into 4 equal portions and shape into patties. Make a slight dent in center.
Season both sides with salt and pepper.
Cook in skillet or grill over medium-high heat about 3 to 4 minutes per side, or until desired doneness.
Top each burger with Swiss cheese during final minute and cover to melt.
Let rest 2 minutes.

Make Sauce

Mix tartar sauce, mustard, paprika, vinegar, garlic powder, salt, and pepper in a bowl.

Assemble

Toast buns if desired.
Spread sauce on buns.
Add lettuce, burger patty, tomatoes, mushrooms, caramelized onions, and top bun.
Serve immediately.

Notes

Use 80/20 beef for the juiciest burgers.
Do not press burgers while cooking, or juices will escape.
Great on stovetop, cast iron skillet, or grill.
Swap Swiss for provolone, cheddar, or Gouda.
Sauce can be made 2 days ahead.

Nutrition